Solid-state LiDAR is cheap, robust, and compact in size — this is why the device is seen as the LiDAR of choice for future high-volume production of level 3 and level 4 cars.
To some people, Thanksgiving is merely quality time with family and friends that they can't get throughout the rest of the year. To others, it's that one time when it's okay to be a greedy hog and get hammered all weekend long.
I'm sure I'm not the only one on here that has googled "Why am I always tired?"... and I'm definitely not alone when I say that all of the advice I've found so far is useless:
This is a whole new level of "Paleo," guys. Seriously: there's nothing more primal than a giant hunk of meat cooked in direct flame. Fancy grills and grill masters be damned—this method of cooking your meat is both the past and the future.
We're year-round pesto eaters. We eat pesto outdoors in the summertime on a light pasta with a glass of rosé. We eat pesto in the wintertime by the fire atop a bowl of soup with a warm mug of tea. We eat pesto with scrambled eggs for breakfast, pesto-slathered sandwiches for lunch, and baked pesto chicken for dinner.
Seaweed isn't just for rolling sushi anymore. The food science world is introducing chefs and home cooks to dulse (rhymes with pulse), kale's wacky seaweed cousin that tastes surprisingly like bacon and may even be the next big superfood.
We like to think of ourselves as caprese connoisseurs. When we made our first batch of the iconic tomato salad, we became obsessed with the classic combo of fresh basil, sweet tomatoes, and creamy mozzarella cheese. But after a while, we wanted more than just the basic, layered Italian summer staple.
When we tell folks how often we use apple cider vinegar, they are baffled and bewildered. "I've had a bottle sitting in my pantry for 10 years," is the response we encounter most. And "I never use it!" Some have never even used apple cider vinegar at all in their lifetime, believe it or not.
We can't resist a good peanut butter cup—especially when it's homemade. But it's not just the peanut butter or the chocolate that makes us pledge our undying love to these sweet treats over and over again. Nope. What really drives us wild about them is their shape. Yup: we love candy cups.
Wait, don't dump that milk! It may have a slightly sour smell and be expiring tomorrow, but you can still put it to good use by making sour milk jam.
The octopus is famous for its bulbous head, enormous eyes, and four pairs of long arms. The stuff of legends and nightmares, octopi have been featured in stories, artwork, and meals galore. But how do you eat this distinctive looking, bilaterally symmetrical sea creature?
In many places, May has given way to a surplus of strawberries cluttering the produce aisle. These sweet berries are great in a wide variety of delicious baked goods, from pies to cakes and everything in between.
Let's set the scene: you're at home, it's late in the evening, and you have a hankering for those deliciously decadent chocolate-wrapped squares of ice cream goodness. You could drive to the store and pick up the usual pack of Klondike Bars in the ice cream aisle... or, you can easily make these babies in the comfort of your own home with only three ingredients for a fraction of the cost—in any flavor you want! The choice is obvious. So, without further ado... Ready, set, Klondike!
I am officially breaking up with my daily breakfast of avocado toast and embarking on a promising new relationship with savory oatmeal. Yes, you read that right—savory oatmeal.
Local cafés and food bloggers are catching onto a gourmet toast trend that makes bread and butter look like movies before color TV was invented.
I recently had a small gathering of friends over for a quick cookout consisting of mostly burgers on the grill. One of my friends informed me beforehand that she didn't eat red meat, but that she would be perfectly okay with eating a turkey burger.
One of the best things about cold weather is soup, and there's nothing more comforting than a great chicken noodle soup. But I've often grabbed a can from the grocery store and found the chicken dried out and over-processed... and the noodles soggy and tasteless. What's worse: there's never enough of the stuff you like (such as the vegetables) and too much of what you don't (the nasty stuff I mentioned above).
Whipped cream is one of the most iconic dessert toppings around, but the full-fat version is not the most forgiving when it comes to fat content. With the holidays just around the corner, learn how to spare yourself a few calories—especially if you love the creamy texture of whipped toppings!
Dumplings have been around for centuries in various forms; spätzle, as well as chicken and dumplings, are dough-y dumplings with no filling, whereas Russian pierogis and Chinese jiaozi are dumplings that contain meat, vegetables, or both.
One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew. But if you've ever tried to replicate any of your favorite takeout in the kitchen, you've likely noticed that the high heat required for most recipes thoroughly dries out the meat that you're trying to cook.
Your grater and microplane may look like single-purpose tools, but they're actually one of the most diverse appliances in your kitchen. Sure, everyone knows to use a grater on cheese and a microplane on citrus zest, but why stop there? Here are 10 things you may not have thought to grate:
Few things in life are as exciting and magical as fire. And setting things on fire while cooking? Well, now you're speaking my language. I'm not talking about grilling, though I do love some outdoor cooking. No, I'm talking about the most badass trick in any cook's arsenal: the flambé.
Ahh, coffee. That first sip of hot goodness in the morning is glorious, isn't it? There are days when you need it straight up: No extras, please. But what about those moments when you need a little something else? When that flavored French vanilla, hazelnut mocha, blah blah blend just doesn't cut it and you want a truly special flavor in your morning joe?
For foods that encompass both tastiness and convenience, it's hard to beat boxed mac and cheese. Mac and cheese in a box takes 15 minutes to make, dirties only one dish, requires no skill, costs only two bucks, and is, despite all of the above, wildly delicious. Yet it can get even more delicious just by adding a few more ingredients.
It's an unspoken rule that diseases are not things that you want to purposely consume. So if anyone ever offers to cook you something made out of a disease, just kindly say no... unless it's huitlacoche.
As a lover of food, I'm often asked, “If you could only have one food the rest of your life, what would it be?” My answer is always the same: sourdough bread. (Okay, it's not always the same... I usually cheat and say sourdough, fancy cheese, and a good beer.) Admittedly, I'm biased by my own sentimentality. My mother is an expert bread baker, with a major in making sourdough. Her sourdough starter is older than I am, and in all honesty, she's made thousands of loaves, each better than the ne...
Once upon a time in America, there was coffee and there was decaf. That's it. No capuccinos. No espressos. And certainly no Starbucks. Coffee was just coffee, something that you bought at a gas station or donut shop. If you made it at home, it was either in a metal pot or instant coffee.
If you're a sushi lover but not an expert sushi maker, you can still enjoy the flavors of sushi rolls at home with these deconstructed sushi dishes.
Cooking with animal blood is as old as civilization itself. I promise that your ancient ancestors, no matter where you're from, didn't have the luxury of throwing away any part of the animal, including the very lifeblood that used to run through it. Animal blood, along with everything but the skin, would invariably end up in the stew.
The buttery scent of crescent rolls bring me back to my childhood, but those tubes that open with such a satisfying pop are more than just retro reminders. Crescent rolls can morph and serve as the base for hundreds of creative and cool dishes.
Among the many gifts that Italy has bestowed upon the world, culinary and otherwise, pesto stands alone. The exact birthplace of pesto, that herby sauce made of pine nuts and olive oil, is an area of Italy called Liguria, whose microclimate is particularly kind to basil, one of pesto's key ingredients.
Instant ramen and just-add-water noodles are lifesavers because they are convenient and fast, but they are also usually chock-full of processed ingredients and unrecognizable pieces of dehydrated meat and vegetables.
There are hundreds of delicious ways to enjoy caramel, from chocolate confections to sticky caramel apples and carnival bags of caramel corn. Caramel might be the special sauce that makes every dessert taste better, but it's also surprisingly simple to make.
Dulce de leche is a beautiful, caramel-like spread that you can slather onto bread or use to flavor cakes, cookies, or flan. You can also use it as a drizzle for ice cream, chocolate candies, and pastries. It tastes like heavenly toffee, translates roughly to "milk candy," and is popular all over Latin and South America. A version of the confection is also popular in the Philippines, in Russia, and is known in France as "confiture de lait." The traditional way to make dulce de leche is to slo...
The other day I was perusing my Instagram when I came upon a curious hashtag... #OnePotPasta. Intrigued, I investigated further and discovered a whole world that was previously unbeknownst to me.
A few years ago I went hog-wild trying to achieve a zero-waste lifestyle. I didn't succeed, but the experiment taught me that we throw away things we could—and should—be using more.
You either love kimchi or you hate it, but for those of us who love it, its salty, briny, spicy crunch is the stuff of life. Honestly, if you're not eating it regularly, you should start, since it's being studied for an amazing list of health benefits, including anti-cancer, anti-aging, and antioxidant properties; obesity and high cholesterol prevention; and promotion of immunity and skin health. The beauty of kimchi is manifold:
Kale is the new baby spinach: it's taken over salads everywhere, and for good reason. This nutrient-dense vegetable is a member of the brassica family, which also includes cabbage, broccoli, and watercress. Recent studies show that people who eat more brassicas tend to have less cancer. Not only that, but kale and other brassicas can actually clear air pollutants from your body.
Macaroni and cheese is one of those dishes that automatically make me feel all is right with the world. I even like the boxed kind in a pinch. However, real macaroni and cheese is pretty easy to make and is worlds better than the boxed kind. It's also pretty easy to make really, really good macaroni and cheese once you know some essential pointers.
Unless you're vegan or lactose intolerant, butter is an indispensible ingredient. However, butter is no one-trick pony. It can take many forms that make it even more versatile and useful in the kitchen. Clarified butter has many advantages over regular butter—but there are certain cases where you shouldn't use it. More on that later.
