We’ve entered pie season—and with that also comes the season of people telling you their secret pie crust ingredient. For most people, that secret ingredient means one thing: vodka. I know because I used to be one of them. Until I found something much, much better. »
Cranberry sauce may be a Thanksgiving staple, but that doesn’t mean it has to leave the spotlight on November 27th. Here’s how to make a cranberry sauce that doubles as a jam after you’re done.
French fries. Mashed potatoes. Baked potatoes. Hash browns. Potato wedges. Potatoes are basically always delicious whichever way you cook them. Even if you’ve never had a particular potato dish, if it’s potato-based, you know it’s starchy goodness for you. Here are 14 different ways to cook a potato from Food, People,… »
Homemade sausage is so good and so cheap to make that you’ll never buy it from a store again. Here’s my take on a super healthy hot Italian. »
This weekend, we roasted an entire pig at my house for a BBQ. Not only was it fun and visually-impressive to cook, but it was darn tasty too. You should try it! This is our method.
Limoncello! That sweet, tart, and refreshingItalian after-dinner digestif can be a wonderful thing. But, typically, when you go for the store-bought stuff it’s cloyingly sweet, and doesn’t have any of that fresh zip to it. Here’s the good news: It’s simple to make at home and customize it to your own taste, giving you… »
Want a pre-workout snack that gives you a visceral energy boost and is packed full of protein, vitamins, minerals and healthy fats? It might sound fancy, but Bison Liver Pate is cheap and easy to make. And damn good. »
Why make your own? Because it'll taste better than any store bought chunky or creamy crap you buy from the store and it's not that hard to do yourself! Or at least, not that hard for an Alton Brown recipe. Just fry peanuts with peanut oil in a wok, let them cool down and then throw them in a food processor. He has his… »
The cookbooks I've used in my life have endured drippings, grease splatters, and one especially harrowingly bath in a pot of tomato soup. Let's face it, a big block of paper is an inconvenient thing to lug around the kitchen. But there's an ingenious little idea that puts tattoos in a perfectly convenient place to… »
Every family has some dish that only they eat on Thanksgiving. Maybe it's from the old world. Maybe it's some amalgamation of mincemeat and lime flavored gelatin. For this week's Shooting Challenge, I want you to share it—and the recipe. »
As the name suggests, there are really only two components to a gin and tonic (unless you count the lime), which means only two ways to screw it up. It's easy enough to avoid a bad gin. Bad tonic water, though, is the rule, not the exception. Look at a label and you'll see cheap high-fructose corn syrup is the first… »
You can get stuck in a rut in the kitchen where you end up making the same boring dishes night after night. If you find yourself in this position, Gojee will save your from culinary boredom. »
The great tragedy of modernist American cuisine is that the Pizza Hut hot dog stuffed crust pizza isn't available here. If you wanted one, you had to travel internationally—until now. Because Gizmodo loves you/wants to kill you, we brought this pizza to America where it belongs. »
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. »
Last year's Ikea cookbook showcased some of the most amazing product photography we'd ever seen. Now, thanks to the wonders of moving pictures, we can see them brought to life in mini adverts. [Carl Kleiner via Ignant via Photojojo] »