by Patrick Decker, September 16th, 2014
by Lawrence Bonk, September 14th, 2014
Spoiler alert: Italian Combo Calzone is a shorter way of saying “you’ve earned something delicious for dinner tonight.”
Borrowing inspiration from a classic Italian combo sub, this almost effortless calzone packs not just one but three different meats. It’s easily prepared with some store-bought pizza dough, and it has an ingredient list that requires virtually no advance prep. This weeknight warrior scales nicely, making it a great fix for feeding an army; it also excels as leftover lunch the next day.
by Lawrence Bonk, September 13th, 2014
Affordable immersion circulators, which allow home chefs to participate in the restaurant-friendly sous vide method of cooking, have really caught on the last couple of years. Sure, these circulators can whip up a perfect piece of meat or fish, but can they go online? They sure couldn’t, until now. Finally, sous vide machines have gone social (?!)
Introducing the newest edition of the Nomiku, an immersion circulator with full wi-fi functionality. Why on Earth would you want that? Well, to Facebook stalk the sous vide machines you went to high school with, of course. In actuality, it brings some neat functionality to the mix. Nomiku 2.0 lets you control the machine via any web-connected device, which means you can actually use your phone to cook stuff while you are not at home. Also, you can ‘download’ heat and time information from other machines to copy a tasty something they managed to pull off. Pretty cool.
by Lawrence Bonk, September 12th, 2014
There’s an old saying that denotes uselessness by comparing something to a chocolate teapot. After all, chocolate melts in your mouth and, well, mouths clock in at a tepid 98.6 degrees (mouths attached to the flu-infected withstanding.) Well, science has finally cracked that particular choco-code. Here is an actual chocolate teapot that makes tea and not a bizarre tea-like chocolate sludge.
Master chocolatier John Costello and a team of scientists created the handy, and edible, teapot in York, England. The trick was using pure, dark chocolate for the base and to finish it by building a series of silicon layers. The result? A perfect cup of tea, albeit one with a slight chocolate after-taste. It’s a chocolate miracle!
by Lawrence Bonk, September 11th, 2014
It’s three in the morning and you are blisteringly drunk. The vodka demons currently residing in your stomach demand a sacrifice. Will you throw down a pizza or a bushel of French fries? It’s one of life’s most pressing questions. Screw it. Go for both. That’s what this guy did.
Food blogger Foodinese just unleashed a massively unhealthy creation into the world: the French fry pizza. It’s, well, a pizza cooked a top a whole heap of fries. He used even more cheese than a pizza normally calls for in order to make sure the fries all stuck together in their nice pizza-like shape. How could this not be good?
by Jamie Lisanti, September 10th, 2014
Image via Food Beast
Imagine this scenario: You and your family arrive at the Grand Canyon to take in its utter splendor. To the left, you spot a lone eagle, searching for prey. To the right, you can’t help but notice a group of cacti, stoically persevering year after year. And directly in front of you? The majestic beauty of a KFC/Pizza Hut hybrid restaurant.
That’s the plan anyways. Developers are angling to prop a food-laden strip mall at America’s greatest gorge, the Grand Canyon. The theory, as told by the developers, is that the variety of food options will encourage visitors to stay longer. Endless profit is not a motive here, folks. No. The gentle, awed laughter of a child as he or she spends an elongated amount of time in the canyon, Sbarro slice in hand, is payment enough for these kind-hearted magnates.
by Kerri-Ann Jennings, M.S., R.D., September 10th, 2014
Whether you’re ready or not, the beginning of September undoubtedly means pumpkin spice fever: lattes, muffins, pastas, cookies, breads, pies, smoothies — the list is neverending! Get a head start on the spicing with your own homemade Pumpkin Spice Syrup. Fall’s classic spices — cinnamon, cloves, ginger, and nutmeg — star in a blend of sugar, water, vanilla extract and pumpkin puree to create the perfect — and natural — pumpkin flavoring, but the best part is what you decide to do with it. From pancakes and ice cream, to coffee and oatmeal, the options are harvest-ready.
by Lawrence Bonk, September 10th, 2014
A new crop of apples is fruiting. While you may be tempted to use the fall fruit to make an apple pie (a great idea, by the way), apples are versatile enough to go beyond dessert. If you want to cut to their savory core, follow these general ideas: Apples pair well with curry, bacon, pork and and root vegetables. But there are a few flavor surprises in here too. Here are 30 healthy savory recipes featuring apples:
Waldorf Salad: Broccoli slaw makes this healthy salad a snap.
Asian Lettuce Wraps: Though it’s option, apple adds a nice tang and crunch to shrimp-and-crab wraps.
It wasn’t so long ago that only phones and tablets qualified as ‘smart’ devices. Nowadays, however, that list is growing to include watches, cups and even forks. Here is a pair of Harvard-bound chopsticks to add to the collection.
Introducing Kuaisou, a pair of smart chopsticks created by Chinese search engine Baidu. In addition to scooping up pieces of sushi, these smart sticks can also detect the pH level in food, in addition to analyzing the calories and temperature. They also connect via Bluetooth to your phone, tablet or other device.