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The Best Sous Vide Accessories The Best Sous Vide Accessories

One of the best things about sous vide is the simplicity of the process, but a few key tools can make your workflow and your results that much better. These are them.

You Should Put Kohlrabi on Your Pizza You Should Put Kohlrabi on Your Pizza

Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It’s important to savor the bright spots as they crop up, even the tiny ones and, though this month is riddled with crises on the micro and macro scales, I finally got to eat kohlrabi pizza after weeks and…

Coconut Oil Will Rid Your Hands of Garlic Stink Coconut Oil Will Rid Your Hands of Garlic Stink

Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen, Antoni Porowski told whatever straight dude he was working on (they all blend together) that a little…

This Carne Asada Burrito Casserole Is a Highbrow Stoner's Delight This Carne Asada Burrito Casserole Is a Highbrow Stoner's Delight

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. This week we are finally making the burrito casserole suggested by one very clever commenter, and we are the better for it.

Don't Throw Away the Crumbs at the Bottom of Your Chip Bag Don't Throw Away the Crumbs at the Bottom of Your Chip Bag

If we learned anything from LadyDoritoGate, it’s that women hate dumping chip crumbs into their wide-open mouths. But maybe this has nothing to do with keeping up appearances; maybe these savvy women are saving the crumbs for clever, delicious uses.

You Should Make Molten Chocolate Cakes in Your Instant Pot You Should Make Molten Chocolate Cakes in Your Instant Pot

The molten chocolate cake may have had its heyday in the 90s, but I’ll be damned if I’m going to stop making and eating them. Maybe it’s because they were the first “fancy” dessert I ever made in an attempt to impress another human, but I associate them pretty firmly with cliche romance, which is what makes them…

The Easiest Way to Make Cheese and Chocolate Fondue for Two The Easiest Way to Make Cheese and Chocolate Fondue for Two

Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.

You Should Be Cooking with Cheap Beer You Should Be Cooking with Cheap Beer

Cheap beer gets a bad rap, but I’ve been choosing it over the fancy stuff more and more these days. Unlike heavy IPAs, generic lagers don’t compete with food or give me a hangover, and they’re an absolute joy to cook with.

How to Use Rose Water in the Kitchen How to Use Rose Water in the Kitchen

Valentine’s Day is a holiday that can’t escape symbolism and, besides hearts, roses are the most recognizable supposed sign of love and affection associated with February 14th. You can give a dozen or so, sure, but if you like your gifts to be a little more edible, consider working a little rose water into your…

What Should We Sous Vide Next? What Should We Sous Vide Next?

Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.

Vanilla Butter Sous-Vide Lobster Tails Are Your Valentine's Day Dinner  Vanilla Butter Sous-Vide Lobster Tails Are Your Valentine's Day Dinner 

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re making a sexy little dish that’s impressive without requiring a whole lot of effort on your part: sous-vide lobster tails.

Salted Butter Has Always Been the Secret to Better Cookies Salted Butter Has Always Been the Secret to Better Cookies

Alison Roman’s salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen, and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the…

You Need a Mini Cast Iron Pan You Need a Mini Cast Iron Pan

It’s a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic, 12-inch counterpart, the mini has a myriad of delicious uses from appetizers to dessert. Here are my favorites:

What Should We Casserole Next? What Should We Casserole Next?

Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.

Super Bowl Snacks for Your Vegan Friends Super Bowl Snacks for Your Vegan Friends

Justin Timberlake will be performing a much-watched concert this Sunday and, as with any kind of entertainment consumption, you may want to get some snacks. If you are an omnivore trash panda like myself, this is an easy task. But, if you abstain from eating animals and their byproducts, indulging in the salty, fatty,…

Sauté Edamame in Butter and Garlic Sauté Edamame in Butter and Garlic

Steamed edamame, sprinkled with a little salt, is a fine snack or appetizer, but edmame that is sautéed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.

Instant Pot Buffalo Wings Are Fast, Easy, and Very Good Instant Pot Buffalo Wings Are Fast, Easy, and Very Good

My fellow Americans, the annual Final Handegg is upon us. I’m a simple, soccer-loving girl from upstate New York, and as such, I have simple tastes: this Sunday, I would like to eat my weight in Buffalo wings, ruthlessly ogle some be-Spandexed butts, and—God willing—see Tom Brady cry big, fat tears of shame on…

Stop Cooking Avocados Stop Cooking Avocados

People often hurt the ones they love, and people who work with and around food are no exception. What other possible explanation could there be for cooks, bloggers, and content creators repeatedly subjecting the avocado to all sorts of heat-based tortures? Avocados need nothing more than a sprinkling of salt to be …

Non-Meat Foods You Should Make With Animal Fat  Non-Meat Foods You Should Make With Animal Fat 

If you have spent any amount of time around these parts, you know that my life is basically sponsored by duck fat. Whether I’m sous vide-ing turkey legs or making mayo, I pretty much live for the rich, smoky taste graisse de canard brings to the dinner table.

Serve Shishito Peppers at Your Super Bowl Party Serve Shishito Peppers at Your Super Bowl Party

When serving food to a large amount of drunk people, it is important to have a few high-impact crowd pleasers you can make quickly and easily. The blistered shishito pepper is just that, and it is made for dipping. (I, for one, am of the opinion that at least half of your Big Game spread should consist of dippable…

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