Must-Have Kitchen Gadgets for Anyone Who Loves Bread

Truer words had never been spoken when Oprah Winfrey announced to the world that she, indeed, loves bread. We feel you, girl. In fact, we now relate to you more than ever.

Bread is, quite simply, the bomb and we’re not entirely sure why so many Americans have ditched it in their never-ending quest to be skinny. When you dip a fresh loaf in some olive oil or lather it in butter, isn’t the thought of being thin just so overrated? If your answer is no, remind us to never invite you to one of our dinner parties. You’re going to hate it.

To celebrate oat, rye, sourdough, and nearly all of life’s drool-worthy varieties, we’ve gathered eight kitchen essentials for any bread lover to have on hand. Don’t even act like you won’t be using all of these, perhaps simultaneously, because that would be a straight up lie.

Metal Bread Bin

Amazon

You obviously need a place to store that loaf you just slaved over (or effortlessly tossed into a bread machine), so make sure your storage options are adorable with this metal bread bin. And if you don’t have bread to store a) why? and b) use it for other kitchen items while expressing your love for grains. Buy it here.

Smeg Toaster

Amazon

If you’re anything like us, you use a toaster more often than not. Ensure that it has major counter appeal by buying a futuristic Smeg. We guarantee that early mornings will be slightly more bearable, it not trendy. Buy it here.

Bread Knife

Amazon

Everyone needs a good bread knife and a Komachi certainly does the trick. Avoid slicing while hungry or you’ll end up with red stuff all over your bread that isn’t strawberry jam. Buy it here.

Ceramic Cow Butter Dish

Amazon

You can’t have bread without butter, and you can’t have butter without a cow, which means this dish comes completely full circle in a way you never really anticipated or asked for, but we’re telling you anyway. Can’t we all just spread in peace?  Buy it here.

Flatbread, Pita, and Tortilla Maker

Amazon

Bread comes in all shapes and sizes, so it’s important to have an appliance that caters to your mood. Needless to say, this may be your new favorite thing to use, especially during taco night. Buy it here.

Oil Dispenser

Amazon

Since you can never have too much olive oil, it’s important to find a dispenser with a wide mouth. This modern, lime green option will suit your dipping needs, but just be sure to pour with caution. You don’t want any oil to go to waste. Buy it here.

Baguette Pan

Amazon

“Marie, the baguettes, hurry up!” may now apply to you in your poor, provincial town, especially if you own one of these unique contraptions. Better get baking soon or you’ll continue to annoy the hungry villagers. Buy it here.

Bread Plate

Amazon

Oh, la, la! This gold plate is fit for a carb king or queen. We don’t feel worthy enough to be in its presence, though we’ll pretend like we do anyway. Buy it here.

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In a World Full of Conflict, Desserts Are the Ties That Bind Us

Everyone may have a different opinion about everything these days, but one thing we can all agree upon: Dessert is awesome. Whether it’s a cupcake, cookie, candy, or custard (side note: why do so many desserts start with the letter C?), sugar has the ability to unify humans from all over the globe.

In our original Crossroads series, we highlight chefs who represent a spectrum of international cuisines, delving deep into their traditions and how they have revised or influenced them to cater to American audiences. Today’s episode features Mariana Vieira from Brigadeiro Bakery and Tomoko Kato from Patisserie Tomoko, two pastry powerhouses who have bridged cultural divides to offer delicious, unique, and memorable sweets to New York’s notoriously critical clientele.

Vieira, who hails from Brazil, is on a mission to make condensed milk-based brigadeiros a household name. The rich confection, a celebrated South American treat, resembles a typical truffle but lacks its hard outer shell. Instead, they are rolled in various ingredients like chocolate sprinkles, graham cracker crumbs, or nuts to accommodate different (and many times seasonal) flavors.

Kato blends culinary inspiration from Europe, Japan, and the United States. She is classically trained in French pastries and desserts, having worked in world-famous restaurants like Bouley, Le Bernadin, and Russian Tea Room. At her patisserie, guests can be treated to a dessert prix fixe menu that highlights Asian ingredients like green tea and yuzu, but with traditional French and American preparations like macarons, brûlées, and even over-the-top sundaes.

We sat down with the ladies to discuss their bustling businesses and the process behind melding different customs. Check out the drool-inducing video above for the full interviews, as well as tutorials for their signature dishes. No matter where your particular dessert tastes and preferences may lie, one thing’s for certain: These jobs are sweet.

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The Art of Transitioning from Restaurant to Food Hall

NYC is known as one of the food hall meccas and it’s clear the trend isn’t going anywhere, Big Apple and beyond. The list of food halls just keeps growing. Back in June, DeKalb Market Hall opened its doors in Downtown Brooklyn and, in July, Brooklyn’s City Acres Market opened another location in Manhattan’s Financial District.

These food halls are flooded with a myriad of vendors from all over the city, and it may come as a surprise that most of them also run successful restaurants separate from their food hall station. As you’re strolling past each kiosk, figuring out what you’re in the mood for, are you ever curious about each vendor’s backstory? We’re diving into how some of these places juggle the two worlds of food hall and restaurant.

“A food hall is a great way to be able to quickly open a branch and allow for people to have another access location to try our food,” says Tali Vaknin, co-owner of the vegan and vegetarian sushi chain Beyond Sushi.

Vaknin and her husband run multiple Beyond Sushi locations, including a full-service restaurant in Midtown. Their foray into the food hall industry began at Chelsea Market and now the couple’s vendor has expanded to the new City Acres Market in the Financial District, an area they’ve “never tapped into.”

Beyond Sushi

While there’s always a diverse crowd at every location, Vaknin says the type of customer does vary from place to place. Logically, people looking for a more sit-down space tend to gravitate towards their full-service restaurant. Chelsea Market draws more of a tourist crowd, while City Acres in the Financial District is mainly local New Yorkers working in the area.

But it takes a special type of team member to manage the typical food hall consumer, says Vaknin: those with the “great, bubbly, wonderful personality.” And why is this the case? It’s a position that’s perhaps more interactive than working in the restaurant.

“They go through an extensive training process just to make sure they have a really good sense of customer service and they’re able to draw people to our place within the market,” she said.

The menu across all of Beyond Sushi’s locations, including in both food halls, is the same. But there’s a unique factor that comes with being a vendor in a food hall: competition.

“Word of mouth is everything for us,” says Vaknin. “It’s about getting people to know about the brand and why they should eat at our location as opposed to the others.”

Despite this food hall competition, Maria Cano, owner of The Arepa Lady, says the reception at Dekalb Market has been “amazing” so far. The Queens-based Colombian restaurant made its food hall debut with Dekalb Market in June.

The Arepa Lady @ DeKalb Market

“There is such a good vibe in the food hall, it’s contagious,” she said.

But unlike Beyond Sushi, Cano had to significantly adjust her menu for their on-the-go clientele.

“Everything is quicker, and the only thing that has been difficult is making all the arepas,” said Cano. “In the restaurant, you have more options of food, drinks, and desserts. In the food hall, it’s just arepas so you need to have a lot of them.”

The decision to bring The Arepa Lady to Brooklyn’s Dekalb Market has exposed the place to a new crowd, says Cano. While the restaurant primarily housed people with a Colombian background, the vendor’s serving up arepas for people from all over.

An arepa (a corn pancake, sweetened or unsweetened) is a dish many aren’t familiar with, so making the transition from Jackson Heights into Brooklyn has given people a taste of the Colombian cuisine that they no longer have to trek to Queens for, says Cano.

“If people like them in Brooklyn maybe we can see a small sit-down restaurant in the future,” she added.

— Head photo: DayTripper 365.

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PepsiCo Reports Continued Progress Towards Goal of 100 Percent Sustainable Palm Oil

PepsiCo today reported continued progress in the company's efforts to strengthen its palm oil supply chain, including new steps taken to promote human rights, responsible land use and supplier transparency.

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Peanut Butter and Jelly Oreos Exist and Here’s How You Can Get Them

It only makes sense for America’s favorite sandwich cookie to imitate America’s favorite sandwich, right? Right. Such is the case with new peanut butter and jelly Oreos, the long-awaited flavor mash-up that somehow slipped through the cracks when gag-worthy iterations like candy corn, banana split, and cotton candy rolled out first.

News of the cookies broke when notorious junk food leaker @JunkBanter posted a shot of the presumed packaging to Instagram on Wednesday.

Though the product has yet to be officially confirmed by Nabisco, it appears that the limited edition flavor will be exclusive to Kroger (which isn’t too far-fetched, considering last year’s Swedish Fish atrocity was also exclusive to the Southern grocery store chain.)

Needless to say, we haven’t been this excited about a new Oreo type since the Pop Rock-heavy Firework variety that debuted this summer. We’re just concerned about the choice in jelly, seeing as there is a huge difference between grape and strawberry (the latter being the best option, obviously).

Taking a page out of Lay’s “Do Us a Flavor” competition, Oreo has also debuted the #MyOreoCreation contest which encourages fans from around the country to submit ideas for new Oreo flavors. Consumers can submit ideas by simply using the hashtag #MyOreoCreation on Instagram or Twitter, with the winner receiving $500,000 and the title of Oreo VIP (aka our dream job). From cannoli and avocado to nacho cheese and tutti frutti, clearly no idea is too out of the ordinary. In fact, a savory Oreo doesn’t sound like the worst idea. It’s all just a matter of texture (which already has us thinking of Combos, for some reason).

Keep doing what you’re doing, Oreo. But by keep doing what you’re doing, what we really mean is stick to the classics and don’t get too creative. We’ll take peanut butter anything over some obnoxiously-flavored fad candy any day.

Related Video: Next-Level Grilled Peanut Butter and Jelly Sandwiches

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Tyson Foods Streamlines Organization to Maximize Growth

Tyson Foods, Inc. (NYSE:TSN) is streamlining its organization in support of a growth strategy announced earlier this year, the company reported today. The new structure is designed around the company’s segments of Beef, Pork, Chicken and Prepared Foods.

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How to Make Dairy-Free Ice Cream

We all scream for ice cream! But not everyone can (or chooses to) eat dairy. Luckily, there are quite a few dairy-free ice cream recipes that will not have you missing the real thing.

It’s better to make your dairy-free ice cream at home, because you’ll avoid all of the mystery ingredients found on the labels of many vegan ice cream pints (hint, hint: soy lecithin). You’ll also feel good about not having to Google each ingredient and wonder whether it’s okay to ingest or not.

So, let’s take a minute to appreciate all of the tasty milk alternatives that are on the market these days—from macadamia nut to hemp seed milk, you can really tailor your homemade ice cream to tickle your fancy.

Don’t have an ice cream maker? Not a problem! Get that blender or food processor out because either one can perform just as well. Below are six recipes to satisfy your sweet tooth; three of which are made with an ice cream maker and three without. Plus a bonus sorbet recipe at the very end.

With an Ice Cream Maker

“Butter” Pecan Non-Dairy Ice Cream

Allergy Free Alaska

Full fat canned coconut milk is a key ingredient when mimicking the true texture of ice cream. This stuff is thick and it freezes well. Not to mention it tastes amazing and will pair nicely with anything from seasonal fruits to roasted nuts. Try this buttery pecan recipe. Get the recipe.

Moose Tracks Non-Dairy Ice Cream

Holistically Engineered

Just because you’re cutting out the cows doesn’t mean you have to cut out the moose tracks. The iconic peanut butter and chocolate flavors that we all know and love are still very feasible. This one incorporates coconut milk (again) with all of your moosey fixins. Get the recipe.

Mint Chocolate Chip Non-Dairy Ice Cream

Paleo Gluten Free Eats

Another technique in getting a creamy consistency is using an avocado. Not only does the avocado give this mint ice cream its beautiful green color, but it really adds to the smooth and velvety texture of the frozen dessert. Get the recipe.

Without an Ice Cream Maker

Double Chocolate Non-Dairy Ice Cream

Life a Little Brighter

This recipe uses one of the most well-known ingredients when it comes to dairy-free ice cream: frozen bananas. It’s a quick and easy way to get to the good stuff! Smash them up for this double chocolate recipe that also includes almond milk. Yum! Get the recipe.

Coconut Mango Non-Dairy Ice Cream

ifoodreal

All you need for this one is a blender and three simple ingredients: coconut milk, frozen mango, and maple syrup. Feel free to substitute the frozen mango for your favorite fruit (frozen, of course) and get to blending. It’ll be ready to serve after three short hours in the freezer. Get the recipe.

Cherry Vanilla Non-Dairy Ice Cream

Yum Universe

Making this cold treat sans an ice cream maker is much easier than it looks. As long as you have an airtight container that you can pop in the freezer, you’re golden. Try this cherry vanilla recipe and add a splash of bourbon if you’re feeling extra frisky. Get the recipe.

Strawberry Sorbet

Beaming Baker

Sorbet is every lactose intolerant person’s dream: always refreshing and always free from dairy. This strawberry masterpiece uses techniques from the above recipes and it only has four ingredients…bingo! Get the recipe.

— Head photo: Paleo Gluten Free Eats.

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Naughty or Nice Candy Canes

Hammond's Brands, the parent company of Hammond's Candies, Old Dominion Peanut Company, McCraw's Candies, announced this coming holiday season's limited edition flavor: the Naughty or Nice Cane.

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Grilled Black-Olive Burger With Japanese Vinegar

Inspired by Michigan's famed green olive burger, this rendition features a flavorful mayonnaise made from oil-cured black olives, melted Swiss cheese, and a burger patty lightly spiked with Japanese vinegar. Get Recipe!

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Brooklyn Organics Guava

The sugar-free ginger ales are sweetened with stevia, USDA-Certified organic, non-GMO, gluten free, caffeine free and vegan.

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Estrella Jalisco Foil Top Can

According to the Beer Institute, more than 55% of beers consumed in the United States are served in cans and that number continues to rise as more brands package their product in cans.

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MYX Sinner

With a blend of Ruby Cabernet, Montepulciano, Rubired and Cabernet Sauvignon grapes, the wine offers hints of raspberries and black currents with a long, lingering finish.

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Fresh Mission Tortillas

Mission expects that these will appeal to general market consumers and Hispanic consumers looking for more natural, healthier food choices while also reinforcing the company’s reputation for quality and innovation.

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