- David Chang calls The Cheesecake Factory the most important restaurant in America — The Braiser
- Nestlé gets caught up in the horsemeat scandal — HuffPost Food
- GQ's 12 most outstanding restaurants of the year — Eater
- 5 restaurants with crazy devoted fans — Zagat
- Backlash means Maker's Mark will no longer change its alcohol content — Delish
- A vegetarian pot pie with a few surprises — Tasting Table
- Burger King's Twitter account is hacked by a McD's fan — Grub Street New York
- Why were 13,000 boxes of Girl Scout Cookies sent to a landfill? — Consumerist
While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache. Take for example this tender, craggy, and all-around delectable loaf. Unlike its twice-risen brethren, it can be yours in just under an hour from start to finish — a boon for the instant gratification set. Even better, its yeasty aroma will perfume your home in an intoxicating manner as it bakes; it's a true twofer if there ever was one.
I prefer mine toasted and slathered in butter, but it's also an excellent accompaniment to soups of all stripes — especially this cheddar-beer showstopper.
Don't think you'll be able to finish up the whole loaf within a day or two? Slice up the remainder of the loaf and freeze it tightly sealed; the next time you're yearning for a slice just toast it up per usual (it may need an extra minute cook time); the freezer staves off staling exceptionally well. (This tip also translates well to near-all manner of bread, muffins, and unfrosted cake, though with cake, simply allow it to thaw at room temperature before frosting or devouring plain.)
Hoping for an easy way to broaden your culinary horizons? Look no further than a new cuisine. Before you raise your hand in protest to even more restaurant dining, hear me out: the best way to familiarize oneself with a particular country's food is by actually cooking it yourself.
We promise this proposition will be both fun and easy, thanks to the following tomes, each of which is written by a foremost expert in the cuisine. Behold: 10 definitive international cookbooks that are essential to any globe-trotter's kitchen.
Don't feel like firing up the oven but have a craving for a satisfying sweet? Try these adorably petite sweet treats from Running to the Kitchen.These raw tartlets are simple, no-bake, and filled with either chocolate or almond butter!
For more — and the recipe — check out her blog, and then be sure to share your food photos in the community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.
Do you have a nostalgic love for Stretch Island's classic fruit leathers but wish they came in a less sticky and therefore more convenient form? Then the latest addition to the brand's fruit-snack family might just be for you.
Similar in size to more traditional fruit snacks but with a texture and flavor consistent with the wholesome snack company's other products, these fruit chews are easy to eat on the go — and a boon to those with a busy lifestyle.
Stretch Island Oh So Very Strawberry Fruit Chews
Tart and tangy with a true-to-life dried strawberry flavor, these tiny fruit chews were a fast favorite among our tasting crew. Most found that they successfully captured the essence of strawberry and were enticing — even dangerous. As one taster put it, "I could eat 500 of these — but that might be the problem."
Tasters' average rating:
To get started, you'll need a pastry bag
— a large resealable plastic bag with a corner snipped off works in a pinch — a pastry tip (if using), and a pint glass.
- First, if you're working with a pastry tip, nestle it into place. If you're not, or if you're using a disposable or reusable bag, don't bother snipping off the tip of the bag just yet; that'll come later.
- Place the pastry bag in the pint glass, pushing the bag's tip down until it hits the bottom of the glass, then fold the top of the bag over the rim of the glass. This way you'll have some wiggle room between the filling and the top of the bag, which makes it far less likely for the filling to overflow when in use.
- Load the bag to the brim of the glass with your filling, and then unfold the bag and twist it until it's taut and no air bubbles remain. If working without a pastry tip, snip off the tip of the bag and get to work piping!
Bonus: the pint glass makes for a great resting place for the filled bag when not in use.
- Brilliant twists on the English muffin — HuffPost Taste
- 6 handy facts you can contribute to any horse meat discussion — Zagat
- Favorite foods of US presidents over the years — Delish
- The 5 best manual coffee and espresso makers — America's Test Kitchen
- The secret addition that adds depth to classic sloppy joes — Tasting Table
- You'll never guess which chain is getting all trendy with open kitchens — Eater
- Drink stylishly with Marc Jacobs for Diet Coke — Grub Street New York
We love the experience of a beautiful meal in any form, even if we don't get to taste it in person. On the silver screen, there have been a fair share of actors and actresses who did an awesome job playing chef. From the Ramen Master in Tampopo to truffle-crafting Vianne in Chocolat, we'd love to taste the creations each of these 15 fictional chefs has up their sleeve. Click through this list and prepare to salivate.
During Winter months, I feel particularly uninspired by salads. I need my starch — and my steak, too. That's what led me to create this Asian noodle salad with flank steak: it's hearty enough to keep you satisfied, even on the coldest of nights, but it's a nice departure from a warming but heavy meat-and-potatoes meal.
The star of the show is the flank steak, which can be substituted with ahi tuna or tofu if you want to avoid red meat. The key to making fantastic, umami-rich steak is to give it enough time to marinate: the beef soaks up the salty, gingery flavors, plus fibers in the meat make room for ginger, garlic, and coriander. Pair the beef with al dente rice noodles and fresh lettuce and herbs, and there's no chance of walking away from this salad hungry.