Scientists Working on ‘Eco-Cows’ to Make Beef More Environmentally-Friendly

No matter how much your love of steak blinds you, it’s hard to deny that the humanity’s carnivorous lifestyle creates an environmental impact.  According to the Daily Mail, about five percent of all carbon dioxide produced in the UK can be attributed to cattle and livestock – not to even [Read more…]

Eating Bizarre: Some of the World’s Weirdest Foods

Bizarre, unknown outside of national borders, a must for locals, and difficult to find anywhere else. The world is full of amazing gastronomy products that don’t follow the rules of globalization, considered weird foods, local delicacies available (so far) to just a few. [Read more…]

The 6 Biggest Salad Mistakes—and How to Avoid Them

Salads are supposed to be light, bright, and full of life—but too often, they hit the table flat, limp, and soggy, with all the good stuff sunk at the bottom of the bowl. There are a number of reasons this happens, and now that spring is upon us, we want our readers to enjoy the crunchiest, most satisfying salads ever. So we asked assistant food editor Claire Saffitz and test kitchen contributor Alfia Muzio to identify the most common mistakes people make when tossing up a salad. (And, honestly, this writer learned a thing or two about salad-making.) Here’s their awesome advice, below. [Read more…]

Never Throw Eggs Away Again

Thanks to their long shelf life eggs are one of the items that you can easily forget buying leading to the frustrating occasions when you return home from the shops only to find you’ve just bought something you already have. [Read more…]

Play With Your Food: Rolling Dice For Dinner Decisions

Two sisters turned inventors to bring fun back to food. “We believe that whether you’re a self-professed foodie or just starting to think a bit more about your food, cooking can be an adventure rather than a chore,” say Sarah and Liz Downey. [Read more…]

Go Tan – True Oriental Taste!

Java Krupuk

Traditional Krupuk according to a recipe from Java

Krupuk (Indonesian prawn crackers) are eaten with most meals. A good accompaniment for rice dishes and also great as a snack. They are like crisps, but a lot lighter and more fluffy. Java’s have the same texture as the Go-Tan krupuk, however, they are not made from prawns, but from the cassave root, with a subtle hint of Indonesian spices. [Read more…]

Cooking With Water: Identità d’Acqua 2014

Light and pure, water is one of the most important ingredients in cooking: during this edition of Identità Golose culinary congress a whole set of lessons and cooking shows dedicated to water and called Identità d’Acqua debuted on stage. [Read more…]

5 Awesome Egg Tricks

Chef Chris Shepherd of Houston’s Underbelly believes that eggs are the best learning tools for a neophyte cook. “Once you learn how to cook them you can fend for yourself, any meal of the day,” he says. That’s why F&W’s inaugural Mad Genius Tips videos featured some brilliantly quirky ways to prep eggs. Here, star chefs share the egg techniques that they think everyone must master. [Read more…]

Paleo Restaurants: the Rise of Caveman-Style Dining

From USA to Europe, restaurants are jumping on the paleo bandwagon and throwing a healthy sprinkling of gourmet into the pot: find out why. [Read more…]

Grated Potato and Cheese Omelette

This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. Accompanied with a glass of wine and a green salad, it makes a satisfying, affordable dinner. [Read more…]