Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
It's worth scouring garage sales and thrift stores for clay baking vessels. For some reason, people dispose of them after a few years of use. Trust me, when you find one, hold onto it. You may not bake in it every week, but when you use it you'll be in awe of the results.
Something as ubiquitous as wool is often taken for granted. I teamed up with Debbie Matenopoulos to investigate how this fiber has been used in fashion since the dawn of animal husbandry! What's the difference between cashmere, merino, and alpaca? Stay tuned!
Knowing which knife to use for each job can be confusing. Here's a breakdown on the physics of knives, and why it's important to match your blade to the task at hand!
This week Home & Family teamed me up with Matt Rogers for a quick DIY that the whole family can enjoy. Water bottle rockets! Learn the science behind their takeoff and make an easy parachute!
Let’s start the new year on good footing, yes? For centuries we’ve found fortune and favor in the foods we eat, interpreting shapes, and colors to portend success and harmony. Many countries, and indeed, cities, have their own traditions and today I will investigate three of my favorite
Baffled by the words on every egg carton? Want to know the difference between cage-free and free-range? Here's a translation for every egg on the market; another episode of "Ask Dan!"
Struggling to keep a gingerbread house upright? Time to investigate your frosting. Using the right cement will prevent all the headache that can come with structural failure.
Gingerbread houses can be the cause of much frustration. After spending hours planning, baking, and then constructing, it can all fall apart due to simple mechanical issues. The prime culprit in any gingerbread house disaster is the cement used to hold everything together. Do you know what kind of icing you’re using?
Making gifts for the holiday season needn't be labor intensive. Brew a large batch of infused oil, vinegar, or alcohol and give it away in ribbon-topped bottles or jars. Here are all the details you need for an easy gifting season!
Walk into any Jerk shop in Crown Heights and you'll be overwhelmed with savory scents. Now, you might have opened that door planning to purchase the namesake dish, but let me point your nose in another direction. See that sultry, bubbling, brown tray? That's stew chicken, and I think you should give it a try. Brewed from the devilish flavors that make the Caribbean so intoxicating (lime, allspice, sugar), it is the sort of thing you never knew you needed in the depths of winter.
It's decorative gourd season, that time of year when we clutter our counters with inedible (but extremely good looking) produce. But do you know the difference between a squash and a gourd? Have you ever considered where they come from?
It is now the time of year most firmly associated with dark spices. You know those of which I speak, the oily powders we keep hidden away through the summer only to find perpetually at our side as the days grow shorter. Cinnamon, nutmeg, mace, cloves, and allspice; these are the spices that keep our hearts smoldering like coals through wind and snow.
As the weather takes a turn into cooler temperatures I find myself longing for maple syrup. I want to imbue its flavor into everything I bake, be it savory or sweet. Well, if you're wondering where that sweet sap comes from and how we get it, look no further!
Looking for a new treat to spread on your morning toast? Want a wicked spoonful to stir into your cup of coffee? What if I told you there was a way to make maple syrup so thick that it wouldn't run off your waffles and pancakes? Well friends, the wait is over. With little more than some basic chemistry knowledge you'll be able to work magic in the kitchen with a bottle of maple syrup. Get ready, because this is your new addiction.
