3 Ways to Light a Charcoal Grill In the United States, you often hear the complaint that a charcoal grill takes too long to light. The truth is that if you have the right tools, charcoal is quick and easy to light, requiring little—if any—more time than it takes to preheat a gas grill. Here
I began drinking coffee sometime during the seventies; a period in American history which could easily be labelled as the dark ages. (And when I say dark, I’m not referring to the roast.) In those days, cafes were non-existent. Few outside of Seattle had ever heard of Starbucks, and the only place to go for
In this step-by-step video, our friends at Elemental Coffee Roasters in Oklahoma City show you how to make great tasting coffee at home using a Chemex, one of the most popular and effective methods for brewing home coffee.
The pea is the edible seed of of the Pisum sativum plant. Enclosed in long pod, it is technically a legume and is believed to have been first domesticated in Asia. Varieties can be divided into two categories: Green, or sweet, peas and field peas, which are dried for long-term storage. The most common variety
In order to really understand a cut of meat, where it comes from, and what makes it special, you need to consult an expert. Jeff de Picciotto is a whole-animal butcher and the creative genius behind Fudehouse. Here he gives you the full 411 on beef plate short ribs and their many variations.
Basil, or Ocimum basilicum, as it is officially known, is nothing short of pure alchemy. How else can you describe its uncanny ability to harness the summer sun and deliver it directly to your tastebuds? Highly aromatic but mild in flavor with a hint of anise and mint, it brightens anything it touches
Our comprehensive interactive guide to over 60 different cuts of beef; each one complete with a full description, color photo, recommended cooking methods, and a list of alternative names.
Our inaugural episode of Gadget: Pass or Fail wherein we test the NorPro Non-Stick Egg Rings to see if they really work.
In his book, The Carrot Purple, food historian Joel Denker tells us that the iconic carrot as we know it today, brightly orange and deliciously sweet, was once nothing more than a novelty. Up until the 17th century, carrots were generally purple or yellow, and fraught with issues. It seems the purple carrot juice
It can be difficult keeping track of which pan does what. So to help separate a rondeau from a Dutch oven, or a double-boiler from a bain marie, we offer up this comprehensive list of pots and pans. From stove top to oven, we’ve got you covered with full descriptions and photos of each.