Modernist Cuisine is like the Mythbusters of food. “Is whole-wheat bread really more healthful than white bread? Let’s do science at it and find out.” It was a game-changer when it came out in 2011 and, along with its follow-up book, Modernist Bread, has really changed the way we think about food, science, and traditions.
Now Nathan Myhrvold and his crew of researchers, chefs, photographers, and whoever it is that cuts ovens in half, are turning their attention to the mysteries of pizza.
We recently broke the news about the Instant Pot Max coming out in the spring. (See: Exclusive Scoop: Here’s a First Look at the Brand New Instant Pot, Coming Out in Spring.) And now we want to take a minute to point out why we’re so excited about it.
Sure, there are already a few Instant Pot models — in various sizes — on the market, but none of them offer a pressure canning function like this one does.
Sometimes I wonder what it is like to work at the USDA and be tasked with giving people advice that you must know a lot of them are just not going to follow.
“Cook that hamburger well-done!”
“LOL, no.”
“Cook eggs until yolks are firm. Don’t eat homemade mayonnaise, Hollandaise, or good Caesar salad!”
“Sorry, I can’t hear you over the sound of this eggs Benedict.”
I always imagine it’s a lot like when my mother would tell me not to eat raw cookie dough, but I’d do it anyway and she’d shout, “I’m just trying to keep you from getting salmonella! Do you want salmonella?”
Kitchn readers love pork chops a lot. Like, a lot, a lot. Since we published our tutorial on how to make tender, juicy pork chops a handful of years ago, it’s been one of our most popular recipes. There are currently 150 comments on the recipe itself, many which talk about the ease of the technique. “Just created an account here to tell you this is my go to porkchop recipe,” said Crystal Z.
The tutorial itself is pretty basic. It creates great results, but there’s no crispy-crunchy cheese coating, and they aren’t smothered in a fancy basil-plum situation. So it got me thinking: What other recipes are there out there for pork chops that go above and beyond?
That’s where Pinterest comes into play. The most popular pork chop recipe on the social platform is slow cooker angel pork chop from Plain Chicken – it was saved 77,000 times in 2017 alone. The pork chops totally take a back burner to the pasta and sauce.
I absolutely love kombucha. What I absolutely don’t love is paying $5 a bottle for it — especially now that I’ve gotten my husband and my youngest daughter hooked on it too. With them guzzling down my precious stash, kombucha has morphed from a virtuous, gut-friendly mode of hydration to a flat-out budget buster.
Instead of giving up the tart, refreshing, fermented tea drink, I decided to try making it myself. I’ve wanted to do this for ages, but could never drum up the courage. I kept envisioning my countertops lined with sticky, murky jars draped with flaccid cheesecloth and filled with slime. Gross.
And then I saw this Montreal-made beauty.
I wish I could tell you that my keyboard is as fresh and clean as the day I bought it, but unfortunately I cannot. Like many people, I take my computer from home to office to Starbucks and back multiple times a day, and all those croissants generate a lot of crumbs.
Keyboards are worse than couch cushions for attracting dirt, crumbs, hairs, and other debris. Someday the archaeologists of the future are going to analyze the junk under our keyboards for clues to the dietary habits of 21st century humans, but they might lose a valuable source of data in the next few years, because Apple has filed a patent for a crumb-resistant keyboard.
For weeknight dinners I lean on meals with a short, simple list of ingredients. Bonus points when I can skip the store and pull everything from the pantry or fridge. After spending a long day at work, I just don’t have it in me to make a dinner that requires too much attention. Instead, I rely on recipes that are easy and come together fast.
Whether you’re in the mood for chicken or pork, or prefer to keep things meat-free, these 20 recipes will help you get an easy and satisfying dinner on the table.
Let me walk you through the pleasure of eating this crispy, juicy fried chicken: You’ve got this glistening drumstick with a coating so full of crunchy ripples that it is hard to determine where to hold on. You decide fingertips are best for maneuvering this chicken from the plate to your mouth. As you bring it closer you can smell the spices — garlic, onion, pepper, and even the smoky paprika. That first bite is a real stunner. As you dig in, the crust cracks audibly and reveals juicy chicken that is as flavorful as that irresistible crust. You’ll taste the herbs that made that chicken so fragrant and enjoy a mouthful that is equal parts crispy and juicy. Pieces of the crispy coating fall away.
I’m going to need a bigger stack of napkins, you think to yourself, and then you grab another piece.
The very best part of eating this chicken is that you made it yourself. You didn’t swing by the local KFC, you didn’t fork over 20 bucks at some trendy chicken joint. Nope — you, my friend, made this honest-to-goodness, crispy, juicy, finger-licking delicious chicken at home. Whether you’re a first-time fryer or your skillet is well-seasoned, this is the step-by-step guide for making the very best fried chicken at home.
I firmly believe that some things are best left out of sight. When someone walks into my kitchen, I definitely don’t want the first thing they see to be a trash can. So stashing that trash bin in a cabinet seemed like a logical, aesthetically pleasing solution. Bonus: Keeping it behind closed doors meant I wouldn’t have to waste (get it?) precious square footage.
I’m sad to report, however, that keeping garbage in the cabinet below my kitchen sink has proven to be a bad idea. Here are five reasons I no longer keep my trash can in my cabinet.
St. Patrick’s Day is often associated with eating corned beef and colcannon, and drinking dark beer, but if you’re looking for a light-hearted way to celebrate the day that doesn’t require much preparation, we’ve got a series of treats for you. The goal behind this series was to create fun, easy-to-make treats that would help parents (or really anyone) do something festive on St. Patrick’s Day. From a bright-green lemonade to mint chocolate puppy chow, here are a few ideas.