Serious Eats
13 Easy Cast Iron Skillet Dessert Recipes

13 desserts that gives you an excuse to whip out our favorite kitchen tool, the cast iron skillet.
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Food52
A Quick Chocolate "Pudding" for When You Need Dessert ASAP

A Quick Chocolate “Pudding” for When You Need Dessert ASAP

Patience may be a virtue, but it’s not one of mine. At least not when it comes to chocolatey desserts. Sometimes—okay, pretty much all the time—a craving comes over me, and I just need sweets (checks watch) five minutes ago.

Enter Greek Yogurt Chocolate “Pudding.” It’s my never-fail solution for when I require sweets ASAP. This godsend of a dessert comes together in less than five minutes, which is often the high end of how long I feel I can wait before consuming chocolate. It’s a no-stove, one-bowl, zero-frills sort of operation, and it comes out perfectly every single time. Plus, I almost always have every single one of the ingredients already in my pantry and fridge—Greek yogurt, a splash of cream, vanilla extract, Dutch-processed cocoa powder, maple syrup, and a pinch of salt.

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Serious Eats
Cinco de Mayo Dessert Recipes

Finish off your fiesta with something sweet.
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Serious Eats
Father’s Day Dessert Recipes

Whether Dad’s favorite is angel food cake or homemade ice cream, we’ve got the dessert recipe to make his day.
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Health | The Atlantic
YouTube Stars Are Being Accused of Profiting Off Fans’ Depression

Some of YouTube’s biggest stars have found themselves embroiled in controversy over videos that critics say allow them to profit off fans struggling with depression.

Over the past year, mental health and burnout have become big topics in the YouTube community. Stars like Philip DeFranco and Shane Dawson have posted heartfelt videos about their struggles with depression, encouraging fans to get help with their own issues. At the end of each video, they promote an online counseling service called BetterHelp, and include a referral link that earns them money every time a fan clicks the link and signs up.

me holding my emotional baggage. 🤗 on a serious note, thank u to @betterhelp for sponsoring today’s video and for making a service for people like me who get anxiety about going to a therapist office. if you want help and want to give it a try go to https://t.co/Px5ZVazt3z ❤️ pic.twitter.com/jFQzJPhFg1

— Shane Dawson (@shanedawson) August 9, 2018

“If you’re currently struggling with your mental health, I highly encourage you to reach out to someone,” says Elle Mills, a YouTube star with more than 1.5 million subscribers, in a recent video titled “The Aftermath of My YouTube Breakdown.” “In light of this video, I’m working with BetterHelp to help provide another resource for you guys.” She then explains that the app will connect fans with a licensed therapist within 24 hours. Below the video is a custom referral link.

According to the Centers for Disease Control and Prevention, suicide is the third-leading cause of death for young people aged 15 to 24; some studies estimate that up to 20 percent of teens experience depression before they reach adulthood. For a starting fee of $35 per week, BetterHelp will match you with an online counselor who you can then speak to via text, phone, or video, theoretically making it easy for tech-savvy and time-strapped teens to get mental-health care. But some people who downloaded the app after being prompted by their favorite YouTubers have claimed that it has far from helped them.

[Read: The computer will see you now]

Eighty-six users have filed complaints about the app with the Better Business Bureau, a nonprofit aimed at holding businesses accountable for bad practices. In a Reddit thread, several users describe being charged excessive fees (likely due to the fact that they didn’t realize the plan they purchased charged the full annual fee up front), and claim the counselors on the app were unresponsive, unhelpful, or refused them treatment.

fyi the therapy service “betterhelp” that youtubers like shane & h3h3 are advertising is a scam & theyre paying these youtubers loads&theyre capitalising ur depression. betterhelp will scam u for ur money and their service is known to be awful. have a nice day

— iola (@IolaCoppard) October 1, 2018

As Polygon points out, the BetterHelps terms of service state that the company can’t guarantee a qualified professional. “We do not control the quality of the Counselor Services and we do not determine whether any Counselor is qualified to provide any specific service as well as whether a Counselor is categorized correctly or matched correctly to you,” the terms of service read. “The Counselor Services are not a complete substitute for a face-to-face examination and/or session by a licensed qualified professional.”

YouTubers, sensitive to the growing backlash from their fans, have nearly all put their partnerships with BetterHelp on hold after others on YouTube began calling them out. In one of her videos, the YouTuber Deschroma, who never endorsed the app previously, said she “couldn’t in good conscience” recommend the app to others. The YouTube channel Memeology 101 produced a nine-part series on the scandal, calling it “one of the biggest cons pulled by YouTubers in 2018.” PewDiePie, one of the biggest YouTubers on the platform, has denounced the app and the YouTubers promoting it as well, saying in his own video, “BetterHelp turns out to be … even worse than what I thought.”

[Read: Social media is redefining ‘depression’]

On Monday, the YouTuber Boogie2988 posted a 12-minute mea culpa video apologizing to his 4.5 million subscribers. “Here’s where I really screwed up: I didn’t read the terms of service for myself. I trusted the other YouTubers that were advertising it. And maybe that’s not something I should do moving forward,” he said. He also announced he’d be donating all the profits he had made through the partnership to the National Suicide Prevention Hotline and St. Jude Children’s Research Hospital.

They have also invited me to their office to see and understand their team’s full process & procedures in person. And even though I trust and believe them, until I do that and they reword their TOS, which they say they will, I’ll be putting BH sponsor spots on a temp hold. (3/2)

— Philip “Not Your Daddy” DeFranco (@PhillyD) October 4, 2018

I will obviously suspend my sponsorship for better help until we know what is going on for sure.

But I never had any desire to do anything but help my fans.

— OogieBoogie2988 👻👻👻 (@Boogie2988) October 4, 2018

BetterHelp CEO Alon Matas responded to the controversy directly this week via a Medium post. In it, he says the allegations against the company are unfounded and claims that quality controls are in place. He outlines the vetting process in detail:

We have a whole team that makes sure every provider we bring to the platform is fully licensed and in good standing. Providers who apply are required to provide proper licensure documentation, proof of identity, and references from other licensed practitioners who have worked with them. We then cross-check their licensure information with their respective state licensing board.

Additionally, our vetting process for each provider, which typically takes 4–5 weeks, goes well beyond checking credentials. Each potential provider needs to complete a case study exam by a licensed clinician and a video interview.

Matas also writes that the “ridiculous allegations” against his company have been entirely “fueled by YouTube drama that took a life of its own.”

But YouTubers rely on trust and authenticity to grow their audiences, and even an implication that they might be trying to sell a sub-par product or service can damage the relationship they have with their fans. “I really wish big youtubers would stop pushing BetterHelp, its a scam and the fact they’re (youtubers) making money off of exploiting mental illness makes me sick,” one fan tweeted. “fyi the therapy service ‘betterhelp’ that youtubers like shane & h3h3 are advertising is a scam & they’re paying these youtubers loads & they’re capitalising ur depression,” another said.

“Why do youtubers shove shit in our face like #betterhelp #freeiphones and stuff without trying it first or doing research?” a fan said today. “I’ve lost respect for some due to this better help crap. We’re not dollar signs. We are supporters.”

Food52
Your New Go-To Weeknight Dessert Is Fruity, Crumbly & Available All Year Long

Your New Go-To Weeknight Dessert Is Fruity, Crumbly & Available All Year Long

Photo by Julia Gartland

It’s hard not to fall for a dessert with a name like buckle.

An old-fashioned, buttery snack cake studded with fresh fruit and topped with streusel, its name comes from the way the batter “buckles” under the weight of the fruit while it bakes. Think fruit-filled coffee cake, if you’ve never had one. Buckles classically sport blueberries and a thick, crumbly streusel made from softened butter, white flour, and sugar (oats, nuts, and a touch of spice aren’t uncommon additions).

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I'm Tired of People Hating on Boiled Vegetables

I’m Tired of People Hating on Boiled Vegetables

Boiled vegetables fell out of favor 30-something years ago. That’s when roasting hit its stride, and it’s been bad-news-bears for boiling ever since.

Today the technique is mentioned less as a recommendation and more as evidence of vegetables’ darker days. In The Vegetable: Recipes That Celebrate Nature, Caroline Griffiths and Vicki Valsamis write: “Too often when someone maintains a strong dislike of a particular vegetable, what they’re thinking of is some mushy, over-boiled version they had to eat as a child.”

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Our 10 Most-Popular Chicken Recipes of All. Time.

Our 10 Most-Popular Chicken Recipes of All. Time.

Some people send get well flowers. Others mail thank you cards or messenger birthday balloons. My dad sends chickens: Specifically, the frozen boneless stuffed chickens from Hebert’s Specialty Meats in Maurice, Louisiana. Because, let’s be honest, is there anything better than a chicken dinner?

To celebrate the versatile poultry, I’ve combed through Food52’s near-decade-old recipe box for the most cooked, most favorited chicken recipes ever. It was hard to leave out numbers 11, 12, and 13 (who doesn’t love Canal House’s Genius Chicken Thighs?). But for these purposes I had to stick to the facts.

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Simply Recipes
Tuna Burgers with Dill Olive Mayo

Tuna Burgers with Dill Olive Mayo
Tuna burgers to the rescue when you need dinner in a hurry and you’re drawing a blank! Grab a can of tuna from the cupboard and you’re mostly done. Some dill olive mayo takes it over the top!

Continue reading “Tuna Burgers with Dill Olive Mayo” »

Sweet Potato White Bean Dip

Sweet Potato White Bean Dip
Sweet potatoes are so versatile—they work beautifully in a dip! This sweet-smoky dip with white beans and chipotle peppers is great with chips, pita, veggies, and crackers.

Continue reading “Sweet Potato White Bean Dip” »

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.
http://momshomestylerecipes.com/Food_Lab
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 DFTBA.com/SciShow, 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 YouTube.com/SciShow 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 … .

As found on Youtube

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…

New Zealand Maori Hangi Guide

Unique Traditional Maori Subterranean Cooking Technique. This Is A Very Technical Process Which Means The Need For Quality Info Is High! Extreme Niche Product In A Currently Untapped Market With No Competition. Easy Pickings For Top Affiliates.

Metabolic Cooking - Fat Loss Cookbook

The Easiest Fat Loss Cookbook To Promote On The Market! Metabolic Cooking Fat Loss Cookbook - 250 Fat Torching Recipes To Banish Your Boring Diet And Burn Fat Faster! Affiliates Sign At: Http://metaboliccooking.com/affiliates/home.php

Effortless Master Cleanse

Product Was Just Updated - Effortless Master Cleanse Has Sold Over 50,000 Copies. It's Great For Fast Weight Loss, Detoxing, Anti-aging, And Natural Cures.

All Butter Apple Pie Crust

pies crusts

Photo grongar on Flickr

Mini blueberry pies - Crusts

pie crust pastry

Photo Andrea Goh on Flickr

pie

thebokeeffect.com/

Dulce de Leche Apple Pie

Dulce de Leche Apple Pie

January 22, 2018 - Today.com

2. While the dough chills, heat oven to 425°F. Line chilled crust with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 12 minutes; remove foil and weights and bake until pale golden, 10 to 15 minutes more. Cool on...

What athletes eat -- Laila Ali's 'not your mama's' sweet potato pie

What athletes eat -- Laila Ali's 'not your mama's' sweet potato pie

January 31, 2018 - ESPN

The story behind the pie: Traditional sweet potato pie is made with white flour, refined sugar, shortening and cream. Although this type of pie is truly mouthwatering, I usually don't feel too great after indulging in a slice or two. This recipe, which...

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All Butter Apple Pie Crust BigOven - Save recipe or add to grocery list Yum
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes. Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.
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Course Dessert
Cuisine American
Prep Time 15 Minutes
Cook Time 15 - 20 Minutes
Passive Time 15 Minutes
Servings
9 inch Pie Crust
Ingredients
Course Dessert
Cuisine American
Prep Time 15 Minutes
Cook Time 15 - 20 Minutes
Passive Time 15 Minutes
Servings
9 inch Pie Crust
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Perfect Pie Crust Recipe | SimplyRecipes.com

Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.

Pie Crust Recipes : Food Network | Food Network

Discover Food Network's delicious and easy-to-prepare pie crust recipes, videos and ideas to use for all of your Thanksgiving desserts.

The Best Pie Ever

New E-book By A Mom Who Shares Her Time-perfected Recipes, And The Secrets And Techniques She Learned While Baking For A Mountain Resort In Central Washington. Why Did Many Customers Declare Her Pies To Be The Best Ever And Drive Over 2 Hours To Eat It?

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Christmas festival is a widely celebrated festival around the world. A dessert is a must during the joyful festival. Here we bring you a multi layered delicious …
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Recipe: http://goo.gl/T0lTQ Subscribe: http://bit.ly/H2CThat This is a modern take on a Molten Chocolate Lava Cake channel: http://youtube.com/howtocookthat I …

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