Dr. Jessica B. Harris and the Hardcore Virginia Ham Welcome to Season 3, Episode 9 of Tinfoil Swans, a podcast…
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WordPress is a favorite blogging tool of mine and I share tips and tricks for using WordPress here.
Wildtype’s cell-cultivated salmon has received FDA approval, marking the first time lab-grown fish has been deemed safe to eat in…
Read More »Sliding a basic carving fork between the grill grate lets you gently test and lift grilled food without mangling it—no…
Read More »Why It Works Par-baking the crust creates a crisp, sturdy base for the jam and almond cream. Using a rubber…
Read More »Whether you’re packing up frankfurters for a weekend in the woods or rolling up to a pool party with brewskies…
Read More »As a kid, I usually didn’t need much convincing to eat my spinach, except when served a pile of limp,…
Read More »Cans of cold coffee now take up an entire fridge at my local grocery store, and most of them are…
Read More »JB: While I’m talking about queer food and trying to define it in this cultural way, I see [in your…
Read More »Why It Works Pulsing the jerky in a blender pulverizes it quickly and thoroughly. Cooking a relatively large amount of…
Read More »Marinating thin ribbons of cantaloupe in a three-citrus dressing transforms the melon into something unexpected. The citrus juices and olive…
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