Cooking fish may seem a bit intimidating at first. What kind of fish should you buy? How do you keep it from sticking to the pan? But once you take the plunge, the rewards are delicious. Knowing when the fish is ready takes a little know-how, and we’re here to help. According to the USDA’s Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer.
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We promise, he’ll love it. READ MORE…
“Hydrate, or die-drate,” said a friend of mine once. Now, every time I catch a glimpse of my beautiful Beast Blender + Hydration System (which is, of course, always on display), I swear it whispers the same thing. It’s the reason I’m actually hydrated, the reason for my 5-minute summer soups (a new point of pride), and the reason for the plethora of comments and compliments I get from guests who also catch a glimpse.
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I first read about brita, pardon me, Brita-Kakku, cakes — described as a typical Finnish summer cake with a based of a butter cake with a meringue baked onto it, whipped cream, and fresh berries — a few years ago and was instantly mesmerized by not just by the delicious promise of these ingredients but because, forgive me, the mess of it. In image search after image search, I drooled over charmingly lopsided cakes with raw edges, whipped cream with no regard for boundaries, meringues that wobbled and crumbled as they pleased, berries tumbling free, and I wanted it. I realize that there are more practical ways to approach it, such as a single-layer cake, but I didn’t want practical, I wanted berry cake chaos.
You’ll use them year-round, too!
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And no, it’s not dip!
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The one magic number to rule them all. READ MORE…
Say goodbye to pesky flies for good. READ MORE…
The perfect drizzle for ice cream, cheesecake, and more.
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