For those of us looking for Makrut limes with no luck, these are still called “kaffir” limes in many places. “Kaffir” is a loaded word, so fair warning.

We tried this. Thankfully, it was in the 90's, and all we had to deal with were real food allergies. Unfortunately, there were still pitfalls: Usually “I forgot it was my turn,” or “I didn’t have time,” so 7 of 8 kids didn’t have a lunch.

Sadface. I was hoping you could pull a victory out of your a—er—hat. I WAS COUNTING ON YOU, CLAIRE!

Bourbon and maple syrup have an amazing synergy. Good choice for the weekend!

Flying over and through a hurricane is surprisingly uneventful. On an Asiana flight from San Francisco to Incheon, cruising at ~33,000 feet, we had a great view of the towering clouds further in towards the center of the storm, and the occasional lightning flash. Turbulence was minimal; have had worse turbulence in…

Have been using a T-fal professional nonstick frypan for 3 years now, alongside my trusty cast iron. I like it so much, that when we bought our induction range and had to replace all our ancient inherited RevereWare, I went for the T-fal professional set. The price made me hesitant: A 10-piece set for $72? No way. …

Dad was military, mom’s Dutch, and we lived outside the US for the first 10 years of my life. My folks are also older than most parents of my generation, and grew up or learned English in the 30s and 40s when the Mid-Atlantic accent was a thing. As a result, my English accent is... not standard, and tends to be…

Mom always made us sandwiches for lunch. Being from the Old World, these were generally “butter and something” sandwiches: Butter and peanut butter, butter and jam, butter with cheese and jam. After enough times of us “icking” the food away, my sister and I were put in charge of getting lunch on the table. and…

Particular, as in “picky,” I suspect. I cheat when I make a Ramos Gin Fizz. For that pre-ice first shake, I throw in the wire mixing ball from my protein shake blender cup.

Hooray, a Vesper!

I thought the #1 rule of marriage is “Apologize, even if you have no idea why.”

I’ve tried refined sugar and demerara, heated and not. Heated gives me a better texture, but find that it tones down the punch of the ginger a little bit in the end result. If you’re going to be cooking it anyway, you should be fine!

Just made one, shaker about 2/3-3/4 full of ice. Came out with a bit of froth on top. Not sure fewer cubes would give that effect.

I’m ashamed to admit how many times I’ve seen this drink mentioned, and always assumed it was something else. As Tom and John Collinses are go-to warm weather drinks, I’m going to have to try this PDQ.

And it gets more complicated from there. Unlike champagne and some cheeses, tomatoes don’t have to come from San Marzano to be San Marzano tomatoes. It’s not just a brand, there’s a variety of tomato called the San Marzano (and Heirloom San Marzano, and San Marzano 2, and a couple of others), so they technically they…

...the chicken’s need to go gallus-vanting around...

Tiki drinks — particularly, the Trader Vic’s Mai Tai — are my downfall, and have led me to an unhealthy appreciation of grenadine and orgeat. I don’t really have names for these. Maybe they’re real drinks, maybe not.

I’ve had bad luck slicing meats with the food processor or mandoline. Things always seem to gum up quickly, and I end up using my knife after all.

How is induction for high sustained heat applications like stir-frying? Does it cycle on and off like radiant heat burners?

It’s dynamic. Cottage Grove, Oregon, is NOT the craft beer capital, though it is definitely in the Duchy of Delicious Drinks.