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I came across these stylish bowls the other day. I love the colors and the interesting shape. Turns out they're quite useful to boot. With interior measurement markings, I can measure and then mix ingredients right inside the same bowl. Anything that Read More...
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While this little do-hickey looks like something that belongs in an operating room, it's really a lifesaver in the kitchen. And with Thanksgiving and the holidays just around the corner, it's a gadget that'll really cure some meal prep ills. Squeezing Read More...
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Poaching eggs is something I've always left to the chefs. Just give me my eggs Florentine and my frisee salad and I can be very happy. I've tried poaching at home the true French way by immersing the egg and swirling it gently through the water. Most Read More...
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For the family that has everything, this is the ultimate, highly extravagant gift...an outdoor wood-fired oven. Get amazing results, food with fabulous crispiness and flavor that only comes from cooking and baking in this old-school way. The French oven Read More...
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When I pour the maple syrup, I have to be careful. Too much and the balance of melted butter and cinnamon sugar to the sweet sticky syrup will be all off. The waffles have to be hot and just crispy enough on the outside to hold the pools of my concoction, Read More...
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As I have detailed in the past, I'm not big on the whole microwave idea. They do however, have their strong points. Nothing is quicker or easier for reheating leftovers (which I do love), or for defrosting the pork loin in a hurry. Plus, with all the Read More...
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You've probably heard of induction cooking in food magazines and on websites, like this one. For all those who haven't, it's a technology that uses a high frequency electromagnetic current, which when turned on, immediately causes the particles within Read More...
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Why roasting a turkey every Thanksgiving should seem like such a daunting chore isn't immediately obvious. It's a big bird, yes, but you're really just prepping it and shoving it an oven. Cooking a great omelet requires a lot more kitchen artistry. When Read More...
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Today I received an email from Heritage Foods USA announcing their new turkey-cam. If you haven't heard of Heritage Foods USA, they're the sales and marketing arm of Slow Food USA, and they sell turkey, pork, beef, and other products from sustainably Read More...
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Krispy Kreme is asking Americans to come up with dessert recipes using Krispy Kreme donuts. It's an undertaking that I at first thought might be difficult until I recalled the Ritz cracker mock apple pie, which still leaves me a little bit in awe of whoever Read More...
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What's with the need to reassure men about their manliness via their gullets, lately? A couple days ago, I was informed that it was only 50 days or so until National Men Make Dinner Day, the first Thursday each November (this year it's Nov. 1). As one Read More...
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Oh yay, I finally did it! That is, I finally tried massaging softened butter into my burger beef (along with a large pinch of fleur de sel, coarsely ground black pepper, and chives) before forming into patties and grilling. Although... Read More...
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There's a whole lot of breakfast on the web, or so it seems. Grab a cup of coffee and dig in... Grindhouse breakfast cereal movie posters from Something Awful Lemon Blueberry Buckwheat Pancakes from Tea & Cookies Ceramics for breakfast... Read More...
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For the first time in a long time, I'm excited about a cooking contest. Usually the more interesting ones seem to be for professionals only. And the contests aimed at the home cook are most often sponsored by big companies... Read More...
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If you work with your mouse in one hand and a steaming mug of tea clutched in the other (as I do), you'll no doubt be delighted to hear about the TeaTimer you can download from Adagio Teas. The clever... Read More...
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