Food & Beverage

The latest DIY ideas, techniques and tools for cooking, brewing, feasting and festing.

Bartendro Make me a Drink

Bartendro Make me a Drink

MAKE’s next issue is about to head to the printer and will hit newsstands April 23. In it, we’ll feature the “water-to-wine cooler” project, a device created by drink makers Robert Kaye and Pierre Michael of Party Robotics that seems to turn water into wine. Apparently fascinated by fluid dynamics and automatic alcoholic beverages, the duo has now launched a campaign for Bartendro on Kickstarter. Bartendro uses peristaltic pumps and CNC milled parts that they say precisely dispenses cocktail and after cocktail within one mililiter of accuracy

Continue Reading Stett Holbrook
Banana Chocolate Ice Cream

Banana Chocolate Ice Cream

When I visited my aunt on Cape Cod last summer, she had this contraption that you made banana ice cream with. Throw frozen bananas and other things in, and out comes banana ice cream! The results were delicious, but my kitchen has no room for single-purpose appliances. Luckily, there’s an everyday kitchen appliance that yields the same results: a blender! Little Eco Footprints has a recipe for making really yummy looking banana chocolate ice cream.

Continue Reading Laura Cochrane
Banana Chocolate Ice Cream

Banana Chocolate Ice Cream

When I visited my aunt on Cape Cod last summer, she had this contraption that you made banana ice cream with. Throw frozen bananas and other things in, and out comes banana ice cream! The results were delicious, but my kitchen has no room for single-purpose appliances. Luckily, there’s an everyday kitchen appliance that yields the same results: a blender! Little Eco Footprints has a recipe for making really yummy looking banana chocolate ice cream.

Continue Reading Laura Cochrane8
Talking Sake With the Pros

Talking Sake With the Pros

In the current issue of MAKE, Alastair Bland writes about how the amateur sake fan can brew the beverage at home. Before the story came out, a group of MAKE staffers headed over to the excellent Hana restaurant in Rohnert Park, Calif. for some Japanese food and sake. It was a tough assignment. While there, I asked sake sommelier Stuart Morris and visiting sake brewer Daijiro Hosaka how sake was made. Morris, by the way, is the sixth non-Japanese “master of sake” in the world. Did the experts think sake can be made at home? Watch our interview to find out. Then pick up a copy of MAKE and see if you can brew your own.

Continue Reading Stett Holbrook6