Food

The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!

The Ghost of Evolution, or Why We Still Have Avocados + Guacamole!

Have you ever stopped to wonder about the avocado’s bizarrely large seed? How on earth this most scrumptious of plants could ever have propagated itself in the wild when swallowing such a seed could mean extreme discomfort when passing it or even death by choking? Unlike many other plants we eat that humans have genetically manipulated over the years to make larger, more nutritious, and more... »

Turn Coconut into Bacon

Turn Coconut into Bacon

I posted this yesterday on my vegan food blog but it’s such a fun bit of kitchen magic that I had to share with you all. Enjoy! Just the other day I posted about how I love to make vegan BLT’s whenever a meat-eater says, “WHAT ABOUT THE BACON?!”  In other words, I eat a lot of vegan BLTs. And when I posted about that, something wonderful happened! My friend Corinne on ... »

Friday Food Lab: Artichokes are Flowers

Friday Food Lab: Artichokes are Flowers

Over here at the lab we love us some good eating. And we have decided that Fridays are a great day to celebrate the art of cooking. In related news, fellow Skepchick and Mad Art Lab contributor, Courtney Caldwell has joined me in starting up a new food blog. The new blog is called, Be Vegan Anywhere and tells the tale of a Californian and a Texan navigating their way around their kitchens (and som... »

Pink Mounting, El Diablo, and Scofflaw at Anvil Bar & Refuge

Auction: Custom Cocktail by Mixologist Anne Sauer

Cross-posted with Skepchick Events. Anne Sauer’s custom cocktail is back! This very popular item already has bids, so get yours in or put it on your watch list for Sunday, March 30, 9:00pm EDT, when the auction ends. For those not familiar with this bit of personalized deliciousness, the auction itself is for a customized drink recipe made just for you based on your taste preferences. As wit... »

closeup of chocolate cupcakes with buttercream frosting

Kitchen Lab: Chi-rish Cupcakes That Did Not Bomb

Even while I was bartending, I thought the idea of a shot named the “Irish Car Bomb” was a little… rude. Offensive. Insensitive, at least. “Har har, all of these ingredients are Irish, and you drink the shot in a way that’s called a “bomb,” and those Irish folks are always blowing each other up with cars! HAR!” Now granted, being from Detroit, I may ... »

An Oscars-Inspired Dinner

An Oscars-Inspired Dinner

I didn’t watch the Oscars this past Sunday, but I couldn’t avoid catching some of the buzz via Facebook and my other social media channels. By far my favorite thing to show up in my feed on Oscars night were–unsurprisingly–food related! My friend Laura Hepburn Engert planned a nine-course meal to help her celebrate the awards show, with one course inspired by each Best Pict... »

Clean Water, Breathable Air, and the Science of Food: The Legacy of Ellen Swallow

Clean Water, Breathable Air, and the Science of Food: The Legacy of Ellen Swallow

Every morning we wake up to a feast of assumptions.  We assume that the place our sewage gets dumped is not the same place our drinking water comes from.  We instinctually expect a complete list of ingredients to be found on the side of all of our food purchases, and know as a matter of course the relative merits of carbs, proteins, and sugars.  We know that our children, be they sons or daughters... »

Spicy Southwestern Vegan Tortilla Soup

Spicy Southwestern Vegan Tortilla Soup

During wintry months, I hear that other parts of the country stock up on meals like beef stew, clam chowder, or… whatever it is people in LA eat in their year-round perfect weather. Here in Texas, one of my favorite cold-weather meals is tortilla soup. And because this is Texas, we like it hot and spicy – if you can feel your tongue after you’re done, you probably didn’t ma... »

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