What We're Reading: October 20, 2014

 

A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo

 

The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats

 

There may be something besides pumpkin in that can of purée. [The Kitchn

 

Small batch, artisanal producers are changing the way we think about fake meat. [... Read more >

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Our Favorite Beard House Dishes in September

Chris Jaeckle at the Beard House

 

At the Beard House last month, we watched summer recede and the flavors of fall advance. Below, our editors' favorite dishes from September.

 

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Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan at the Beard House

 

Cresta de Gallo Pasta with Hen of the Woods Mushrooms, Roasted Yeast, and Parmesan / Chef Collaboration

 

"I was especially taken with by this dinner’s pasta course. The pasta, molded in the shape of a rooster’s crest, had a dense enough texture to stand out amongst the robust mushrooms, while the yeast and Parmesan foam hit some soulful and satisfying umami notes. The dish is straight... Read more >

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What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

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What We're Reading: October 14, 2014

 

The roller coaster of emotion that comes with eating gummy bears. [NYT

 

The new documentary America’s First Foodie aims to raise awareness about James Beard. [Food Politic

 

Chipotle partners with Slow Food USA to build gardens in schools across the U.S. [Fast Company

 

Americans really love sandwiches: a new study reveals that nearly half of the population eats a sammy on any given day. [... Read more >

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What We're Reading: October 9, 2014

 

In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn

 

Tackling the timeless challenge of getting your kids to try new foods. [NYT

 

How to shoot, edit, and act your best while Instagramming your meal. [Epicurious

 

Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... Read more >

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What We're Reading: October 8, 2014

 

Put a Canadian spin on your Bloody Mary with Calgary’s “Caesar” cocktail. [MUNCHIES

 

Meet Vivino, an app for the aspiring oenophile. [The Kitchn

 

The best part of the Great American Beer Festival might be the crazy names of the entrants. [FWF

 

Can you make cookies out of cookie dough ice cream? [Thrillist

 

Eater explores the... Read more >

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What We're Reading: October 7, 2014

 

Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT

 

Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater

 

A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk

 

How will synthetic biology play into the GMO debate? [NPR

 

Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

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What We're Reading: October 6, 2014

 

The Middle East's answer to peanut butter: a guide to tahini. [The Kitchn

 

The history behind Dr. Brown’s Cel-Ray soda, a vegetable loner in a world of cola and lemon-lime. [Serious Eats

 

Pop-Tarts turns 50 this year, so here are a few facts to celebrate our favorite toast pastry. [HuffPo

 

The not-so-secret agenda behind Costco’s free samples. [... Read more >

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What We're Reading: October 2, 2014

 

How are avocados like almonds? They both need a ton of water to grow. [Mother Jones

 

A new company called Anti-Grain aims to bring fruit and vegetable flours to American kitchens. [HuffPo

 

Did your hometown make the list of the world’s best food cities? [Thrillist

 

PepsiCo wants to put Pop Rocks in your... Read more >

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