Given the current craft cocktail climate, it can be easy to overthink a shaken or stirred libation. Luckily, it’s not all bar spoons and eye droppers; there is one type of cocktail you can make beautiful and balanced every time: the sour.
Cake is the happiest of foods, which is why a dry, crumbly cake is so sad. This problem can be solved one of two ways: you can eat the entire cake in one day (this isn’t a terrible plan), or you can peel an apple.
Greetings, sous vide fans! And welcome back to another exciting topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
Avocados are a very important food with which you can craft many tasty delights, but picking a perfectly ripe one can be challenging at times. Luckily—as one Reddit user brought to our attention—one crafty company has started putting color chart stickers right on the fruit, making grocery shopping that much easier.
They say everything has an expiration date, but it turns out that certain foods will keep indefinitely.
Though I bake a lot, I’ve always struggled with decorating, especially if there is any piping involve. No matter how I try, I end up with more icing on myself than the intended bake good. But those days are behind me, as baking maven Stella Parks has shown me the right way to fill those troublesome bags.
Super Bowl party food is glorious in its decadence. Meaty, cheesy, crunchy, and greasy, these snacks sure taste delicious, but they can also put you into a food coma before halftime. Luckily, there are easy menu modifications you can make to make things a little lighter, without sacrificing flavor.
If you are the type of person who blitzes through the sauce and cheese portion of a pizza to get to the crust, I have good news. Through the power of frying, you can finally make pizza crust the star it deserves to be, rather than an afterthought.
Hello, everyone, and welcome back to a particularly gooey episode of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
A silicone spatula is one of the most versatile pieces of kitchen equipment you can purchase. From scrambling eggs to scraping out the last bits of cake batter from the bowl, those things get used, and you want to make sure you get a good one.
If you have mastered the popping of corn, chances are you’re ready to add other crunchy, delicious, whole grains to your snack repertoire. It turns out that this is very easy to do, as most whole grains pop and puff in a manner very similar to popcorn.
Dumplings are basically little edible presents, full of tasty meat, seafood, and vegetables, and delicious presents deserve beautiful wrapping. Though they may look elaborate, it’s actually not that hard to fold a dumpling, and the above video can show you how.
Like the pineapple—which contains neither pine nor apple—the Jerusalem artichoke is one misnamed piece of produce. Not only is it native to North America, but the knobby little tuber is more like a potato than anything else. Naming aside, they are quite delicious, and they deserve a place on your plate.
For well-seasoned chicken breasts, salting the top of the skin isn’t enough; you need to get some under the skin as well. Though wiggling your fingers in between the meat and the skin can get the job done, it can be a little awkward, and Cook’s Illustrated has devised an easier, neater approach.
Roasted Brussels sprouts are one of winter’s many edible joys, but the prep work can be a bit tedious. In addition to de-stemming each sprout, any dirty or bruised outer leaves need to be peeled off. To save your fingers some stress and yourself some time, you’ll just need to grab two bowls.
In what I’m calling “very good news,” the kind souls over at The Kitchn have devised a formula for turning almost any vegetable into a crispy, cheesy fritter. Given the fact that the easiest ways to get me to eat my veggies are to crisp them up and add cheese, I’m pretty delighted.
Hello fam! And welcome back once more to our topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
Traditional Spanish tortillas usually start with potatoes that have been cooked in olive oil until soft—which can take over half an hour—but you can get one on the table in just ten minutes with the help of kettle cooked potato chips.
The best part of baked pasta is all the crispy corners and bits of broiled cheese, and cooking it in a bundt pan lets you maximize that joy.
I don’t know about you, but I am loathe to throw away my empty liquor bottles. They’re just so pretty, and tossing them in the recycling bin makes my heart sad. Luckily, Food52 has a brilliant use for your empties: turn them into oil lamps.
