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10 votes
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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 -
In the Future, Everything Will Be Made of Chickpeas
8 votes -
What are some of the best recipes you've recently discovered?
For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces...
For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces an entire meal: having noodles as replacement for bread, meat, vegetables, and broth to drink afterwards. Just an all-around great thing. My family certainly loved it.
14 votes -
The yum cha (dim sum) rules you need to know
9 votes -
Decaf coffee's terrible reputation is outdated, but it's still scorned because of what caffeine represents
4 votes -
Lab-grown meat and ancient grains – what will be on the menu in 2050?
3 votes -
The provocations of chef Tunde Wey
3 votes -
Bigger, saltier, heavier: Fast food since 1986 in three simple charts
8 votes -
The accidental dumpling empire
10 votes -
Why is your wine crying? Scientists say shock waves likely play a role
3 votes -
Boutique and established cooperages around the country are trying to reinvent the whiskey barrel
1 vote -
Soy sauce is one of the most important ingredients in Japanese cooking, but chances are you've never tasted the real thing
24 votes -
My new croissant machine can do things I can't
5 votes -
What are the best vegan or vegetarian burger options out there?
I just had an "Impossible" burger here in Vegas. I honestly couldn't believe it wasn't meat. I'm not vegan or Vegetarian, but I eat it from time to time. Any other good recommendations out there...
I just had an "Impossible" burger here in Vegas. I honestly couldn't believe it wasn't meat.
I'm not vegan or Vegetarian, but I eat it from time to time.
Any other good recommendations out there for good meat substitutes?
18 votes -
Farmers markets lies exposed
6 votes -
For South Asian cooks, yogurt starter is an heirloom
6 votes -
Any other amateur bakers here with a favorite bread recipe?
Does anyone have any good recipes for bread? My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it...
Does anyone have any good recipes for bread?
My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it to rise/proof) and we've been making fresh sandwich bread to use in our lunches for the past few months.
I've found two recipes that I really like:
17 votes -
The racists on Gab are sharing obscene advice for cooking pasta (and other goodies)
12 votes -
Share your favorite vegetarian meals
I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are. For a long time I have been making pasta with ground beef and I recently...
I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are.
For a long time I have been making pasta with ground beef and I recently found out that I can just not put the beef in and it tastes even better. The tomato sauce really gets a chance to shine without the beef.
40 votes