video

Obsessed with Absinthe

Absinthe Alcohol was invented in 1797 by Dr. Pierre Ordinaire. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as "grande wormwood", together with green anise and...
Humans are visual learners, and most of us process information based on what we see. So it's no surprise that the data visualization trend is growing and we're seeing more inforgraphics than ever on the web. I recently stumbled...
When I think about thrift and meat — specifically in the U.S., but increasingly in areas like Europe — the first thing that comes to mind is the devotion folks have to tenderness. This tends to be the Holy...
A cup of coffee in the morning is almost as necessary an alarm clock. Without liquid joe, it is difficult to wake up. Trouble is, a lot of us don’t have the time to hand-grind artisanal coffee, yet instant...
If you haven't already discovered “historic gastronomist" Sarah Lohman's blog - Four Pounds Flour -, I highly recommend it. Her post about the origins of  the use of liquid nitrogen in the making of ice cream is great reading for...
Originally posted in 2011: I started this post by looking for a decent recipe search engine. One that would allow me to search by ingredient and match me up with the recipe that would best suit my pantry. As my...
We're all firmly in agreement that avocados are one of the best foods ever. After all, they give us avocado toast and guacamole, and they play a key role in green goddess dressing. And avocados just keep on giving....
Marc Matsumoto has a great post on tenderizing meats: Whether it’s a tender juicy steak or a fall-off-the-bone tender rib, tenderness is often equated with the quality of the meat. But the texture of meat has a lot less to...
Every Seattleite has been in this situation: On a cold, rainy December morning, you get your coffee to go from Vivace, Stumptown, or Starbucks, and then watch out the window for your bus. The bus, you know, might be...