From Sweets [Photographs: Erin Jackson] By the time I reached The Waffle Window, I had been dreaming of biting into a crisp, warm waffle with crunchy bits of pearl sugar for weeks. More than sipping a Stumptown mocha in an artsy hotel lobby, this is what I was most looking forward to doing in Portland. And, despite the build-up, both options I sampled—a savory spicy bacon cheddar jalapeno, and a sweet, seasonal waffle—exceeded my expectations. The only downside to visiting The Read More...

From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. As a burger lover and a pizza lover, I’ve always liked the idea of some sort of burger-pizza hybrid, but it never really Read More...

One of the things that most excited me most about coming to Stockholm was to visit Pärlans Konfektyr. The moment I heard about it, I knew I had to go. I mean, a small shop that makes artisanal caramels, in one of the best dairy-producing countries in the world, with a wink-and-a-nod to traditional Swedish charm? Count me in. So I asked if I could come and watch them make caramels. When I walked in, I got the usual cheerful Swedish greeting, and I realized I was surrounded by caramels in an Read More...

June is Do-It-Yourself Marketing Month, bakers, and you know what THAT means! Yep: time to SAVE some MONEY!! Woot woot! Don’t have any actual cake for the window display? NO PROBLEM. Styrofoam works wonders – no frosting required!   Those crowds of customers will come stampeding in any minute! Any minute. Annnnnnny minute…   And for an arresting display inside your bakery, all you need is a mannequin head and a bag of laundry! I have literally never Read More...

Dad, you work so hard the whole year through, today, let’s make it up to you! Kick up your feet, turn off your phone,  (By Just a Bite by Vivi) … and settle in upon your throne. Here’s the extra special kicker, (By Melanie of Ph.D.-Serts Cakes) … today you can control the clicker!   And I pinky-promise I’ll keep quiet, (Submitted by Ty L., made by Paul’s Creative Cakes) … if you, say, “forget” your Read More...

Raise your hand if you always see Harrison Ford as Han Solo. *Raising Hand* Oh, and one more thing: Swwwwooooooooooon. Okay, now that that’s out of the way, I wanted to invite you to drop by and take the big, epic, large, gargantuan HARRISON FORD movie quiz Wednesday night! It’s been over two months since the last quiz on PW Entertainment, and this’ll be a great one. All Harrison Ford movies are fair game! WHAT: Big HARRISON FORD Movie Quiz WHEN: Wednesday, June 19, 6:00 Read More...

1. I finished my holiday cookbook. All that’s left is proofreading, editing, and cleaning my camera, which is coated in twelve holidays worth of food. It smells a little funky.     2. We hosted a wedding reception at the Lodge Friday night. Cowboy Josh got married and I’ll post more details as I sift through my photos and try to remember my mother’s maiden name. Marlboro Man and I got home at 2 am. We felt so young and vibrant! Except for the young part. And the Read More...

From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. Welcome to Burger Toppings Week 2013. Each day this week we’ll be presenting a brand new set of burger toppings, all crafted Read More...

From A Hamburger Today [Photographs: J. Kenji Lopez-Alt] It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments. Welcome to Burger Toppings Week 2013. Each day this week we’ll be presenting a brand new set of burger toppings, all crafted Read More...

From Serious Eats: New York [Photograph: J. Kenji Lopez-Alt] We’re teaming up with CourseHorse, a free service that aggregates classes to take in your spare time. This week: 22 food-centric courses selected by the Serious Eats staff to bone up on your cooking chops and food knowledge. Note: CourseHorse is offering a special deal for first-time course subscribers: receive $5 off your first class with the promo code SeriousEatsNY. This Week 100% Bacon Tuesday, June 18th, 6:30 p.m. to Read More...

From Serious Eats: New York [Photograph: J. Kenji Lopez-Alt] We’re teaming up with CourseHorse, a free service that aggregates classes to take in your spare time. This week: 22 food-centric courses selected by the Serious Eats staff to bone up on your cooking chops and food knowledge. Note: CourseHorse is offering a special deal for first-time course subscribers: receive $5 off your first class with the promo code SeriousEatsNY. This Week 100% Bacon Tuesday, June 18th, 6:30 p.m. to Read More...

Eating and travel are lots of fun. Hopefully when you hit the air – and the road – with friends, there will be a lot of hits. But inevitably, you do run the risk of a few misses. En route to a remote part of Sweden, we drove for a while, seeing nothing but trees, remarkably blue skies, one or two clouds, and a car-free road in front of us. But soon our tummies started rumbling. We had hoped to pass a charming little place on one of the picturesque little lakes that we kept Read More...