Extra Crispy

When Avi Moskowitz first tried home-cured, home-smoked lamb bacon a few years ago at a friend’s house, he knew it would be the perfect addition to the bar food menu at Beer Bazaar, his Israeli chain of craft beer pubs. Having never tasted ordinary bacon, due to the Jewish dietary ban on eating pork, the gamey sweet and salty taste opened up a whole new world for Moskowitz. “It really provides a unique savory flavor that I hadn’t been exposed to before,” he said.

After weathering the reign of Atkins, and then the keto diet (with its accompanying Instagrams of grilled salmon and zoodles, hashtag low carb), bread is back in a big way, according to Facebook. The company recently released its 2019 trend report, and the once-maligned carb has its own full page, titled "Bread 2.0." (There are pie charts and everything!)

This year had some really bright spots in food television. We got the endlessly charming and smart Samin Nosrat's Salt, Fat, Acid, Heat, even more Great British Bake-Off with Noel Fielding, the gentle goth uncle we all need. And there was the debut of Ugly Delicious and The Final Table, Netflix's take on Iron Chef, just to name a few stand-outs.

It is so difficult to be a person some days, but there really isn't much of an alternative unless maybe you are a furry in which case, please go on enjoying that.

At my last birthday, the desserts were dark chocolate mocha brownies and Guinness cupcakes with Irish cream frosting. However, there was also a supermarket sheet cake with my name on it in multicolored frosting for the ritual candle-blowing.

I’m a huge fan of a one-dish breakfast or brunch recipe. Anything that can be made ahead and reheated, cooked in a slow cooker, or at least assembled or prepped in advance encourages morning entertaining, and makes visiting houseguests feel most welcome.

My senior year of high school, I worked behind the counter at a strip-mall greasy spoon in New Jersey. Whenever someone would screw up, the owner, Frank, would scream swear-laden epithets at the mostly high school-aged staff that made the father in A Christmas Story look like America’s Dad Tom Hanks.

Working at a food website, I get sent many press releases about new miracle kitchen gadgets. Some are intriguing, some are genius, some are baffling, and some I dream about at night. The item that I thought about the most this year, the one that I am always feverishly checking the internet for, is the Tetra Countertop Dishwasher by Heatworks. It was announced in January of this year, at the Consumer Electronics Show, as a collaboration between Heatworks and Frog Design.

These days, there is an abundance of butter choices from all across the globe in U.S. grocery stores, from American butter to European butter. Professional chefs and average consumers have been turning to Irish butter brands to make flaky, flavorful pastries—but what exactly is Irish butter? How is it different than American or European butter? Why is Kerrygold so popular? Keep reading for answers on everything you need to know about Irish butter.

The holidays are all about sweets. Cakes and brownies and yule logs and doughnuts and yes, of course, cookies. What else would you leave out for Santa? A granola bar? Rude. And everyone knows the very best part of making cookies is sneaking little bits of the dough as you make them.