Tahini: it sounds like the name of a high-end fashion designer... or perhaps a variation on a two-piece swimsuit. But this "weird ingredient" is actually a delicious and nutritious paste made from toasted sesame seeds and oil.
A classic French omelet is supposed to be completely cooked through with no brown edges. This is a delicate balance to strike, though. I always find that the moment I flip an omelet, it completely falls apart—unless it's so well-done it's rubbery, of course.
It's almost time for Halloween, which means that it's time for the nastiest-looking food and drink to make its appearance. Severed fingers, brains, vomit... everything that would normally make our stomachs turn at any other time of year makes us cackle with glee instead on Halloween night.
Butter is one of the most versatile ingredients in the world: its variety of uses range from brightening a morning piece of toast to finishing a beautiful rib-eye steak with decadent flair.
Let me start by saying something controversial: I despise the gluten-free fad. I think gluten is delicious (I go through at least two loaves of bread a week, with a healthy dose of pretzels and pasta in there as well), and I think many of the health myths surrounding gluten are either fabricated or hyperbolic.
In my opinion, vodka gets a lot of undeserved flak. It seems like most people have a bad experience in college with a plastic bottle of vodka and never go back. I can't blame them; it took me a few years after graduating college to start to enjoy vodka again—but now I adore it.
Flowers may be beautiful, but they're not usually appetizing. Sure, nasturtiums are hip in fancy restaurants, but they're primarily used as a garnish. Granted, fried squash blossoms are incredible, but the point remains: flowers are usually reserved for looking at, not masticating.
A good chef's knife is a thing of beauty and, with proper care, a joy forever. It can totally change the way you cook and turn even the dullest prep work into a glee-filled task.
There are certain ingredients that chefs regularly use to elevate their food beyond the status of what us mere mortals can create. Shallots are one. Good, real Parmesan cheese is another. And the rind of that real Parmesan cheese just so happens to be one of the culinary world's biggest kept secrets.
Other than salt, there's no ingredient that's as big a kitchen staple as olive oil. And just like salt, there are a million little known uses for it.
We're all familiar with the sinking feeling that happens when you cruise through a recipe, only to arrive at an instruction that calls for a tool you don't have. Some of the best food hacks (and my personal favorites) exist to combat that problem. Why spend money on a kitchen tool—or worse, avoid a recipe altogether—when you could find a new way to achieve the same result?
Tomatoes are the perfect barometer for kitchen knives and knife skills. If you've ever watched an infomercial for a set of knives, you've surely seen the enthusiastic host waxing about how well the knives cut tomatoes. And if you've ever had your knives sharpened, you've most likely tested them out on a tomato.
Potato peels are largely misunderstood creatures. They're shucked away from every mashed potato dish like some icky rag that has no business in your kitchen. PS: Quit it. By ditching the peels, you're not only missing out on fiber and large amounts of potassium (even more than a banana), you're tossing the potential for chewy, crunchy finger food. So the next time you're left with a plate of scraps, here are four tasty reasons to hold onto them.
If you've never heard of or eaten temari sushi, then you're in for a treat. These pretty sushi balls are good for parties and festive gatherings, and even though they are so colorful and striking, they are not hard to make. Just like every other type of sushi, they are customizable, and they have the cute factor necessary for kids or appetizers.
I'm a firm believer that a sandwich is the ultimate food. It's filling, but not heavy; it has carbs, protein, veggies, and sauces; and it's easily customizable. Add that all up and you've got the absolutely perfect lunch.
Indoor electric grills are nothing new; George Foreman grills have been around for over 20 years now, providing healthy, smokeless grilling options for indoor use. Yet as nifty and fun as George Foreman grills are, indoor grills have never been considered a hot item for passionate and avid home cooks.
Greasy fast food. Snacks. Candy. Empty stomachs. What do these all have in common? They're all things that people commonly have for lunch during the week, because it beats the hassle of having to plan, make, and pack lunches before their workday.
This sounds a little crazy, and it is—in a good way. Cooking food in the dishwasher while it cleans your dishes multitasks your appliance and saves time and energy. And who doesn't want to spend less time over a hot stove? How Dishwasher Cooking Works
A salad can mean everything from fruit to meat and everything in-between, but it never means finger food. Forks are required. So that means that even though salads are versatile, delicious, and customizable, they are hell at cocktail parties. How do you hold your glass and take a bite of your salad at the same time? It's awkward.
Don't leave your tongs out by the grill, as they are one of the most useful and versatile cooking tools to have in your kitchen. In my house, they come in a very close second to chopsticks, which I cook with everyday. Like chopsticks, they make it easy to delicately flip and turn food with precision. But unlike chopsticks, there's no learning curve, so anyone can use tongs for easier, simpler cooking.
Cast-iron cookware breeds a strange kind of obsession. When I got my first pan, I spent untold hours seasoning, cooking, researching the best non-soap methods to use for cleaning, and re-seasoning that thing. Finally, I became exhausted by the whole process and realized that you can skip seasoning a cast-iron pan as long as you use it regularly and clean and oil it properly in-between uses.
Roasting turkey is a topic that inspires endless debate among cooks. How do you get the perfect mixture of juicy meat, crispy skin, and flavor? Everyone has a favorite technique, whether it's brining the bird or spatchcocking it. However, if you're ready to move onto Ph.D. levels of turkey cooking, you might just want to look beyond these methods and get genuinely wild.
I love me some salad, but I'm also kind of a big baby when it comes to eating them. The greens have to be perfectly crisp and fresh, which is why I'm such a nut about storing them properly, including rethinking how I use my refrigerator, using a paper towel or dry cloth to wrap them, or even puffing a little CO2 into the plastic bag to keep them fresh. I've even developed an arsenal of tricks to restore life to soggy greens.
We've already taught you how to clench your fist to make healthier food choices, and how to make sure you eat healthily at a restaurant, but it turns out there are even more mind hacks we can use in our never-ending quest to control our appetites.
The best sangria I ever had in my life was made by a Spanish friend for my birthday party. The ingredients included a giant box of Franzia red, one bottle of Bombay Sapphire Blue, one cup of sugar, a liter of 7-Up, and some cinnamon sticks. She put everything but the 7-Up in a giant zinc bucket from Home Depot and insisted that it had to sit overnight so the flavors could blend (and so the Franzia wouldn't taste so, well, Franzia-ish).
One of the down-sides of international long-haul travel is layovers between flights in unfamiliar places. We have a flight to Europe this year via Guangzhou, China, and I've been putting together my notes on how to make the best use of 7 hours between flights, which I'd like to share.
The debate over whether to deep-fry or roast a Thanksgiving turkey can get pretty heated. Both have their merits, but it's hard to argue with that crispy, golden brown skin and moist texture that the fryer gives. But what's better than a deep-fried turkey?
Not that long ago I wrote an article discussing what it would be like, realistically, if you were to accidentally travel back in time to the Victorian era. At the end of that article, I mentioned that the best thing you could bring with you on a time-traveling adventure is a Kindle, or similar e-reader, stuffed full of the knowledge of the 21st century. Why a Kindle? Well, I own a Kindle, and I love it. However, there's far more to it than that.
Hello and welcome to my post. I would like to share a few things I have picked up along the way - while feeding my two dwarf rabbits. In this tutorial I would like to answer the question - How to choose the best food for your rabbit?
You can smoke all kind of food. Here you have a demonstration of smoking meat in a Barbecook Smoker.
In this Cajun cooking class on video, learn how to make boudin sausage. Our expert chef and caterer, Karl James, will walk you through the process step-by-step, including what ingredients and equipment you will need. Although this is a complicated recipe that takes some practice to perfect, Karl makes it easy as he shows you how to chop and cook vegetables, season and prepare the meat, how to cook rice, how to assemble your meat grinder and sausage stuffer, how to soak the casings and fit the...
Since Motorola engineer Bill Smith invented Six Sigma in 1986, corporations around the world have employed it to eliminate costs and process cycle time while increasing profits and customer satisfaction. These techniques and tools for process improvement were invaluable to famed CEO Jack Welch, who used them to redefine General Electric's business strategy in 1995.
Invented by Motorola engineer Bill Smith in 1986, Six Sigma's methodology defines a series of steps with specific value targets. These targets can be used, for example, to eliminate costs and process cycle time while increasing profits and customer satisfaction.
Apple has implemented a new sensor on the rear camera of its fourth-generation iPad Pro, and it's pretty exciting. It's called the LiDAR Scanner, a scanning "light-detection and ranging" sensor, and you may very well be acquainted with it if you follow any driverless car news. Will we also get it on the upcoming iPhone 12 Pro?
While consumer-grade smartglasses are the holy grail for tech companies, smartglasses maker Vuzix knows where its bread is buttered, and that's in the enterprise segment.
They say it is always darkest before the dawn. If that's the case, then perhaps there's a light ahead for Magic Leap after more unfavorable news in the form of executive departures.
Anyone who has been within a block of any wireless brick and mortar store or tech conference in the last couple of years has no doubt seen banners, posters, and videos promoting 5G high-speed wireless services on the way.
The Google Feed is a great source for relevant news articles from your search history, package delivery updates, and much more. Now known as the "Discover" page, many Android users turn to this useful menu on a daily basis. However, as Google recently pointed out, the all-white theme is not ideal for battery life, nor is it easy on the eyes at night.
Investors continue to bet on augmented reality, both for short-term returns and long-term plays. This week, Niantic reportedly picked up another round of funding from Samsung and others, based on the success of PokémonGO and the prospects for future revenue. Likewise, investors see value in WaveOptics, whose waveguide displays could make consumer smaller AR smartglasses possible within the next year.
Update February 25: The new Sony Xperia flagship has been announced, and it has a new name: The Sony Xperia 1. You can read all of the official specs and details at our full article on Sony's new model.
