What is a morning without the powerful aroma of coffee twisting through your skull? Learn the history behind the world's most popular beverage and start roasting your own beans at home today!
What is a morning without the powerful aroma of coffee twisting through your skull? Learn the history behind the world's most popular beverage and start roasting your own beans at home today!
Ever wonder what makes some muscles darker than others? We've all got a preference when we sit down at the dinner table, some of us are die-hard white meat lovers and some are obsessed with dark meat. Whatever your inclination, here are some things to know about muscle fiber when you get in the kitchen.
Sugar has withstood much slander of late, and I am tempted to defend it in some sense. Yes, sugar is problematic in the human diet, but not solely because of its chemical structure. You see, we are abusing it. We are junkies. We are addicts. And so I present, not a defense, but an exploration of sugar. Knowledge is power, information is delicious. Eat. Think. Be Merry.
Honoring your guests needn't be lengthy nor stressful. Break down the toast into both mathematical and sentimental components and hit a home run every time.
When it comes to delivering a toast, above all else do not let cloudy sentiment run away with the speech. A toast is a salute to your beloved, to the honored guests, not a state of the union. Memory records fondly those that are brief. The longwinded among us will be forever poetically lost.
Building a CO2 rig at home is easier than you think. And to top it off, you'll save money every year with this contraption. No more running to the store to lug home bottles of seltzer and soda, now you can make it at home!
Simple syrup isn't rocket science. Quite literally, in fact. When you mix equal parts water and sugar, you have a perfect solution for crying flavors of all sorts. Boil a few vanilla beans or some sliced ginger in the mixture and you'll be set for cocktails and soda alike.
I scoffed at my sister's obsession with her SodaStream for years. She evangelized it at dinner parties, sang its praises on the phone, and eventually convinced me that I simply could not live without one. And she was right.
Get in touch with your rural self and shake some butter in a jar tonight. The traditions that kept our prairie-selves alive are ripe for the picking, no need for fancy equipment here just a jar and some cream!
Get shaking kids. We made butter on Home and Family this week and there's no reason you shouldn't follow suit. Warning: full science lesson attached to this one. Nerd alert.
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.
Let me save you from the terrifying moments when you realize, mid-cake, that you're missing an ingredient. A little chemistry goes a long way when it comes to kitchen hacks!
This is the cake built on mistakes. When you run out of certain ingredients in the kitchen, it's always helpful to know the chemistry behind what you're missing. Do you need to mimic fat? Acid? Leavening? In this case, I took every major substitution I know and used them to build a cake.
The cold sweat that drips down your neck when you realize you're missing an ingredient, and the cake batter is halfway finished, is real. You have guests scheduled to arrive in mere hours, nay, minutes. Do you rush to the store and grab a bundt cake shelled in plastic? Oh no, not here. NEVER ACCEPT DEFEAT.
The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap.
