The 5 Biggest Things People Get Wrong About Cast Iron Cookware
Tips from The Kitchn
It's totally fine to cook tomatoes in a cast iron skillet!
Aug 3, 2020
Bar Tour: Pravda Infuses Russian Mystique Straight Up Cocktails and SpiritsRecipes
Something’s brewing in NYC’s Nolita. Hidden away down a narrow flight of concrete steps off Lafayette St. is Pravda, an atmospheric Russian bar-bistro. Infused with the rich, warm tones of well-worn wood and old leather, and accented with earthy reds, Pravda’s Old World style doesn’t end with the decor.
May 30, 2019
The Best Microwave Popcorn Is Made from Sprouted Corn KernelsSkills
What: To Your Health Sprouted Flour Co. Read the series → Part One, Part Two, Part Three, Part Four Love really good popcorn, but don’t want to take the time to make it the old-fashioned way? Use sprouted corn kernels in place of conventional popping corn, and you can achieve popcorn perfection with the convenience of your microwave. Here’s how to do it. The keys to great popcorn are the multiple mini-explosions created when heat turns the moisture in each kernel into steam.
May 30, 2019
We Went to the Staub Factory in France to Learn How the Cookware Gets MadeKitchen
A few weeks ago, I got to go to France to get a behind-the-scenes tour of the Staub factory. (I swear this is not a humblebrag!) I was there to celebrate the 40th anniversary of the cocotte and the launch of the new Staub cookbook. I love seeing how stuff gets made — especially stuff that I actually use on an almost-daily basis. And I’m hoping you guys do, too, because I took a bunch of pictures and detailed notes to share the process with you.
Oct 4, 2018
5 Surprising Things I Learned at the Staub Factory in FranceKitchen
Did you know that sand was a key piece in the manufacturing process?
Oct 3, 2018
Would You Pick This Carbon Steel Cassoulet Pan or Le Creuset?Tools
Carbon steel pans are the workhorses of professional kitchens. Lighter than cast iron pans and quicker to cool, they are ideal for high-heat cooking (searing, stir-frying, roasting, and baking). They’re also relatively affordable; you can find a good starter option for less than $25 at restaurant supply stores.
Oct 12, 2016
The 4 (Wrong) Reasons You Haven’t Tried Sous Vide YetTools
As the founder of a sous-vide business, I spend a lot of time thinking about sous-vide cooking — mostly about how amazing it is and how I can share this magic with everyone else. But I’ll admit that, to the uninitiated, the immersion circulator, like the one I developed with my husband, can seem like just another kitchen gadget that will end up gathering dust in your already-crowded cabinets or cluttering your precious counter space.
Mar 29, 2016
How Thousand-Year-Old Eggs Led Me to Start My Own Sous-Vide BusinessPeople
When I first came to the United States in 1994, I was 7. Having spent my childhood in Shangdong Province, in eastern China, I didn’t know you were supposed to change your clothes every day. Consequently everybody thought I smelled and very few people were brave enough be my friend, let alone sit next to me. You can imagine how thrilled I was when a nice girl from my class took pity on me and came over for dinner.
Mar 28, 2016
Why Tucker Pecan Still Buys “Backyard Pecans”People
Who: Tucker Pecan Company What: Southern Pecans Where: Montgomery, Alabama Tucker Pecan Company scouts out the best Southeastern pecans to buy, and then shells them and sells them plain. But it also roasts and salts them, smothers them in chocolate, glazes them with honey, uses them to make crunchy coatings for candies, bakes them up in pies, and more.
Nov 14, 2015
A Pecan Expert Explains When (and How) to Shell a PecanSkills
Who: Tucker Pecan Company What: Southern Pecans Where: Montgomery, Alabama Got a pecan tree in your yard? Well, today you’re in luck: David Little, president of Tucker Pecan Company, is sharing a few gathering and shelling tips. In the fall, when the green outer hull enclosing each nut opens, the pecans are ready for harvest. At commercial pecan orchards, machines are used to shake them out of the trees.
Nov 13, 2015
Cluster Candies & Pecan Pie: How Tucker Pecan Turns Nuts into Sweet TraditionPeople
Who: Tucker Pecan Company What: Southern pecans Where: Montgomery, Alabama Whether you pronounce it pee-can or puh-con, there’s a good chance you’ll be enjoying this nut, native to the South, in at least a few sweet treats as we approach the holiday season. Pecans and chocolate (or caramel, or honey) are great together. At Tucker Pecan Company, they’re a match made in heaven.
Nov 12, 2015
How Tucker Pecans Grows Pecans in Montgomery, AlabamaPeople
Who: Tucker Pecan Company What: Southern Pecans Where: Montgomery, Alabama For more than 60 years, Montgomery’s Tucker Pecan Company has been providing people all over the South and the country with premium pecans and pecan products. It all begins with a bright-green orb hanging from a tree branch. Tracts of land lined with rows of pecan trees — their leaf-covered branches forming a canopy that blocks out most of the sun — are common sights on rural highways in the South.
Nov 11, 2015
The Family Story of Tucker Pecans in Montgomery, AlabamaPeople
Who: Tucker Pecan Company What: Southern Pecans Where: Montgomery, Alabama In 1952 Monroe Tucker started selling in-shell pecans alongside fresh produce at a curb stand in Montgomery, Alabama, writing the first lines of Tucker Pecan Company’s “nutty” story.
Nov 10, 2015
The 2 Pyrex Pieces That Their Employees Love the MostTools
Pyrex has a special place in the hearts of cooks, bakers, and vintage collectors across the country, but perhaps unsurprisingly for a company that’s been around for 100 years, it’s particularly special to those who have a personal stake in the production of each piece. During my tour of the Pyrex factory in Charleroi, PA, I spent time chatting with a number of employees from almost every department. As we talked, two things kept coming up over and over.
Nov 5, 2015
How Pyrex Glass Cookware Is Made in Charleroi, PennsylvaniaTools
Who: Pyrex What: Iconic glass kitchenware Where: Charleroi, PA From the moment you step through the gates of the sprawling Pyrex factory complex, on the banks of the Monongahela River, glass surrounds you. You feel it crunching under your feet and see mountains of sparkling glass shards in the distance — building-high piles that seem as if they’re guarding the old lines where Pyrex’s distinctively colored Opalware was produced from 1936 to 1986.
Nov 4, 2015
A Short History of Pyrex: The 100-Year-Old American Classic GlasswareTools
Who: Pyrex What: Iconic glass kitchenware Where: Corning, NY, and Charleroi, PA If you’ve ever measured out milk for pancakes, melted butter in the microwave, scooped out a slice of lasagna at a potluck buffet, or even just dug into a bowl of popcorn while speeding through the entire season of “The Unbreakable Kimmy Schmidt,” you’ve likely had your hands on a piece of Pyrex in your lifetime.
Nov 3, 2015
How Indie Candy Uses Vintage Equipment to Work Their MagicPeople
Who: Hanson Watkins, Confectioner What: Indie Candy, Big-Eight Allergen-Free Confectionary Where: Birmingham, Alabama Hanson Watkins, proprietress of Indie Candy, knows her way around a confectionary shop. And unlike a large commercial operation — with super-speed computerized equipment that turns out 25,000 pounds of chocolate per run — she makes highly specialized, limited-quantity candy, and prefers to work with equipment that has stood the test of time.
May 27, 2015
What It Takes for Indie Candy to Avoid the Big Eight AllergensPeople
Who: Hanson Watkins What: Indie Candy, allergen-free confectioner Where: Birmingham, Alabama At Indie Candy, the brainchild of Birmingham’s Hanson Watkins, “nothing is simple,” due to the many restrictions placed on her Big Eight allergen-free candy line. These allergens include milk, eggs, fish, crustaceans and shellfish, tree nuts, peanuts, wheat, and soy — with sesame thrown in for good measure.
May 26, 2015
This Tiny Candy Company Is Making Wildly Popular Allergen-Free Sweets in AlabamaPeople
Who: Hanson Watkins, owner of Indie Candy What: Big-Eight Allergen-Free Confectioners Where: Birmingham, Alabama Hanson Watkins knows a thing or two about the candy business. “There used to be a candy maker in every town in the United States – maybe two,” she explains, as we walk through the triple-storefront workspace of her company, Indie Candy. “Now most of the candy in the US is made by one of three companies, and it’s all done on an industrial scale.
May 25, 2015
5 Ways to Eat More Rice NoodlesSkills
Fresh or dried, slurped or twirled, rice noodles are a great way to fill out a meal. They add texture and fun, no simmering required. What’s not to love? Here are five ways to eat more rice noodles this summer. Make a stop into your local Asian or Vietnamese market, and head for the refrigerated section first. If you’re lucky, you’ll find packages of fresh white rice noodles labelled bánh phở or bún, often translated to English as rice vermicelli.
May 13, 2015
A Guide to Vietnamese NoodlesSkills
If you’ve been to Vietnam or even just the noodle aisle of your neighborhood Asian market, you might have been overwhelmed by the sheer variety of noodles available. Which ones are good for a stir-fry? Which should you buy fresh, and which are better dried? What even is the difference between all of those white, gray, translucent, and yellow noodles?
May 12, 2015
A “Bún” for Food Lovers: How Vietnamese Fresh Rice Noodles Are MadePeople
Who: Mach Thi Hien and Ng Tun Tam What: Bún, Vietnamese rice vermicelli noodles Where: Phú Đô village in southwest Hanoi In Hanoi, food is typically named based on the form of rice it’s served with: cơm for simple steamed rice, phở for thick rice noodles, or bún for vermicelli-sized white rice noodles. Bún (pronounced something like “boon?
May 11, 2015
7 Tips for Pairing Kombucha with FoodPeople
Advice from: Mike Burns and Jenni Lyons of Happy Leaf Kombucha Read the series → Part One, Part Two, Part Three, Part Four I sat down with Mike and Jenni of Happy Leaf Kombucha and asked them how they creatively use kombucha in their kitchen. Which foods naturally pair best with its flavor profile? How did they incorporate kombucha into recipes? Their eyes immediately lit up as they shared their favorite ways to use kombucha. Kombucha-braised chuck roast? Kombucha frozen yogurt floats?
Apr 24, 2015
5 Things I Learned About Kombucha from Visiting a Kombucha BreweryPeople
Who: Happy Leaf Kombucha What: Organic, small-batch kombucha and taproom Where: Denver, Colorado’s River North Art District Read the series → Part One, Part Two, Part Three Last week I visited Happy Leaf Kombucha, a small-batch kombucha brewery in Denver. Over the course of my visit I learned a few things about kombucha that I hadn’t known before, including the fact that you can eat scobys! (Say what? Yes, it’s true.) Here’s what I learned from visiting the pros.
Apr 23, 2015
How Denver’s Happy Leaf Kombucha Brews Its Booch (Warning: Massive Scoby Ahead!)People
Who: Jenni Lyons and Mike Burns of Happy Leaf Kombucha What: Organic, small-batch kombucha and taproom Where: Denver, Colorado’s River North Art District Read the series: Part One and Part Two Maybe you haven’t tasted it, but at least you’ve heard about kombucha by now. Some of us are even brewing it at home. Emma shared a detailed tutorial on how to make kombucha that gave me a little more confidence to try making it myself.
Apr 22, 2015
What to Expect the First Time You Drink KombuchaPeople
Who: Happy Leaf Kombucha What: Organic, small-batch kombucha and taproom Where: Denver, Colorado’s River North Art District Read the series: Part One Do you remember your first impression of kombucha, that famous fermented tea? Or perhaps you haven’t tried it yet and have a few questions: What’s it made of? What does it taste like? And — what everyone always wants to know — what exactly is that hazy blob suspended within the drink?
Apr 21, 2015
How Jenni & Mike of Happy Leaf Kombucha Turned Their Hobby Into a BusinessPeople
Who: Jenni Lyons and Mike Burns of Happy Leaf Kombucha What: Organic, small-batch kombucha and taproom Where: Denver, Colorado’s River North Art District Jenni and Mike of Happy Leaf Kombucha had been making kombucha at home for several years when they decided to start selling their home brews at a local market. Taking that first step led them to building Colorado’s first kombucha taproom and brewery, tucked away in Denver’s flourishing River North Art District.
Apr 20, 2015
4 Reasons You Should Make Your Own TofuPeople
What: Vietnamese tofu Where: Mo village in southeastern Hanoi, Vietnam Read the series → Part One and Part Two Hoang Tra My has eaten tofu every day since she married into a tofu-making family 27 years ago, and she hasn’t gotten sick of it yet. Tofu is a versatile and delicious high-protein food that can be made from just three ingredients. Here are four reasons you should try to make your own tofu at home.
Apr 15, 2015
4 Things I’ve Learned About Tofu While Living in VietnamPeople
What: Vietnamese tofu Where: Mo village in southeastern Hanoi, Vietnam Read the first post: The Ingenious Way That Tofu Is Made in Vietnam Tofu seems to get a bad rap in the Western world. People see it as a pitiful meat substitute reserved for sallow-skinned vegetarians, who must be lacking nutrition and other options to eat mushy white tastelessness. I hate to admit it, but even as a vegetarian, I kind of agreed with them, because I didn’t know how to cook it.
Apr 14, 2015
The Ingenious Way That Tofu Is Made in VietnamPeople
Who: Hoang Tra My and Chuong Sy Chi What: Vietnamese tofu Where: Mo village in southeastern Hanoi, Vietnam In the southeast of Hanoi, not too far from the banks of the Red River, there’s a little village famous for its tofu. Bags of soybeans grown in Russia, the U.S,, and China come in, and wrinkly blocks of rich, flavorful tofu leave by the wide-mouthed basketful for restaurants, wet markets, and street corners around the city.
Apr 13, 2015
How Sprouted Flour Is Made: A Tour of To Your Health’s Sprouted Flour Factory in AlabamaPeople
The Tour: To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Read the series → Part One, Part Two Earlier this week we introduced you to Peggy Sutton, founder and owner of the To Your Health Sprouted Flour Co. in Fitzpatrick, Alabama. Ten years ago Peggy started sprouting and grinding whole grains in her kitchen.
Mar 25, 2015
3 Things You Probably Didn’t Know About Sprouted FlourPeople
Profile: To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Read the series: Part One Advances in technology have vastly improved farming techniques, like giving us bigger harvests in a variety of crops. But sometimes, doing things the old-fashioned way yields rich benefit. Case in point: sprouted flour. You’ve probably heard the term, but you might not understand what it is. Here are three things to know about sprouted flour.
Mar 24, 2015
How Peggy Sutton Started a Sprouted Flour Business in Her Alabama KitchenPeople
Who: Peggy Sutton of To Your Health Sprouted Flour Co. What: Organic, whole-grain sprouted flour Where: Fitzpatrick, Alabama Right this moment in rural Alabama, a little company called To Your Health Sprouted Flour Co. is on track to produce three million pounds of 100-percent organic, whole-grain sprouted flour this year.
Mar 23, 2015
15 Ways to Throw a Gathering (Without Breaking a Sweat)Kitchen
Now that Thanksgiving is wrapped up, it’s time to think about all those holiday parties we plan on hosting! Rewind to our November Maker Talk, where we recruited The Kitchn editrix, Faith Durand, to give us her go-to tips for effortless entertaining. Side note, we’ve been to Faith’s soirées and let’s just say, this woman knows how to make her guests feel special and looks simply divine while doing so! Check out Faith’s expert guidance above.
Nov 19, 2014
Kitchen Confidence: Home Cooking Tips from Kelsey NixonPeople
We were incredibly lucky to have the lovely Kelsey Nixon as our headlining guest for October’s Maker Talk. With a long list of accomplishments behind her— full-time mom, cookbook author, Food Network, Cooking Channel, and uLive star — Kelsey still maintains a humble demeanor and girl-next-door charm. Check out Kelsey’s tips for amping up your kitchen skills in the video above, including the 10 tools you need to have.
Oct 30, 2014
The Art of Entertaining: How to Dazzle Your (Holiday) GuestsKitchen
Join us November 5 as we dive into how to enhance our hosting skills and talk all things entertaining. We are pleased to announce Jung Lee of Jung Lee NY who has traveled the world over, creating beautiful events of all scales for a coveted clientele. Jung will teach us her tips and tricks for functional, useful and beautiful entertaining.
Oct 28, 2014
From Seed to Table: How The Amagansett Wheat Project Turns Local Wheat Into Fresh BreadPeople
Where: Amber Waves Farm, Amagansett, New York Who: Amanda Merrow, Katie Baldwin, and Carissa Waechter See all of the previous installments in this series: Farm Life Through the Seasons at Amber Waves Farm – A New Generation on the Farm This year we’ve been following the rhythms and daily life at a New York farm, Amber Waves, run by two young women, Katie Baldwin and Amanda Merrow.
Oct 11, 2014
4 Tips for Serving, Eating, and Enjoying Italian SalumiSkills
Who: Greg Laketek of West Loop Salumi What: Salumi Where: Chicago, IL This week we’ve been visiting Greg Laketek at West Loop Salumi, a maker of authentic Italian salumi in the heart of Chicago. But now that you’ve heard Greg’s story and had a peek into how the salumi is made, you’re probably hungry to eat some! Here are a few tips from Greg on what to look for in these Italian cured meats, and the best ways to serve them for snacking or a party.
Sep 11, 2014
How West Loop Salumi Makes Authentic Italian Salumi in ChicagoPeople
Who: Greg Laketek of West Loop Salumi What: Salumi Where: Chicago, IL Yesterday we talked with Greg Laketek of West Loop Salumi in Chicago. Greg left his job and made a flying leap into making authentic Italian salumi right in Chicago. Here’s a look at how West Loop makes their salumi, and how they think about the process. Much of West Loop Salumi is made with one hundred percent certified Heritage Berkshire pigs. Grass fed beef is imported from California for year-round access.
Sep 10, 2014
Greg Laketek Quit His Job to Make Old World-Style Italian Salumi. Here’s Why.People
Who: Greg Laketek of West Loop Salumi What: Salumi Where: Chicago, IL Greg Laketek grew up spending his summers in northern Italy surrounded by family, beautiful scenery and all the other things that make you wonder why you haven’t packed your bags and played out your own version of Under the Tuscan Sun. “My grandfather would take me around to his friends’ farms where they would make salumi, cheese, bread, wine — that’s what I remember growing up.
Sep 9, 2014
The Ceramics of Bat Trang, VietnamKitchen
Who: The pottery makers of Bat Trang village What: Ceramics Where: Bat Trang, Hanoi, Vietnam The village of Bat Trang, Vietnam, may feel like a small town, but don’t let its size fool you: its small workshops pack a serious pottery punch. We’ve explored the village itself, and looked at the process used to create its wares. Let’s take a closer look at the beautiful handcrafted ceramics themselves made by Bat Trang’s expert potters. You may recognize something you own!
Aug 28, 2014
How Pottery Is Made in Bat Trang, VietnamKitchen
Who: Nguyen Van Binh What: Pottery Where: Bat Trang, Hanoi, Vietnam The village of Bat Trang in Vietnam, is known for its intricate lotus tea sets, blue and white dragonfly bowls, and durable, beautiful dishes. Bat Trang just might be Vietnam’s most famous ancient craft village, and its handmade ceramics can be found in stores globally, including IKEA, Target, and 10,000 Villages. You’ve explored Bat Trang itself. But just how is its pottery made?
Aug 27, 2014
Visit the Ancient Village of Bat Trang, Vietnam, Where Everyone Makes PotteryKitchen
Who: The pottery-making experts of Bat Trang Village What: Ceramics Where: Bat Trang, Hanoi, Vietnam Everything about Bat Trang village is an extreme. Lots of places have old towns, yes, but Bat Trang village is ancient. It’s not just a place where pottery is made – the entire village makes pottery. And they’re not just good at making pottery — they practically invented it.
Aug 26, 2014
What Is Factory-Seasoned Cast Iron?Tools
Most new cast iron cookware comes with a “factory-seasoned” label, but what does that mean? Are you getting the same well-seasoned, nonstick surface that makes your grandmother’s long-used skillet such a treasure? In our tour of the Lodge cast iron factory, we discovered what the factory seasoning process is and the best ways to maintain that initial seasoning. Normal cast iron seasoning is achieved when fats and oils collect on cast iron through regular use.
Aug 13, 2014
How Lodge Cast Iron Skillets Are Made in TennesseeTools
Who: Lodge Manufacturing What: Seasoned cast iron and seasoned steel cookware Where: South Pittsburg, TN Lodge Manufacturing has been in business since 1896, and they are the oldest manufacturer of cast iron cookware remaining in the United States. The company continues to make classic, long-lasting skillets and other tools in a manufacturing process honed by both age and necessity.
Aug 12, 2014
To The Cheese Caves! Where French Comté Goes To AgePeople
We’ve talked about the milk used to make Comté and we’ve talked about how that milk is turned into cheese. Now we’re at the end of the journey: the mighty cheese caves, where rounds of Comté are aged for anywhere from four months to several years. Walking into the affineur, I was struck by two things: the pungent, earthy aroma of gracefully aging Comté and the floor to ceiling vista of nothing but cheese. Cheese as far as the eye could see. This was heaven.
Jul 31, 2014
You Have to Get Up Early to Make Comté Cheese in FrancePeople
Making Comté isn’t all chomping on wildflowers and gazing dreamily at the yonder rolling hillsides. Every twenty-four hours, the milk from those happy cows goes off to the cheesemaker — called a fruitière in this part of France — to be made into fresh wheels of Comté. This, my cheese-loving friends, is where the magic happens. You have to get up early if you want to make Comté cheese.
Jul 30, 2014
Every Wheel of Comté Cheese Starts Here: The Cows of Jura, FrancePeople
Giant wheels of Comté cheese measure three feet across and clock in at 80 pounds by the time they’ve made it through months of aging and are ready to eat. But each one of those hefty rounds starts out right here, with these lovely ladies. These are Montbéliardes, the main breed of cow responsible for producing all the milk that goes into a wheel of Comté cheese. If they look a bit confused, it’s only because we interrupted their breakfast.
Jul 29, 2014
Why French Comté Cheese Needs to Be In Your FridgeSkills
Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.
Jul 28, 2014
Five Expert Tips For Choosing the Best Fish SauceGroceries
Now that you know all about how fish sauce is traditionally made, how do you pick a bottle from all of the many options at your local Asian market? I talked to Mr. Hai, an expert fish sauce maker in Sa Chau, Vietnam to get his take. As it turns out, fish sauce is a very personal thing. It can be salty, sweet, fishy, nutty, and stinky, and it’s all about what you prefer. So next time you’re at the Asian market, keep these tips in mind to choose the bottle you take home.
Jun 5, 2014
When Everyone In the Village Makes Fish Sauce: A Profile of Sa Chau, VietnamPeople
Who: The village of Sa Chau What: Fish sauce Where: Sa Chau, Nam Dinh, Vietnam In Vietnam, it’s common for entire villages to be occupied in making one thing. Bat Trang village makes pottery. Chuong village makes the famous conical hats called “non.” Phu Do is the home of rice noodles. And, as we saw yesterday in a profile of fish sauce makers Vu Thi Hoa and Vu Van Hai, Sa Chau, a small town off the coast of northern Vietnam, makes fish sauce.
Jun 4, 2014
How Fish Sauce Is Made: A Visit With a Fish Sauce Maker in Sa Chau, VietnamSkills
Who: Vu Thi Hoa and Vu Van Hai What: Fish sauce Where: Sa Chau, Vietnam Vu Van Hai makes fish sauce in the yard of his house. Urns of finished sauce line up next to vats of aging fish, baskets for straining the liquid out of the fish, and ceramic bowls for separating out the good stuff. When it comes to fish sauce, it doesn’t get any more authentic than this. Mr. Hai’s setup is common in Sa Chau, Vietnam. The small coastal town has a deep history of making fish sauce.
Jun 3, 2014
Mary Ting Hyatt On What Makes The Perfect BagelPeople
This week I’ve been sharing the wonder that is Bagelsaurus, Boston’s mini bagel bakery run by Mary Ting Hyatt. So far we’ve seen her bagel-making process and learned about a great, non-scary home alternative to lye. Today we’re going back to basics with a simple question: what makes a great bagel?
May 9, 2014
Expert Bagel Maker Confirms: You Don’t Need Lye To Make a Good BagelSkills
Yesterday I introduced you to Mary Ting Hyatt of Bagelsaurus and her seriously delicious bagels. At one point in her bagel making process, I observed her dip a pretzel bagel into a lye solution, and I had to ask: is lye really necessary for bagels? I think lye is kind of scary to deal with at home, so what’s a home bagel maker to do? What does lye do, and why it is sometimes used to make bagels?
May 8, 2014
How Mary Ting Hyatt of Bagelsaurus Makes the Best Bagels in BostonPeople
Who: Mary Ting Hyatt What: Bagelsaurus, a twice-a-week micro bagel-bakery currently selling out of sandwich shop Cutty’s in Brookline Where: Boston, Massachusetts Ask Mary Ting Hyatt what makes a good bagel, and she’ll give you a very specific answer: “A shiny, crisp, crackly crust that has great chew, but not necessarily dense.
May 7, 2014
Choosing the Best Maple Syrup & Getting the Most Out Of ItGroceries
So, you’re in the grocery store aisle or at a market booth, and in front of you are rows of maple syrup bottles. Prices start at $10, but many of the larger bottles cost more than that. You’re prepared to spend the money, but how do you know which bottle to buy? Not only are there different labels and descriptions for each bottle, but they’re all made in different states, and in Canada. Don’t be discouraged!
Apr 10, 2014
5 Surprising Facts About Maple SyrupPeople
Yesterday I showed you how maple syrup is made on the Robb family farm in Brattleboro, Vermont. While I was touring the farm, I learned a few surprising things about maple syrup. Did you know, for example, that you don’t have to throw away maple syrup if it gets a little mold on it? Here’s what you should do instead, and other surprising facts about this sweet syrup. If you’re wondering why pure maple syrup is pricey, here’s your answer.
Apr 9, 2014
How Maple Syrup is Made in VermontPeople
Who: Charlie and Helen Robb of Robb Farm Sugar House What: Makers of pure Vermont maple syrup Where: Brattleboro, Vermont Early April is mud season in Vermont, as I discovered when I drove up there last week. Powering through the wet, muddy roads (yay for all-wheel drive!) and seriously questioning Apple’s GPS navigation, I’d almost given up when I saw the plume of smoke rising from a wooded house in the distance. Wood burning fire?
Apr 8, 2014
The 4 Best Things to Eat with Pinot Noir: A Winemaker’s Pairing PicksKitchen
Over the past couple of days, Jay McDonald of EIEIO & Co. Winery has led us through the vineyards of the Willamette Valley in Oregon and shown us the ropes on crafting Pinot Noir. A consummate entertainer, Jay now shares his culinary expertise on pairing food with the ever-versatile Pinot Noir. (Of course, he’s slightly biased toward Pinot from Oregon!
Mar 20, 2014
From Grape to Bottle: How Pinot Noir Wine Is Made In OregonSkills
Who: Jay McDonald of EIEIO & Co. Winery What: Small production boutique winery Where: Yamhill-Carlton AVA, Willamette Valley, Oregon As an intern with EIEIO & Co. Winery this past harvest, I experienced the frenetic energy and controlled chaos that is associated with small-production winemaking. Winemaker and owner Jay McDonald, along with only three assistants, amazingly cranks out the 1,500 cases that represent EIEIO’s yearly production.
Mar 19, 2014
From Ground to Grape: How Pinot Noir is Grown and Harvested in OregonSkills
Who: Jay McDonald of EIEIO & Co. Winery What: Small production boutique winery Where: Yamhill-Carlton AVA, Willamette Valley, Oregon One of the most rewarding experiences you can have is the understanding and the following amazement of truly discovering where your favorite things come from. These answers are sometimes shocking and, at times, much more complex than you had initially imagined.
Mar 18, 2014
Dandelion Chocolate’s Best Advice for Tasting ChocolatePeople
Yesterday we got a sneak peek at how San Francisco’s Dandelion makes their chocolate. Today co-founder and lead sourcer Greg D’Alesandre explains how to taste chocolate — not just Dandelion, but any chocolate, in order to fully realize the impact of flavor and texture. Follow those tasting instructions and you’ll be one step closer to understanding the complexity and deliciousness of chocolate!
Jan 24, 2014
How Dandelion Makes Their Chocolate in San FranciscoPeople
Who: Greg D’Alesandre of Dandelion Chocolate What: Bean-to-bar chocolate bars and pastries Where: Mission District, San Francisco, California What happens when a few friends, former engineers and tech industry pros come together over their love of chocolate? They create Dandelion Chocolate Company, a bean-to-bar chocolate factory in San Francisco.
Jan 23, 2014
12 Pro Tips for Making Better Cookies from Jen Musty at Batter BakerySkills
Who: Jen Musty What: Professional cookie baker Where: Batter Bakery, San Francisco Today we have the pleasure of sharing holiday cookie baking tips from expert baker Jen Musty. Jen’s the genius behind my favorite chocolate chip cookie (chewy on the inside, crusty on the outside, big discs of quality chocolate and a touch of Maldon sea salt, oh yeah), so this interview and tour was of particular interest to me. (Inner dialogue: What is her secret?
Dec 17, 2013
A Visit with the Ladies of Heartbeet JuiceryPeople
Who: Maria Margolies and Danniel Swatosh What: Heartbeet Juicery, a cold-pressed, organic, raw, locally-sourced juice and smoothie company Where: New York City For the last 12 years former professional dancer Maria Margolies has practiced and taught Ashtanga yoga. During that time that she developed an interest in juicing and began making her own cold-pressed fruit and vegetable juice, which her friends loved.
Nov 21, 2013
A Visit With a Cheesemaker in Tuscany: Francesco of I Due FalcettiPeople
Who: Francesco Bagnoli What: Cheesemaker Where: Lamporecchio, Tuscany, Italy A few months ago I found myself in Italy at the top of a hill at dusk, surrounded by olive trees and nibbling fresh cheese made by a blonde curly-haired man straight out of a Renaissance painting. “Is this heaven?” I pondered. There is something truly idyllic about I Due Falcetti, a small artisanal cheesemaking operation in Tuscany run by Francesco Bagnoli.
Nov 14, 2013
Tea Advice for Newbies and Enthusiasts: A Visit to Just Add Honey Tea CompanyTools
Who: Brandi Shelton of Just Add Honey Tea Company What: Custom-blended loose-leaf teas, cold-brewed teas, and accessories Where: Atlanta, Georgia While studying fashion design and marketing in London, Brandi Shelton fell in love with the daily ritual of a cup of tea, but was less enamored of the traditional flavors. “I thought I could add a spice here or a fruit there to make a more flavorful cup,” she tells us. And that’s how Just Add Honey, her custom tea line, began.
Nov 7, 2013
A Conversation with Teeny the Pie BakerPeople
Name: Teeny Lamothe, pie baker extraordinaire and aspiring small business owner Location: Washington, DC Last month Apartment Therapy introduced you to 29-year-old pie baker Teeny Lamoth and her adorable apartment in Woodley Park. When we learned that Teeny went on a cross-country “pie tour” and apprenticed herself to pie shops along the way, we had to know more!
Sep 26, 2013