Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week The Kitchn tells you what foods you can bring into the United States from abroad. Baked goods and honey are good to go, but leave those meats and vegetables behind.
Also on The Kitchn, recipes for Chinese dishes, an ice cream maker recommendation, eggplant 101, and the science of ceviche.
- Olympic Kickoff: Chinese Food from the Archives: Here are some recommended recipes for Chinese dishes in honor of the start of the Beijing Olympics.
- Review: Cuisinart ICE-50BC Supreme Ice Cream Maker: If you really like making ice cream but all you have is a freezer-bowl ice cream machine, it may be time to upgrade to a compressor model. With the Cuisinart ICE-50BC, there's no need to chill the bowl or wait between batches.
- Learning to Love Eggplant: How to Pick 'Em, Cook 'Em, and Eat 'Em: Make eggplant a more prominent part of your cooking repertoire with these tips for preparing and cooking eggplant.
- Food Science: What is Ceviche? How do you cook without heat? In ceviche, cubes or thin slices of raw fish are "cooked" by being marinated in citrus juice (usually lemon or lime).
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