We're celebrating a special birthday today in our Test...
We're celebrating a special birthday today in our Test Kitchen offices! (Hint: he wears a bow-tie…and loves Vermont.)
National Parks Offering Healthier Food Options This Summer: Just because you’re on vacation...
National Parks Offering Healthier Food Options This Summer: Just because you’re on vacation doesn’t mean you need to take a vacation from eating well. Today, the National Park Service announced their Healthy and Sustainable Food Program, an initiative to offer healthy food and drink options at parks’ restaurants, snack bars, and stores. This doesn’t mean you can’t get a good, old-fashioned hot dog, however. It just means that you’ve got the choice of a salad to go with your fresh air and historic landmarks.
Raw Milk Prohibition and the Rise of "Moo-Shine": In the 1920s, alcohol was the prohibited drink du...
Raw Milk Prohibition and the Rise of "Moo-Shine": In the 1920s, alcohol was the prohibited drink du jour. Now? It’s raw milk. State laws in Wisconsin forbid selling milk to the public without pasteurizing it first. But some farmers in the dairy-laden state are setting up clubs that provide raw milk, also known as “moo-shine,” to members. These organizations don’t always flourish: Vernon Hershberger, a farmer who set up one such club, was recently put on trial after inspectors raided his farm and destroyed the milk they found. Meanwhile, raw milk advocates came to Hershberger’s defense.
The Intricacies of Tipping for Food Delivery: We’ve all felt the panic in the moment when,...
The Intricacies of Tipping for Food Delivery: We’ve all felt the panic in the moment when, standing at the door after the food has been handed off, it’s time to tip the delivery guy. Does the amount of money you give depend upon the mode of delivery? On whether the food is overpriced? On the time of day? Find the answers to all your questions in this helpful post about how to show your gratitude with gratuities.
The Greatest Fictional Bartenders: Some of the greatest characters of fiction have been bartenders,...
The Greatest Fictional Bartenders: Some of the greatest characters of fiction have been bartenders, so First We Feast put together a list of their favorites. From the bartender of the “a guy walks into a bar jokes” to the girls of Coyote Ugly, these drink-pouring, not-real people know a thing or two about how to serve with style.
Food of Yore: Eating Pickles in Amish Country. The table is...
Food of Yore: Eating Pickles in Amish Country. The table is incomplete without "seven sweets and seven sours."
Pound it, stuff it, roll it, roast it, eat it. Breaking down the...
Pound it, stuff it, roll it, roast it, eat it. Breaking down the Beef Braciole (pronounced "brah-ZHUL"), a classic Italian-American Sunday supper of meat stuffed with a sweet, savory, and aromatic filling.
Christmas In June?
Assistant special issues test cook Cecelia Jenkins transfers cut-out shapes of sugar cookie dough to a baking sheet while working on a recipe for this year’s Christmas Cookies issue. Yes, we’re perfectly aware that it’s early June, but in order to meet our publication deadlines, we’ve got to start working on our recipes months in advance, no matter what the season. (Besides, is it ever really a bad time for cookies? We think not.) See more behind-the-scenes photos at: http://bit.ly/o0qi36
Fruit salad tasting! We are testing for unique flavor...
Fruit salad tasting! We are testing for unique flavor combinations — these 6 already taste magical. (A live Instagram snapshot from the Test Kitchen. http://bit.ly/18RNgBw)
4 Reasons to Put Eggs in Your Cocktails: The thought of drinking raw eggs isn’t too appealing,...
4 Reasons to Put Eggs in Your Cocktails: The thought of drinking raw eggs isn’t too appealing, but when mixed correctly into cocktails they can be delightful. Take a Ramos gin fizz, for example, which is a refreshing drink due to the egg white that is dry-shaken to produce a frothy foam. Mixed with fresh lime juice, gin, and orange flower water, the drink is perfect for brunches or hot summer nights. Take a look at these three other drinks featuring the humble egg.
Infographic: What Colors Your Food?: The brightness in your Wild Berry Pop-Tart is due to food...
Infographic: What Colors Your Food?: The brightness in your Wild Berry Pop-Tart is due to food coloring, a $1.5 billion industry previously comprised of mostly petroleum-based, synthetic colors. Recently, however, due to a 2007 study that linked six artificial colors to hyperactivity in children, natural coloring options have gained ground: Right now the overall split of artificial and natural colors in North America is about 50-50.
The New Menu Star in New Orleans: Salads: The food of New Orleans conjures up thoughts of beignets,...
The New Menu Star in New Orleans: Salads: The food of New Orleans conjures up thoughts of beignets, po’ boys, and other fried and fatty (and delicious) offerings. But a change may be brewing in the Big Easy, as many chefs have been featuring innovative salads at their establishments. Chef Phillip Lopez has begun to serve “Living Terrarium” salads at his restaurant Root, dishes that are mixes of flowers, foie gras, and dozens of other ingredients served in a deep glass bowl. And even at Megan Roen Forman’s Gracious Bakery and Cafe, the menu always features at least one salad. “For me,” she says, “after a day of working with bread, a salad is a great alternative meal.”
Wal-Mart to Source Produce Straight from Farms: Wal-Mart is aiming to offer consumers fresher...
Wal-Mart to Source Produce Straight from Farms: Wal-Mart is aiming to offer consumers fresher produce by cutting out the middleman: The company plans to source 80% of of its fresh produce directly from local farms for area stores, according to Jack Sinclair, the executive vice president of the food business for Wal-Mart U.S. The move comes after a New York Times article in April stating that internal Wal-Mart memos showed the company was having issues due to “low customer confidence in its produce and poor quality.”
Summer means perfectly ripe, fresh fruit. We've got three...
Summer means perfectly ripe, fresh fruit. We've got three fruit cutting tips to slice and dice your way into a fruit ninja!
Taking A Crumble
Book team test cook Danielle DeSiato-Hallman, right, and senior editor Louise Emerick scoop up samples of five different recipes for apple crumble while developing a new gluten-free version of the dessert for an upcoming book. See more behind-the-scenes photos at: http://bit.ly/o0qi36
How to Screw Up A Perfectly Good Steak: There are many ways to mess up the cooking of a good steak,...
How to Screw Up A Perfectly Good Steak: There are many ways to mess up the cooking of a good steak, and the food writer Josh Ozersky managed to do most of them. He has chronicled his mistakes with a strip steak (misteaks?) in this cautionary tale to grillers. A few key “don’ts” include being impatient and cultivating a flame that’s too hot.
Alcoholic Beverages Can Now Carry Nutrition Labels: Will your beer soon come with a calorie count...
Alcoholic Beverages Can Now Carry Nutrition Labels: Will your beer soon come with a calorie count and percentages of your daily values? Potentially: Last week the Treasury Department, which regulates alcohol, approved labels that carry nutritional information for alcoholic drinks. While the labels will be optional, some consumer advocates think they should be mandatory. Michael Jacobson, director of the Center for Science in the Public Interest, said that labels shouldn’t include nutrients that make drinks seem like foods, because, “including fat and carbohydrates on a label could imply that an alcoholic beverage is positively healthful, especially when the drink’s alcohol content isn’t prominently labeled.”
Pretty and Tasty: Cooking with Edible Flowers: Presentation is an important part of a meal, and what...
Pretty and Tasty: Cooking with Edible Flowers: Presentation is an important part of a meal, and what could be more beautiful than delicate petals scattered across your plate? Heidi Swanson, of the site 101Cookbooks.com, says she likes to use hibiscus, rose, rose geranium, violet, calendula, chive, basil and the petals of many other flowers when she cooks. Her favorite method is drying the vibrant petals in spring and summer to ensure she’ll have an endless supply throughout the year.
Where Does the Word "Lobster" Come From?: Lobster is a quintessential summer food, making its way...
Where Does the Word "Lobster" Come From?: Lobster is a quintessential summer food, making its way into picnics and beach barbecues, whether eaten straight from the shell or slathered with mayo inside hot dog buns. While the crustacean obviously comes from the water, whence does its name hail? The Latin word for lobster is locusta (which also means “locust”). The first appearance of the word in the English language was lopystre, or loppestre, with the latine C changed to a P. Read the rest of the story here.
It's no secret that we're huge fans of instant-read...
It's no secret that we're huge fans of instant-read thermometers. They take the guesswork out of the cooking and always ensure the best flavor in the safest temperature. But instant-read thermometers have way more capabilities than just the two above, and we've got 10 reasons why you should get one yourself.
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