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Apr 17, 2018

Your Daily Dose of Inspiration: Marvel at these Expert Craftspeople

Bon Appétit has become a paragon of food media lately with a gorgeous magazine, a wonderful podcast and some serious web content that is standing in where other outlets have stopped putting meaningful content in front of audiences. But they have quietly rolled out a series of videos on highly technical food crafts that are so well done, so well produced and so sharply executed that they serve as both educational content and an opportunity to truly marvel at people who have spent a lifetime perfecting their skills. Bon Appetite really deserves credit for providing a venue to showcase such talent and expertise. 

In these videos you can

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Apr 11, 2018

Put This on Everything: DIY Sriracha Powder Recipe

We would never want to actually judge this competition, but if you were to pit all the mass market hot sauces against each other in a taste test, the classic green nozzled sriracha sauce with the rooster on the label might very well come out on top. It's extremely versatile stuff, and offers heaps of complexity and flavors other than heat and vinegar tang.   

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Apr 03, 2018

A Primer on Pu-ehr: Your New Favorite Morning Beverage

The power of fermentation: instead of fighting off microbes, you invite the right kind to your party. It doesn't take a lot of culinary know-how to acknowledge that certain fermented foods get better the longer they ferment, like wines and cheeses. The more sourdough starter ages, the more complex its flavors become. Then you've got your fermentation standards like pickles, dairy products like kefir, soy-based miso and natto, and even Russia's beet-based kvass.

But did you know that occasionally tea gets invited to the bacillus party? Welcome to the world of pu-ehr!

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Mar 29, 2018

These Five Episodes Will Make You Fall In Love With This Youtube Series

We're living in a golden age of food media. Between exceptional print magazines like the gone-too-soon Lucky Peach and Bon Appetite, to Netflix shows like Chef's Table and PBS's Mind of a Chef, to David Chang's recent discussion of a developing food media empire, there is just so much professional-level food edu-tainment that an interested viewer need never go hungry. 

And yet, even though the space is saturated with quality content, amateur programs are still finding their niche in online forums.

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04802

Mar 28, 2018

It Turns Out, a $500 Blender is Totally Worth It

I was sitting with a few friends the other day and they started talking about how they needed to start drinking smoothies again. The conversation quickly turned to how expensive smoothie places can be, and how most blenders at home just don't make smoothies with the right texture. They turned to me, and I sheepishly owned up to it–I have a $500 blender. It's the Vitamix 7500––one of the immensely fancy ones that seem so ludicrously expensive.

To make matters worse, I think in my entire life I've only consumed 3-4 smoothies, hence my embarrassment. Spending $500 on an appliance only seems reasonable if it is part of a life plan––some

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Mar 15, 2018

How to Hack Your Aeropress to Make an Even Better Cup of Coffee

I recently posted a photo of my Aeropress setup to Instagram and had a buddy comment with questions about my process. I've only been using my press casually for the last couple of years, so I didn't feel comfortable saying anything authoritative. That begged the question: who would be considered an authority on the subject of Aeropress recipes? Which led me to: if not the victors of the World Aeropress Championship, then who? 

If you're unfamiliar to the world of Aeropress, if you own one and have no idea what to do with it, or if you're looking to tweak your current routine: read on, friends.

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Mar 15, 2018

It's Time to Toss Your Tupperware and Get These Instead

If you are anything like me, there have been numerous times in your life when you have been in a Target/Costco/Sur La Table/Container Store when box full of intricate, multi-shaped and variously sized plastic containers has come into view, and you have thought, "it's time I get organized!" The lure of organization is powerful because it feels like if you have a place for not only everything, but every KIND of thing, you'll never fall into disorder again.

I have learned something from a lifetime of tangling with stackable, burp-able, intricately sized storage containers: freedom does not come in a system that has options for every possibility, it comes in a simple system based on interchangeable parts. And in the world of food storage, we should look not to the glossy, marketed boxes in the housewares aisle, but to the humble set up of your neighborhood takeout place

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Mar 07, 2018

How to Make Head Tea: The Greatest Cold Remedy Known to Man

I live in an area of the country that experiences four traditional seasons. Of those four, my favorites are Spring and Fall. I love everything about these transitional seasons—the mild weather, the changing light, the start of garden season on one end and the height of its bounty at the other. (Even if they do only seem to last for about a week here in eastern North Carolina.)

That is, I love these seasons, but my sinuses do not. I've got horrendous seasonal allergies that flood my head with histamines twice a year, to the point where I really should invest in a giant hypoallergenic vinyl bubble to seal myself off in from April to July. Also, the change of seasons seems to kick the butts of everyone's immune systems, and I always inevitably catch what everyone's passing around.

Are you in the same club? I got something for what ails you, and it goes by the name of Head Tea.

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Feb 21, 2018

How to: Make a Proper Cup of Builder's Tea

If you were to ask an American to picture drinking a cup of tea, it's safe to assume that the mental image wouldn't include work boots, hardhats, bricks, and lumber. But while coffee is standard in the U.S., for thousands of construction workers in Great Britain and Ireland, as well as numerous tradesmen like electricians, welders, and plumbers, a strong cup of tea is the preferred fuel for a day filled with labor.

Here's a basic rundown of how to fortify your work day with the strength of a bricklayer.

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Feb 07, 2018

Don't Toss Those Fries! How to Hack Your Restaurant Leftovers

I love all the "comes with" food from restaurant meals. You know what I’m talking about—the side dishes and classic pairings that are served with what you actually ordered: fries, steakhouse rolls, steamed rice...and, because I live in the South, biscuits. Oh, the biscuits. If you’re like me, though, half of that glorious freebie food gets launched at the end of the meal because you’re too full from the main entree.

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Feb 01, 2018

Stone Cold Flavor: Why a Mortar and Pestle Gets the Most Out of Your Food

I'd wager that when most people first pick up a mortar and pestle, their first thought is something like, "you can't be serious!" Very rarely is there a tool that you can buy at, say,  Williams-Sonoma––perched alongside the electric pepper mills and the seasonally-themed waffles irons––that has not really changed since the invention of the wheel. A gigantic, blunt mineral rod and a heavy rock bowl is, quite literally, stone age technology. And for anyone who has not yet seen the magic and serious power that this tool puts into your hands, there is an instinct to look for electrically-powered appliances that can replace it: A food

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Jan 24, 2018

18 Essential Cookbooks That Belong In Your Library from Now Until the End of Time

Let's start with this: I like to eat. Really, really like it. I have all the respect in the world for people who can live by the adage "consume for nutrition, not for taste," but I will never be able to count myself amongst 'em.

I'm a level-10 introvert who works from home, and often, the process of procuring food for myself is the only thing that gets me out of the house during the dark days of winter. I live in Portland, Oregon, one the greatest food cities in the country, and I have a list in my phone of to-be-visited food establishments a digital mile long. It's updated almost daily. 

And, because I like to eat, I like to cook. I'm a full-time DIY blogger who gets to make cool stuff, photograph and write about it every single day, and, yet, a Tuesday night dinner compiled from whatever's in the fridge often feels like the most creative thing I do all week. 

So... cookbooks. They're fantastic, and they provide both inspiration and a depth that you can't find on food blogs or Pinterest. (And I love food blogs.) You don't have to buy all of these, but you should definitely check them out from the library or peruse next time you're at the bookstore. Because they read as well from cover-to-cover as a novel, and they'll actually teach you how to eat better.    

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Jan 18, 2018

How to: Properly Hold a Chef’s Knife

If you think of the elements of cooking that feel the most like a chore, cutting vegetables can rank pretty high on the list (just under scraping off blackened cheese from a sheet pan.) But when you’re holding your knife correctly, it can be one of the most satisfying parts of the cooking process...second only to eating.

Practically speaking, you’ll significantly reduce your kitchen prep time while making sure that all of your digits stay intact. So, more efficient and safe.

Who doesn’t want to save minutes and fingertips?

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Dec 18, 2017

Holiday Guide: 7 Last Minute Things to Do Before Hibernation

credit: MMortah [http://www.flickr.com/photos/mmortah/8395365738/]

Freaking out because you haven't finished everything you need to do on your list? No worries! We have some last minute tips for you.

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Dec 15, 2017

How to: Make Nutella Hot Chocolate

created at: 12/18/2013

It's not that hot chocolate is hard to make...especially if you go for the little packets of powder. But there's definitely something seriously straightforward about making a fresh cup with only two high-quality ingredients that makes it much more likely to enjoy a cup every night between now and the new year.   

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