One of five universal basic tastes, umami is found in ingredients and cuisines throughout the world and for the cook who knows what they’re doing it can be the secret to truly delicious cooking.
If you love making classic cocktails this unique collection of recipes is filled with twists that turn a host of favorites on their heads with clever techniques and creative ingredients.
To find out how the same cup of cream can become an airy whipped cream or a silky custard you need to dive into the science behind what it takes to make a perfect banana cream pie.
When you think of tequila cocktails, one thing comes to mind – the margarita. Despite how well-known the margarita is, its history is a mysterious thing. Who invented it? Why? And most importantly, how do you make a margarita that tastes great?
The Cuba Libre is a bright, delicious island drink with a great origin story that more than likely was completely made up, but still hasn’t been enough to get the Cuba Libre out from under the shadows of its simple-minded cousin the Rum and Coke.
The history of umami, what it is, where it comes from, what it tastes like, and how Umami was discovered is a fascinating journey wrapped up in culture and chemistry.
Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix is a beautifully filmed series about the role cooking plays in what makes us human.If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching.
Amari (the plural of amaro) are an herbal liquor with a rich tradition in Italian culture. Amari are popular across Italy with a unique set of flavors that range from mild and pleasant to proceed with caution and are great on their own or as a part of a cocktail.
The Boulevardier Cocktail is a simple combination of rye whiskey, Campari, and sweet vermouth that creates a delicious cocktail that is well balanced and has an interesting history worth exploring.
I’ve been thinking about what it means to have a regional cuisine and where they come from. It can be a touchy subject coming from Minnesota and the Midwest, especially when everyone thinks our regional cuisine is hotdish and lutefisk.
Something magical happens when you learn how to roast garlic the right way that concentrates the garlic’s flavors while adding some sweetness, and reducing raw garlic’s pungent bite.
Over the last twenty-five years there has been a lot more interest in bison or buffalo meat, unfortunately for most people, their experience doesn’t go much beyond buffalo burgers. Come along with us as we try out a variety of cuts and learn more about this most American of animals.
Consider the Fork is Bee Wilson’s insightful book about the history of how we cook and what we eat.
There are a lot of good reasons why so many Minnesotans are ticked off that the New York Times is trying to pin one of the worst salad recipes ever made on Minnesota.