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.
Sep 19, 2022
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
5 Surprising Things I Learned at the Staub Factory in FranceKitchen
Did you know that sand was a key piece in the manufacturing process?
Mar 13, 2020
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.
Dec 17, 2019
A Tour of America’s Test KitchenPeople
Name: America’s Test KitchenLocation: Brookline, MASize: 2,500 square feet If you didn’t know it was there, you’d never assume an authority on recipe testing and development was housed in a simple brick building surrounded by condos and coffee shops. Like its popular magazines, America’s Test Kitchen doesn’t look flashy, but inside it is buzzing with energy and expertise.
Jun 15, 2019
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.
Jun 9, 2019
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.
Jun 5, 2019
Delancey Seattle: Molly and Brandon’s Labor of Love Kitchen TourKitchen
We don’t do restaurant reviews or restaurant chatter here at The Kitchn. We focus on the ways that home cooking can transform your home into an even more nourishing space. But what happens if your passion for food overflows? What if you want to make your table bigger — big enough to feed a neighborhood?That’s what happened to Molly of Orangette and her husband, Brandon.
Jun 4, 2019
From Ocean to Box: How Sea Salt Is HarvestedSkills
If you’ve ever flown into or out of the San Francisco airport, you have probably looked out the window and wondered about those weird red ponds scattered along the edge of the Bay. Wonder no more: they’re sea salt harvesting ponds!I was recently invited along on Diamond Crystal Salt’s annual sea salt harvest right here in the San Francisco Bay. Let me tell you, it was a fascinating trip from Bay to box. Oh, and why the startling red color in those ponds?
Jun 4, 2019
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
How Jeni’s Splendid Ice Creams Are Made in Columbus, OhioKitchen
Jeni Britton Bauer has a thing or two to tell artisans who want to create and sell good local food. “Be a rock star. You have to go out there and go at it like you’re trying to be President of the United States.” In other words, you probably need to do what she did: Work 80 hours a week. Don’t take a salary for years. Be on your toes every single day. This is part of Jeni’s story, which has become a story of truly local food making good on a wildly successful scale.
May 30, 2019
A Visit to Salt and Straw: Artisan Ice Cream in Portland, OregonPeople
Who: Kim and Tyler Malek – these two are cousins!What: Salt and Straw, artisan ice creamWhere: Portland, Oregon If you live in Portland, you know that Salt & Straw is really popular. What started as a small, hand–pushed ice cream cart has turned into a celebrated community hang out with a constant, gigantic line out the door—all within a year’s time.
May 30, 2019
A Visit with Suzanne Fuoco of Pink Slip JamsPeople
Who: Suzanne FuocoWhat: Pink Slip JamWhere: Portland, Oregon Suzanne Fuoco’s background in fine art and cooking come together beautifully in her 3-year–old company, Pink Slip Jam. Her products taste like something from a fairy tale, as flowers, local produce, spirits, essential oils and spices collide into the most innovative jam flavors. Once you’ve gone Pink Slip Jam, your toast will never be the same.
May 30, 2019
A Visit To Brooklyn Soda Works: Weird & Wonderful Carbonated Fruit SodasPeople
Who: Antonio Ramos and Caroline MakWhat: Founders and head juice makers of Brooklyn Soda WorksWhere: Brooklyn, New York It all started on a whim.
May 30, 2019
A Visit to Twenty-Four Blackbirds: Artisan Chocolates from Santa BarbaraPeople
Who WhatTwenty-Four Blackbirds ChocolateWhere Santa Barbara has great wine and Mexican food, but have you heard there’s a bean-to-bar chocolate maker producing some insanely good chocolate? Mike Orlando of Twenty-Four Blackbirds is DIY to the nthIn 2010 Mike, his girlfriend Elaine, and his sister Gina started Twenty-Four Blackbirds.
May 30, 2019
A Visit with Jana Kinsman of Bike a Bee: Building Hives & Sharing Honey in ChicagoPeople
Who: Jana Kinsman What: Bike a Bee Where: Chicago, Illinois Whenever I’m lucky enough to see beekeeper Jana Kinsman, she’s always sharing something with me: half her cookie, knowledge about bikes, butter and bees or an adorable, hand-drawn doodle. Jana is an illustrator, beekeeper and graphic designer in Chicago.
May 30, 2019
Living a “Baker’s Life” with Santa Barbara’s Genuine Bread Co.Tools
Who: Andrew Elia, Jeff Appareti & Geoff Jensen What: Genuine Bread Co. Where: Santa Barbara, California What other gig demands feeding people daily, staying up late, waking up early, even leaving parties to check on things? If you think I’m talking about parenting a small child, you’re not far off. This is the “baker’s life” of Genuine Bread Co.
May 30, 2019
A Visit with Sugar & Salt Creamery: Jon Carpenter’s Delicious Vegan Ice CreamPeople
Who: Jon Carpenter What: Sugar & Salt Creamery Where: Santa Barbara and Santa Monica, California I’ve spotted a curious blue short bus all over Santa Barbara lately, always surrounded by happy kids munching on ice cream. My curiosity finally got the better of me, and that’s when I discovered Sugar & Salt Creamery and its founder, Jon Carpenter. Jon, together with a small team, creates creamy sorbet from sprouted almond milk and local, organic produce. Yes!
May 30, 2019
Making Cheese & Making Friends: A Visit With the Ladies of Cowgirl CreameryPeople
Who: Peggy Smith and Sue Conley, owners of Cowgirl Creamery Where: Petaluma, California On a sunny Thursday morning I got in my car and headed out to the quiet back roads of Petaluma, California. I was on my way to talk to some gals about cheese. Not just any gals, but Peggy Smith and Sue Conley, the well-respected owners of Cowgirl Creamery. You may have heard of Cowgirl Creamery before. Maybe you’ve slathered their popular Mt.
May 30, 2019
Co-Op Sauce: A Chicago Hot Sauce Company With a Great MissionPeople
Who: Mike Bancroft of Co-op Sauce What: Hot sauce on a mission! Fifty percent of Co-op Sauce proceeds go to fund nonprofit arts and culinary education programs around Chicago. Where: Chicago, Illinois As someone who likes her chilaquiles soggy with salsa and needs more than cheese on my enchiladas, I was interested when Co-op Hot Sauce starting popping up all over Chicago.
May 30, 2019
Foraging For Lunch Around Amsterdam with Lynn Shore, the Urban HerbologistPeople
Who: Lynn Shore What: Urban Herbology Where: Amsterdam, The Netherlands As a person who loves cooking and exploring new ingredients, I’m a little ashamed to admit that this city girl can’t tell her daylilly from her damsons or her meadowsweet from her mugwort. (Apparently that’s a plant and not the name of Harry Potter’s school!
May 30, 2019
From Bean to Brew: Small Batch Roaster Handlebar Coffee in Santa BarbaraPeople
Who: Aaron Olson and Kim Anderson What: Handlebar Coffee Where: Santa Barbara, California It’s no accident former competitive cyclists Aaron Olson and Kim Andersen are running a wonderful micro roaster in Santa Barbara: they’re used to training hard, crazy physical demands, and diehard determination. In fact, the qualities that made them star athletes have helped turn them into the star small business owners of Handlebar Coffee.
May 30, 2019
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!
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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?
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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?
May 30, 2019
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.
May 30, 2019
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 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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?
May 30, 2019
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!
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
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
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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?
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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?
May 30, 2019
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 30, 2019
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 30, 2019
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 30, 2019
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 30, 2019
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 30, 2019
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 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 30, 2019
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.
May 1, 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.
May 1, 2019