The Ovo-Tech Rz-1 breaks eggs like nobody's business.
After some trial and error, Chris-Rachael Oseland has perfected a recipe for spice-filled sandworm bread, just in time for Kitchen Overlord's Dune Week. Read the rest
From the late 1800s to the early 1940s, many Americans celebrated Thanksgiving by dressing up as "ragamuffins" in masked costumes and then thronged the streets, basically trick-or-treating for money and gifts. Read the rest
When Zoe Stavri woke up with a yeast infection, she had a strange and intriguing idea: what about adding some of her vaginal candida to sourdough starter? Read the rest
After watching this video, I realize I've never eaten a yam. According to the President of the Sweet Potato Council, yams in the United States are only found in "specialty stores." Yams have been a staple in some African countries for centuries, and when slaves were brought to the US, they referred to sweet potatoes as "yams." The name stuck. Read the rest
I could literally watch this all day.
I've been trying to cut back on the amount of caffeine I drink. I stopped drinking coffee, except on weekends, and have switched to mainly to tea (herbal and black tea). I feel less jittery. Recently I started making a hot drink out of cocoa powder and coconut oil and I love it. It has a bit of caffeine in it, but much less than a cup of coffee. According to this site, a glass of chocolate milk has about as much caffeine in it as a cup of decaf coffee.
I use 1 rounded teaspoon of Now Foods Organic Cocoa powder that I buy on Amazon, and 1 rounded tablespoon of Organic Coconut Oil (unrefined, because it has that great smell and taste). I add them to about 10 ounces of hot water, and mix it with an immersion blender. The result is a creamy cup of coconut-flavored unsweetened cocoa. When I make for my daughter I use a little hot milk with the water. Read the rest
The barely-edible cattle-slurry battles are heating up in Asia!
They've only got four ingredients and unlike many elaborate, fondant-based Hallowe'en treats, they taste good. Read the rest
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.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
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.
The severed, animated, flopping zombie appendage is a staple of horror films, and these zombie-mouth cupcakes look like someone has decorated an amuse-bouche with a bouche coupé. Read the rest
How To Cake It's "Deep Red Velvet Brain Cake with Fondant Brain Tissue and Raspberry Jam Blood" is pretty much exactly what it sounds like, only it has to be seen to be believed. Read the rest