Chefs and condiment companies alike are excited by the newfound culinary properties of an ingredient people have literally been pouring down the drain for years.
Showing 1-20 of 31 posts
- < Prev
- Next >
A writer and his father connect over a bowl of simple egg-drop soup.
The process takes four days and involves Mexican Coke.
She also likes borscht, deviled crab, and artichokes au gratin.
"People are becoming quite precious about what they eat."
It's more of a weekend project kind of a thing.
Anchovies, razor clams, and more.
"We all die one day, so if you want to put ketchup on your eggs, do it. Life is short."
There are a ton of fantastic, incredible brands such as Crown Maple, Société-Orignal, Deep Mountain Maple, and more.
It's easy to make the best, no-stress, no-mess, sure-to-please-a-crowd, insert-other-positive-adjectives-here Thanksgiving.
Iowa prosciutto, Florida bottarga, and California olive oil.
Vintage jam serving spoons, fancy sea salt, and lots of mason jars.
Opt for a beer-making kit, vintage cookbook, or fancy shot glass.
At most, the technique will take you one single minute.
Scalia Anchovy Paste, Mike's Hot Honey, and Kewpie Mayo are all necessities.
Can an average home cook really cook recipes from Nathan Myhrvold's latest techno book? Matthew Latkiewicz finds out.
Unless you grew up with it, you probably hate the stuff. But don't underestimate its umami-boosting properties.
That is to say, actually cook, in your kitchen. Your $500 Volcano is even more useful than you might think.