-
7 votes
-
How to make Thai-style fried shallots
7 votes -
What’s your favorite soup?
I recently got a big 10L pot and I’m planning on making some soups in an attempt to eat out less and I would love some recipe ideas!
21 votes -
Recreating the Oldest Fried Fish Recipe (10th century)
8 votes -
‘Great food, but please do something about the noise’ – the battle for quieter restaurants
14 votes -
Will gene-edited food be government regulated?
3 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Almond Joys | Gourmet Makes
6 votes -
What are your favorite food related Youtube channels?
Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are Alex French Guy Cooking - A fun channel of a creative french amateur...
Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are
-
Alex French Guy Cooking - A fun channel of a creative french amateur cook. I like this channel because I have similar taste in food to him (check out his instant ramen series!), but his solutions to problems in the kitchen are seriously creative. To give an example, he builds a dough sheeter in his croissant series in order to get the perfect thickness of dough, and he makes a makeshift dehydrator in the ramen series. Stuff I would never do in the kitchen, but it's fun to watch.
-
Bon Appetit - I totally did not expect Bon Appetit to have such a well put together web presence (for some reason I considered them an old fashioned publication). In any case, check out the "It's Alive with Brad" series. It starts out as a series about all things related to fermentation (beer, hot sauce, kombucha, sourdough, etc), but expands a bit in scope.
-
Binging with Babish - Perhaps the most well known of recent food related YouTubers, Babish recreates meals from movies and TV. He also has a nice series on cooking tutorials. I don't watch him as much as I used to, but he's still a lot of fun.
-
Townsends - A bit different than the rest, and not exlusively food related. Townsends is a historical enthusiast focusing on the colonial era, and he has a lot of videos recreating recipes and techniques from the time period.
EDIT:
Forgot to include
- Jun's Kitchen - Some seriously therapeutic cooking videos featuring sushi and cats.
18 votes -
-
'Fusion' food is finally moving past cheeseburger wontons: A new generation of US chefs wants to take “fusion” beyond a punchline
5 votes -
The aesthetic case for fake meat: Eating vegan meat substitutes is more than the ethical choice, it’s the delicious one.
12 votes -
The meatless Whopper’s ‘Impossible’ goal: To save the planet
7 votes -
The serene pleasure of watching people cook in the Chinese countryside
7 votes -
Caviar of the caves: Risking death in the name of soup
3 votes -
How to make ginger beer at home
14 votes -
Burger King plans to roll out Impossible Whopper across the United States
42 votes -
Seafood without the sea: Will lab-grown fish hook consumers?
10 votes -
The raisin situation - One man wanted to change the raisin industry for the better. He got more than he bargained for.
9 votes -
Eat more kelp, the ocean's favorite superfood
7 votes -
Of all the meaningless terms in the food labeling world—and there are a lot—”natural” might be one of the worst
10 votes -
Why a classic Levantine dish is sailing from Canada to Syrian refugee camps
5 votes -
The return of the pie company that gave the Frisbee its name
6 votes -
Fast-food workers are always in the line of fire
6 votes -
A Dispatch From the Fast-Paced, Makeshift World of High-End Catering
4 votes -
A retired chef finds joy cooking for his community
6 votes -
Meet Nigeria’s small but growing vegetarian and vegan community
9 votes -
Weed drinks are set to dominate the cannabis market in Canada
4 votes -
Meal kit delivery services like Blue Apron have an overall smaller carbon footprint than grocery shopping because of less food waste and a more streamlined supply chain
10 votes -
The History of Buca di Beppo, America’s Most Postmodern Red Sauce Chain
8 votes -
Northwest’s late-winter snow means nation’s french fries could be in danger
3 votes -
Kitchen spices look startlingly different in the wild
14 votes -
To cook a steak, first you must unlearn what you have learned
12 votes -
Tasting Brittany’s iconic seaweed butter
5 votes -
The age of robot farmers - Picking strawberries takes speed, stamina, and skill. Can a robot do it?
14 votes -
Is coffee essential? Switzerland says no.
19 votes -
Have any "under the radar" type regional recipes you can share?
I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff. Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat...
I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff.
Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat with some oil and let it develop some color. Meanwhile, get peeling and chopping on this stuff - carrots, celery root, leek, parsley, parsley root. Amounts as desired, but I like to use a lot of parsley - root or leafs. If your taters get enough color, cover with water and add the rest of the veggies. All that in place, cook until soft. Blend. Add 200ml of sour cream and season with nutmeg, pepper and salt. Consistency should be thick, maybe slightly chunky.
When serving, fry up a few slices of old sausage to throw in there. This one is a traditional north hessian sausage, but any only lightly spiced and smoked, coarse ground, fatty hard sausage will do. Add a sprig of parsley if you feel like upping the presentation.
24 votes -
This Texas vending machine lets you buy pecan pie anytime
7 votes -
Chef's memoir tackles what it's like to be young, gifted and Black in fine dining
7 votes -
How supermarkets tempt you to spend more
12 votes -
Rice milling systems
7 votes -
The end is near for 3.2 beer
10 votes -
Behold the beefless ‘Impossible Whopper’
23 votes -
The French Laundry’s bong course is a brilliant act of artistry
4 votes -
Recreating the World's Oldest Tart Recipe | Munchies
6 votes -
Every way to cook an egg (fifty-nine methods) | Bon Appétit
8 votes -
A history of pizza
11 votes -
The hunt for black gold: Is California the world's next truffle hotspot?
5 votes -
For these vegans in the Palestinian territories, food is a form of protest
7 votes -
Death of the calorie
19 votes -
A plea to make fiber cool
3 votes -
Why are so many farmers markets failing? Because the market is saturated
11 votes