Want to start hunting your own wild game for food? One of the easiest and tastiest ways is with doves. We shot opening day of the season last week to show you how.
Brian Wallace—ethnobotanist and chocolate-maker at Endorfin Chocolat—shows the scientific method to prepare a delicious and flavor-packed weed hot chocolate. Here's a GIF breakdown of the recipe:
If there's any better feeling than that brought by throwing a steak on a campfire, we don't want to know what it is. Here's how to get your meat right every time.
Magnetic putty makes me deeply happy. It slowly deforms under a gentle pull, or snaps when abruptly tugged, while the magnetism will draw it like a creeping monster to devour stray magnets. While a handful of putty is fun, I am utterly enchanted by a monstrous 100-pound blob.
Foodies, you have to check out Gojee. It has awesome recipes and photos so strikingly gorgeous you'll drool all over your keyboard.
Chef Boyardee is pretty much synonymous with cheap, processed pasta, but that wasn't always the case. The Boyardee empire actually started as an Italian restaurant in Cleveland that taught its customers how to make their dishes at home.
Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin.