So I was thinking have I had this one before? Getting a variety 2x really isn’t something I like to do, but it does happen. [...] The post #5503: Galanlang Lanzhou Style Beef Flavor Noodle Soup – China appeared first on THE RAMEN RATER.

The post Beyond Soylent Green. appeared first on Indexed.

I tend to switch on Radio 4 any time I wander into the kitchen, which is how I ended up […]

Baking has traditionally made extensive use of egg whites, especially the way they can be beaten into a foam and then set with heat. While I eat eggs, I have a lot of people in my life who avoid them for ethical reasons, and this often limits what I can bake for them. I was very excited to learn, though, that you can now buy extremely realistic vegan egg whites! EVERY engineered yeast to convert sugar into ovalbumin, the main protein in egg whites and the one responsible for most of ...

I'm a huge fan of whipped cream. It's rich, smooth, and fluffy, which makes it a great contrast to a wide range of textures common in baked goods. And it's usually better without adding sugar. Desserts are usually too sweet. I want them to have enough sugar that they feel like a dessert, but it's common to have way more than that. Some of this is functional: in most cakes the sugar performs a specific role in the structure, where if you cut the sugar the texture will be much worse. ...

A cousin of mustard greens with a spicy hot flavor, Virginia pepperweed (Lepidium virginicum) and it's cousins are multi-use plants. Also known as poor man's pepper and peppergrass, they can do double duty as an edible ornamental and make a nice addition to flower bouquets and table settings. Background At a high level, this is... Read More The post Virginia Pepperweed / Peppergrass appeared first on Forager | Chef .

Every Saturday we round up the best writing about beer from the past week. This time, we’ve got Zoigl, fruity yeast and Teku mugs. First, a news story that grabbed our attention: Glen Affric Brewery is generating PR by producing two beers with packaging that resembles BrewDog’s, and names that reference BrewDog, with free pints […] News, nuggets and longreads 4 April 2026: Faust originally posted at Boak & Bailey's Beer Blog

Every week, I share something I learned in the previous seven days - This week I learned How Parmesan Cheese is made.

This past Christmas, L got me a copy of Zaynab Issa’s recent cookbook, Third Culture Cooking. The book means a lot to me because it showcases Zaynab’s recipes, which closely mirror many of the dishes my grandmother used to make when she was alive. Zaynab, growing up in an East African-Indian family like mine, was the first person I encountered in the culinary world who ate the food I did growing up, prepared in many of the same ways my family would make a meal. Third Culture Cooking has ma...

My first (little) Dutch Oven...

It’s a tradition every year in our house for Ben to make hot cross buns on Good Friday. Today’s batch didn’t turn out so well. They’re hot cross focaccias rather than buns. He’s thinks the yeast may have been faulty. This year I tried making some sourdough hot cross buns and they turned out a […]

Sir Kensington’s is a condiment company that sells ketchup, mayo, mustard, etc. Mark and his partner Scott tried to create a gourmet alternative to Heinz and started tinkering with recipes in their off-campus apartment while they were students at Brown University. Unilever acquired the company in April, 2017. Mark speaks with Jessica Harris about how […]

The question of beans vs no beans in a full English is one of the great national divides. It’s also […]

I don’t usually buy from La Colombe, but we were killing time before our favorite fish taco place opened up and I thought I might as well try some Fishtown.

I went out on a walk looking for noodles to review. I found this and another Ramen Bistro variety – been searching for them for [...] The post #5502: Nissin Cup Noodles Ramen Bistro Sichuan Garlic Chicken – United States appeared first on THE RAMEN RATER.

Serves 2 Green nourishment. Spring in a bowl. Prickly sowthistle, Sonchus asper, brings a deep, rich flavour, its leaf-edge spines gone entirely once cooked. ... Continue

Ok, bakers, huddle up!Now, listen: Easter is coming. That means a lot of long hours, hard work, and painstaking effort on your part to ensure we make some of the most beautif...BWAHAHAHA!!AHAHAHAHAA!![wiping eyes] Sorry, sorry! I really thought I'd get through that with a straight face this year. Heehee!Right: start your airbrushes! I'll see you back here in five. ...

Lisa Taylor

For this year’s Passover meals, we were in Montreal, and I made two different desserts ahead of time while in Toronto. One was an old favourite based on a Claudia Roden recipe involving boiling a whole orange. But this time, I used a mix of navel orange, clementine, and frozen yuzu peel. For night two, I tried something new. The recipe for this layer cake is from the New York Times. It doesn’t have flour or dairy, so satisfies many diets and this particular holiday. The baked and cooled cake…

Here’s the second of three A-Sha sent – thanks again! This should be great – mala usually involves a spiciness from Sichuan pepper. Let’s give [...] The post #5501: A-Sha Spicy Mala Meteor Noodles – Taiwan appeared first on THE RAMEN RATER.

These smoked salmon deviled eggs are a creamy, elevated twist on the classic, made with mayo, sour cream, and cream cheese. Finished with chives, lemon, and optional tobiko, they’re perfect for Easter, brunch, or entertaining. Includes foolproof tips for easy-peel hard-boiled eggs and make-ahead prep. The post The Best Smoked Salmon Deviled Eggs for Easter or Brunch appeared first on Store-Bought Is Fine.

Each Trader Vic’s location has a signature cocktail that initially is available only at that location, though sometimes these cocktails come to other Trader Vic’s locations. This is a really great perk for those who seek out and visit the various Vic’s locations, and these cocktails are chosen with great care because the team a … Continue reading "Pilo Pilo Recipe"

I have made a fancy cocktail called “El Presidente” with rum, dry vermouth, cointreau, grenadine, and a twist of lemon. (And a cherry for extra.) A toast to Vicky and Peter. Co-inventors of the RISC chip, and the oriental shorthair cat, among so many other things but I like those tiny touchpoints. I used their … Continue reading "A toast"

It’s April Cools! It’s like April Fools, except instead of cringe comedy you make genuine content that’s different from what you usually do. For example, last year I talked about The best introductory video games for non-gamers. This year I’m picking a fight. This is “New York” Pizza (NYP): (source) Flat pizza, soft bottom, hard crust, foldable wedges. It’s the archetypical American pizza style and probably your pizza emoji. This is “Chicago” pizza: ...