Hot Dogs: 15 to Try. Crowd-Pleasing Burger Recipes. Herbs: A Summer Grilling Game Changer. Date: May 26 2014 | Author: Laura | Category: Hungry So, you’re ready to grill.
Hole in One: Old-Fashioned Cake Donuts (Video) — Hungry History — Food & Culinary History. History.com Staff In this exclusive Hungry History video, host Ian Knauer takes us through the history of donuts, which were first introduced to America by Dutch settlers.
He also explores the mystery of why donuts have holes. Make your own version of this classic and delicious treat by trying out Ian’s surprisingly easy formula for old-fashioned cake donuts, based on a recipe from the 1860s. OLD-FASHIONED CAKE DONUTS4 cups flour 1 1/2 teaspoons salt 1 3/4 teaspoons soda 1 3/4 teaspoons cream of tartar 1/4 teaspoon grated nutmeg 1/4 teaspoon cinnamon 1/2 tablespoon butter 1 cup sugar 1 cup milk 1 egg Powdered sugar for dustingPut the flour into a shallow pan; add salt, soda, cream of tartar and spices.
Work in butter with tips of fingers; add sugar, a well-beaten egg and milk. Hole in One: Old-Fashioned Cake Donuts (Video) — Hungry History — Food & Culinary History. Best Pizza in America - 33 Best Pizzas of 2013. The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away. [Photographs: J.
Kenji Lopez-Alt] More Guide to Steak All the methods and tips you need to make perfect steak, each and every time. I dread the summer. Two simple, fool-proof methods to cook a steak to delicious perfection. Skirt steak = the most underrated cut of beef there is.
Incredibly flavorful. For grilling it is. But there are many others for incredible stew that most people in the US seem to ignore. How to make an *actual* grilled cheese sandwich... None of this toast-with-melted-cheese nonsense. A food scientist's 4 tips for barbecue success. When it comes to barbecuing, there are all sorts of expert tips out there that people claim to be the secret to delicious, succulent meat.
Some of these tips are correct, but have to be followed in a particular way to be effective. Others are entirely wrong. Science to the rescue. The Best Marinades for Tender Meats: Ones with Plenty of Salt. Automatic Pour-Overs: Do They Make a Better Cup of Coffee? Kitchen Window — Fat Tuesday: The Many Different Doughnuts Of Mardi Gras. Emily Hilliard for NPR The history of doughnuts is intrinsically linked to the celebration of Mardi Gras.
Dry Measuring Cups vs Liquid Measuring Cups. Measuring Cups I recently received this email from a visitor asking, “If a recipe calls for four ounces of something, how do you know if they mean four ounces on the food scale, or in the measuring cup?
What’s the difference between dry measuring cups and liquid measuring cups, why would you need different cups, wouldn’t they measure the same amount? The Rising Spoon: How to Cook the Perfect Steak in a Cast-Iron Skillet. Tired of overcooking steaks on the stove-top?
If you're using a regular ol' pan the whole time you'll likely end up with a tasteless black crust by the time the middle reaches the right temperature. Oftentimes, the interior will end up overcooked. Handle the Heat The Ultimate Guide to Chocolate Chip Cookies. Click here for Part 2!
Have you ever wondered why chocolate chip cookies can be chewy, crisp, soft, flat, thick, cakey, greasy, bland, flavorful, moist, or crumbly? In this post I’m going to share with you how various ingredients and techniques can affect the taste, texture, and appearance of your chocolate chip cookies. This will hopefully help you understand how chocolate chip cookies work so you can make the PERFECT batch every time, whatever you consider to be perfect. This information will allow you to alter or create your own chocolate chip recipe that produces cookies just the way YOU like them. You’ll be an expert on the anatomy of the chocolate chip cookie. I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you how they affect the cookie.
Faster Chopping Advice and Understanding Chopping Terms. 101 Best Pizzas in America. Pizza!
If you grew up obsessed with it — postgame pizza, movie-night pizza, baby-sitting pizza, college dorm pizza, New York-, New Haven-, Neapolitan-, deep-dish-, St. Louis-, Detroit-style pizza, pizza! — and pursued that American passion for cheese, sauce, and bread with an adult fascination for seeking the best slice, the finest pie, the Platonic Neapolitan, then the idea of naming America's best is likely contentious. 50 States, 50 Pizzas. Colorado: Mountain Pizza at Beau Jo’s Pizza, Mulitple Locations In a land where everyone stereotypically skies, hikes, snowboards and goes white-water rafting, it’s only fitting that Colorado's iconic pizza isn’t a thin, plain slice but rather a hearty, deep-dish pie filled with energy-giving ingredients.
The hand-rolled thick crust - choose between honey white, honey wheat or gluten-free - nicely contains the filling, and any leftovers make a nice dessert when dipped in honey. First choose your sauce - homemade standard red sauce, pork green chile, ranch dressing or even fresh salsa. Microwaving water for tea: Why are the results so lousy? Photo by Oli Scarff/Getty Images A reader recently wrote in to ask: Why is tea made with microwave-heated water so lousy compared to tea made with water boiled in a kettle? Because a proper cup of black tea must be made with water that’s come to a rolling boil. A kettle is designed to heat water evenly to 212 degrees Fahrenheit. Heat at the bottom of the kettle—whether from a heating element embedded in an electric device or from a burner on the stove—creates a natural convection current: The hot water rises and the cool water falls in a cyclical fashion, which uniformly heats the contents of the kettle to a boil (at which point an electric kettle clicks off or a stovetop kettle whistles).
But microwaves don’t heat water evenly, so the boiling process is difficult to control. 21 Cooking Tips That Will Change Your Life. Demystifying Saffron: Mark Bittman Explains The Pricey Spice. Marilyn Barbone/iStockphoto In the latest installment of NPR's Cook Your Cupboard, New York Times columnist and cookbook author Mark Bittman sheds a little light on saffron — a spice that has been stumping Lennet Radke in Wisconsin. Radke, who received a little jar in a contest, says she's never really used it. The stuff isn't cheap. How A Chef Really Shops: An Annotated Grocery List : The Protojournalist.
Hide captionJohn Manolatos, co-owner and head chef of Cashion's Eat Place. Avery Trufelman/NPR As co-owner and head chef of the critically acclaimed Cashion's Eat Place in Washington, D.C., John Manolatos — who works most days from 9 a.m. to 11 p.m. — doesn't have a lot of down time. And the last thing he wants to do is cook for himself. 5 Ways to Give Your Pickles Better Texture.