Food

Coffee Flour: Rich In Antioxidants And Makes A Pretty Good Cookie

Learn to bake with flour made from coffee berries
Oct 30, 2014 9:00 am

Coffee flour is an elegant solution to an ugly problem. Coffee cherry, the fruit that surrounds a coffee bean, has long been a major pollutant in coffee-producing areas. Some of the cherry can be used for fertilizer, but most of it – more than 10 billion pounds per year – ends up getting dumped in waterways. A new company, aptly named “Coffee Flour,” uses a proprietary method to transform coffee cherry into a gluten-free powder that can be swapped out for flour. 

Do You Decarboxylate Your Weed Before You Cook With It? It Is Highly Recommended

New cookbook aims to debunk edible marijuana myths
Oct 29, 2014 4:20 pm

It's not enough to simply simmer your chopped marijuana buds in butter anymore. Today's more highly advanced experts on cooking with cannabis strongly suggest that, in order to reap the reefer's full benefits, you should prep your pot first, using a somewhat modernist-sounding technique. It's called decarboxylating. And, it's "an essential step," says Matt Grey, CEO of The Stoner's Cookbook. "But, it's something that most people have no idea about."

Have You Visited Our Recipes Section? Dinner Tonight May Have Just Gotten Better.

Here are some of our recent favorite recipes
Oct 29, 2014 2:30 pm

Our Recipes section is a force to be reckoned with. We have about 50 recipes for awesome pasta alone, plus a homemade garlic bread recipe that will just RUIN your diet (but make your day!) Here are some recent favorites we can't stop cooking. 

Sean Brock's Famous Husk Cheeseburger Is Made With Ground Bacon

The famous Husk burger, created before your eyes
Oct 29, 2014 11:00 am

You may have seen our recent coverage of Charleston chef Sean Brock's new book, Heritage. Seriously, we devoted a whole day to celebrating Sean Brock's kitchen magic and general awesomeness. But if, after you read about this recipe, watched it happen and probably thought about it for the rest of the afternoon, you're still not done with this hypnotizing, oozing specimen of cheeseburger perfection, Breville's got it covered. Make it again, Sean. 

Persian Food Primer: 10 Essential Iranian Dishes

A true gourmet must know gormeh. We have proof.
Oct 29, 2014 10:00 am

A visit to Iran yields a stunning variety of culinary delights. That's because of the country's unique history and geography, which translates to a diverse mix of cultural influences on the cuisine. Louisa Shafia, author of The New Persian Kitchen, guides us through the basics.

The Illustrated Guide To Great Moments In Gluten-Free History

How we got to be overtly wheat-free, illustrated
Oct 29, 2014 9:00 am

For Chef Thomas Keller, co-founder of hugely successful gluten-free flour blend Cup4Cup, it all began with his signature amuse bouche: a salmon tartare cornet. French Laundry culinary researcher Lena Kwak decided to develop a gluten-free version and the resulting flour blend has been flying off the shelves for years. How many “aha!” moments like this have there been since the gluten-free trend began? Here are some of the landmark events in the brief but significant history of gluten-freedom. 

Kickstart This: Hot Bread Kitchen Helps Train Immigrant Women In Bakery

It's an alternative to expensive culinary school
Oct 28, 2014 3:30 pm

Hot Bread Kitchen tops our list of worthy causes we’ve come across lately. An alternative to expensive culinary school, the Women Bake Bread Scholarship provides a yearlong paid training for low-income, immigrant women. The training curriculum tackles key elements of bakery work, as well as in-demand skills for culinary positions, including speed, accuracy, safe food handling and punctuality. And you can help through Kickstarter.

Get Ready For The Farm-To-Fork Sports Arena Movement

The Sacramento Kings are betting big on it
Oct 28, 2014 11:00 am

The days of grabbing a hot dog and a soda at ballgames are over. With customers coughing up more money than ever for tickets, we’ve all come to expect a large variety of high quality (and overpriced) food and beverage options at newly built, impressive arenas. Teams are often consulting with big name chefs and restaurateurs on arena dining, though the formula to success for venues has remained somewhat uniform thus far. Can the Sacramento Kings change that?

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