Month: October 2023

Earlier this month we welcomed But First, Coffee into the world, a new coffee cookbook written by Jordan Michelman (that’s me) and Zachary Carlsen, the cofounders of Sprudge. The book features coffee brewing tips and tricks, a crash primer on making espresso at home, a world of coffee recipes from the kitchen to the bar, and a focus on delicious zero-proof coffee cocktails. There’s one particular drink from this last category that I find myself talking about again and again at book events and podcast tapings: the Zero-Proof Irish Coffee. Zachary and I have published Sprudge together since 2009, traveling the world for coffee stories along the way. We just so happened to be in San Francisco when the book’s formal contract was signed, some two lon...

What Is the Difference Between Cream, Heavy Cream, and Half and Half? Let's start with half and half because I get quite a few emails from people not living in the United States asking me about it when they see it in one of my recipes. What is Half and Half? Half and Half is a dairy product commonly used as a substitute for milk or cream in cooking and baking. It is a mixture of equal parts milk and cream, with a fat content of about 10-12%. Half and Half is a versatile ingredient used in various recipes, from coffee and tea to soups and sauces. The origins of half and half can be traced back to the 19th century in England, where it was known as "cream mixture.” It was popularized in the United States in the early 20th century as a convenient way to add richness and flavor...

In a vulnerable moment during the dog days of the pandemic, I ordered something I never thought I needed: a ravioli mold. With an unprecedented wealth of free time to divert to cooking whims, my apartment became America’s Test Kitchen. I got sucked into the sourdough vortex. I regrew scallions. I lacto-fermented a signature hot sauce. I adopted the pasta grannies on Instagram as my nonnas, daydreaming of spinning satiny sfoglia with the same preternatural dexterity. I already had a firm handle on the basics of making fresh pasta with the help of my KitchenAid—kneading dough, rolling it out, cutting ribbons, cooking it al dente—but something was missing if I wanted to graduate beyond simple fettucine. This is when I discovered Imaikouba, a boutiq...

What Is Guanciale and How to Cook With It Guanciale is a type of cured meat made from a pig’s jowl or cheek. It is an essential ingredient in many traditional Italian dishes, particularly in the central regions of Lazio and Umbria. In addition, it is a staple in pasta dishes like spaghetti alla carbonara and bucatini all'amatriciana. Making guanciale involves salting and curing the meat for several weeks, during which time it develops a rich, savory flavor and a firm texture. The resulting product resembles pancetta or bacon but has a more pronounced pork flavor and slightly firmer texture. Because of its unique flavor and texture, guanciale is highly sought after by chefs and home cooks alike. Its high-fat content and intense flavor make it an excellent ingredient for addin...

It’s a miracle that I became a chef, given what passed for mayonnaise in my house growing up: Miracle Whip. I had moved out of our home in Arkansas by the time my mom switched to Hellmann’s, and I later introduced her to Duke’s, a solid choice for a Southern household and the favorite mayonnaise of most Southern chefs. It wasn’t until recently that I learned Duke’s has some serious competition: Blue Plate Mayonnaise. I was grocery shopping in Nashville and came across a New Orleans mayo elbowing its way onto the shelf. I picked it up and learned the brand had been around since 1927. Naturally, I bought a jar and soon had a new favorite house mayo. Why? Acid. Blue Plate has a nice, clean flavor with an acidic finish, thanks to the vinegar within,...

  Induction Cooktop All About Induction Cooktops We just renovated our kitchen and decided to put in an induction stovetop rather than another gas range. The reasons included more control of cooking temperatures, easier to clean, faster water boiling at altitude, and trying something new and different.  As I learn to cook on an induction cooktop, I'll share my experiences and the pros and cons. Below are some essential topics I considered before replacing our gas stovetop. What is an Induction Cooktop? Induction stovetops, or induction cooktops, are a modern and innovative technology that has revolutionized how we cook. Unlike traditional gas or electric stovetops, induction stovetops use electromagnetic fields to heat the cookware directly instead of heating the ai...