A cake server is the perfect tool for getting a slice of cake or pie off a serving platter, but how do you then get the dessert safely onto a plate so it’s worthy of an Instagram share? With the CakeDozer server that physically bulldozes it clean off with the push of your thumb.
James Kenji Lopez-Alt is a chef and food writer. He’s been called the “nerd king of cooking” and he’s done plenty to earn that title. Unlike us plebs who pour a bowl of cereal, when Kenji gets a bit peckish in middle of the night, magic happens. The man’s half-asleep dishes are better than what most of us can whip up…
You know how your kitchen looks like a warzone after preparing a large meal? With dirty pots, pans, and utensils strewn about like wounded soldiers? The unfortunately-named Spadle wants to help make cleanup a little easier by replacing multiple utensils with a single transforming solution.
The ability to control fire brought our ancestors countless benefits, but as a new study by Australian researchers suggests, it may have also triggered the spread of one of the worst blights to afflict our species: tuberculosis.
The unfortunate truth of peering into our collective past is that eventually, something intolerant rears its head. For example, this pancake recipe found and cooked by 18th century cooking aficionado Jonathan Townsend doesn’t call the griddle treats pancakes at all—they’re “Indian slapjacks.”
It’s been a wild couple of days and we’re not going to talk about it at all here.
Salt preserves food, and we’ve using it in that capacity for thousands of years. But here’s a neat tip: meat and fish aren’t the only things you can keep from going rancid with salt curing. It also works with egg yolks.
Creating Mochi, a chewy Japanese dessert made from sticky mochigome rice, requires the ingredients to be first thoroughly pounded into a thick paste. You can use a machine to do it, or like these Japanese chefs, you can risk a broken finger by pounding it manually in a flawlessly choreographed routine.
We all love watching cooking videos, and we all gasp and drool over food documentary videos. We simply can’t stop ourselves. But the truth is, this trend is totally silly and a lot of is treated way too seriously. It’s just food, after all. This parody video of those food videos that populate the Internet (of which…
News reports this morning claim that the BBC is planning to delete over 11,000 online recipes. But the internet didn’t suddenly run out of room, so what gives?
Making a stew? It doesn’t matter what you throw in the pot, it will probably turn out fine. But when you’re making candy, precision is an absolute must, and that’s what this over-engineered induction hot plate from Breville is all about. It’s definitely not for making drugs. Nope, not at all.
Alton Brown has been the world’s preeminent food science wizard since the early days of the Food Network, and he’s about to embark on his second tour. What better way to celebrate than with a big vat of ice cream?
It has all the makings of those ASMR triggering videos we all love to feel on our scalp and spine but it’s also a little bit unsettling too since the whole video moves in reverse. We’re not watching a tomato get chopped up but rather seeing it get unsliced and that reversal of action throws everything into a bizarrely…
Turning a tin can into a grater might be a tedious process, but it offers the advantage of getting all those little food strips inside a vessel you can easily dump onto whatever you’re making. With a little plastic wrap it could even be used to store your pre-grated ingredients for later—and it comes at the low price…
There are a few things that everyone should know how to do in a kitchen—cook rice, cook pasta, chop an onion, etc—and preferably, you’d like to know how to do them well so you don’t burn the rice, ruin the pasta, and cry while dicing an onion. Gordon Ramsay shows us how to master simple skills in this quick video and…
This is pretty cool: Panasonic has announced at the International Home & Hardwares Show that they will be producing a Countertop Induction Oven.
Go on. You deserve more than a quarter portion.