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4 votes
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The Food Programme: Food and the legacy of slavery
4 votes -
The scramble to pluck twenty-four billion cherries in eight weeks, every one of them by hand
10 votes -
The mesmerizing geometry of Malaysia’s most complex cakes
9 votes -
Hard liquor and soft drugs aside, the chip butty is the most reliable way we have to mentally shut out this harsh world and, momentarily, transport ourselves to a happier, more innocent place
11 votes -
Let us drink in public: Open container laws criminalize working-class people and make public life less fun
23 votes -
The Native-American origins of gumbo
4 votes -
The simple joys of tamarind: Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes
5 votes -
Advice from a Master Sommelier on how to pair wine and tacos
5 votes -
Priya Krishna, Rick Martinez, Sohla El-Waylly exit Bon Appétit Test Kitchen
15 votes -
“Hot-dog salad” is not a phrase that naturally ignites the appetite, but please hear me out
5 votes -
Twilight of the imperial chef: For decades, the notion of the lone genius in the kitchen has fostered culinary creativity — and restaurants marred by abuse. This may be the time for change
6 votes -
The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10 votes -
The history of the automatic rice cooker
18 votes -
The rise, fall, and rise of the status pineapple
9 votes -
From AP to 00: A comprehensive guide to common wheat flours found in grocery stores
8 votes -
Want to create your own breakfast burrito? Here are the keys to success.
8 votes -
Perfecting roast chicken, the French way, using "poach-and-roast"
6 votes -
Bread, how did they make it? Part I: Farmers!
4 votes -
KFC will test lab-grown chicken nuggets made with a 3D bioprinter this fall in Russia
10 votes -
Yelp says more than half of restaurants temporarily closed are now permanently shuttered
9 votes -
The cost of reopening a restaurant in a pandemic
5 votes -
How bouillon cubes became an international pantry staple
12 votes -
For a $69/month fee, the nonprofit Safe Eats will help restaurants with coronavirus health guidelines and reassure customers. But so far, there’s no guarantee that members will follow the rules
3 votes -
Favorite cocktail recipes and unnatural drink experiments?
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out. Right now, I'm drinking an...
It's time for another round of "name your favorite mixed drink, and how to make it". Or describe an outlandish, ill-considered, or random mixture and how it turned out.
Right now, I'm drinking an unnatural experiment made with odd drams to get rid of a couple of near-empties prior to moving.
2 oz. jack pine gin (freezer cold, local product, could use any botanical gin)
1 oz. peony baijiu (gift from a friend's visit to China)Shake with ice, serve in a coupe glass with a very small amount of ice. It's good enough that I'll try making peony-infused vodka next spring.
[I don't usually enjoy mixed drinks because so many are too sweet - that's the spouse's domain. But some combinations of herbal, floral, spicy, bitter, or sour flavors work for my taste.]
Feel free to share what's working for you.
11 votes -
Short documentary about the avocado and its natural impact
3 votes -
How to keep my cake from getting crumbly
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the...
The month of May brings my birthday and wedding anniversary, so we usually end up making a cake or two. We don't usually do anything fancy. Usually a store-made cake. But this year with the pandemic, we ended up just getting some boxed cakes - Betty Crocker, Duncan Hines. Those sorts of things.
The problem is that they call for eggs and I'm allergic to egg yolks. (Not egg whites, oddly enough - just egg yolks.) So I've found some egg substitute. It works pretty well considering there's no egg in it. But I've found that when I use it in cakes, sometimes they turn out just fine, and other times they end up falling apart.
I know that eggs can be used for flavor, as a rising agent, as a binder, etc. but it's not clear to me how to tell which thing it's being used for in a given recipe. So my question is, in the case of a cake, are there other things I could substitute for egg yolks? The stuff I'm using has potato starch, baking powder, and psyllium husks. I guess the baking powder handles the rising aspect and the psyllium husks are probably like a binder? Are there other things I could be using?
6 votes -
The history of cryogenic ice cream, aka Dippin' Dots
6 votes -
The history of Nespresso's disposable coffee pods
5 votes -
The oldest restaurant in (almost) every country
8 votes -
New York's hungry rats torment outdoor diners after lockdown famine
12 votes -
Our ghost-kitchen future
5 votes -
Farmers and animal rights activists are coming together to fight big factory farms
4 votes -
How Neapolitan cuisine took over the world
7 votes -
UK food standards hang in balance ahead of crucial Lords vote
7 votes -
David Atherton's recipe for Swedish crown cake – this ‘kronans kaka’ is made with potato for a gluten-free sweet treat
2 votes -
What's a dish you've made that you're most proud of?
Right now I'm making pizza for me and bae. Thought I'd spring the question. I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey. Something...
Right now I'm making pizza for me and bae. Thought I'd spring the question.
I'm proud of my oven falafels, they usually never fail. I'm also proud of my hummus game, that was a journey.
Something that I came across on yt was cheese potato pancakes... so easy and delicious! I recommend this guy, the closed caption is *chef's kiss: https://youtu.be/10MDo9o_wrY
21 votes -
Can Sweden's 'vertical farms' solve global food shortages?
4 votes -
Magic Hat leaves behind a transformed craft beer industry in Vermont
5 votes -
The history of popcorn
13 votes -
Reclaiming Indian food from the white gaze
19 votes -
J. Kenji López-Alt pays homage to an unusual and delicious combination: vanilla ice cream, Sichuan chile crisp, and peanut streusel
4 votes -
These physicists finally figured out why microwaved grapes ignite
18 votes -
Ballpark peanuts, a classic summer pleasure, have been benched
7 votes -
Nutritional yeast: Savory, “cheesy,” and not just for vegans
9 votes -
In Canada, Gold Rush-era garbage reveals a history of Chinese immigrant cuisine
6 votes -
She was furloughed from her job. So she became ‘Lasagna Lady’ and made 1,200 pans of free lasagna for those in need
6 votes -
Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities
7 votes -
Lessons from an organic garlic farmer on how to grow, harvest and cure garlic at home
5 votes -
Petition to rename Columbus, Ohio, 'Flavortown' to honor native resident Guy Fieri attracts thousands of signatures
14 votes