Guest of The Kitchn's Recent Articles
Page 3
Twist: Espresso To-Go
(Image credit: The Kitchn) We’re regulars at our local coffee shop and maybe we shouldn’t admit this, but we really can’t live without our espresso. We take it straight up, or as a red eye. Unfortunately, those daily trips to the cafe are taking their toll on our bank account. • Read the full post
Dec 18, 2009
10 Green Gifts for the Cook
(Image credit: The Kitchn) Some kitchen gifts on this list are green because of what they’re made of, others because of their long lifespans. One thing’s for sure: whether you’re shopping for a culinary pro or an amateur home chef, these green gifts will be welcome additions to their kitchens. Here’s a list of kitchen
Dec 17, 2009
The Technological Touch Screen Oven By Barazza
(Image credit: The Kitchn) Touch screens are all the rage right now. It seems that they will be also appearing on appliances. This latest oven by Barazza features one as well. Are they worth it? • Read the full post at Unplggd
Dec 16, 2009
Happy Hanukkah, Smelly Latke-leh
(Image credit: The Kitchn) Our friends over at Brick Undergound have written a funny piece called Out, damned latke! about the problem potato pancake-makers face this time of year – how to remove the heavy odors left behind as a result of their preparation. • Read the full post at Apartment Therapy
Dec 15, 2009
How Can I Safely Preserve Homemade Soups? Ask the Guest Expert: Canning Questions for Marisa McClellan
Q: I have been told that its fine to use sterilized jars and put HOT soup in them — then turn them upside down and let them seal themselves.Is this a good method for low risk foods?— Question asked by TaraMarisa: Tara, whoever told you that that was an appropriate way to can hot soup greatly misled you. Soup is a low-acid food, which means that it’s a fabulous environment for botulism to grow.
Sep 11, 2009