Learn how to break down a whole chicken.
A neat hack for cleaning your grill -- without any special tools.
How to light a grill -- without lighter fluid.
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new device brings sous vide to the home cook. Sous vide is taking the cooking world by storm. The method, involving slow cooking in a temperature-controlled water bath, produces moist, almost confusingly-tender food. And, because of the constant temperature, results are consistent, every time. It’s no wonder that chefs are into this technology; white-linen restaurants have been serving up sous vide specialties for years now. But, due to the high cost and complication of machines, home cooks haven’t had such universal access, and by extension, have perhaps been missing out on the most tender steaks of all time. (That's not a comment on your cooking, we promise.) That’s changing. Enter the Nomiku: an immersion circulator made with all of the accuracy of the professional versions, but with a design and price point tailored to the home cook. We can contribute to their success. All donations go toward component, mechanical, and testing costs: which is to say, basically giving the green light to production. Give $5, and the co-founding physics wiz will answer a physics question. (Here’s your chance to really test out his Ph. D.) Give $299, and you’ll get a limited edition Nomiku, the genius device behind this whole campaign. Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere. Nomiku: bring sous vide into your kitchen from Kickstarter
A lesson in food photography, with tips from our resident experts.
Here's how to pit cherries using two simple tools you probably already have at home.
Lessons in food styling, with tips from our talented photographers.
We're demystifying enamel pots and pans.
The only thing more appealing than aioli? Silky aioli.
You asked and we answered! After our City Dirt column on plant propagation, a few of you wanted to know more about propagating figs. Here's more from our garden specialist Amy Pennington: I think you'll be surprised at how simple this is, but for anyone interested, here are the instructions if you want to DIY it: Find a fig tree! Maybe your neighbor has one or maybe you're in a local park. Using pruning shears, cut a 4- to 10-inch long piece of soft wood new growth, just above a plant node. Fill a large pot with potting soil (a simple plastic pot that shrubs come in is perfect) and stick the fig cutting in, cut side down. Don't worry about stripping the bark, spacing or anything. You just need to place the cutting in a well-drained medium with space to grow. Water, water, water! Moisture is key. Eventually, your cutting will grow smaller little leaves and develop a root system. You know it is ready for replanting or repotting when you give the plant a slight tug and it resists. For more on propagation of other plants, read the full City Dirt post!
A step-by-step layer cake tutorial.
This is the twelfth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Coveting your neighbor's herb garden? Grab a pair of clippers, "borrow" a clipping or a root, and grow your own plants -- no seeds required.
A very special guest demonstrates how to make mayonnaise (and then aioli).
7 different peppers, or pepper-related spices, you should know.
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