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Learn How To Make Oven-Roasted Za’atar Vegetable Chips With This Recipe And Video

Crispy, crunchy chips dusted with savory spices
Mar 26, 2015 10:00 am
oven roasted veggie chips
Photo: Evan Sung, stylist: Kaitlyn DuRoss

I used my favorite blend of seasonal root vegetables, but feel free to mix and match to your liking. Though many oven-baked chips call for tossing the vegetables in oil, I really like the control I get from spraying the oil on. I season them with za’atar (also often spelled zahtar), the Middle Eastern spice blend I shake onto everything from roast chicken to hummus to grilled pineapple. Learn the simple technique in this spiced-up video.

A Friendly Reminder About Why You Should Shower More With Beer

Put down that shower beer and scrub with Stella
Mar 20, 2015 3:00 pm

Your party shower just got even more legit. From humor and product purveyor Vat19 comes handmade, cold-processed Beer Soap! Familiarize yourself with the risks, consequences and awesomeness of bathing with suds, then pick up your very own bar of PBR. 

This Japanese Beer Commercial Is Willy Wonka Meets Jiro Dreams Of Sushi

Go ahead, drum along with chopsticks. It's cool.
Mar 19, 2015 3:00 pm

Sushi is unlike sausage in that absolutely everyone likes watching how it’s made. If you’re the kind of person who pulls up a seat at the bar by the chefs, you’re going to love Kirin Ichiban’s new video. And yeah, it kind of sounds like Willy Wonka’s Sushi Factory in there, but who knew grating fresh wasabi could be so...percussive! 

Here's A Logical Reason Why Certain Cuts Of Meat Are Tougher Than Others

Keep it in mind next time you're shopping for meat
Feb 27, 2015 11:00 am

We all love ourselves a chunk of short rib falling right off the bone or a slice of fatty pork belly. But what exactly makes these cuts more tender than others? Our friends at ChefSteps break down the basic science in a short article, along with a video included here.

Organic Valley's Protein Shakes Ditch The Junk, Save The Bros

An ad to get you jacked, yoked and totally swole
Feb 19, 2015 3:00 pm

With all the protein options out there for bros who get their pump on, you've got to wonder what's actually in that stuff. Enter Organic Valley, the largest organic-farmer cooperative in the world, here to save the day. Bros no longer have to swill artificial, processed muscle junk: Organic Fuel is here, and it's the answer to the ...fourth-largest problem plaguing bros today. We'll work on ranking the first three and get back to you. 

Watch A Food Writer Spend 24 Hours Working At An Atlanta Waffle House

Can Bon Appetit's Andrew Knowlton hack it?
Feb 17, 2015 1:44 pm

Who doesn’t love a good Waffle House, that staple roadside, all-day-breakfast restaurant found predominantly in the American South. Bon Appetit restaurant editor Andrew Knowlton headed to his hometown of Atlanta, Georgia, to work the short orders and figure out what it takes to work at the American classic.

Have Skillet, Make Frittata: Here's A Recipe And How-To-Bake Video

A hearty breakfast dish with fresh basil pesto
Feb 12, 2015 11:00 am
broccoli potato frittata recipe
Photo: Laurel Golio

The great thing about making a frittata is the simple, one-pan technique: You cook the filling ingredients and bake it all in the same skillet. The combinations are endless — you can make as many kinds of frittata as you can pizza or sandwich. Go classic with bacon and cheddar, upscale with smoked salmon and chives, or try out one of our favorite versions, which combines bright, blanched broccoli with potatoes, pesto and fresh basil.

Travel To Argentina For Perfect Beef. But You Knew That Already.

Watch "Carni de Mi Carne," prepare to crave steak
Feb 10, 2015 3:30 pm

"What happens is that our cows walk around the fields and eat wheat and alfafa. They are never in a barn," says Francis Mallmann, Argentinian king of meat and fire. Kayhan Ozmen of London-based arts and culture channel NOWNESS captured Mallmann's passion — along with plenty of fat-marbling porn — in this tantalizing, sizzling short (but powerful) reel. Seriously, Argentina is a meat party and everyone's invited. 

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