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Why Don't Americans Eat More Chestnuts Year-Round?
As cooler weather creeps in, the smell of roasted chestnuts wafts through NYC street corners. But we used to eat chestnuts much more than this. Did we just collectively lose out taste for them? Or did a century-old ecological disaster have anything to do with it? There is a veritable "cult of the chestnut" outside of the U.S. In Japan there are even chestnut flavored Kit Kats and chestnut flavored soft serve ice cream.Pastry Chef Zac Young's Peanut Butter Cheesecake with Grape Jelly Glaze
Zac Young, executive pastry chef of Flex Mussels Restaurants, perhaps best known for his stand-out performance on Top Chef: Just Desserts and for his frequent appearances on Cooking Channel's Unique Sweets, has loved PB&J from an early age. "My mother was a horrible cook! PB&J was often breakfast, lunch, or even dinner."Happy National Peanut Day! 14 Recipes to Celebrate
Peanuts! Get your peanuts here! That's right, it's National Peanut Day according to the SE food holiday calendar and what better way to pay homage to the nut (well, technically a legume) than with these 14 recipes. Or, here's a'nutter (lower-effort) idea—just grab a bag of salted peanuts for a snack tonight.Snapshots from France: Nutty Sweets and Biscuits from Brittany
While traveling through northwest France, I was on the hunt for new, nutty discoveries in Brittany. Strolling through the tiny historic tourist village of Rochefort en Terre, I stumbled upon a tiny shop, L'Art Gourmand, and was blown away by all the nutastic treats. Almost every nut is represented here: almonds, pistachios, pecans, hazelnuts, even humble pignolis, not to mention one of the largest, most playful assortments of marzipan I've ever seen (and I've seen a lot of marzipan). Puppies, dinos, bunnies, pigs, and an assortment of fruits—all in marzipan form.The Brazil Nut Effect: Why They Always Sit on Top of Smaller Nuts, Explained
We're taught from an early age that heavy things, which are usually big things, sink to the bottom. Yet whenever you open a can of mixed nuts, the Brazil nuts always seem to be sitting on top, as if to say, "hello there—you didn't think the biggest nuts in the can would be sitting on top of smaller nuts waiting to greet you, challenging your concept of physics and the natural world, wouldn't you?" (Or is that voice just in my head?) Science has the answer.10 Ways to Celebrate Grab Some Nuts Day
It may sound nutty, but according to our food holiday calendar, today is Grab Some Nuts Day. Everyone, at least everyone who's not allergic, loves a fistful of roasted peanuts at a summer baseball game or a plastic tub full of boiled peanuts to shell on the dock (even if peanuts aren't technically nuts). Or when you're at the bar, some salted cashews and almonds to go with a cold beer, or a bag of GORP (good ol' raisins and peanuts) while on a long hike. Here are some of our favorite ways to enjoy nuts.Taste Test: Crunchy Peanut Butter, Stir
If you read the results of the no-stir peanut butters and thought, eww, hydrogenated oils and sugar, then this is the category you were waiting for. The "stir" classification of peanut butter has that puddle of oil sitting on top that you need to give a hearty stir. The ingredients in these are more au natural: just peanuts and usually some salt. That's it. These are the peanut butters that taste more like, well, peanuts. The winners, revealed!Taste Test: Crunchy Peanut Butter, No-Stir
Last time we were trying peanut butter, it was the Creamy variety. But it was only a matter of time before we'd round up the favorite Crunchies. This time, we divided the results into two categories: stir (with natural oil separation) and no-stir. First up: no-stir peanut butters (tomorrow we'll reveal the stir results). Today's tasting includes the Jif vs. Skippy rivalry, Peter Pan, Peanut Butter & Co., and the just re-released Planter's.Anyone Else Obsessed with Marcona Almonds?
They are rounder and plumper than the traditional teardrop shape we've come to expect from our almonds. The texture has been described by many as a cross between a traditional almond and a macadamia nut. Indeed, traditional almonds seem "woody" compared to the soft, buttery crunch of a Marcona. Marconas are popping up all over—as a dessert pairing with dark chocolate, an alternative to croutons in salads, and even emulsified into sauces.Hot Topics: Technique of the Week | The Food Lab
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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 »
Sandwiched: Crisp Grilled Cheese »
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