Month: December 2022

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Hot chocolate mix and 3 other recipes as the holidays approach

Hot chocolate mix and 3 other recipes as the holidays approach

Hot Chocolate Mix

Fancy hot chocolate mixes can be wildly expensive, but they’re extremely easy to make at home. This one uses a mix of bittersweet and milk chocolate to give it a deeply complex flavor. (For a vegan version, you can substitute vegan milk chocolate.) This makes an excellent winter gift, packaged in festive jars or tins and will keep for at least six months stored at room temperature. Feel free to double or triple the recipe as needed.

Total time: 10 minutes

Servings: 4

INGREDIENTS
  • 1/3 cup powdered sugar
  • ¼ cup unsweetened cocoa powder, either natural or Dutch-process (see tip)
  • ¼ cup chopped bittersweet chocolate (preferably 62{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} to 72{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cacao)
  • ¼ cup chopped milk chocolate or vegan milk chocolate
  • 1 teaspoon vanilla bean paste (optional)
  • Pinch of fine sea salt
  • Mini marshmallows
STEPS
  1. In a blender or food processor, combine sugar, cocoa powder, both chocolates, vanilla paste (if using) and salt. Pulse to pulverize into a coarse powder. Transfer to an airtight jar. Package marshmallows in another airtight jar.
  2. To prepare: Fill a small pot with 4 cups whole milk or your favorite alternative milk (almond, oat, rice, coconut, etc.), and bring to a simmer. Whisk in cocoa mixture until very smooth. Serve topped with whipped cream or marshmallows.

Tips: Natural cocoa will give you a more complex flavor; Dutch-process gives a deeper, richer color.

Caramel Cheddar Popcorn

There’s a sweet and salty allure to eating caramel corn and cheddar popcorn in the same bite, but popcorn purists can keep the two flavors separate. Either way, a giant tin of homemade fancy popcorn is the gift that everyone wants and no one thinks to ask for. And it’s a lot less expensive to make yourself than it is to buy. The popcorn will last stored airtight at room temperature for up to two weeks.

Total time: 45 minutes

Servings: About 6 quarts (24 cups)

INGREDIENTS
For the caramel popcorn
  • 3 quarts popped unsalted popcorn (pick out any unpopped kernels)
  • ¾ cup dark brown sugar
  • 6 tablespoons unsalted butter
  • 3 tablespoons corn syrup
  • ¾ teaspoon fine sea salt
  • ¾ teaspoon vanilla extract
  • 1½ teaspoons baking soda
For the cheddar popcorn:
  • ¾ cup Cheddar powder
  • 1 tablespoon mustard powder
  • ½ teaspoon fine sea salt
  • 3 quarts popped unsalted popcorn (pick out any unpopped kernels)
  • 3 tablespoons unsalted butter, melted, plus more if needed
STEPS
  1. Heat oven to 250 degrees, and line 2 rimmed baking sheets with parchment paper.
  2. Make caramel popcorn: Place popcorn in a very large mixing bowl. In a medium pot, bring brown sugar, butter and corn syrup to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy), about 2 to 3 minutes. Stir in salt and vanilla. Remove from heat, and stir in baking soda. (Mixture should bubble up.)
  3. Immediately pour hot syrup over the popcorn and use a spatula or large spoon to mix it well. Scrape popcorn onto the prepared baking sheets in one layer. Bake until crisp, rotating the pan and tossing popcorn after 15 minutes, 20 to 30 minutes total. To test for doneness, carefully remove a piece of the popcorn, let it cool for 30 seconds or so, then take a bite; if it’s crisp, it’s done. Set aside to cool.
  4. While the caramel popcorn is in the oven, prepare the cheddar popcorn: In a mixing bowl, whisk together the cheddar and mustard powders and salt.
  5. Place popcorn in a very large mixing bowl. Pour melted butter on top of popcorn and toss to combine. Sprinkle cheddar mixture over popcorn and toss well using a rubber spatula. If the mixture looks dry, add a little more melted butter.
  6. Pour popcorn onto the second prepared baking sheet in one layer. Bake until dry, about 5 to 10 minutes, rotating the pan and tossing popcorn halfway through. Let cool completely.
  7. Combine cheddar and caramel popcorn, or keep them separate, and pack them into tins, jars or bags.

Tips: Cheddar powder is available at spice stores, and online. To pop your own popcorn, heat 3 tablespoons of oil in a large, heavy pot over medium-high heat. Add 3 kernels of popcorn and cover. When it pops, add another 1/3 cup popcorn kernels and reduce heat to medium-low. Partly cover the pot (leaving a crack open and away from you, or use a splatter screen to cover the pot; you want the steam to escape). Continue to cook until the popping stops. Transfer popcorn to a bowl and sprinkle with salt.

Peppermint Saltine Toffee Bark

A cross between a cookie and candy, classic saltine toffee is made by pouring a quickly made brown sugar caramel over a layer of salty crackers, baking it, then coating the whole thing with chocolate. This version uses a copious amount of bittersweet chocolate for the topping, which helps offset the sweetness of the toffee mixture. (Note that the higher the cacao percentage, the less sweet this treat will be.) The crushed candy cane topping makes this perfect for tucking into a holiday cookie box, but you can make it anytime of year. Toasted nuts, shredded coconut, dried fruit, colorful dragées and chopped candied ginger would all make excellent alternatives.

Total time: 50 minutes, plus chilling

Servings: About 2 dozen pieces

INGREDIENTS
  • 6 ounces (about 6 cups) saltine crackers
  • 1 cup unsalted butter
  • 1½ packed cups dark brown sugar
  • 2 teaspoons vanilla extract
  • Large pinch of fine sea salt
  • 1½ pounds chopped bittersweet chocolate (preferably around 70{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cacao)
  • 2 teaspoons neutral oil, such as grapeseed or sunflower
  • ¾ cup crushed candy canes (about 12 whole candy canes, see tip)
  • Flaky sea salt
STEPS
  1. Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange crackers over parchment in an even layer, breaking pieces to fit as necessary.
  2. In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is OK. Stir in vanilla and salt.
  3. Working quickly, pour mixture over crackers. Using an offset spatula, rubber spatula or even the back of a spoon, carefully spread caramel all over the crackers. (Try to keep the saltines all in one even layer.) Transfer baking sheet to oven and bake until bubbly, about 10 to 15 minutes. Transfer pan to a wire rack to cool completely before topping, at least 15 minutes.
  4. Pour about 1 inch of water in a medium saucepan and bring to a boil. In a medium metal mixing bowl that fits on top of the saucepan, combine chocolate and oil. Place the bowl on top of the pan. (Be sure the water is not touching the bottom of the mixing bowl; if so, pour out some water.) Reduce heat to medium-low and allow the chocolate mixture to melt, stirring frequently with a rubber spatula. (Alternatively, combine chocolate and oil in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 2 minutes total.)
  5. Pour melted chocolate on top of cooled crackers. Use an offset spatula to spread chocolate smoothly over the surface of the toffee. Immediately sprinkle the crushed candy canes on top and sprinkle with a little sea salt.
  6. Transfer baking sheet to refrigerator and chill for about an hour to set chocolate. Break saltine toffee into large pieces for storing and serving. Toffee will keep at room temperature in an airtight container for up to a week, after which it may get a little soft but still taste pretty good.

Tips: To crush candy canes, put them in a heavy-duty plastic bag, wrap the bag in a kitchen towel and hit the bag with a rolling pin or heavy can.

Large-Batch Rye Manhattan Cocktails

Recipe: Large-Batch Rye Manhattan Cocktails

According to cocktail historian David Wondrich, from whom this recipe is adapted, this is the Manhattan as it was made from the 1890s until the 1960s, and again since the 2000s. The optional absinthe, which amounts to no more than a dash per drink, is a late 19th-century addition that gives the drink a little herbal pizazz; do not use more than suggested. This keeps for weeks at room temperature.

Total time: 10 minutes

Servings: 10 to 12 cocktails

INGREDIENTS
  • 2 2/3 cups 100-proof rye whiskey
  • 1 1/3 cups red Italian vermouth
  • 1 tablespoon plus 1 teaspoon Angostura bitters
  • 1¼ teaspoons absinthe (optional)
  • Lemon twists or brandied cherries, for serving
STEPS
  1. In a clean, sealable 750-milliliter or quart glass bottle, combine the whiskey, vermouth, bitters and absinthe, if using.
  2. To serve, stir 3 ounces (about 1/3 cup) per cocktail with ice and strain into chilled cocktail glasses. Garnish each glass with either a twist (hold lemon peel over glass and twist it to extract the aromatic oils), or with a cherry.
This story was originally published at nytimes.com. Read it here.
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10 Kitchen Tools I’m Obsessed With This Christmas Season That Also Make Amazing Gifts

10 Kitchen Tools I’m Obsessed With This Christmas Season That Also Make Amazing Gifts

Hands smeared with butter, flour spraying out of the bowl, I gushed about my electric mixer for a good 10 minutes in a live demo for an audience of two. More specifically, I was trying to convince my close friends I gathered to bake with last weekend that I wasn’t crazy for bringing my own electric beaters (and apron, and baking sheets…) to someone else’s house. So I launched into a passionate show-and-tell (while making cookie dough, of course) about why my electric beaters are superior to theirs.

Here’s the thing. I can get pretty obsessive over the gear, gadgets and tools I love to use most. And with good reason. I’ve spent a lot of time, energy and money over the years upgrading from good-but-basic tools to items I actually love and am convinced make me a better cook. While many terrific kitchen tools I love cost under $25, I also wanted to share my running list of favorite kitchen items that cost a little bit more and are worth every penny. I bought (or was gifted) every one of these tools and I use them weekly, if not daily.

If you’re looking for a kitchen gift for an aspiring or established foodie, these are tried and tested in the crucible of my galley kitchen. Better yet, you might even want to give one of these to yourself. After all, you can never have too many aprons. 

Breville

I had an inexpensive pair of electric beaters that always gave me trouble — ditching it for this Breville Handy Mix Scraper was one of the best decisions I made, especially during this season of abundant baking. This mixer seriously does it all: It comes with whisks, creamer inserts and dough hooks! It has a built-in light so you can see what’s in the bowl! There’s a stopwatch feature so you can see how long you’ve been mixing and a pause button that keeps track of your speed settings and time while you take a break to scrape down the bowl! The cord base can rotate to get out of your way! And it has a convenient storage situation where you can keep all the beater wands!

You’re receiving price alerts for Breville Handy Mix Scraper Hand Mixer, Silver, BHM800SIL

Shun

I have lusted after Shun Premier knives for over a decade and finally bought two for my new kitchen: the 8-inch chef’s knife and a 3.5-inch paring knife. Over Black Friday, I added a 7-inch Santoku blade to the mix. I adore the way the rounded handles balance, and the stunning, wavy pattern on the forged blade boasts an edge designed to hold sharpness far longer than average. That’s good for me, because the sound of knife sharpening sets my every tooth, bone and neuron on fire.

Shun Premier knives come in gray and brown wood handle options. The Classic knives are cheaper and also very good (yes, I’ve tried them out, too). But my heart belongs to the Premier line for the way they feel in my hand, and the extra aesthetics on the blade (69 layers of Damascus steel, if you’re wondering). I store them in a drawer with a blade guard case to protect the knife sharpness (and my fingers). Here are other recommended chef’s knives as well.

Screenshot by Nina Raemont/CNET

I’ve owned an immersion blender for years, but recently upgraded myself to the Braun MultiQuick 7 for its robust design, powerful motor and fun extras, like a mini food processor attachment (like, for making quick work of onions and herbs) and a balloon whisk attachment for quickly whipping or whisking without having to go full-bore with the electric beaters. 

I use this tool constantly, to process soups right in the pan, make salsa in the included beaker, whip cream into soft peaks and make quick work of pulverizing onion without hefting the food processor to the counter. It’s also wonderfully easy to clean and dry, and small and light enough to pull out from the pantry any time I need it. I can’t recommend it enough.

You’re receiving price alerts for Braun MQ7027X Multiquick 7 ACTIVEBlade Technology Hand Blender

Chris Monroe/CNET

I may have spoiled myself buying the Google Nest Hub smart speaker display for my kitchen. I have it set up on a riser shelf on my counter, next to a phone stand where I can also keep my phone away from the worst of tea splatters and flying onions. I use the Nest Hub for everyday things like checking the weather as I’m making my morning cuppa and playing music (with song lyrics!) while I cook. I use the two hands-free timers multiple times a day, and look up recipes on the screen (you can follow these step-by-step). 

There’s also an extra function where you can program the Nest Hub to forgo the “OK, Google” or “Hey, Google” wake word when you look at it and start listening to you with just a glance (Google calls this Look and Talk). That’s ultra convenient for saving some time and breath every time you want to ask for unit conversion measures, adding to or canceling a timer and skipping to the next track.

Read our Google Nest Hub (2nd gen) review.

 

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Amazon

Zojirushi has an excellent reputation for countertop appliances that hit the high-water mark. I’ve been beyond happy with my Neuro Fuzzy rice cooker since I bought it earlier this year. My pantry is stuffed with six kinds of rice and at least four other grains I routinely cook up. The settings are easy to use and whether I wash the grains or not, whatever I’m making comes out evenly cooked. Plus, it plays a song when starting and ending a cycle, which is much nicer than a loud beep or buzz.

The Neuro Fuzzy in particular takes up more counter space than the most compact models, and rice can take an hour for a typical cycle of even cooking. But there are lots of settings, including a quick cook mode, and cleanup is easy. (Here are meals you can make in the rice cooker other than rice.)

You’re receiving price alerts for Zojirushi Neuro Fuzzy rice cooker: $185

Breville

Buying the Breville Smart Oven Pro Toaster Oven (BOV845BSS) was one of my best kitchen decisions. It toasts, it broils, it roasts. And since it has a convection oven function, you can totally skip the separate air fryer — and cook more stuff at once. I love the countdown clock that takes the mystery out of when your food will be done, and I love that I can bake a single batch of cookies or toast walnuts faster than a standard oven, and without having to heat the whole thing first. Plus, the brushed stainless steel body looks pretty great on my countertop.

You’re receiving price alerts for Breville Smart Oven Pro toaster oven: $260 (Save $90)

Screenshot by Nina Raemont/CNET

Le Creuset dutch ovens are all the rage (I actually really love my Staub Cocotte), but one of the best gifts I ever received was this Le Creuset casserole dish that can go straight from oven to table (to fridge!) while cooking food evenly and looking awesome. I would buy this all over again, and gift it, too. It comes in a range of striking colors, and shockingly cleans easily — with a little soak in soapy hot water and a dirt-cheap pan scraper. I’m the kind of person who excels at ruining dutch ovens with burned-on spots. After a couple years, this dish has remained spot-free, even after roasting dark, sticky stews (yum!).

You’re receiving price alerts for Le Creuset Stoneware Heritage Covered Rectangular Casserole, 4 qt. (12″ x 9″), Oyster

Screenshot by Nina Raemont/CNET

A workhorse apron is worth its weight in gold. I’m thankful I finally stumbled on Hedley & Bennett, which makes a seemingly endless supply of thick, sturdy aprons I now can’t fail to miss seeing seemingly any time I walk into a restaurant. If these aprons can handle the stresses of a professional kitchen, they can handle the flying sauces and batter in mine. I bought myself two styles, including a Cookie Monster print that never fails to make my inner child giggle. The apron’s neck loop is adjustable, there are a lot of pockets, and so far the waist straps haven’t gotten scrunched, twisted or mangled in the washer or dryer.  

Screenshot by Nina Raemont/CNET

I’m not the kind of wine enthusiast who owns a different glass for every varietal — not yet, anyway. Instead, I opt for one all-rounder that will work beautifully no matter which bottle I open, erring on the side of big, bold reds. I’ve been using these “Burgundy” glasses from Schott Zwiesel for years, and my Amazon search history told me I bought them five times, twice for myself and three times as a gift. Yes, I do drink white wine, rose and sparkling out of them (gasp!), and they all taste terrific. Better in my mind to drink from a glass with a too-big bowl than a cramped glass that stifles all that great wine nose.

You’re receiving price alerts for Schott Zwiesel Tritan Crystal Glass Forte Stemware Collection Claret Burgundy Red Wine Glass, 25-Ounce, Set of 6

Screenshot by Nina Raemont/CNET

If you don’t use an electric kettle yet, drop everything and get yourself one. This indispensable kitchen savior rapidly heats water for tea, coffee and hot chocolate, and it gives you a head start on boiling vats of water for pasta, blanching or anything else you need. I’ve owned and gifted a lot of electric kettles, and most work about the same way. This Zwilling Enfingy Electric Kettle has a sleeker, more sophisticated look and variable temperature controls. I also like that it’s got a cool-touch exterior that won’t burn you when you pick it up. 

There’s no viewing window for water height and you have to feel comfortable with capacitive controls that you press and hold, but these aren’t deal-breakers for me by any means.

You’re receiving price alerts for Zwilling Enfingy electric kettle: $120

For even more top kitchen picks, see our best kitchen gifts under $25 and best stainless steel frying pans.

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Eat These 12 Foods for Healthy Skin

Eat These 12 Foods for Healthy Skin

Having healthier is about a lot more than just fat decline. It is about safeguarding and nurturing the organs that hold your system performing. And we are not just speaking about organs like the coronary heart, brain and kidneys. 

Your skin is a different important organ that is impacted by the foodstuff you take in. The erroneous eating plan options may well trigger or worsen a wide range of skin ailments like acne, dermatitis, psoriasis and even pores and skin cancer.  

It truly is secure to say the nutritional options you make now will have a profound effects on your pores and skin wellbeing now and later. 

Want much more health and fitness guidelines? Check out melatonin alternatives, how to fall asleep in 10 minutes or considerably less and how to conquer the Sunday scaries. 

Best meals for balanced pores and skin

A person slicing an avocado with a knife

Getty Visuals/Alexander Spatari

The most effective foods for the skin also happen to be great for your entire body in other means. And the best part is that they taste excellent and are simple to add to everyday foods. Here are our top picks for foodstuff for nutritious pores and skin. 

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CNET

Avocado 

Avocados are little powerhouses of pores and skin wellness nutrition. They consist of natural vitamins C and E, lutein, zeaxanthin and monounsaturated body fat, which all lead to a glowing complexion. The excess fat in avocados helps the physique to much better take in other pores and skin-balanced nutritional vitamins like A, D, E and K. 

In a current study conducted at UCLA Center for Human Nourishment, feeding on avocados was demonstrated to significantly boost skin elasticity and firmness and enhance cancer-combating carotenoids in the overall body.  

Yogurt 

Yogurt is frequently recognized as a intestine-well being foodstuff since of the probiotics most yogurt includes. But what several yogurt enthusiasts may well not realize is that it is also a food stuff for balanced pores and skin. There is a link involving gut health and fitness and inflammation and a website link among swelling and selected skin problems like eczema, dermatitis and psoriasis. 

Seem for yogurt with no added sugar, as sugar is an inflammatory and might offset the anti-inflammatory effects of the probiotics. 

Kiwi 

Kiwis are high in vitamin C, an important molecule for skin health. It boundaries destruction from ultraviolet (UV) exposure, regulates the synthesis of collagen in the system, restrictions absolutely free radicals and allows keep the skin moist. 

1 serving of kiwi includes most of your recommended every day vitamin C. Including in even a single kiwi a working day in a salad or even as a dessert is a phase toward supple skin.

Fatty fish

Chilly water fish like herring, mackerel, salmon and tuna include higher amounts of omega-3 fatty acids and Coenzyme Q10 (CoQ10). Both of all those engage in an critical purpose in pores and skin overall health by maintaining homeostasis.  

Omega-3’s strengthen the pores and skin barrier, minimize UV inflammation, minimize dry skin and avoid cancer. CoQ10 fights versus absolutely free radicals, which reduce the symptoms of growing older and the probabilities of skin most cancers. 

Olive oil 

Another scrumptious swelling fighter, olive oil incorporates antioxidants and vitamins, like vitamin E and vitamin K. Vitamin E assists shield the skin from totally free radicals and so decreases injury and chances of pores and skin most cancers. Vitamin K is a coagulant (helps with blood clotting) and aids to control calcium amounts. For the pores and skin, that implies a reduction of dim less than-eye circles and general improved therapeutic. 

Olive oil is also packed full of useful fatty acids, mostly omega-9 oleic acid, which will help to manage the skin’s dampness and elasticity, decreases swelling and assists the body soak up the vitamin E. 

Nuts 

Nuts, like walnuts, peanuts, almonds and hazelnuts, are a different excellent resource of vitamin E. In point, they are often referred to as a “excellent source” of vitamin E. Sharing equivalent gains as olive oil, nuts are a functional foodstuff that can be added to numerous recipes, eaten as a snack or even utilised as a meat substitute. 

Strawberries 

A wealthy supply of vitamin C and anti-oxidants (polyphenols), strawberries are one more food items to add to your skin foodstuff regimen. These juicy very little bites assistance to advertise collagen generation, fight free of charge radicals, lessen dry pores and skin and lessen the signals of growing older. 

It will not harm that strawberries are scrumptious, cost-effective and straightforward to mature or get at any grocery keep or farmers sector when in year. Add them to cereal, smoothies and salads or just take in them as a treat. 

Tomatoes

Tomatoes are rich in vitamin C and vitamin K, but lycopene sets them apart. Lycopene is an antioxidant that assists to reduce skin harm from sunlight publicity. Some research demonstrate that lycopene also cuts down sunburns. 

Tomatoes are a different extremely versatile meals that can be eaten raw or cooked and additional to meals in a variety of ways like tomato paste, ketchup, tomato soup and a lot more. 

Flaxseed

Flaxseed is substantial in omega-3 fatty acids and a phytochemical referred to as lignans. Omega-3s offer you a assortment of anti-inflammatory benefits for the skin, but so do lignans which are regarded to promote collagen production and lower swelling. 

To see utmost rewards from flaxseed, specialists propose ground seed more than whole seed due to the fact the floor seed is much more speedily digested. Increase floor flaxseed to cereal, sauces or even to yogurt, a further food items for wholesome pores and skin.

Bell peppers

You may possibly be noticing a development that quite a few of the ideal foodstuff for pores and skin health and fitness contain vitamin C. Bell peppers are no exception. No matter if crimson, environmentally friendly or yellow, they are a plentiful resource of vitamin C. But they also comprise beta carotene or vitamin A, which stimulates collagen output. Introducing bell peppers to your diet may well help to lessen signals of growing old and end result in a smoother and far more supple complexion. 

Dim chocolate

This may perhaps be the greatest information you listen to all day, but dim chocolate is a powerhouse skin overall health food. It really is entire of anti-oxidants termed flavanols that safeguard versus and lower sunshine damage. Flavanols also enhance blood circulation to the skin, which can safeguard versus getting older. 

To reduce inflammation that may perhaps be induced by sugar intake, go for dim chocolate with a higher proportion of cacao. 

Watermelon 

Hydration is essential to healthful skin, and it just so takes place that watermelon is 92{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} drinking water. But it is also loaded with vitamin C, vitamin A and lycopene. Incorporate all that, and you’ve got obtained a delectable handle that decreases getting old, stimulates collagen output, decreases swelling and delivers mega doses of hydration to your pores and skin. 

Wellness guidelines really don’t end listed here. Study about preserving cash on heating by cozying up your mattress, organic remedies of insomnia and how to operate by itself properly. 

The information and facts contained in this write-up is for instructional and informational applications only and is not meant as wellbeing or medical advice. Normally consult a physician or other capable overall health supplier regarding any thoughts you may possibly have about a medical problem or overall health aims.

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Intertek Alchemy Launches Customizable Food Safety Culture Training Program

Intertek Alchemy Launches Customizable Food Safety Culture Training Program

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Beef Cooking Guide: Know Your Cuts and Their Best Cooking Methods

Beef Cooking Guide: Know Your Cuts and Their Best Cooking Methods

Beef is a delicious and versatile meat that can be prepared using a number of different cooking methods. If you’re anything like me, though, you’ve probably never really thought about the best way to cook each cut of beef. So we decided to write this guide—a sort of “beef cooking guide” if you will—to help all of our readers learn more about cooking their beef cuts perfectly every time. Here’s what we did: First, we talked to some chefs and butchers who know their stuff when it comes out comes to beef. Then, we collected all kinds of information about each cut so that you could learn how best to prepare them at home (or wherever else).

Chuck

The chuck is a large, square-cut muscle from the front shoulder of the animal. It’s well-marbled with connective tissue and can be tough if cooked too fast, so it’s best to cook chuck slowly and braise it for best results.

Rib

Rib is a bone-in cut, meaning that it’s got the bones still attached to it. Ribs have an excellent amount of connective tissue and fat, which means they hold together well during the cooking process. That makes them perfect for low temperatures (like in the oven), but they can also be cooked on the grill or even in a smoker! The best part? Ribs are super versatile: there are dozens of different ways you can prepare them, from simple barbecue sauce to more complex marinades and rubs.

Loin

The loin is one of the most tender cuts of beef, and should be cooked to medium rare or medium. If you prefer your meat well done, this is not the cut for you! It’s best when cooked quickly over high heat, which can make it a little tough if overcooked. The loin also contains a lot of fat, so chefs may want to trim some off before cooking. This makes it perfect for pan frying—just make sure you don’t crowd the pan! If broiling or grilling is more your style, then salt and pepper will do just fine as seasoning (or feel free to use any other herbs or spices that sound good).

Sirloin

Sirloin is a great choice for roasting or grilling. It’s a lean cut of beef, and can be prepared in many different ways. Sirloin is also versatile and can be cooked using any cooking method you like. There are two types of sirloin: top sirloin and bottom sirloin. Both cuts come from the hip area of the cow, but they differ in where they are positioned on the animal. The main difference between these two cuts is flavor—top sirloin has stronger beefy flavor while bottom sirloin has more fat marbling which makes it more tender with less chewiness than its counterpart.[1] You can find this cut at your local butcher counter or sold prepackaged in many grocery stores.[2] You may also see it labeled “porterhouse steak” or “New York strip steak” but these names refer to different parts of the same animal (muscle groups).[3]

Round

The round is the most tender of all beef cuts. It’s also the least expensive, making it a great choice for people who are on a tight budget but still want to enjoy high-quality meat. The round can be cooked using any dry heat method, such as roasting or braising; but it’s best if you marinate it first to tenderize the meat and prevent it from drying out during cooking time.

Brisket

Brisket is a cut from the breast or lower chest area, and it’s rich in connective tissue and fat. It can be tough if cooked too quickly, so it’s best to cook low and slow when possible. Brisket is great for braising, smoking or roasting.

Plate & Flank

To begin, you’ll want to know that flank steak is a long, flat cut of beef from the abdominal muscles of the cow. It’s best when cooked quickly over high heat (think broiling or stir-frying), and it has a lot of connective tissue, so it needs to be cooked quickly.

Learn the best cooking methods for each cut of beef based on fat content and amount of connective tissue. When you’re ready to cook, it’s important to know which cooking method is the best fit for your cut of beef. Different cuts will respond differently to different temperatures and methods. For example, T-bones and porterhouse steaks are cut from the same tenderloin muscle but have completely different flavors and textures because they come from opposite sides of the cow’s spine. The porterhouse may be more tender than a T-bone because it sits on top of an extra piece of meat called a filet mignon, but it also has more fat that needs to be cooked before eating. As far as cooking techniques go, there are countless ways to prepare your favorite roast or steak. You can pan-sear with olive oil and butter until medium rare inside (135°F) then finish in a 400°F oven until medium well (145°F). Or you could just toss them on an open grill set at medium heat until they’re charred outside yet still juicy inside—the choice is yours!

The “beef cooking guide” has to be a fairly comprehensive treatise on the subject, because there are so many different cuts of steak and so many different ways to cook them. The best way to learn about the various cuts is simply by trying them out at your local butcher shop or supermarket. You can also find detailed information online if you’re looking for something in particular. Like we said earlier, though: once you’ve learned what each cut looks like and how it tastes when prepared properly (or improperly), it’s all about experimenting with new recipes until you find one that suits your taste buds perfectly!




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Holiday Gift Guide 2022: The Coolest New Cookbooks

Holiday Gift Guide 2022: The Coolest New Cookbooks

Whether they cook from them every night or just admire them as they decorate their bookshelves, we all know a cookbook lover who is obsessed with every recipe they can get their hands on. If you are fortunate to know one of these food loving fanatics, then shopping for them this holiday season should be a piece of cake.

This year has been one filled with incredibly cool cookbooks by some super talented chefs. From mastering barbecue techniques to recreating recipes inspired by pop culture to figuring out what works best for those embracing van life, here are 11 of the coolest new cookbooks that are perfect for gift giving this holiday season.

PIG BEACH BBQ COOKBOOK: Smoked, Grilled, Roasted, and Sauced

This cookbook is an essential read for every at-home pitmaster. Written by Pig Beach’s Matt Abdoo & Shane McBride this book features more than 50 mouthwatering recipes—from traditional favorites like pulled pork and smoked beef brisket to inventive standouts like Mojo-Marinated St. Louis Ribs and Secret Spice Pecan Candied Bacon. The Pig Beach BBQ Cookbook journeys through the history of barbecue—explaining once and for all how North Carolina ’cue differs from Texas ’cue—while also offering expert tips on everything from choosing the right tools to selecting the right ingredients; plus recipes for sides, sandwiches, snacks, desserts, and cocktails for the perfect barbecue feast. Get it here.

Dumpling Daughter

The first book from mother-daughter duo of chef Sally Ling and her entrepreneurial daughter Nadia Liu Spellman, this cookbook interweaves family stories and cooking tips with delicious Chinese food recipes. The book features a combination of recipes from Nadia’s childhood and customer favorites from Ling’s Dumpling Daughter restaurants in Boston. Order it here.

The Provider Cookbook

Is there someone on your holiday shopping list who loves the idea of living off the land, growing a garden, being a hunter and gatherer, becoming a conservationist, or being a backyard BBQ enthusiast? This is the cookbook for them. The Provider is a great resource for people wanting to become a provider and learn ways to prepare your bounty of wild game for family and friends. It includes 80 delicious wild game and fish recipes collected from friends and family from the authors Chad Belding and Chad Mendes. Find it here.

Gilmore Girls: The Official Cookbook

Do you know someone who is obsessed with Gilmore Girls and can’t stop talking about how they are Team Jess or how much they love how Luke loves Lorilei? If so, they can also probably name at least 10 dishes from the iconic show. Featuring 50+ recipes from Star Hollow and beyond, Gilmore Girls lovers will recognize dishes from the Dragonfly Inn, Weston’s Bakery, Al’s Pancake World, Luke’s Diner, and Emily and Richard’s dinner table. Recreate dishes like Sookie’s muffin tops, Mrs. Kim’s Flaxseed Muffins, and Luke’s Cheeseburger. Plus there’s cooking tips from Sookie, hosting tips from Michel, and of course, etiquette tips from Emily Gilmore. Get it here.

The Blue Zones American Kitchen: 100 Recipes to Live to 100

Author Dan Buettner spent years uncovering the Blue Zones—the five places around the world where people consistently live to or past 100 years old—sharing lifestyle tips and recipes gleaned from these places. This cookbook can help you create your own Blue Zone at home using plant-forward recipes. With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner’s road trip across America sheds light on some of its most under-recognized plant-forward communities. This book is filled with the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. With recipes from Pennsylvania Dutch apple dumplings to Southern Hoppin’ John, Blue Zones American Kitchen will change the way you look at food. Order it here.

50 Things to Bake Before You Die

Written by dessert-obsessed food writer and restaurant critic, Allyson Reedy, this cookbook features a collection of dessert recipes gifted to her from the greatest bakers and celebrity chefs to small-town café owners and fancy restaurateurs. With recognizable names like Christina Tosi, Joanne Chang, Duff Goldman, Dominique Ansel, and more you’ll find easy, step-by-step instructions for desserts like homemade Oreos to strawberry champagne cupcakes from Georgetown Cupcake and brown sugar peach cobbler from Tieghan Gerard. Find it here.

My Pokémon Cookbook: Delicious Recipes Inspired by Pikachu & Friends

Pokémon fans can learn to make delicious foods inspired by the amazing world of Pokémon from the all-new cookbook. Explore culinary delights from across the Pokémon universe in this official cookbook. Featuring favorite flavors from every region, and the chance to dive into dishes that celebrate the world of Pokémon. Inside you’ll find 45+ recipes ranging from quick snacks you can enjoy before a battle to epic meals fit for a post-tournament celebration—making it perfect for the Pokémon trainer in your life. Get it here.

THE SIETE TABLE: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family

The Siete Table features the Garza family’s beloved family recipes and traditions, all adhering to their motto: salud y sabor (“health and flavor”). As the Garzas write: “Our goal with this book is to give you delicious recipes for heritage-inspired foods—and they just so happen to be made with whole, nourishing ingredients.” The Siete Table features over 100 gluten-free Mexican-American dishes that span every course and occasion, plus it includes sections on how to stock your pantry and go-to alternatives for staples like masa and proteins; menus and more. Over 60 beautiful color photos accompany it all. Buy it here.

The New Cooking School Cookbook: Fundamentals

If you know someone who loves to be in the kitchen, but also wants to know the “hows” and “whys” to cooking fundamentals, then this is the cookbook for them. With more than 80 focused courses, The New Cooking School offers a “mini-bootcamp” into all your favorite culinary topics including Pizza, Fried Rice, Fish on the Grill, or Birthday Cake. Introduced by an American Test Kitchen test cook, each course is presented in easily digestible sections diving into the history of a dish, special techniques, and more. Check it out here.

The Pain d’Avignon Baking Book: A War, An Unlikely Bakery, And A Master Class in Bread

This cookbook is the perfect gift for the budding pastry chef in their life.Officially launched October 4 and written by bakery co-founder Uliks Fehmiu, this new book is an aspiring home baker’s one-stop-shop for creating classic baguettes, chewy brioche and delectable viennoiseries that would rival their favorite café. The book even features a stamp of approval from New York City restaurant royalty, with the foreword penned by Mario Carbone. Pain d’Avignon, the beloved bakery that originally opened in Cape Cod 30 years ago by a group of immigrant friends fleeing war in their native country, feeds bustling New Yorkers with its satellite locations, Café d’Avignon, across Manhattan. The bakery also provides fresh bread to some of the city’s most renowned dining destinations, including Major Food Group, Eleven Madison Park, Blank Street Coffee and more. Get it here.

The Van Life Cookbook

We’ve all got them—the friend who was inspired by the pandemic or TikTok to pack their life up and explore in a super cool decked out van. Cooking from that tiny kitchen can be a challenge and if they are still trying to adapt to the lifestyle of being on the openroad, they are probably still trying to figure out what exactly they are doing with breakfast, lunch, and dinner. The Van Life Cookbook is a collection of recipes that celebrates the road trip lifestyle and #vanlife community while providing delicious and nutritious meal ideas for modern-day nomads. Inside you’ll find meal prep tips, pantry advice, and hacks on cooking in a tiny kitchen. Featured recipes include Breakfast Biscuits on the Burner, Chickpea Avocado Salad, Van Life Summer Rolls, personal pizzas, and single-serving desserts. Order it here.