February 26, 2010
There are as many formulations of ras el hanout as there are families in Morocco,” advised my local spice vendor, “you just have to settle on a version you like.” The blend I found contained galangal, rosebuds, black pepper, ginger, cardamom, nigella, cayenne, allspice, lavender, cinnamon, cassia, coriander, mace, nutmeg, and cloves – quite the [...]
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February 23, 2010
It is inevitable that 3-D printers will find applications in the kitchen, especially as they become cheaper and more ubiquitous. The geniuses at Evil Mad Scientist Laboratories have already unveiled the CandyFab 4000, a device that prints forms with sugar instead of the usual plastic resins.
Chef Homaro Cantu of Moto restaurant in Chicago has been [...]
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