Out with the old, in with the new. Starbucks is about to blow up the Frappuccino.
Interested in cooking sous-vide? Have no idea what sous-vide is or why you’d want to cook that way? Check out part one of our review of the SousVide Supreme and find out.
Kelly’s back Guest-clacking for us again, after sharing her recipe for spicy pork and black bean chili that she made from leftovers.
Guest Clacker Kelly Estes shares a not-too-spicy leftover story with us, using pork, black beans, chipotle and creamed corn.
A. Camille Nicholson is a graduate student in Cultural Studies and English Literature. Although she worked as an E-Commerce Developer during the .com’s height, she attributes her burgeoning interest in the culinary/baking arts to her volunteer duties at a local non-profit bakery and the past two years teaching cooking classes for kids. I have loved […]
Our (apparently coerced) Guest-clacker today is Stephen Degon, a retired manufacturing and engineering executive whose hobbies include food and wine. That means he loves to cook, eat, and drink, but not write about it. Well, it’s that time of year again, when we all start to think about the perfect Thanksgiving feast. Thanksgiving is such […]
Lauren’s back Guest-clacking for us again, after last sharing with us her diatribe on the atrocity that is mayonnaise. I wouldn’t want anyone to think from my last post that I am a picky eater. I am, but I don’t want you to think that because I hate mayonnaise. Indeed, there are foods out there […]
