The processing equipment might be modern, but the olive oil—all-natural, unfiltered, and exquisitely fresh—has been the same for generations.
I usually tell non-Jews that Hanukkah is like Christmas, but eight times better. Hanukkah has certain traditions, and I feel like the whole concept of Hanukkah gelt is a very odd one.
It doesn’t get easier than this and the return on investment is pretty great.
Real talk: doughnuts are surprisingly easy to make. No deep-fat frier required.
When Abdullah Saeed visited Colorado for Bong Appetit he was treated to a four-course weed feast courtesy of Jessica Catalano the brains behind the Ganja Kitchen Revolution. Here is the highlight.
President Nicolas Maduro’s wildly unpopular regime is taking measures to appease a very hangry population.
When soft shell crab is in season, get out the fryer.
The 500 dots on this plate do a lot more than just offer a quaint geometric design.
New research—based, oddly enough, on old data—suggests that consuming vegetables oils high in linoleic acids does not, in fact, reduce the risk of heart disease or overall mortality.
“This is not as fast as pizza,” says Graziano Bargi, whose Genoa bakery makes 120 pans of the traditional Italian bread a day. “The baker has to predict the best timing to sell a tasty product all day.”
In New Orleans, Thanksgiving has oyster dressing, dirty rice, jambalaya, and fried turkey—of course, because everyone fries turkey here. If you put a frozen turkey into a vat of hot oil, it shoots into the air like a geyser. Now the city has PSAs about frying them.
I’m a kid who learned how to cook in the Momofuku empire. The chefs taught me how to not be a complete piece of shit prep cook. It was the Brussels sprouts at Ssam Bar, a seemingly simple yet complex dish (often imitated) that opened my eyes, and one that cooks can learn a lot from.
It has antioxidant and antibacterial properties, and also “enhances crunchiness.” Now let’s make a huge-ass batch of fried chicken.
Who needs a Slip ’N Slide when you have a whole highway coated in nature’s lube?
Dave Asprey, the health guru who had us spooning butter into our coffee in the hope of improving focus and energy levels, has announced another unusual beverage: a mix of water and oil called “FATwater.”
Amanda Cohen of NYC’s Dirt Candy shows us some of her favorite recipes for deep-fried veggies and proves that they can be surprisingly healthy.
Crickets and grasshoppers are loud-as-hell and can jump higher than parkour masters. But when properly cooked, they’re crispier than a bucket of piping hot fried chicken.
The food world still gushes over Nordic dining and its locavore penchant for oddball beach herbs and gnarly root vegetables, but more than a decade after the New Nordic manifesto, Copenhagen looks ready to adapt more global flavors. One Copenhagen chef, Christian Puglisi, thinks new Nordic is dead and is turning to pizzas—of all things—for new ideas.
Despite the fact that hemp products are often marketed with decidedly stoner-friendly advertising, hemp seed beverages aren’t gonna get you baked. And lay off the banana peels, too.
Palm oil is as ubiquitous as it is controversial. But researchers from the University of Bath have developed a method for turning a type of yeast used in wine production into a potential alternative.
This simple and tasty recipe for kokotxas—essentially fish throats, for the unfamiliar—comes from Michelin-starred chef Dani López.
A dank beef patty on a homemade potato bun with bone marrow bread crumbs and cheddar mayo.
It’s still true: when you put pizza on a bagel you can eat pizza anytime.
Chris Colohan of the legendary Canadian metallic hardcore band, Cursed, is busy becoming a living legend in the vegan community for his fake bacon grease: a rich, smoky-flavored spread. I got in touch with him to find out if this porcine substitute holds up to the hype.