What happens when you bring a kid from the other side of the world into your home forever?


This week on HOME: Stories From L.A.:

What happens when you bring a kid from the other side of the world into your home forever? How does it change what home means to her? And to you? This week it's the story of one mom, the daughter she chose, and the way they keep Ethiopia alive in the home that's now theirs.

PROGRAM NOTE: This is the last episode of Season 3. HOME, a member of the Boing Boing Podcast Network, returns in October for Season 4. Subscribe to the newsletter for updates and between-seasons bonus content. 

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How to make garlic puree with just a knife


Here's Jacques Pépin showing how to chop garlic, and how to make garlic puree with just a knife. An important step is to remove the stem before peeling, because it makes it easy to remove the skin. Read the rest

How I grilled the best steaks I've ever eaten


It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here. Read the rest

General Mills recalls some flours after 38 people become sick with E. coli

General Mills today announced it will voluntarily recall various batches of its Gold Medal, Gold Medal Wondra and Signature flours that federal officials say may be linked to 38 people getting sick in 20 states from a strain of E. coli.

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How to caramelize sugar without melting it

Image: Serious Eats/Vicky Wasik

Stella Parks of Serious Eats blows readers' minds twice in the first two paragraphs of her article.

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Simple and amazing Jabba the Hutt turnovers

Pie designer Jessica Leigh Clark-Bojin made these mouthwatering Jabba the Hutt turnovers!


– 2 apples – bit of cinnamon – one package of Pillsbury pre-made pie crust

"I Made A Batch Of Jabba The Hutt Turnovers For Star Wars Day" (Bored Panda via Laughing Squid)

They would go well with Han Solo in Chocolate Carbonite!

See more creations on Clark-Bojin's Instagram feed thepieious!

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Bay leaves are a lie


Bay leaves, writes Kelly Conaboy, are bullshit.

What does a bay leaf taste like? Nothing. What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf. How does a bay leaf behave? It behaves as a leaf would, if you took a leaf from the tree outside of your apartment building and put it into your soup. People say, “Boil a bay leaf in some water and then taste the water if you want to know what a bay leaf tastes like.”


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Starve: the best, meanest new graphic novel debut since Transmetropolitan

The launch of Starve, the new comic from Brian Wood, creator of the landmark DMZ and artists Danijel Žeželj and Dave Stewart, was widely celebrated as a major new comic that started as strong as Warren Ellis's Transmetropolitan.

Alton Brown hates your dumb kitchen gadgets


I do love my citrus-squeezer and spiralizer, but I'll agree that the badly-designed shitgadgets that author/chef Alton Brown highlights in this Daily Dot viral video are indeed super dumb.

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How to cook a marijuana marinated turkey


Happy Danksgiving!

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RIP, Paul Prudhomme: TV chef popularized Cajun and Creole cuisine, invented turducken

Chef Paul Prudhomme. photo: shutterstock

If it weren't for Chef Paul Prudhomme, we wouldn't have turducken, and Cajun/Creole cuisine would not have become the global sensation it is today. When the charismatic television chef popularized blackened redfish, it became such an obsession the species nearly went extinct.

Chef Paul

Prudhomme died today, at 75. His restaurant, K-Paul’s Louisiana Kitchen, confirmed the news to CNN, and said he died after a “brief illness,” the nature of which was not further specified.

If you read only one obituary, make it his hometown paper: The New Orleans Times-Picayune. If you're not old enough to remember when he was a fixture on public television, here's a primer on why Chef Paul was so awesome.

At its peak in the 1980s, Prudhomme's profile cast a shadow even over such culinary legends as Julia Child and James Beard, and there was no restaurant-world precedent for the celebrity he enjoyed. The portly chef starred in several cooking shows and home videos, was a regular on local and national TV, appeared on magazine covers and became a best-selling cookbook author a decade before chefs such as Emeril Lagasse, his heir at Commander's Palace, ushered in the age of the celebrity chef. His first of eight books, 1984's "Chef Paul Prudhomme's Louisiana Kitchen, " is still widely considered a classic.

“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” said New York Times food critic Craig Claiborne in a 1988 interview. Read the rest

Adorable little Star Wars desserts offered at L.A. restaurant


The Star Wars merchandise machine is in full death-march, and we're already sick of the Force-sploitation. But this offbeat little gimmick has us smiling--and jonesing for some sweets.

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Simple way to make popcorn on the cob

This looks fun and delicious! (I'd definitely listen to Scott Joplin while eating it too.) Read the rest

“An AirBnB for home-cooked meals” around the world gets $870K in funding

Traveling Spoon’s Stephanie Lawrence and Aashi Vel.

Traveling Spoon is the creation of Aashi Vel and Steph Lawrence (shown in the photo above), who met in 2011 at UC Berkeley’s Haas School of Business. The platform they're building allows you to find awesome home-cooked cuisine around the world. The idea isn't to replace takeout or delivery services, but to help travelers experience amazing local food--foraged or farmed or hunted or farmers-marketed and prepared by skilled locals.

From the "About" page on their site:

Traveling Spoon is like having a friend’s mom cook you a home cooked meal in every country you visit. Traveling Spoon connects travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.

Are you kidding? I do this already, but it's a lot harder to coordinate by myself. I for one would use the shit out of this service.

From TechCrunch:

They’ve raised $870,000 from investors including the former CEO of Expedia Erik Blachford, George Butterfield, First Round Capital’s Dorm Room Fund, the Chennai Angels and Emily and Anjan Mitra, who own the DOSA restaurants in San Francisco. Bay Area food icon Alice Waters is also an advisor.

Someone's grinding chiles for salsa...

Sample country page on Traveling Spoon website: India. Read the rest

Collapsible silicone pots would be amazing in small, urban kitchens

Camp-gear company Sea to Summit makes a line of collapsible silicone cook-pots with anodized aluminum bases. Read the rest

Amazing beehive cake!


Christine McConnell baked this magnificent "Milk & Honey Cake!" Read the rest

USDA will no longer refer to small raisins as “midgets,” after Little People petition

They prefer to be called Little Raisins.

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