Dalgona, a sweet sponge candy, is a popular Korean street snack. Also known as ppopgi, the candy became popular in the '70s and continues to be a nostalgic treat.
Amano in Las Vegas offers a pasta-stuffed sandwich called "Fat Baby." Toasted bread is stuffed with various pastas like spaghetti and fettuccine Alfredo
Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001. Her team starts every day around 9 PM, cooking through the night, so that by 4 AM, they're outside the Junction Boulevard subway stop selling her tamales. Originally from Tlaxcala, Mexico, Evelia makes a large variety of tamales, like tamales con rajas, mole, pollo verde, Oaxacan tamales and more, which she sells for $1-2 apiece out of a pushcart.
It's been going around the internet, peeling cloves of garlic by plucking them out with the tip of a knife. Here's how to do it.
Chick-fil-A is expanding off the strength of its simple chicken sandwich. WSJ explains how its leaner menu helps the company avoid some of the pitfalls of its competitors.
There's some pretty neat science happening when you chop onions. Understanding that science is the first step in preventing the tears. And who doesn't want to cry less? Here's the real reason onions make you cry.
Can you imagine having to cook without onions? For all the tears and all the burning eyes, they elevate so many dishes to the next level. So in order to understand what it is that makes you have such a reaction to them while you're cutting them, let's get scientific.
When onions grow, one of the things they absorb from the soil is sulphur. Onions then turn raw sulphur into an amino acid called sulfoxide. When you cut an onion, it releases this sulfoxide, creating a gas.
Receptors in your eyes then recognize the presence of an unfamiliar gas, and communicate with your brain to start the tears flowing in order to help protect your eyes from this compound.
The gas is only released when you're cutting onions, though, as the process of cooking them gets rid of all the gas, and causes the gas-forming molecules to become inert. And that's when the real magic happens, as those same enzymes are partially responsible for giving onions their flavor.
Watch the video for the real reason onions make you cry!
(Food Network) “This 5-second trick involves something much more unexpected: Cured sumac. You might recognize the vibrant red Middle Eastern spice in the context of savory dishes like roast chicken, hummus or fattoush. But its tart, lemony, vinegary flavor is also magical in brownies.
The Maple Guild in Island Pond, Vermont produces 1 million bottles of syrup a year.
These potatoes are only available 10 days a year.
This salt can be up to 20 times more expensive than table salt.