If you just open the fridge, yank a cold hot dog out of the package and choke it back raw, you’re not alone. Gross maybe, but certainly not alone. But why not take a slightly more refined approach to your hot dogging? Let our friends at Sunset magazine show you how to turn the ol’ tubesteak into a gourmet delight. C’mon.
Saying jerky is jerky is like saying steak is steak. It just ain’t so. When it comes to beef, it’s all about the quality, the cut, the source—in other words, the details. Field brand makes ‘artisan crafted provisions’ and for their jerky they use only traditional top round cuts of beef and prepare it with no preservatives, no sodium, no MSG, and no sodium nitrate. Right now they offer three naturally awesome recipes: Original, Teriyaki, and Honey Spice.
Bacon makes it better, no doubt. But if you’re talking about creating the ultimate BLT sandwich, you can’t leave it all up to the bacon. Instead of the utterly flavorless pairing of white bread and iceberg lettuce, think gourmet. And if you’re too lazy to think, just click over to this recipe and try to follow along.
Molecular gastronomy is fresh. It’s an approach to cooking that blends technology and science to turn food preparation into futuristic expressionism. These Molecular gastronomy kits will teach you how to gelify, spherify, and emulsify your favorite food and drinks for presentations that are as unique as they are tasty. Kits include tools, additives, and instructions, so you can do it like a pro.
If you’re going to do decadence, you may as well go all in. Twice The Vice makes chocolates with real booze. Choose from their intoxicating “top shelf spirits,” “single malts” and “classic cocktails” collections.
This smoked salmon jerky from Patagonia—not the place in South America but the brand, would seem to present a bit of a conflict with the brand’s eco-minded marketing. But it’s not. Working with sustainable fisheries & First Nations fishermen in Canada, Patagonia is producing jerky that’s not just tasty, it’s good, too.
It’s pretty much a foregone conclusion that nobody goes to Hooters for the hot wings. But, if you’ve ordered them, you probably know, that like the waitresses, they really aren’t that hot. If you want some wings with real heat, make your own. Use Sriracha and use it generously. Follow this recipe and you can’t fail.
Nothing says “I’m clueless in the kitchen” like a pasta dish featuring marinara you poured from a jar. A next-level scratch-made marinara can be made with as few as 3 ingredients. If you can’t figure it out, you should probably just stick to ordering take-out. Seriously. But as always, we can offer some support and direction.
If all your burgers are handed to you in a paper sack through an opening in a small window, who knows what you’re really eating? Do yourself a favor. Learn how to prepare your own classic American cheeseburger and you’ll never again have to wonder what those burger joint employees might’ve done to your food.