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.
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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.
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!
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?
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.
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.
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.
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- In honor of China’s Mid-Autumn Festival, give the gift of homemade Mooncakes. A symbol of unity and harmony, these Cantonese delicacies are available at most Chinese specialty stores, but Two Red Bowls has a pretty enticing reason to fill each round, golden cake with your own red-bean or white-lotus paste.
In the fast-paced, cutthroat world of trendsetting foods, one industry veteran has managed to stay the course through it all. While sprouts, kale and juices may come and go with the seasons, the mighty cauliflower has managed to keep its head high and its florets robust through the storm.
It’s understandable how cauliflower’s neutrality can easily dump it into the “boring” category. It’s white (yawn). The flavor is no beet or sun-ripened tomato, but it’s solid. It’s got that whole crazy “I look like a brain” thing going on. But isn’t it our weaknesses that can serve to be our greatest strengths?