Nothing is worse than trying to cook a meal for a house full of guests with scratched pots and skillets, dingy baking pans, and mismatched, dull knives and cooking tools. To help you avoid kitchen malaise, we picked our favorite new and clever products from both tried and true brands and newcomers that may not be on your radar yet. These products look good, make cooking fun (even for a table of 12), and are made to last. So swap out your tired cookery and kitchen tools with your future favorites before it’s time to set the table. P.S., these also make great hosting gifts or holiday presents for the cooks on your list. advertisement advertisement Smithey Cast Iron SkilletSmithey Ironware—which finishes all of its cast iron cookware in Charleston, South Carolina—has only been around since 2015, but the brand models its manufacturing process after techniques used in the 1890s. The result is a cast iron skillet that is reliable enough to last generations but … [Read more...] about These 7 perfectly designed kitchen tools make cooking your Thanksgiving feast a breeze
Matthew Wadiak hardly comes off as a simple home cook. He throws around terms like mise en place, béchamel, and commis assuming those of us better versed in Hamburger Helper than haute cuisine will understand. Having trained at the Culinary Institute of America and perfected his trade in Milan and Paris, he can chop onions into perfect cubes with his eyes closed. advertisement advertisement But with Blue Apron, the company he cofounded with former venture capitalist and CEO Matt Salzberg and CTO Ilia Papas, Wadiak brings his formidable skill to your home for just $9.99 per person, per meal. For $60 a week, the subscription dinner kit service sends a box filled with fresh ingredients, all measured out in the exact amounts to make three specific recipes. This week’s options, for example, are chicken pot pie, sauteed flounder with baby root vegetables, and chorizo tostadas, which includes the 2 teaspoons of agave and 3 tablespoons chicken demi-glace you probably … [Read more...] about How Blue Apron Helps Aspiring Home Cooks Get Their Chef On
“We have the meats!” advertisement advertisement The unmistakable Arby’s tagline is voiced by Golden Globe–winning actor and unmistakable baritone Ving Rhames, who has saved the world time and again by crafting spy gadgets as Luther Stickell in the Mission: Impossible franchise. For Arby’s, he presents “the meats”—an equally essential weapon in the fast food arms race. “We put a bold flag down,” says Jim Taylor, Arby’s chief marketing officer, of the tagline that launched in 2014. “If you are someone with us, who shares a passion for high-quality meat cooked the right way as deliciously as possible, we’re going to be a place you can get an abundance of different types of meat as a centerpiece for every sandwich.” Indeed, in the age of plant-based Impossible burgers and Beyond Meat, Arby’s has not only decided to resist the rising tide of veganism and flexitarianism, it’s positioned … [Read more...] about Arby’s is betting $3.9 billion that its customers don’t want fake meat
In collaboration with the shoe brand Melissa, New York-based designer Sebastian Errazuriz is getting a lot of attention for “12 Shoes for 12 Lovers:” a series of 12, 3-D printed shoe sculptures inspired by his former romantic relationships. advertisement advertisement The shoes themselves are beautiful and imaginative–one resembles a frozen splash of spilled milk, another has a green plastic army man affixed to the toe. But the whole conceit is casually misogynistic. Each shoe has been given a name based on its “muse,” one of the artist’s ex-girlfriends, and most of these play into reductive stereotypes of women: “The Virgin,” “Gold Digger,” “Hot Bitch,” “Cry Baby,” “Ice Queen,” “Honey.” The shoes are paired with mostly neck-down, naked photos of the woman, as well as stories about each affair. “She had a crazy body. We fucked. She cooked. She cleaned up,” … [Read more...] about Are These 3-D Printed Shoes Artistic Or Misogynistic?
[Background: Formerly executive chef at Café de la Presse at the Trident Hotel in San Francisco, California; tasting judge at the American Culinary Institute; attended Johnson & Wales Culinary School in Charleston, South Carolina; trained for four months at the Vermeer in Holland; worked at restaurants during high school in Miami Beach, Florida.] advertisement advertisement THE MENU CHANGES DAILY “I’ve worked everywhere from family-style to Michelin-caliber restaurants, and I’ve never seen anything like Google. Nobody changes the menu daily on this scale. Seventeen cafés. Thousands of meals. It’s unheard of. I thought corporate food was premade sauces and things dumped out of cans. But it’s not like that. We cook from scratch. I used Google in college, but I didn’t know a lot about the company when I started here. I just liked the philosophy of the kitchen. My impression was, ‘Wow, you hire a guy who’s an … [Read more...] about Josef DeSimone