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14 votes
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Brad learns how to compost | It's Alive
6 votes -
One-handed boozy brunch | Stump Sohla
7 votes -
How Dutch plant breeders built our brussels sprouts boom
7 votes -
Busting Thanksgiving turkey myths
4 votes -
How to cook Thanksgiving dinner for one
9 votes -
Pumpion Pie from 1670
9 votes -
Woolworths set to build one of Australia's biggest liquor stores near dry Darwin Aboriginal communities
12 votes -
Astronaut Thanksgiving | Stump Sohla
6 votes -
McDonald's confirms creation of McPlant plant-based burger
13 votes -
Silphium: The lost aphrodisiac of ancient Rome
5 votes -
How we make our traditional bread roti
14 votes -
Going Sohla: After leaving Bon Appétit, the chef now has her own show — where she’s paid fairly for her fantastic creations
27 votes -
What did you eat today? (pictures)
9 votes -
Ancient Roman Placenta – Honey Cheesecake
6 votes -
Scappi's Renaissance herb torte
7 votes -
Why the Philly cheesesteak can swing a presidential election
8 votes -
Coffin pies - Death and chocolate
5 votes -
Kitchen stock = liquid gold
12 votes -
Before the Easy-Bake Oven, toy stoves were beautiful and deadly
11 votes -
Chef recreates the KFC Zinger burger... But can he also make it vegan?
4 votes -
Spartan black broth | Melas Zomos
4 votes -
Subway bread does not meet tax exempt legal definition of bread, Irish court rules
17 votes -
The race to redesign sugar
5 votes -
Great medieval bake off
7 votes -
18th century mac and cheese | Stump Sohla
13 votes -
Yuanxiao from the Ming Dynasty
7 votes -
Whale meat has seen an increase in sales this year in Norway – according to local whalers, demand has outstripped supply for the first time in half a decade
10 votes -
What's your go-to special dish for cooking?
Maybe you make it every weekend or just when you've got some caloric budget to burn.
14 votes -
Meet the “menu engineers” helping restaurants retool during the pandemic
7 votes -
What is clean wine and should you care?
10 votes -
Around the world in eight pancakes
8 votes -
The Food Programme: Food and the legacy of slavery
4 votes -
The mesmerizing geometry of Malaysia’s most complex cakes
9 votes -
Priya Krishna, Rick Martinez, Sohla El-Waylly exit Bon Appétit Test Kitchen
15 votes -
The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10 votes -
The rise, fall, and rise of the status pineapple
9 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 -
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 oldest restaurant in (almost) every country
8 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