Our friends at Slate's Culture Gabfest podcast gave us the rather delicious assignment of judging granola made by Gabfest staffers. We knew they were capable of smart, engaging discussion about culture. (This week they're talking Downton Abbey, among other things.) But we had no idea how skilled they are at granola engineering. All of their granola was delicious, so our
I had a great conversation about craft beer on the CBC radio program Q this week, triggered by their interest in the recent Slate piece I wrote about "beer sommeliers." At the end, host Jim Brown tries to draft me into something of a stop the hops campaign. Will I stand for malty sweetness or defend the bitter beauty of
We invite Dan's daughter to our kitchen/lab and try to apply the principles of baby food to food for grownups. Watch Dan's daughter's hilarious reaction when she eats pureed grilled cheese for the first time.
We experiment with a savory cone with beef chili and Magic Shell-encased cones. The series of tests culminates with the creation of a clown sundae that is the happiest sad clown you'll ever see.
Sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. We set out to change that.
We offer some rather amazing ways to consume Girl Scout Cookies, by combining them with things like ham, potato chips, and much more. All the while we take inspiration from the Girl Scout credo: Courage, Confidence and Character.
