Sunchokes—also known as “Jerusalem artichokes”—seem to be the current “it vegetable,” and are popping up on all sorts of menus around the country. (Seriously, I have seen them in some form at the last five restaurants I’ve been to.) They’re super tasty but, if the chef doesn’t know what they’re doing, they can cause…
Unless you ignore all food media entirely—and I’m guessing you don’t because you’re here—you’ve probably seen the latest novelty Oreo flavor: sugary sweet Peeps. I’m a big fan of weird Oreos, but even I am horrified by this violently pink offering.
Greetings immersion circulator enthusiasts, and welcome back to another topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
A good smoothie should be creamy, cold, and smooth. Sure, you can add milk to help with the texture, but not everyone wants to start their day with dairy. For a smooth, creamy, slightly nutty blended beverage, Epicurious takes a page from the book of hummus and employs the power of tahini.
“Umami” may not be a flavor you associate with desserts, but a bit of salty-sweet complexity can take a batch of cookies from “pretty freaking good” to “downright addicting.” To get extra oomph in any dessert, baked or otherwise, all you need is a bit of malted milk powder.
A healthy refrigerator means healthy food, but if your produce looks a little droopy, and your cheese is growing mold a little too quickly, it may be time to get a new one.
There are many ways to scramble an egg, but it can still be easy to find yourself in a scrambled egg rut. To help you mix it up and keep it interesting, Food52 has compiled a whole bunch of tasty scramble-centric combos inspired by breakfasts from around the world.
Hello, sous-vide friends and fans, and welcome back to another cheesy installment of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
Just a sprinkling of fresh herbs can elevate a home-cooked meal to restaurant quality heights, but washing, drying, and chopping them before each meal can be a bit of a time suck. Luckily, Bon Appetit has once-a-week prep method that you can use to enjoy fresh herbs all week long.
Nestling egg yolks in a mixture of sugar and salt draws out their moisture, amplifies their flavor and turns them into grate-able little yellow disks perfect for garnishing all sorts of dishes. You wouldn’t think they could be improved upon, but Cook’s Science has upped the umami factor by adding bonito into the mix.
Most cabbage recipes call for you to remove the core and toss it (or compost it), but this is folly. According to Epicurious, a cabbage core “is a crunchy, radish-like vegetable part worth eating all on its own,” and they have several tasty plans for it.
If you follow the world of stunt food, you most likely saw Taco Bell’s Naked Chicken Chalupa, a taco-like creation where the shell is made of crispy chicken, rather than the “usual” chalupa wrapping. Sadly, Taco Bell will be removing the protein-wrapped delicacy from their menus sometime in March, but don’t be sad;…
The French press is most commonly used to make cups of steaming coffee, but these self-straining devices can actually be used to whip up comforting, warming cocktails.
I have long used bubble wrap as a stress-relieving device, but it turns out those sheets of air pockets have another use that is extremely pertinent to my life: sous vide insulation.
Pizza parties are arguably the best type of parties, bringing joy to everyone young and old. To get the most mileage out of the pies you order for your next shindig, ask your local parlor to “double cut” them.
Cheese crisps—which are also known as “frico”—are an easy, one-ingredient snack made by frying little piles of cheese until they take on the appearance of a lacy cracker. They’re savory. They’re crunchy. They’re an elaborate excuse to eat piles of cheese, and they can be even better.
Good morning, friends, and welcome back to another topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
Popcorn is the ultimate Netflix-watching snack, but I tend to overestimate the amount I’ll be able to consume in one sitting, resulting in at least half a bowl of sad, stale remnants. Tossing the fluffy kernels brings me great sadness, but The Kitchn has an elegant solution: you just need to turn on your oven.
Glass jars and bottles are infinitely reusable, but the label doesn’t always stay applicable for very long. Luckily, the cheapest method for removing the label and its sticky adhesive is also the laziest.
Eating a vegan diet seems straightforward: avoid eating animals and things that come from animals, like dairy, eggs, and honey. But there are a few, seemingly vegan products out there that contain sneaky animal byproducts you may not have even heard of.