One of the best things about talking to other people who love food is that they point you to weirdly beautiful ingredients, like this:Xavier Blanquer/FlickrNo, that's not an escapee from Middle Earth ...
Eating flowers is a time-honored culinary tradition, from nibbling on nasturtiums to grazing on candied violets. And why not? They look beautiful and lend a unique floral flavors to salads, desserts, ...
Fiddlehead ferns look like something from Alice in Wonderland, or something that you might see when you close your eyes while listening to Pink Floyd and enjoying some herbal refreshment. What they do ...
I have a weird fondness for the texture, if not the taste of Velveeta (and Kraft American cheese slices). No other cheese has quite the same amount of slip or smoothness and manages to stay that way, ...
I have a thing for citrus in any form. If I can't get a hold of oranges or clementines, I've been known to slice up lemons and limes and eat them straight with a little bit of salt—terrible for the to ...
There are tons of greasy drippings that can be used to flavor up any dish, but none will ever be more delicious than animal fat. The bigger and fatter the animal, the juicier and tastier their fat is. ...
You might be familiar with the use of zucchini blossoms in cooking and maybe even know how to make herbal simple syrups. But if you really want to show off as someone who knows how to use flowering pl ...
Mother Nature is one creative entity, especially when it comes to fruit. Let's face it: most major supermarkets stock only the most common fruits like apples, pears, and grapes, but they're so basic. ...
We're big champions of exotic and surprising ingredients, but we'd be the first to admit that they're not necessarily for everyone, especially people with timid palates.After all, Marmite (a yeast ext ...
Hops have always been known as the driving force behind beer, but now they're starting to grow their own culinary wings. Slowly but surely, this bizarre and bitter plant is showing up on more and more ...