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Eating

Latkes: The World's Best Potatoes

Meathead | Posted 05.25.2011 | Food
Meathead

The absolute most perfect use of potatoes is to turn them into potato pancakes, which have crunchy mahogany edges, crispy golden midsections, and tender, rich, meaty interiors. They are hash browns on steroids.

The Secret to Buttery Garlic Mashed Potatoes (No Gravy or Cream Needed)

Meathead | Posted 05.25.2011 | Food
Meathead

I recently had some great garlic mashed in a restaurant, without gravy, and they were so delicate, mellow, and sweet. I immediately went to work trying to duplicate them. But I failed. READ MORE Soused Apple Sauce Better than the Jar Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not).

Soused Apple Sauce Better than the Jar

Meathead | Posted 05.25.2011 | Food
Meathead

Fruits take to booze as eagerly as a frat boy on his 21st birthday. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. READ MORE No Marshmallows! Sweet & Savory Sweet Potato Steak Fries The Ultimate Turkey: Smoked (or Not)

"Food Rules": A Completely Different Way To Fix The Health Care Crisis

Michael Pollan | Posted 05.25.2011 | Food
Michael Pollan

I set out to collect and formulate some straightforward, memorable, everyday rules for eating, a set of personal policies that would, taken together or even separately, nudge people onto a healthier and happier path.

No Marshmallows! Sweet & Savory Sweet Potato Steak Fries

Meathead | Posted 05.25.2011 | Food
Meathead

This recipe produces crisp shards of deliciousness that are still sweet, but not so sweet they should be dessert. Even if you cook them indoors in an oven, they are darn tasty.

Grass-Fed Gripes: Problems With Our Eating Cul

Peter Meehan in the New York Times Magazine | SEEING THINGS | Posted 05.25.2011 | Food

With some prodding, the butcher explained that hogget is meat from a sheep that is older than a lamb and younger than the animals that make mutton. It...

The Ultimate Turkey: Smoked (or Not). Gobble 'til You Wobble!

Meathead | Posted 10.04.2011 | Food
Meathead

This is no ordinary turkey preparation, pilgrims. Follow these detailed steps and you will never have a dry, stringy, cardboardy, boring bird again.

How Ultra-Processed Foods Are Killing Us

The Atlantic | Posted 05.25.2011 | Food

In the current issue of the online Journal of the World Public Health Nutrition Association (of which I am a charter member), Carlos Monteiro, a profe...

Balsamic Vinegar: Magnificence and Deception

Meathead | Posted 05.25.2011 | Food
Meathead

There are numerous labeling conventions, numerous methods of production, numerous claims of authenticity, and a boggling range of quality and price.

Crispy Cornell Chicken: An Upstate New York Classic

Meathead | Posted 05.25.2011 | Food
Meathead

If you like grilled chicken with golden crispy skin, say "thank you, to Bob Baker."

Exotic Food You May Want to Pass On

TravelSort | Posted 05.25.2011 | Travel
TravelSort

Are you an adventurous eater? Good. Up for trying some Thai or Cambodian specialties? Great. Now how about some fried water bug or rat? Hmmm, may need to rethink that spirit of adventure.

Make Your Own Hot Pepper Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

I call this my "Controlled Burn Hot Sauce" because it has a serious kick, but it also has strong pepper flavor, is very complex, and it works well as an ingredient in barbecue sauces or other dishes.

No-Fuss Pickled Green Tomatoes

Meathead | Posted 12.17.2011 | Food
Meathead

If you love the crunchy, thick walled, salty, sour, spicy, herbaceous treats like I do, wait til you see how easy they are to make. This technique is almost foolproof.

Tailgate Brat Tub (RECIPE)

Meathead | Posted 05.25.2011 | Food
Meathead

The Wisconsin brat tub combines two local faves: Brats & beer. In the typical brat tub the meat is simmered in beer, then grilled. But so much flavor is left behind in the beer. READ MORE How to Make Cootie-Free Jerky The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Unkillable Bacteria: Where Eating Meat Meets Pound Of Flesh

David Katz, M.D. | Posted 11.17.2011 | Healthy Living
David Katz, M.D.

For the sake of our health, the ethical treatment of fellow creatures and the hope that our antibiotics will work as intended when we need it -- we should eat less meat, more plants.

Gaga's Dress Jerky? Here's How to Make Cootie-Free Jerky.

Meathead | Posted 05.25.2011 | Food
Meathead

The thought of storebought jerky and all its preservatives is almost as unappetizing as eating the well-worn gown from the Gaga collection. So here's how to make your own simple and delicious jerky.

The Most Wonderful & Unusual Pie: Purple Passion Concord Grape Pie

Meathead | Posted 05.25.2011 | Food
Meathead

Concords are vitis labrusca, the grape variety that was found growing wild in North America by the Native Americans. It has a powerful, distinctive flavor that we all know and love.

Unfuddling The Many Different Cuts Of Pork Ribs

Meathead | Posted 05.25.2011 | Food
Meathead

Here's what you need about the most popular cuts before you fire up the grill this Labor Day.

What Mika Brzezinski Eats In A Week

Grub Street New York | By: | Posted 05.25.2011 | Food

"I've never eaten so much in my life," Morning Joe host Mika Brzezinski says of her stint as a guest judge on Top Chef this summer. "The food was all ...

Gooey Grilled Cheese on the Grill

Meathead | Posted 05.25.2011 | Food
Meathead

Dunno why they call it "grilled" cheese 'cause most of the time it is made in a frying pan or a broiler or a griddle. Ever have one made on a grill READ MORE Grilled Eggplant Parm Recipe: Less Grease, More Flavor! BBQ Pitmasters: Week 3 of Ongoing Coverage Of TLC's Barbecue Competition Meathead To Go Meatless: Call Me Potatohead

Grilled Eggplant Parm Recipe: Less Grease, More Flavor!

Meathead | Posted 05.25.2011 | Food
Meathead

If you love "Eggplant Parmesan" as served in most Italian restaurants, you are in for a treat, because this simple grilled version just runs circles around it.

BBQ Pitmasters Finals: Whole Hog Cooked Old School On Concrete Pits, a Fitting Finish with $100,000 to a Real Chef From Iowa

Meathead | Posted 05.25.2011 | Food
Meathead

An old fashioned down home Southern barbecue for a highpoint climax to an uneven series. READ MORE Gaga's Dress Jerky? How to Make Real Beef Jerky Purple Passion Concord Grape Pie

Restaurants Using Foursquare To Interact With Customers

Nation's Restaurant News | Posted 05.25.2011 | Food

Restaurants are increasingly exploring how location-based social networks like Foursquare can help build customer traffic. With consumers' increased a...

Grilled Spaghetti? Try this Fired Up Marinara Sauce

Meathead | Posted 05.25.2011 | Food
Meathead

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Anonymous It is August and the world is awash in tomatoes....

Meathead To Go Meatless: Call Me Potatohead

Meathead | Posted 05.25.2011 | Food
Meathead

Will I change the world? No chance. But this meatlover's voice is one more in a growing chorus and perhaps together we can change farming in the US.