Impossible Foods’ founder and CEO Pat Brown wants to replace all meat with plant-based alternatives. His company has helped usher in a new era of meatless burgers, products intended to taste like the real thing. As Impossible expands, Brown also hopes to curtail the environmental damage wrought by animal-based meat production. With the coronavirus impacting the price and availability of traditional meat, this could be Impossible’s chance to take a bite out of the competition.
Equipment expert Adam Ried reviews nonstick skillets.
est cook Dan Souza makes Bridget the quickest One-Hour Pizza.
Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker
The ribs are great, but the BBQ sauce is devine.
We challenged three of our esteemed chefs - Carla Lalli Music, Chris Morocco and Sohla El-Waylly -- to each make different versions of the same dish: pasta carbonara. While each variant has to be similar in some ways (porky, cheesy, salty, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try? FYI you're allowed to say all three.
This is the receipt Colicchio tweeted in response to a fan who needed a simple recipe. The recipe is so simple anybody can make it. It is good and easy.
However, there is a cool story behind this Tweet.
This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there. It can be used as sandwich bread, French toast, burger buns, doughnuts, and more. This is a bread that merges utility and taste, seamlessly.
Erin makes Bridget our recipe for Red Beans and Rice.