Food Guys

Food Guy Greg Patent writes about angel food cake: "If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!

About the melding of sweet and sour flavors in this recipe, Food Guy Greg Patent writes: "Roasted butternut squash and Brussels sprouts, with a red onion sweet and sour sauce. It’s a terrific side dish to serve with a main dish meat or vegetable - and you make it ahead! I’m a big fan of sweet/sour dishes because they deliver a big punch of flavor. Just about every cuisine features something that’s sweet and sour. Think Chinese sweet and sour chicken, shrimp, or pork; or German Sauerbraten; or

Food Guys Greg and John react to a September 2018 article by J.M. Hirsch on the Milk Street blog titled " In Risotto alla Milanese, Speed Is a Key Ingredient ." Saffron-flavored risotto alla Milanese is a golden-colored dish that at its best is both creamy and al dente - but that demands either vigorous stirring or nonstop hovering from the cook.

"The revival of ancient varieties of wheat is inspiring a new movement of agronomists, farmers, millers and bakers in the UK. They are coming together to develop and grow new kinds of wheat that do not need dousing with chemicals, to mill the grain in such a way as to keep taste and nutrition intact, and to bake loaves that are delicious and healthy." - Wendell Steavenson

While surfing the Internet for Italian recipes, Food Guy Greg Patent came across a Purgatorio beans and barley soup recipe by Marcella Hazan, the doyenne of traditional Italian cuisine. His eyes popped open at the word “Purgatorio.” Purgatory beans? What are they?

Costco, the warehouse shopping club, is vertically integrating its loss-leader $4.99 rotisserie chicken production with a new, huge poultry processing complex in Fremont, Nebraska and poultry contracts with more than a hundred Nebraska farmers. Food Guys Jon and Greg react to a widely-cited 2018 article in Civil Eats about Costco's supply-chain experiment.

It's a new year, and The Food Guys are urging us to emulate the ancient Romans by cooking with beans. According to Jon Jackson, pulses and beans were so integrated into Romans' culture and cuisine that four prominent families got their names from one: Fabius (fava bean), Lentulus (lentil), Piso (pea), and Cicero (chickpea).

"They say that man cannot live by doughnuts alone, but I say: why not?" - "Food Guy" Jon Jackson. This week, The Food Guys sprinkle out bits of doughnut history and glaze them with doughnut-baking tips. It turns out that American-style doughnuts are actually Dutch, and they didn't always have a hole in the middle.

The Food Guys react to a March 2018 post published at the Serious Eats blog by cookbook writer Stella Parks ( BraveTart: Iconic American Desserts ) titled " All Abouty Dry Yeast: Instant, Active Dry, Fast-Acting and More ."

At the start of each new year, The Food Guys take the opportunity to remind us that stocks are liquid gold - the edible kind. Your portolio of discarded turnip tops and outer lettuce leaves grows in value when compounded with chopped celery, carrots, onions, lovage, celery root and leeks. Transfer it all to a stockpot of simmering water and in just an hour, you've brokered your vegetable scraps into a valuable home-cooked asset.