- 8 years ago Sticky: Weekly Post: What are you cooking this week?
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+14 +1
Is it Unhealthy to Stand in Front of a Microwave While it is Cooking?
A weekly show where we endeavor to answer one of your big questions. This week, "Mystifying Card Magic" asks: "Is it unhealthy to stand in front of a microwave while it is cooking?"
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+20 +1
Everything You Need to Know About Cooking with Blood
The Nordic Food Lab's innovative approaches to a culinarily neglected ingredient
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+17 +2
The Complete Guide to Mastering Your Slow Cooker
With a few basic guidelines, you can maximize your slow-cooking potential—and make this delicious, stick-to-your-ribs cassoulet.
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+18 +1
The science of baking
It's said that if cooking is an art, baking is a science. Anyone who has forgotten one tiny ingredient and had the whole batch flop can attest to the finicky nature of baking.
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+19 +1
This is how KFC actually makes their fried chicken from beginning to end
We've seen beyond the greasy curtain of fast food and discovered how KFC actually makes fried chicken from the raw animal to the final product that gets put into buckets and double downs at their stores. It's basically like how your grandma would do it—except they use an infernal magic machine called "pressure frier."
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+22 +1
Chefs and scientists team up to make Japanese food even more delicious
In a university laboratory in Kyoto, a city known for producing the most exquisite food in a country known for its exquisite food, a group of renowned chefs in white coats has been conducting experiments with one question in mind: Can science make their perfect dishes even more perfect?
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+15 +1
The Willy Wonka of Sriracha: Behind the Gates of David Tran's Factory
Even if you’re not a hot-sauce enthusiast, you may find yourself a little watery-eyed over the story of David Tran, the 68-year-old chief executive of Huy Fong Foods. The maker of America’s best-known Sriracha—a Southeast Asian chili sauce with a zealous following—Huy Fong is named for the ship from which Tran alighted in America after leaving his native Vietnam in the late 1970s. The company’s Rooster logo, which gave rise to the sobriquet “cock sauce,” is Tran’s Zodiac sign.
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+20 +1
A Foodie Repents
Once upon a time, food was about where you came from. Now it’s about self-expression. John Lanchester on how foodism has gotten out of hand.
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+5 +1
The Iron You: Thai Sweet Chili Glazed Salmon
Thai Sweet Chili Glazed Salmon
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+17 +1
Cut-out Ralph Wiggum Cake
Cut-out Ralph Wiggum Cake
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+26 +1
Thanksgiving beverage: Hot spiced cran-apple cider
Deliciously simple way to warm up some fruity and spicy cider for Thanksgiving or another chilly autumn night. Keep it warm in a coffee carafe for easy serving to guests.
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+20 +1
The Best Food Books of 2014
The top cookbooks and culinary histories of the year
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+19 +1
Guyanese Christmas Gives A Whole New Meaning To Slow Food
Two classic Christmas dishes beloved by the people of Guyana are pepperpot and garlic pork. To get the flavors just right, you have to cook them and let them sit out for weeks.
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+17 +1
How one man destroyed the Food Network: Guy Fieri has made culinary TV into a viewer’s hell
For me, watching the Food Network was always an easy escape from the stresses of daily life. There was just something calming about watching chefs in action, and this network had perfected Zen cooking. They’d often use a natural-light filter that made food appear delectable, as if the chefs were blissfully cooking their culinary delights in the sunlit designer kitchen of a tastefully decorated, impeccable home somewhere in the Hamptons...
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+24 +1
This dude makes monkey pancakes!
Ever crave a pancake that looks like a gorilla? This guy can make you one.
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+17 +1
Jamie Oliver, Up To His Elbows In Mashed Potatoes With 'Comfort Food'
For his new cookbook, chef Jamie Oliver compiled soul-soothing, stomach-satisfying recipes from around the world. And this time, he tells NPR's Linda Wertheimer, he worried less about calorie counts.
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+16 +1
10 Good Luck Foods for the New Year
As with final exams and the big game, the start of a new year has a tendency to turn even non-believers a tad superstitious. All around the world, 1/1 is a day rife with tradition and symbolic ritual.
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+8 +1
Five New Year's Eve Hors D'Oeuvres
Five appetizer ideas for a great New Year's Eve party, but will also ensure that you are not stuck in the kitchen the whole time making hors d'oeuvres.
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+21 +1
Recipe for baked cannelloni filled with spinach and ricotta.
Recipe for baked cannelloni pasta filled with spinach and ricotta.
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+23 +1
Three Cheers for the Onion
Deep in the archives of Yale University's Babylonian Collection lie three small clay tablets with a particular claim to fame - they are the oldest known cookery books.