March 20, 2018 What you should know before buying olive oil Olive oil fraud is probably one of the most concerning aspects of buying olive oil to consumers today, but armed with the right knowledge, you can make smart purchases.
March 20, 2018 Restaurants that bet you can't eat it all Challenging diners to take on enormous plates and flaming spicy dishes, these restaurant challenges take their 'wall of fame' seriously.
March 20, 2018 Athletes who are changing the way we eat Here's a nod to all the athletes who are champions on and off the court
March 20, 2018 How to make Domino’s thin-crust pizza at home For those too embarrassed to order it delivery, here’s how to make it at home.
March 20, 2018 Everything you need to know about flour All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it’s all-purpose, though, doesn’t mean it’s the best choice for your baking. With lots of different varieties of flours out there, it’s no surprise that certain flours are best for certain types of baking projects. If you’re looking to fine-tune your baking skills, learning about other flours and which ones are best for certain types of baked goods can make your baking even better. When considering different types of flours, there is one very important factor that will greatly affect the outcome of your baking: the protein levels. Lower protein percentages give baked goods a more tender texture, and higher protein flours result in thicker, doughier consistencies. Most commercially available flour is made from hard winter wheat, which has a higher protein level, or soft winter wheat, which has lower levels of proteins. Understanding the wheat and protein levels of the flours you’re using to bake with will help you understand your baking better, too, and will help you get the results you desire. If you want to improve your baking, or just want to know why you should use something other than all-purpose, it’s time that you learn everything you need to know about flours. This guide will walk you through some of the most essential flours out there, and will help you to be more informed about your baking.
March 20, 2018 Top 5 food processors Once found solely in well-stocked kitchens, food processors are becoming cheaper, easier to use and more ubiquitous. The key to choosing the right food processor is to find one at your price point that boasts a mixture of efficiency, safety, versatility and aesthetics. GAYOT has assembled a list of the five best food processors available; coming up with the right ingredients is up to you. Let's get processing.
March 20, 2018 10 steps to making gelato like a pro There’s a question that all ice cream lovers must face sometime during their on-again, off-again relationship with the frozen confection. The question is one we are ashamed to ask, but eventually have to wonder, "What the heck is gelato?" Sure, we know it’s different. But what makes it that thick, creamy Italian delicacy we yearn for? For help solving the mystery, FoxNews.com went to one of New York City’s resident gelato experts. Michelle Catarata is a professional pastry chef, trained at the Institute of Culinary Education in the heart of New York City. Now her main focus is gelato. When Catarata shifted to making ice-based desserts, she took her background in baking with her. At Sorella and sister gelato shop, Stellina, the former pastry chef uses everything in her arsenal for inspiration. Some of her gelato flavor highlights include Brown Sugar Strawberry, S'mores and A Bee Named Elvis, which is honey gelato, banana, caramel and peanut nougats. Catarata says she grew up watching her grandmother cook for her family in Queens, N.Y. Eventually, Catarata was allowed to help with the baking and from that moment on, she was hooked. "I have such a high sugar tolerance," Catarata said, laughing as she explained what she liked to bake. "I’m surprised I’m not dead yet." For now, Catarata has focused her sights on gelato. In the kitchen of a quaint, East Village restaurant, she concocts all kinds of drool-inducing creations. And even her grandmother has come to try Catarata’s inventions. "It was one of the proudest moments of my life," she said, recounting the day her grandmother visited the gelateria. "That sounds so corny, but it’s true." To help us crack the case behind what makes gelato, well, gelato, Catarata has chosen her signature mocha flavor. So pull out that magnifying glass, Watson, you’re about to solve one of greatest dessert mysteries ever.
March 20, 2018 8 seriously creepy popsicles With summer in full, sweltering swing, children and adults alike look to popsicles to take the edge off a hot day. But there is a sad and often overlooked fact about those joyous moments following a Good Humor truck flag-down. Those frozen icons your kids go crazy for look downright creepy most of the time. Whether it’s that their gumball eyes are positioned inside their mouths or their bizarre (and possibly toxic) blend of colors has morphed into a dripping, ice cream-based Pollock-like piece of art, these summer staples can be pretty unsettling. So here it is: a list of popsicles that taste great, but look a little creepy going down.
March 20, 2018 What to do with barbecue leftovers For one reason or another, many of us end up with barbecue leftovers. No matter how many times you’ve thrown a barbecue in the past, you just can’t seem to get your shopping list right, and always end up with extra buns or hot dogs lying around the house. Believe it or not, those extra hamburger buns don’t have to go to waste, and that bowl of ketchup you put out doesn’t have to go in the trash. There are plenty of ways you can repurpose what’s left from your grilling party, and they don’t involve eating hot dogs and hamburgers for several days in a row. You’ll be happy to hear that hot dogs are a great addition to your breakfast, and broken chips can go further as a delicious party mix. And if there’s ever a case where you have extra beer on your hands, why not try that beer-battered recipe you’ve been eyeing? Barbecue staples are for more than just barbecues, and we’ll show you how to use the leftovers so that you don’t have to put up with the guilt of buying too much. So after the guests have gone home and the grill has been put away, try some of these fun and delicious ideas for your barbecue remnants.
