Why wait for the fair? For a quick fix, make this kettle corn recipe at home in minutes. It’s a snack and a dessert all in one. Those who treasure variety from bite to bite will adore its occasional, delicate pockets of caramelized sugar and scattershot hits of salt. It keeps well, so you can make batches and parcel them out for lunchboxes or on-the-go energy boosts. What Is Kettle Corn?...
this recipe This is a meal that will stick with you for a long time. It’s full of protein, healthy fats, probiotics, good carbohydrates and leafy greens. The different tastes and textures all in one bowl will have you making a version of this taco breakfast bowl over and over. You can mix it up and substitute any leftover protein for the taco meat such as chicken or beef, or you can use breakfast meat such as ham, bacon or sausage....
The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. How to Make Taco Soup Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker....
The homemade result is surprisingly close to what you would get at a restaurant! I’ve been making this recipe quite often lately because it’s super easy to make and all my family members love it. I make chicken recipes often, so it’s nice to find an interesting and highly flavorful way of cooking it. The Indian spices are phenomenal! I was surprised and delighted to learn that you can bake a tandoori chicken in a regular home oven....
And… welcome to Thai week!! Welcome to Thai Week! Every now and then, I like to do a recipe theme week. This week it’s THAI week, with three classic recipes to make your very own Thai feast at home: Thai Yellow Curry There are many things to love about Thai food, but for me, the jewel in the crown are the curries. I adore that elusive combination of fresh aromatic herbs and spices with the complexity you get from using umami loaded seasonings such as fish sauce and shrimp paste....
This small yet powerful kitchen appliance that every home chef should have. It works by convection, which is circulating hot air around a perforated basket containing food. This browns the exterior of food, which makes it perfect for cooking foods that are usually fried. To determine which should be in your kitchen, we put 10 popular models to the test. We made French fries, chicken tenders, and even a few whole chickens, judging each on crispiness, versatility, and evenness of heating, plus how easy it was to use and clean throughout the process....
While plastic containers can offer what Coffeeble’s Health & Wellness Advisor Nadia Charif says is “superficial convenience in terms of storage, they are hardly as versatile as glass containers.” Glass can be easily warmed up in a microwave (and most times, the oven) since it can deal with heat better than plastic. If you’re using tempered glass, it can also store your favorite no-churn ice cream or frozen meals. Plus, glass is definitely more environmentally friendly....
My unique candy-hating little one has some sensory processing challenges, so he prefers crunchy textures. Anything gummy or fruit-flavored with a strong aroma is a hard no. The only candy he likes is dark chocolate bars or Kit Kats (the crunch!). So when we trick-or-treat, he digs through the bowl to find a Kit Kat or politely says, “No, thank you!” to confused and sometimes annoyed strangers. I’ve learned to accept and celebrate his quirks, and I find Halloween treats that get him excited....
Once I learned about single-use plastic pollution, I bought my first set of reusable straws. With so many brands and lengths to choose from and a variety of materials to consider — glass, silicone, metal, and even plastic — the sea of options was overwhelming for such a simple purchase. Still, I put a lot of thought into making the decision since it would be something I would use at least twice per day....
The answer is no and no. You can buy the choosy wine enthusiast in your life (it me!) something wine-adjacent, cool, and, yes, useful whether it’s their holiday present or just a thank-you gift. “Every wine drinker needs a good corkscrew,” says Lauren Mowery, travel editor at Wine Enthusiast. (Of course, I’ve included one here.) As for bigger gifts, like wine fridges, those are appreciated, too, she says. “Just check with the recipient before sending....
Dear Mrs. Tipton-Martin, Do you know just how much you meant to me as a little Black girl? The very first dessert I ever made was a Lemon Meringue Pie. I was 9-years-old, but I can vividly picture lifting that first slice from the pie plate and watching it flow right back down from where it came. Now, as a much older than 9-years-old woman, I stir the custard base to prepare the Lemon Meringue Pie from your James Beard Award-winning cookbook “Jubilee”, and I can’t help but wonder if you know the impact you’ve had on the careers of so many women who look like you and me....
Plus, my cheeky tip for how to darken gravy to make it a beautiful deep brown colour, as well as how to make gluten-free gravy. This turkey gravy recipe is for oven roasted turkey OR slow cooker turkey! Turkey gravy recipe When it comes to turkey, there are those in the Cranberry Sauce camp, and those in the gravy camp. Me – I’ve got a foot in both camps. There’s nothing quite like the combination of turkey with sweet-tart cranberry sauce....
What Does Yeast Do in Baking? Yeast is a single-celled organism that makes bread rise. Yeast cells feed on simple sugars, which in baking are provided by flour. As the yeast cells digest sugar, they give off carbon dioxide gas, and that’s what makes bread dough rise. The busier the yeast cells, the faster the dough rises. Baking kills the yeast and sets the structure of the loaf. Enzymes and compounds are other byproducts of this digestion, and these change the texture and flavor of bread....
Kettle Chips are so addictingly delicious. We had to buy multiple bags at the grocery store every week because everyone in the family would munch on them. Once we learned how to make them, we simply couldn’t go back to store-bought! Freshly fried kettle chips are utterly divine and cannot compare to store-bought. Some things are just worth the extra effort, and homemade kettle chips is at the top of that list....
What is Vegeta? Vegeta is a European vegetable based seasoning that’s used to add flavour into soups, sauces and stews, or to make liquid stock/broth by adding water. Think of it as salt – but with flavour! Nowadays, its widely available one very day grocery stores. It’s known by a few different names: vegetable stock powderall purpose or gourmet seasoninggranulated bouillon. Whatever the various labels on the cans and jars, the one thing that remains consistent is the distinct blue label!...
Whoever created the s’more—the lore is vague, but it seems generally attributed to a Girl Scout troop in the 1920s—knew something about magic, too. A century later, the formula is the same: soft Graham crackers layered with bars of chocolate that melt beautifully under a heap of hot, browned marshmallow. A dessert sandwich for the young and young-at-heart. They taste almost unbearably sweet, this mixture of two ancient ingredients squished on staid crackers invented by a depravity-hating Presbyterian minister....
But what is balsamic vinegar, really? How is it made? What’s the difference between white balsamic and regular balsamic vinegar? What makes some balsamic vinegar so expensive? Earlier this year I spent a week in Italy on an intensive educational trip to learn about balsamic vinegar. I visited several commercial operations as a guest of the Consortium of Balsamic Vinegar of Modena, as well as smaller traditional balsamic producers, and even an above-the-garage attic where a family has been making balsamic for their personal use for 60 years....
Cream of tartar (also known by its chemical name potassium bitartrate) is a fine, white powder that is used in cooking as well as cleaning. It tends to pop up in baking recipes, especially if whipped egg whites are involved, but it has a number of other uses. Here’s everything you need to know about the pantry staple. What to Know About Cream of Tartar Cream of tartar is a white powder found in the baking aisle that is commonly used to help stabilize whipped egg whites in meringues and cakes and give snickerdoodle cookies their signature flavor and texture....
What is Smoked Paprika? Smoked paprika hails from Spain, which is why you’ll also sometimes see it listed as Spanish paprika or Pimentón de la Vera, which translates to paprika of the La Vera. This is a district in Western Spain that is famous for its drying and smoking red peppers over an oak fire, then grinding them. The result of this unique process is a vibrantly red spice that’s deliciously smoky in flavor....
