London's air fryer restaurant: Fred Sirieix gives the grand tour
London's air fryer restaurant: Fred Sirieix gives the grand tour
London's air fryer restaurant: Fred Sirieix gives the grand tour
"Throwing leftover anything inside a warmed-up flour tortilla. Now, it’s a burrito."
A SCOTTISH bakery has won a prestigious award for the world’s best newcomer ...
As rhubarb season quickly approaches, you might be eyeing the green rhubarb in your backyard and wondering if it's safe to eat. Here's what you need to know.
Ruth Langsford makes Friday night 'fakeaway'
STORY: At this butcher shop in Buenos Aires, workers slice a cut of beef, something that’s becoming increasingly rare.In beef-loving Argentina, people are eating less beef than ever.Consumption is down almost 16% this year so far.Triple-digit inflation and a recession are forcing Argentines to tighten their belts.Data show they are eating around 97 lbs of beef a year.That’s down from the more than 114 lbs last year, and over 220 lbs people ate in the 1950s.Butcher shop owner Gerardo Tomsin has noticed the shift."People keep coming, the issue is that they consume less. There are people who turn to other products. It is a permanent search for prices. People look for what’s more convenient and best for their pockets.”Argentines are facing tough austerity measures from libertarian President Javier Milei.The economy is stalled, and inflation has skyrocketed nearly 300%. Beyond the butcher shop, families are also reducing consumption of staples like milk and vegetables. Poverty is up, more people are homeless in major cities and lines have grown at soup kitchens. There has also been a longer-term shift towards other meats like pork and chicken, or cheaper staples like pasta.Miguel Schiariti, president of the local meat chamber, says it all comes down to price.“Today you can acquire a full chicken for $2,000 pesos, or $2,100 pesos per kilo. Pork can be bought for between $3,000, $4000 pesos per kilo. The cheapest beef cut is around $5,000 or $5,500 pesos per kilo. People decide depending on their purchasing power. [And] people’s purchasing power is weakening month by month.”Still, some like retiree Claudia San Martin refuse to give up going to the butcher.“Argentines can eliminate anything, I believe, in difficult times like this. But we can't do without meat. Meat is an integral part of the Argentine diet, it is as if pasta were eliminated for Italians.”
I tried cooking frozen, premade meatballs with my air fryer, microwave, oven, and stovetop to see which appliance works best for the side dish.
Though the mighty food processor can do a lot of things, one thing you shouldn't use it for is mashing potatoes. Here's why and what to use instead.
If tzatziki is not one of your usual ingredients, it's worthwhile to pick up a jar from the store and put it to work on burgers, as a marinade, and more.
Shops selling fruit teas, milk teas and boba are booming here in Manchester - and the latest place to offer them has proven a hit
Canned corn is a simple ingredient, but it's often misused. While it takes a lot to ruin a can of corn, it's also worth knowing how to best to use one.
Believe it or not, there was a time in American history when ice cream was barely eaten in the U.S. And we have one president to thank for changing that.
As more chefs focus on the meaty gelatin known as aspic once again, here's a look at what it is and why people haven't been cooking with it as much anymore.
Kitchener Chef Destiny Moser always knew she was Ojibwe, but only in the past few years has she begun to understand what that means. "I didn't really know ... what it meant to be Indigenous," said Moser. "It's almost like I had forgotten and now I'm just remembering."In reconnecting with her own Indigenous identity, Moser is helping others do the same.When European settlers took control of North American land and waters, many Indigenous people lost their traditional knowledge and connections to
With just a bit of extra prep, you can make your grilled kebabs better than ever. Follow these two simple tips to make this the season of skewers.
You'll come back to them all season long.
A pie iron is the tool you need for campfire cooking. And, we're not just talking about cooking pies. There are plenty other dishes this gadget can make.
Costco patrons have spotted a rare 24-pack of cookies that feature only one type, which is a highly coveted find that is rarely seen.
STORY: At the University of California’s Davis campus, students are serious about their coffee.The academic research facility here boasts that it's the first in the United States dedicated to the bean.“I first started with the coffee kinetics project, so we did stuff about the roast of the coffee beans…”Students like Kylie Umeda roast, brew, sample and scrutinize their cup of joe as credit toward their chemical engineering degrees.The 7,000-square-foot facility recently opened officially after a $6 million renovation.Among its features is a tasting room with red lights, which Umeda says is to discourage bias when sampling.“When people are looking at the samples, they are not able to determine the difference in color between the different samples that they're trying." // "When people taste the coffee we like to determine if the sensory notes in it — so if it's like a little sour, if it's a little earthy, if it tastes like a little burnt, and we use that to determine the flavor profile of the coffee beans and then that could be tied to the roast profile when we were making the beans.”Chemical engineering professor and director William Ristenpart said coffee is understudied in academic spaces.“Given how important coffee is to our culture, to our economy, our society — coffee needs academic study. It needs an academic pipeline.”He added that professors of food science, plant science and agronomy, business, law, religious studies and sociology lend their expertise to ongoing work at the center. RISTENPART: "We want to help elevate the world of coffee."
A great cobbler not only tastes wonderful but has an excellent texture. Mashed spoke with an expert about achieving the latter and got an interesting response.