by Lawrence Bonk, August 30th, 2014
by Sara Levine in How-to, In Season, August 29th, 2014
Sure, Easter can be fun. All of that egg finding and candy eating can be a pretty good time. However, the most time consuming aspect of the holiday is not donning a bunny costume, it’s painting colorful designs on all of those eggs. Thankfully, the coming robot apocalypse has got you covered. Introducing the EggBot Pro.
What this cute lil robot lacks in bloodlust, it more than makes up for in design technology. All you do is pop an egg in the machine and let the magic of science do the rest. You can make your own designs on a computer and easily port them into the machine, creating endless opportunities for bad egg-based visual puns.
You can get your own for $325, which is about the price of 2,000 eggs. This seems like a fair price for the ability to be able to warn off your roommates against eating your eggs right there on the shell.
by Carol Blymire, August 29th, 2014
Labor Day weekend marks the unofficial end of summer, and next Tuesday will be a little bit sad even for those of us who are not going back to school. So take full advantage of these last few days and send your summer off on a winning note. If you haven’t made these watermelon tequila shot skewers yet, now’s the time. Eat as much fresh corn and zucchini as you possibly can. Host a last-minute barbecue with tips for super-fast grilling. Or savor summer memories with these nostalgic tastes.
by Virginia Willis in Recipes, August 29th, 2014
AKA Who You Callin’ a Tart? Oh Yeah, This.
Late summer is my favorite time of year, and it all goes by too quickly, with its lazy weekends, marathon gab sessions (with bonus day drinking!), birthday cake with too many candles, beautiful sunsets, and farmers markets exploding with gorgeous colors and flavors. August is just the best, and I’m always a little sad to turn the calendar page.
by Mallory Viscardi in Books, August 29th, 2014
When I was a child my grandfather would sometimes barbecue a whole hog to mark the end of summer. He was a honest-to-goodness country boy and knew what he was doing with a pig and a pit. The huge beast was split and slowly cooked on a metal grate set over a pit of gray cement blocks above glowing embers. My grandfather would make a basting mop out of a bent pecan branch and white cotton rags, patiently basting the pig with a potent broth of vinegar and salt, letting heat and smoke slowly transform that pig into our Labor Day feast. My sister, the cousins and I would run around in the nearby yard, begging to stir the coals or add split pieces of oak, absolutely anything to be near this unusual scene that utterly transfixed us. To this day, I can close my eyes and hear the sizzle of the fat as it dripped on the white-hot coals.
by Contributor, August 29th, 2014
Pack your bags and grab a fork, because this week you’re heading on a trip around the world with Kim Sunée’s new book, A Mouthful of Stars. Part travel diary and part cookbook, A Mouthful of Stars covers a vast and intriguing amount of ground in its pages. It also offers up an impressive and delectable selection of food from Sunée’s favorite destinations.
The chapters are broken down into location themes, but you won’t simply find the usual suspect destinations in A Mouthful of Stars. Instead, Sunée takes you on what really feels like a personal guided tour of her favorite international (and a few domestic) food spots. Chapter one takes you to Seoul; chapter two whisks you off to North Africa, India and Mexico.
by Amy Reiter, August 29th, 2014
Basil plants everywhere else have grown wild this summer and now you’re probably wondering what you’re going to do with the rest of your abundant supply.
Your first instinct is probably to make a boatload of pesto. Do it. One can never have too much pesto. But once you’ve tired of pesto, it’s time to branch out with your basil options. The beautiful thing about basil is that it’s naturally sweet, so adding it to desserts (pair it with strawberries and ricotta) isn’t too much of a stretch.
by Lawrence Bonk, August 29th, 2014
In this week’s news: The produce aisle takes a page from the junk food playbook; breakfast proponents get a wake-up call; and new thinking on salt shakes things up.
Hey, Kids: Do Try This At Home
Parents encouraging kids to reach for fruits a...
by Joseph Erdos in View All Posts, August 29th, 2014
Let the glory that is the modern food mash-up wash over you like a nice tall glass of lemonade-spaghetti. First there was the Cronut, then the Ramen Burger and then, well, a billion other things. Newest mash-up on the Franken-circuit? This ramen noodle lobster roll.
Created by food blogger Joy of The Cooking of Joy, this lobster roll is heavy on the lobster and not so heavy on the roll. It’s essentially a bunch of lobster salad wedged between a ramen tortilla of sorts. The salad consists of lobster, toasted sesame oil and Japanese mayonnaise. The ramen is prepared by chilling and then pan frying the noodles, then shaping them into something that can play house with Maine’s greatest treasure.
Bonus: The World’s Craziest Food Mash-Ups
by Amy Reiter in News, August 28th, 2014
For this Labor Day weekend, Food Network has a great selection of grilling and barbecuing episodes starting with The Pioneer Woman and Trisha’s Southern Kitchen on Saturday morning. Afterward the co-hosts of The Kitchen share their best grilling tips with HGTV’s Kitchen Cousins.
On Sunday morning Giada De Laurentiis gets a tour of Korea Town in Los Angeles from the king of Korean barbecue. On Bobby Flay’s Barbecue Addiction, Bobby focuses on grilling sausages, including beer-glazed bratwursts. On Sunday evening tune in for a new episode of Rachael vs. Guy: Kids Cook-Off in a sandwich-themed episode with guest judge Jeff Mauro. Then watch food truck rookies race into Austin as they try their luck selling to singles on The Great Food Truck Race. On Cutthroat Kitchen Alton Brown auctions off an Italian scooter, which will turn into one chef’s creative vehicle, literally.
Aside from the regional pizza wars that periodically flare up like the flames of a brick oven and the occasional eating-method controversy, most of us probably don’t pause too often to carefully consider our pizza. We just enjoy it. But a research team has recently taken a good hard look at the various cheeses with which we may top our pies in an attempt to pinpoint — with scientific precision — which of them performs best during baking.
In a new study published in the Journal of Food Science, chemical and materials engineering professor Bryony James and her team at the University of Auckland in New Zealand evaluated the performance of seven different cheeses — mozzarella, cheddar, Colby, Edam, Emmental, Gruyere and provolone — in terms of composition and functionality, using a new technique to assess differences in the way they browned and blistered when baked on pizza.