This Grilled Cheese Can Be Made 32,256 Ways—Here Are 3 of Our Favorites

This Grilled Cheese Can Be Made 32,256 Ways—Here Are 3 of Our Favorites

Grilled cheese. Pretty basic, right? Crusty bread, melty cheese, (lots of) butter, maybe some mayo or hot sauce. Glorious, though it can sometimes feel a little same ol’, same ol’. But maybe it doesn’t have to. Maybe you have a few nubs of cheese in your fridge that you wouldn’t normally combine. Maybe you have some jam or fruit preserves on hand, or membrillo, or pesto. And maybe there’s some salami or cooked bacon or leftover braised greens in your midst. Yep, you can and should put these—and really, whatever else calls out to you—in your grilled cheese, and you’ll thank yourself for it. With some inspiration from these pantry staples, and bit of guidance on how to put it all together, your (and definitely my) go-to comfort food can benefit from a little mosey on the wild side.

Cue Cook in the Blank, our new playbook for easy weeknight dinners that comes out on 10/30. It lets you endlessly riff on tried-and-true standbys—burgers, baked pasta, chili, frittatas, and yes, grilled cheese, to name a few—with the help of a fill-in-the-blank recipe template. You can use whatever’s in your fridge or pantry, poll your family and friends for ideas, or check out the “hints and winks” on the back of the recipe to guide you. You’ll find three copies of each recipe that you can tear out, so make each dish a few times to find your favorite combinations, or pass them along to the other grilled-cheese lovers in your life.


Brown-Sugared Apples & Cream Is the Easiest Dessert to Make Right Now

Brown-Sugared Apples & Cream Is the Easiest Dessert to Make Right Now

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don’t count water, salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we’re guessing you have those covered. Today, we’re making the easiest apple dessert in town.

When I was little, I loved helping my grandma make apple pie. I’d down Juicy Juice as I watched her turn on the oven, measure ingredients, flour the countertop. She always gave me the best tasks, like eating dough scraps and extra fruit filling, then rewarding my efforts with ketchupy spaghetti for lunch. In retrospect, this all sounds like a recipe for a sick kid.


Smart Tips for Antiquing Like a Pro, Straight from an Interior Designer

Smart Tips for Antiquing Like a Pro, Straight from an Interior Designer

We’ve partnered with Benjamin Moore to share design tips, tricks, and videos that highlight contemporary ways to incorporate vintage and antique finds into your home. One of our favorite ways to update newfound treasures snagged at the market: Give them a fresh coat of paint using one of the timeless colors from Benjamin Moore’s Williamsburg Collection .

Few things can add character or history to a space like a one-of-a-kind piece from decades past. But navigating an antique market can be tricky, whether it’s a huge show like Brimfield or your local weekend flea market. So we turned to Megan Pflug, a New York-based interior designer, for a bit of guidance. She’s done her fair share of shopping at these treasure troves and has years of experience transforming heirloom finds into beautiful pieces of home decor.


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9 Scientific Cooking Techniques

♪ SciShow Theme ♪ If you’ve ever been to a fancy restaurant or watched some TV cooking competitions, you’ve probably heard lots of people describe cooking as an art, but it’s also a science. We rely on some chemistry and physics to steam, fry, bake, or microwave our meals. Some chefs have even used their knowledge of food science to develop new creative cooking techniques, a discipline sometimes called molecular gastronomy. So here are nine ways to prepare food that transform your kitchen into a laboratory. There are some combinations of food that are a match made in heaven: peanut butter and jelly, bacon and eggs, grilled cheese and tomato soup, or … white chocolate and caviar. Apparently that’s a thing. At least, according to food pairing, which is a science-based method to match foods by their molecular components. When you combine a food that shares the same aroma compounds, they’ll trigger the same olfactory receptors and complement each other. To find these matching ingredients, food pairing involves gas chromatography coupled mass spectrometry, or “GC-MS.” First, scientists vaporize a food sample to separate its chemical components.

Then they measure those components by mass, which allows them to identify which ones are responsible for flavor. Using all these data and computer algorithms, chefs can pair up ingredients that have similar aroma compounds. Even though white chocolate and caviar seems like a weird combo, they share several flavor compounds, including trimethylamine, which actually has a fishy odor. They work together just like pineapple and blue cheese, or oysters and passionfruit. So if you follow your nose, maybe you’ll find a new, weird, hopefully delicious food combination. Now, methylcellulose is a compound with a backwards sounding property. It can make some foods melt when they’re cold and become solid when they’re hot.

Not rock solid, but more like a firm gelatin. It’s synthesized from cellulose, which is the chain of sugar molecules that gives plants some structure. Basically, the hydrogen atoms on the hydroxyl group, sticking out from the sugars, are swapped out for methyl groups. This chemical change makes methylcellulose a hydrocolloid, which means when it’s mixed with hot liquid water—around 50° to 70° Celsius—it forms a gel. The gel just means that the carbohydrate molecules get dispersed in the water and form a tangled network, instead of dissolving completely. This thermoreversible property lets chefs make food like hot ice cream, which keeps its creamy shape only while it’s warm. Methylcellulose can also be used as a thickening agent in other recipes, like whipped foams or meringues if you let the water evaporate out. So this gel lets you get creative with recipes, and that’s pretty cool …

… or should I say “hot”? Speaking of cool, liquid nitrogen is used to freeze foods really quickly, also known as “flash freezing.” With traditional freezing methods, it takes a while for the liquid water molecules to turn into a solid, slowly growing into big ice crystals. But liquid nitrogen is so cold that dipping something into it makes the water molecules change states much more quickly, and form smaller ice crystals. Ice cream can have a grainy texture if the milk mixture isn’t frozen fast enough, so ice cream made with liquid nitrogen ends up being super smooth and creamy. It can even freeze oils or alcohol, which have really low freezing points; or make squishy foods brittle, to create frozen fruit powder.

But a lot of cooking is about heat, like the sous vide method, a French term that means “under vacuum.” It’s a way to heat food evenly using vacuum sealed packaging in a water bath. You want this change, to an extent because that’s the point of cooking food, but temperature control can make all the difference between a nicely seared steak and the outside being burnt to a crisp while the inside is still cold.

The sous vide method gives you really precise temperature control. This gives a more even cook, and preserves the texture and the flavor, resulting in a perfectly juicy and tender steak every single time. Vive le sous vide! Spherification is kinda what it sounds like: turning a liquid into squishy gel spheres. The process involves sodium alginate, a chain of sugars that give seaweed its flexibility, because it’s also a hydrocolloid, and can form gels when it’s dispersed in water. The calcium and sodium ions essentially swap places, and the calcium can make crosslinks of two bonds between the alginate molecules instead of sodium’s single bond.

This crosslinking binds the sugar chains together to form a stable gel sphere around the flavored liquid. Depending on the length of time, the gelification of the balls can vary. A shorter time, and the spheres will have a thin layer of gel on the outside with a juicy liquid center, like fake caviar, or popping boba. Waiting longer results in a thicker, more solid gel sphere. The next time you’re at a fancy restaurant, don’t assume those tiny balls are salty fish eggs, it could be spherified mint mojito. But what if you want to stick solids together? Well, you can use transglutaminase, which is also unappetizingly called “meat glue.” It’s not actually glue, though. And it’s typically mixed with some other ingredients, like gelatin, to enhance its binding properties. When a transglutaminase enzyme is set into action, it can work its binding magic on any protein. So, it can be used to make any mixture of meats, like meat noodles, sausage without casing, or bacon-covered scallops without having to use skewers to hold it all together. Even though “meat glue” sounds not so tasty, just think of the awesome ability to mix-and-match meats.

Cotton candy, also known as candy floss, has one main ingredient … sugar. Sometimes there’s food coloring and flavoring thrown in there, too. Table sugar, which is the chemical “sucrose,” naturally exists in a granulated crystal form. So how does it become so fluffy and cloud-like? Well, it’s not fairground magic, it’s science. Cotton candy machines are essentially large centrifuges. There’s a center basket with small holes in it, which spins at a speed of around 60 revolutions per second.

Then the melted liquid sugar is forced through the holes by an outward inertial force, into an outer collection basket. Pool enough of these strands together, twirl a stick into the fluffy mess, and you get cotton candy. If you want to change the form and texture of oils into fluffy powders, maltodextrin is what you’re looking for. It’s a carbohydrate that’s synthetically derived from the starch of certain plants, and has a helical structure, like the amylose molecules in starch. So it might have a light, sweet taste, but otherwise, it’s essentially flavorless. That’s how the maltodextrin molecules can turn any liquid oil into a light and fluffy powder. Peanut or coconut oils can make light powders to top off a dessert, or chefs can add a sprinkle of savory olive oil or bacon powder to garnish an entrée. And once the powder comes into contact with the saliva in your mouth, or any water, it dissolves the maltodextrin, releasing the flavorful oil molecules for your taste buds to enjoy.
A foam is essentially a liquid or solid with pockets of air inside, and there’s a trend where chefs are making edible flavored foam. All you need is a water-based liquid, air, and a stabilizer to keep the bubbles from popping. For example, you can mix hydrophilic sugar with hydrophobic cocoa butter and cocoa solids to make a fluffy and creamy chocolate. When this emulsified liquid is mixed with any gas, like air, the soy lecithin also acts as a surfactant, lowering the surface tension of the air bubbles, so they’re less likely to pop. Basically, this helps keep the foam foamy. And while a bubbly foam won’t be the most substantial part of your meal, it’s definitely the most fun to eat. These food preparation methods seem like they’d only be found in a fancy restaurant, but most of them can also be done right in your home kitchen. Cooking doesn’t have to be complicated if you understand the basic science behind it.

And molecular gastronomy proves that science can be tied in with an art form, and a delicious one at that. Thanks for watching this episode of SciShow. We are now selling these SciShow aprons over at, so, if you want to look really snazzy while you’re baking your Thanksgiving turkey, you can go check that out. And, if you just want to keep getting smarter with us, go to and subscribe. ♪ SciShow Theme (in background) ♪ You’re probably used to getting your food ♪ SciShow Theme (in background) ♪ in certain, familiar forms. ♪ SciShow Theme (in background) ♪ Like this! Or this. Or maybe (smack) this. ♪ SciShow Theme (in background) ♪ Fewer and fewer of us these days get our sustenance ♪ SciShow Theme (in background) ♪ in ways that most of us would consider … .

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Food Lab

How to Eat Like an Insider in Top European Cities

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Amsterdam canal by sunset

This guide comes courtesy of INSIDR, a friendly travel startup born in Paris in 2015. The goal of INSIDR is simple but ambitious: to help foreign travelers prepare their trip to Europe with qualitative content, recommendations, and innovative new services, like the INSIDR smartphone: a fully connected phone you rent while traveling, complete with maps and access to local experts! Welcome to…

What to Eat in NYC? We Got You Covered

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Classic NYC foods one-day eating itinerary Planning a trip to New York City is hard enough, but if you really care about food? Weeding through countless blog posts, guidebooks, newspaper and magazine articles, Yelp reviews, Instagram posts and everything else on the internet, you’ll be in information overload before you know it.The fact of the matter is there’s an insane quantity of restaurants in NYC. And it IS possible…

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Betty demonstrates how to make her fabulous Bacon, Egg, and Cheese Breakfast Casserole. You can start this the night before, and put it in the oven for a tasty …

Hey guys! This is not a typical video for my channel, but I thought I would switch it up a bit! Do you like seeing other things besides only desserts and treats?

.pulse.ngIn fact, here are 12 ways to indulge in fried cheese… along with a few baked recipes, just to show that crispy, melty goodness can be *slightly* healthy too. 1. 12 Fried Cheese Recipes for When You Want to Treat Yoself

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DIY RecipesHow to make potatoes and cheese at home Many delicious meals can be made from potatoes and here is how to prepare one of them. Using a big bowl, mix the potato slices with melted butter, grated cheese, thyme, garlic, salt and pepper.

Many delicious meals can be made from potatoes and here is how to prepare one of them.

Sweet Potato Mac and Cheese

Mac and cheese has become a staple on lunch and dinner tables all over the country. It is a go-to for many families when challenged with appeasing the picky palates of younger diners. But it is a dish enjoyed by people from every generation and had just as many incarnations. Some people make it a la minute, some bake and serve it. No matter which way you go, it is delicious.

My one cook’s tip to making excellent mac and cheese is to undercook your pasta, slightly. It should be on the firmer side of al dente before you add it to t recipe. Consider the fact that you will be cooking it all again so the added heat should bring your pasta right up to its perfect potential when it si ready to serve. Good luck!

Mac & cheese muffins. Yep savoury macaroni cheese inspired muffins either plain or mac & cheese topped with bacon too! Subscribe for regular videos


The perfect marriage of breakfast and lunch. Check out more awesome BuzzFeedBlue videos! MUSIC Home Town Groove …

Frederick News Post subscription A French wedding No

birdseed no wedding cake

. Frederick News Post subscription More than seven stations ranging from seafood to cheese were available for hors d’oeuvres before the dinner late in the evening. Here a large Later in a large wedding tent we had a sit-down dinner a green salad filet of grilled beef.…

Los Angeles Times. There’s a method to OC Fair’s fried-food madness. Los Angeles Times. This year Peterson’s new dishes include the Pepsi Donut Bacon Dogs French Toast Bacon Bombs and Bacon-Wrapped Baked Potatoes which are served alongside mainstays such as Gouda cheese-stuffed bacon-wrapped mushrooms and turkey legs People come.…

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