It’s that time of year, where we dye a bunch of hard-boiled eggs, and then we have to figure out how to use them up over the next few days. The difference between deviled, dressed, and stuffed eggs is negligible. (A rose by any other name…) The ingredients for all are pretty simple: take a … Read more
This one goes out to all the roast-chicken carvers. You know who you are. While others are setting the table or tossing the salad or asking you, “Hey, is the chicken ready yet?” you are at the cutting board, apron on, knife in hand. For this, you deserve a pat on the back, glass of … Read more
I grew up eating roasted acorn squash in its entirety, skin and all. Then someone—I cant remember who—told me I was doing it wrong. So I stopped. But recently that got me wondering: was it actually okay to eat the skin all along? Confused, I turned to Chris Romano, the Global Produce Buyer for Whole … Read more
Theories abound on why yeast breads that contain walnuts (or pecans) turn purple. After reading a paper in the Journal of Agricultural and Food Chemistry, we decided to pursue the one that seemed most plausible: that the iron in flour is reacting with gallic acid found in walnut skins to create a color change. To … Read more
Each state has a lot to offer when it comes to food. With a rich and vast history, each sector of the United States has developed its own culinary staples. You may be able to think of some of the best hamburgers, best pizzerias, and best coffee shops for each state, but do you know … Read more
Here at Viking extrusions, a common question that we get asked is ‘what temperatures can silicone withstand?’ Well, there is not exactly a definitive answer as they have so many unique and general purposes. Silicone rubber can withstand extreme temperatures, whereas other polymers such as polyurethane, nitrile and polyacrylate can not. Being able to withstand … Read more
Last week, I feasted on an absolutely delicious posole. If you aren’t familiar with this hearty soup, you are missing out. It is a main course dish that consists of pork, onions, garlic, dried chiles, hominy and cilantro that simmers together in broth. Traditionally, it was served at Christmas and comes to us from Mexico’s … Read more
Nearly 90% of us throw food out before it is actually bad and that can be for a misunderstanding of food labels. The most common designations on packaging are sell-by, best-by, and use-by, but what do these all mean? And which one should you follow when it comes to getting rid of uneaten food? First, … Read more
A favorite comfort food in Irish pubs and homes, the humble shepherd’s pie – a savory baked dish traditionally consisting of mutton or lamb topped with mashed potatoes – was first documented in Scotland in 1849. Its predecessor, the cottage pie (typically distinguished by using ground beef rather than ground lamb, though the two terms … Read more
Nine expert tips for cooking dried beans, plus a neat trick for telling when theyre done. In these days of social distancing, grocery shortages and pantry dinners aplenty, you may be wondering how to cook beans to their best advantage. Steve Sando, the bean impresario behind Rancho Gordo, shared his tips on how to cook … Read more