How the ancient tradition of smoking meat over charcoal grew into a distinct form here in the U.S.A.
food
“That’s flippin’ good.” – Smoked Brisket Tacos
I almost don’t want to share this, as Valentina’s is my favorite “secret” barbecue spot in town.
The Selling of the Avocado
The story of how avocados went from being an obscure West-Coast cash crop to the juggernaut of the Midwestern produce section is one of extreme feats of marketing and major shifts in ideas about nutrition. It is a story of a desperate renaming, a PR Hail-Mary, and of the changing nature of the Super Bowl. It is a tale best enjoyed with a squeeze of lime and generous sprinkling of cilantro.
How to Cook the Best Steak. Flip the Script: The Reverse Sear
Waffle Iron “Fried” Cheese (Queso Frito)
Yeah, this link directly follows the one discussing diet and exercise.
The Future of Meat Is Plant-Based Burgers
More protein than beef. More omegas than salmon. Tons of calcium, antioxidants, and vitamin B. In their secret R&D lab, the scientists at Beyond Meat concocted a plant-protein-based performance burger that delivers the juicy flavor and texture of the real thing with none of the dietary and environmental downsides.