I'm a sucker for a salty snack, and this hits the spot. With the Super Bowl coming up this weekend I wanted to make sure you have something crunchy, savory, and easy to eat for hours on end!
My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.
Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.
Though I am a popcorn fanatic, caramel corn was not in my rotation until last year. Salty, sweet, and crunchy, this snack satisfies me in a dangerous way. I have to remove the bowl from my side after a few handfuls, otherwise I risk falling into the abyss of total consumption. And trust me, though it seems wise at the time, finishing the entire batch of caramel corn in one sitting is not pretty.
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.
Looking for a fun experiment in the kitchen for your family this weekend? Learn how to make rock candy, an exciting exploration of geometry, crystallization, and super-saturation!
Want the secret to a killer party trick? Buy a pound of dry ice and make your guests instant soft serve ice cream after dinner, then toss your hair over your shoulder and say, "Oh, this? It's nothing." Dry ice is frozen carbon dioxide and reaches dangerously low temperatures (-109 degrees!), which is perfect for making icy desserts.
High flying acrobatics ensue when we heat the tiny water droplet trapped inside corn bran. Learn the reason behind the sound in this quick lesson on popcorn!
I love the flavor schmaltz brings to the corn, making something already spicy and salty ever more savory. Regardless of the fat you use here, you'll have to remind yourself to walk away from the bowl. Otherwise you'll eat it in one sitting.
Though I normally skew toward the savory side when it comes to popcorn, this flavor has me eating greedy handfuls. What started as a chocolate drizzle, morphed into a cocoa dusting when I started experimenting in the kitchen.
Yes, the trail of British colonization/oppression left us with a unique flavor map that is hard to describe without looking through the lens of conquest. I started with the wintry walnut, and thought it might be nice to pair them with currants (I always like a bit of a chew to balance the crunch of the nut when I serve these). I steered the bowl around to early English colonies, picking up some palm sugar to sweeten the nuts and some ground cloves and ginger to spice them. I thought they needed some perfume, and so zested the rind of a few oranges for good measure. They were still missing something, so I took one more trip back around the globe and picked up a heady crush of ground black pepper. With that, I was done. A food map based on British Imperialism, potentially insensitive, definitely delicious.