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Poll: Corn Off the Cob or On?
Produce sections and farmers' markets are making room for big, heaping piles of corn. Hello corn season! Biting into a just-grilled and buttered ear and having all those sweet, little kernels explode in your mouth—ah, there's nothing like it. But you have to make some sacrifices. Like the stuck-in-the-teeth issue. And odds are good those buttery juices will get smeared all over your face. Do you embrace the inherent mess of eating it straight from the cob? Or do you prefer cutting off the kernels ? How do you like eating corn? Take the poll! »This Week in America's Test Kitchen: Mexican-Style Grilled Corn
When it comes to corn, grilling is a great alternative to boiling. But it's not without its shortcomings: The corn is usually burnt by the time it's taken off the heat, and any sauce to enhance its flavor is more likely to end up in a pool on the plate instead of on the kernels. America's Test Kitchen set out to develop a a recipe inspired by Mexican street vendors, who slather add kick to grilled corn by slathering it with a creamy, spicy sauce. Check it out in this video and then get the recipe from AmericasTestKitchen.com (free registration required).Knife Skills: How to Prep an Ear of Corn
This quick video will show you how to prep an ear of corn for sautéeing, making soups and chowders, or stir-frying. A pretty straight-forward skill that should find plenty of use in a couple weeks when the really great corn starts coming in.Meet & Eat: Ian Cheney and Curt Ellis of Truck Farm, a Farm on a Truck
Longtime friends and documentary filmmakers Ian Cheney and Curt Ellis broke onto the food scene with their thought-provoking documentary, King Corn. Still hopeful to arouse new interest in agriculture, the two are now attempting to prove that farming can happen in even the most urban of areas. Despite many skeptical looks, they are successfully growing vegetables in the bed of a pickup truck! I chatted with Curt and Ian about their current projects and their hope for the future of urban agriculture.Video: A Candy Affair
When a real corn kernel likes a candy corn kernel, how does he get her attention? This animation by OddBot Studio gets into the head of a lovesick corn kernel, and shows what happens when he can't control his nerves. Watch the video after the jump....In Season: Corn
[Robyn Lee] Summer's coming to a close and what better way to enjoy it than with some fresh corn? Whether simply grilled or gussied up in salads, soups, and pastas, there're countless ways to use up the bounty. Fresh corn is notoriously short-lived; as soon as it's picked, its sugars begin to convert to starch. Less sugar means less of that delicate sweet corn flavor that everyone loves so use it as soon as possible after purchase. When picking corn, look for bright green, moist husks with a golden brown tassel and try to get a feel for plump, full kernels. Keep ears cool and moist and place in the refrigerator until ready to use. There are a variety...My Week Without Corn, Part II: The No Corn-Fed Animal Products Edition
“I’ve basically become a corn-averse vegan." Last week, I wrote about my first seven days without corn. Trying to learn more about just how much of the stuff we consume, I swore off all corn-laced foods for a full week. But as I sipped on cow’s milk and scrambled eggs for my omelets, I started to realize that the corn on package labels was only part of the story. More than half the corn produced in the United States isn’t used for human food—it’s fed to our animals. Eating a steak, in a sense, entails far more corn than drinking a soda. If I really wanted to call myself corn-free, I had a long way to go. So this week,...My Week Without Corn
Why would anyone give up corn for a week? And how hard could it possibly be to do so? Follow my seven-day challenge to eat no corn.Market Scene: Summer's in Full Swing at the Hollywood Farmers' Market
Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Heirloom tomatoes. It's baseball season--almost the All-Star break--which in my house means Red Sox games are playing on my TV every night. It also means screening phone calls, not checking text messages, and avoiding sites like Twitter and Facebook, where the multitudes seem to forget we live in the era of the DVR and inadvertently publish game spoilers. The nonstop baseball marathon also means that summer is in full swing, the grill is hot, and the produce at the Hollywood Farmers' Market...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
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