Every Friday, we're letting you know about the best things we've been reading, eating, cooking, and watching. This week, we're looking at some of the detailed, seasonal work that goes into producing traditional cornmeal, and we're dreaming of the perfect burger buns.
READ
For TASTE, Gabriel Pietrorazio writes about some of the challenges faced by Indigenous groups when it comes to producing and selling traditionally prepared corn products, especially in a crowded market full of cheaper, industrial versions.
Bettina Makalintal takes a look at the science behind perfectly yellow, poppable vegan egg yolks.
Need some other ideas for egg substitutes? Alicia Kennedy has you covered.
Consider stocking your bar cart with a bottle of elote liqueur.
Cookware companiesare vying for a place in the millennial kitchen with a seemingly universal template of mid-century nostalgia meets sleek futurism. Will it work?
COOK
Use up the entire pint of buttermilk in one go for a miracle dough that can be transformed into hamburger buns, cinnamon rolls, and more.
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