Food: Page 35

Making a pulled pork sandwich requires great skill, and the best kind of pulled pork sandwich comes from the smoker (if you're lucky enough to own one). A smoker is the absolute best way to cook pork!Mark Patuto mixes a sweet dry rub to get things started and a citrus, brown sugar, honey and apple cider vinegar marinade-type spray is added every 10-15 minutes over the course of 4-5 hours! How good does that make the finished product? Killer!

These cinnamon espresso churros totally pwn Disneyland churros (and Disneyland churros are the greatest! Okay, maybe we're swayed to say that because we usually pick one up at the end of the day when we're ravenous and the lines elsewhere are too long). Either way, these churros are a delightful alternative to your usual cinnamon churros, especially if you like coffee.

Love mangos, but never got around to eating fresh ones? Are you addicted to mango juice and mango yogurt? Well, nothing beats the fresh test of a real, freshly cut mango, so you have to go out and get some, but before you do, you're going to need to know the proper way to slice and dice these fruity beasts.

Tzatziki sauce is the Greek spread for pita bread that's absolutely irresistible. It's also used as an appetizer, and it's super simple to make in your own kitchen. Anytime you go to a Greek restaurant, you're going to experience this Greek sauce.

Skip the conventional salad of lettuce and pick up the broccoli florets! broccoli is one of the healthiest vegetables, packed full of water, and taste great as the main ingredient to its own salad. Try it out… it's a little sweet, too!

Anybody who says they don't love golden, crispy fried chicken is lying. Fried chicken is DEE-licious.

She's famous for adding a pound of lard to everything she whips up in the kitchen (just a guess, but maybe that's why Southern food tastes so damn good?), but thankfully, in this episode of her home cooking show, Paula Deen won't overcrowd your arteries too much.

Daises are such a friendly flower: With bright white petals and a warm orangey yellow center, they're the flower of choice for cheering up a sick friend or giving to a loved one on a special occasion. Perhaps the fact that they're so cheery is what makes them so popular as cake and cupcake decorations.

There's no better time to have your cake and to eat it too than your birthday. However crazy your tastes, the day of your arrival onto this earth entitles you to treats of all magnitudes.

This beautiful yellow icing rose looks really difficult to create, but with the right tools it's as simple as practicing (and probably messing up a few times). Whether you want to add a special edible decoration to a Mother's Day cake you're baking or a batch of vanilla cupcakes, this rose is an elegant and never ostentatious choice.

Painting on a cake may seem counterintuitive, since the paint that most of us are familiar with is acrylic or watercolor paint, both of which are way toxic. But the project in this video uses an entirely different type of paint: cake paint. Cake paint is edible and comes in a variety of finishes to aid bakers who want to make their cakes into artistic masterpieces.

This is what we'd call a hybrid craft if we've ever seen one. Using a rubber stamp on a cake does sound kind of strange (they usually go on paper, right?), but as long as these stamps are new and unused, they actually function really great for decorating on fondant.

Awe-inspiring baked goods don't have to be expensive to make, and can come from the most unlikely of sources. For instance, you could hit up Michael's and purchase a pricy cake decorating kit with embossing stencils, but why go through all the trouble when you probably already have an embossng tool lying around your house?

What's the difference between a professional baker and an amateur one? A professional baker presents their baked goods with flawless execution. Yes, the recipe matters too, but we can bet you've never been to a five star restaurant that serves good yet sloppily assembled food.

Cupcakes like to get dressed up according to the occasion which they'll be visiting: Evil, spider web-covered cupcake holders for Halloween and prim, delicate lacy holders for spring events. But we know that times are tight and it's not always fun purchasing bag after bag of cupcake holders.

A lot of girly accoutrements we let go of in childhood: pigtails, Barbies, our beloved Easy Bake Oven. But there's something about bows that makes them eternally pretty, whether you're five or fifty. But these days, rather than putting bows in our hair, we're more about attaching them to cakes and cupcakes.

If winter is the season of giving, and spring is the season of living, then summer is the season of grilling. Lots of outdoor barbecues make the summer one of our favorite times of year. After all, who doesn't love biting into a wood chip-smoked slice of steak paired with freshly made cole slaw and grille corn?

Okay, so just as a safety precaution before you dive right in and make yourself a batch of cotton candy at home, remember that melting sugar and corn syrup requires very high temperatures, so you could get burned if you're not careful. Make sure you keep a bowl of cool water next to you at all times just in case any of the hot stuff gets on your skin.

Please do us a favor and preserve your cupcake's modesty by dressing her nakedness up in a sweet parka of strawberry-flavored royal icing. While we're aware of the challenges that frosting a cupcake produces (we've had plenty of occasions when we've ended up with more frosting on ourselves than on the cupcakes), this video lays it out easily for anyone to follow.

So many cooking shows focus on how to perfect food - preparation, cooking, and presentation. But often, so much attention and focus goes into the food itself that the utensils which produce the food, like pans, spatulas, and thermometors, get almost no attention at all.

Light, fluffy, and resembling a dollop of melted marshmallows, meringues look like marshmallows (which are yummy to begin with) but taste about ten times better. That's because meringues add egg whites and sugar to the mix.

This watermelon baby carriage is just waiting to get rolled into a baby shower! When traditional gifts like baby bibs and ginormous baskets of diapers and pacifiers won't cut it, this stroller is all that and then some. Carved out of a single piece of watermelon, the stroller comes equipped with wheels, a sun shade, and a handle for pushing.

What's the perfect party platter for summer? Watermelon. But you have to present this party centerpiece in a beautiful manner to impress your guests, and this video will show you how to turn a simple watermelon into a stunning centerpiece with just one simple but sharp paring knife. It's amazing what you can do with a few twists and turns and a little patience. Great for a party or a special night at home.

Don't you just love cinnamon swirl bread? Especially the kind with raisins? Well, you don't have to buy it at the grocery store anymore, always worrying about that freshness date, you can make it yourself, right in your own home! This video recipe will show you both the regular cinnamon swirl bread and the cinnamon raisin swirl bread.

Everyone craves ice cream every now and then, except for those lactose-intolerant folks (we feel sorry for them). But nothing in the grocery store freezers will compare to a delicious homemade ice cream, so try to make some yourself, and start with this cherry ice cream recipe.

Fish tacos have never been so elegant. While pondering on the subject of fish tacos usually brings to mind mid-afternoon jaunts to Rubio's after a long soccermatch, tacos can be prepared and presented in a very high class manner if done right.

Pate is an old-world recipe that mixes together ground meat and fat minced into a spreadable paste. Usually served with crackers and meats, pates are elegant appetizers and serve well as snacks at parties.

Arepas, traditional savory cornmeal cakes from Venezuela, are similar to Mexican tortillas and can be stuffed with anything from ground corn to cheese and fish. They are generally more savory than sweet, and their pancake-like dough is much thicker than that of tortillas.

Dessert has pretty bad connotations. After all, starving models and women trying to lose weight are often stereotyped as saying "no" to dessert in an effort to cut calories and not look like a piggy in front of friends (or a handsome date). It's pretty crappy, this world that we live in, with so much good food that's so bad for you tempting our every mealtime.

Telling others that you have crabs isn't always a bad thing. Especially if those crabs of yours are baked into crab cakes! A delicious staple on the east coast, and a favorite in the Hamptons, crab cakes are the ultimate summer dish.

If you've ever been to a Marie Callender's restaurant, then you know their chicken pot pie is the most popular and most often requested dish. That's because chicken pot pies, while a rather simple concept, contain just enough bready goodness, veggies, chicken, and sauce filling to get you full and way satisfied.

Yakisoba is one of the most popular fast food dishes in Japan. Yeah, we know what you're thinking. Fast food in a nation known for minimalist healthy couture like edamame and salmon rolls? Well, the Japanese often have a craving for fried stuff just like us, but rather than chowing down on artery clogging burgers and french fries, the take a higher route to get their fried food fill.

Smoking food is one of the best ways you can prepare food, since it both imparts a rich, wood grainy flavor and treats food without needing to add excess oils (which also add extra calories and fat). But what happens if you don't have a large backyard and smoker?

As a side note, "chicken French" is actually a very misleading name for this recipe. After all, the way this chicken is prepared is in no way French, but rather comes from the Rochester region of New York. But whatever its origins, we're digging the digging the crust's crispiness, created by dumping the chicken in seasoned flour and then dumping the chicken into an egg mixture.

You haven't tasted the full potential of turkey until you've cooked it tandoori style. Just a bit of background: Tandoori means baked or cooked in a tandoor, or a cylindrical clay oven fired to a high heat by wood chips or charcoal. The clay oven, combined by the method of firing, imparts a very harmonious and satisfying mixture that sinks in to everything it touches.

Did you know that people living in the Mediterranean, just off the coast of Italy, have been proven to have the longest life spans in the world? Centenareans abound in this region, and not because it's a blessed or special niche of longevity. Rather, it has everything to do with the Mediterranean diet.

Just because the grocery store sells produce, doesn't mean it's all good and ready to eat. Mangos are a particularly tricky fruit to get right… er… ripe. Tommy Atkins mangos the more common mangos, and are usually grown in Mexico (originally Florida). When choosing a Tommy Atkins mango, you need to look for a mango without bruising and with as much color as possible. Green is not quite ready yet. Red is excellent, but a beautiful mix of red and yellow is the best.

Scrod sounds good, right? This fish will satisfy your seafood craving. But wait… is scrod even a fish? No. If you're not from the New England-area, you probably would never know this, but scrod is not a fish at all. It's often misconceived as being a type of fish. However, scrod is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock.

This creamy sauce goes best with a pan-seared rainbow trout, but you could also find other uses for this elegant seafood sauce, it doesn't have to stop at trout. This video recipe will show you just how to make the versatile sauce with rendered bacon and shallots, deglazed with aged sherry and veal stock, and thickened with butter. Keith Pooler of Bergamot Restaurant shows you the trick.

In this video, you'll get the recipe for classic, creamy Caesar dressing. Best of all, it doesn't involve raw eggs, but there are eggs in it. In Kevin Carey's version of this classic dressing, the eggs are boiled for one minute, which is a process called coddling. Then he blends them with garlic, red wine vinegar, fresh lemon juice, Worcestershire sauce, mustard, a blend of olive oil and corn oil, and, of course, awesome anchovies!