11:15 AM ET, July 25th, 2014
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.
Despite the cozy image conjured by the name, few people actually make home fries at home, probably because the dish calls for more time, elbow grease, and stovetop space than most cooks care to devote. We wanted nicely crisped home fries with tender interiors that would serve six to eight hungry people—and wouldn’t chain the cook to the stove for an hour. Because if you’re making a beautiful batch of perfectly scrambled eggs, you probably need some equally good potatoes to go alongside.
Since time was a priority, we decided to parcook the spuds before roasting them in the oven. Parcooking would dramatically cut down on roasting time, while finishing them in the oven would allow us to make a big batch.
11:45 AM ET, July 24th, 2014
McDonald's is standing by a troubled supplier, even after allegations the company processed tainted and expired meat in China.
Chinese authorities this week suspended operations at a Shanghai Husi food plant, a subsidiary of Illinois-based OSI Group. The government intervened after a Chinese broadcaster aired footage of workers using their bare hands at a Husi factory to process expired meat, and even food that had fallen on the floor.
01:00 AM ET, July 24th, 2014
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
It’s not like anyone needs a good reason to drink tequila, right? But if you do, July 24 is the holiday for you: It’s National Tequila Day!
The origins of this particular holiday are unclear. Did someone once do the most body shots in history? Drink the biggest margarita every mixed? Who knows. I’ve decided the best way to celebrate is to take advantage of the increasingly good tequilas—and their close cousin mezcal—at the places that specialize in them.
Here’s a generous handful of them. Now, go celebrate National Tequila Day.
01:00 PM ET, July 23rd, 2014
Editor's note: John D. Sutter is a columnist for CNN Opinion and creator of CNN's Change the List project. Follow him on Twitter, Facebook or Google+. E-mail him at firstname.lastname@example.org. The opinions expressed in this commentary are solely those of the author.
The dog photos are difficult to view.
They show man's best friend being stuffed into wire cages and trucked, illegally, across borders in Southeast Asia. The destination: restaurants in Vietnam.
That thought alone - that someone would sit in a public restaurant and order dog from a menu - is likely enough to get most "dog people" to stop reading this column, much less look at the photo essay featured this week by CNN's photo blog.
06:15 PM ET, July 22nd, 2014
An ice-cold Corona with a slice of lime is what often comes to mind with Hispanic beers. But a growing cadre of Latino brew masters is working to change that.
Among them is Juan Camilo, a 28 year old Dominican-American entrepreneur who two years ago turned his beer brewing hobby into a full-fledged business. He quit his job on Wall Street and, with a home-made recipe and a passion for beer, opened the Dyckman Beer Company, hailed as New York City's first Latino-owned brewery.
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