How-To"Can you imagine if these were hot peppers" WE DID IT plz enjoy and don't forget to wash your hands before heading to the bathroom...
How-ToKnifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more. Griffin Bladeworks is in Red Hook, Brooklyn. Notable knife brands used include Wüsthof, Tesshu, and Korin's Togiharu line.
How-ToHow do you even handle one of these safely? Watch, as we softly encourage 50 people to carefully deconstruct one of our favorite fruits!
How-ToEpicurious challenged meat expert Elias Cairo of Olympia Provisions to guess which one of two deli meats was more expensive. Cairo breaks down cuts of salami, ham, bologna, mortadella, hot dogs, sausages, prosciutto, . For each round of deli meats, Cairo visually scans, smells, and taste tests each meat before guessing which deli meat costs more. Once the prices were revealed, Cairo explains why a specific deli meat costs more and dives into specifics on how each deli meat is prepared.
How-ToNot too many layers to peel back here! Watch, as fifty people trade their fears for tears (in the good way?), and learn the best way to attack the imposing allium. The real trick, though, is to remain emotionally distant from your onions next time you cook. Easier said than done...
How-ToIt's as American as...buying it from the store, I guess. 50 people are asked not to hurl this baseball sized fruit, and to spare their primary cares from a bruising. They're coming- they're coming for pie. Nothing can keep those doctors away, now.
How-ToCould you even imagine if we did this one with hot peppers?
How-ToCartoon rabbits everywhere are shocked at what these people did to their carrots. Fifty different people, fifty different techniques for whittling everyone's favorite root vegetable into the perfect hummus-transporting tool. It's a beautiful day outside.
How-ToYou can't hone your chops if you can't hone your chops. Be careful out there.
How-ToMincing garlic can be a tough time. But breaking it down to a paste? Probably...not any easier.
How-ToAchieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples. Get the recipe: https://www.epicurious.com/recipes/food/views/vegetarian-three-bean-chili
How-ToWatch these humans take a "crack" at this challenge! It might seem easy, but the "yolk's" on them! It's an egg.
How-ToHow do you make cake with eggs or butter? This pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayonnaise for luxurious richness. The pretty chocolate petals add an elegant finishing touch and are easier than they look to make. Get the recipe: https://www.epicurious.com/recipes/food/views/double-chocolate-cake-with-peppermint-chocolate-frosting
How-ToThis quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. This pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.