Boston Brown Bread

NadiaBoston Brown Bread seems to have originated in Colonial New England, when their food resources dictated the most readily available ingredients and their creativity did the rest.

Boston Brown Bread Arturo

Our 10 year old taste tester gave my Boston Brown Bread the thumbs up!

Due to the limited availability of wheat, this bread was made with a mixture of rye flour, cornmeal, and wheat flour. Buttermilk and molasses are the additional ingredients in the most common recipes, creating a flavorful, savory taste. Boston Brown Bread is traditionally served warm and is a perfect accompaniment to baked beans on a cold winter day.

Because ovens were not commonplace in most households at that time, making bread by steaming it in a pot over an open flame was customary. Unlike oven baking that tends to dry, steaming this quick bread keeps it wonderfully moist, as it only cooks at water’s boiling point (212°F, or approximately 203°F for higher altitudes). This method helps to keep the bread from overcooking.

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Wusthof Cutlery

Wüsthof is known worldwide by the distinctive Trident logo, and has been a leader in high quality forged knives for a respectable 198 years.

Wusthof Logo Through the Years

Evolution of the famous Trident logo since Wüsthof’s founding in 1814

We like their environmentally friendly manufacturing processes. And we appreciate that this seventh-generation family-owned company maintains absolutely strict guidelines to produce their consistently high quality knives, which are made in Solingen (Germany) with an expert team of 300.

Wüsthof’s varied selection includes over 350 forged knives within various lines, including such greats as the Classic (our favorite) and Grand Prix. It’s easy to feel overwhelmed by their large selection, however rest assured that we’re always here to help you choose the knife that’s right for you.

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Molecular March: That’s a Wrap

What a month! We spent March showing you how to use Molecular Gastronomy techniques to enhance the flavors and textures of your dishes. From foams to gels to the Sous Vide, there area wealth of options for the experimental chef. We ushered in the month with a fantastic demo by the people from Culinary Imports, who showed us the tip of the molecular gastronomy iceberg. We snapped some interesting and fun photos from that first week, and wanted to share a few here.

For all the ingredients used in these demos, check out our Molecular Gastronomy page.

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Whisks: 101

Bedspring Coil Whisk

Bedspring Coil Whisk

With the new year, we’ve started bringing in new kitchen toys; namely, molecular gastronomy tools. Food shows like Top Chef have brought previously foreign techniques and tricks into our home kitchens at a staggering rate. Molecular gastronomy is a branch of food science where chefs use practical chemistry to plate wildly imaginative dishes, driven by presentations that are equal parts playful and artful. It’s a kind of cooking that makes us think and forces us to use different senses each time. What do whisks have to do with this? Glad you asked…

Plenty of molecular gastronomy is coaxing foods into forms through different means than we are used to. Take Maltozoon for example, which is a texturizer used as a bulking agent and to disperse dry ingredients. Its chief (and only) ingredient is Maltodextrin, a poly-saccharide used to (you guessed it) thicken foods. It’s also found in plenty of other sneaky places, such as commercial sweeteners like Splenda. There will be plenty of time down the road to detail molecular gastronomy. Today, we’ve also got other, more manual tools used to coax food into new and different forms. We’re talking about whisks…

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