The latest DIY ideas, techniques and tools for cooking, brewing, feasting and festing.
This may be the ultimate way to improve on the goodness of a fresh, in-season strawberry: add a crispy, deep-fried coating! Then dip it in chocolate sauce. Oh, yeah. Get all the details on how to make these over at Babble Food.
Are you the innovative type, the cook who marches to a different drummer — used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it’s cooking? Then Cooking for Geeks by Jeff Potter is the book for you. Available in the MakerShed.
HOMEGROWN Village is about to make its third appearance at Maker Faire Bay Area. Here’s how they describe their presence at the Faire: “The HOMEGROWN Village at Maker Faire Bay Area is an opportunity to connect people with the story of our food, from the bees that pollinate to the farmers who harvest. Learn how […]
If you are interested in building your own barbecue grill or smoker, you should find plenty of inspiration here.
It seems now that summer is here (at least in Texas) I can’t get my mind off of lemonade. Something about the turn in the season has me craving big, ice cold glasses of the stuff, and now … cupcakes, too. See how to make these yummy looking berry lemonade cupcakes over on Sunshine and […]
Play with your food! Instructables user supersoftdrink provided a method for Minecraft brunch: brunchcraft!
One of the great things about learning food science is the need to test everything. I say “need” because, in truth, it’s a lot of fun to geek out over the details and try various experiments that I wouldn’t normally try. Take yogurt. Everyone is familiar with it, but how is it made? Where does it come from? (Besides the store…) Making yogurt is incredibly easy, especially once you know some of the food science background. A bunch of different types of “friendly” bacteria chow down on the lactose sugars in milk, creating lactic acid in the process. This process, called fermentation, also changes the structure of the milk, turning it into a gel.
