The venerable traditions of charcuterie may be a mystery to a lot of us – there’s a lot of curing, and smoking, and process required. The outcome is always worth it, but the learning curve has always seemed steep. In…
What will they think of next? STEEM, a caffeinated peanut butter, is new on our radar. Every serving combines the equivalent of two cups of coffee worth of caffeine with the oily slow-release goodness of peanut butter to provide steady-state…
It’s National Coffee Day, and we’re enjoying our brew per usual. We can’t help but think it would be a lot more celebratory if we had this stainless steel/vaporized copper coffee set by Tom Dixon. Per Dixon, the set acknowledges…
We’re not vegetarian around here, but when it comes to making vegetables taste delicious it tends to be the people who eat them day-in, day-out who have the best grasp on flavorful pairings and preparations. And when one of those…
Ikea recently released their Concept Kitchen 2025, a vision for how technology will aid you in food preparation in the near future. One piece includes a kitchen prep table that can be used as a recorder, a measurement aid, a…
Do you like cookbooks by indie rock stars? Do you have friends who fancy themselves pastry chefs, expert mixologists, or perhaps sommeliers? If the answer is yes, and you’d like to throw a fabulous dinner party where you cook for…
Growing your own food is all the rage right now. And, rightfully so – even organic farming has become a machine these days, and the best way to know exactly what’s going on your plate is to control the entire…
Ice Cube might have described a good [food] day as one where momma cooked a breakfast with no hog. The author of this book, Marco Canora, describes a good food day as “a day when feeling good and eating well…
We love the special labeling on the Chandon Holiday 2014 Blanc de Noirs limited edition almost as much as we love Blanc de Noirs itself. Pour on the fun with Chandon’s Limited Edition holiday bottle! The first of its kind,…
Relae is a Copenhagen restaurant described as offering “daily 4 & 7-course menus of inventive dishes served without pretension in a smart, minimal space.” This book is restaurateur Christian F. Puglisi’s exploration of the restaurant’s concept, creation, and subsequent evolution…
