Whoa! A Full All-Clad Cookware Set w/ Free Kitchen Tools Is Just $400 Right Now

Black Friday kitchen deals have already begun and the discounts are big. From cookware sets to bakeware, roasting racks, and more, check out these deep discounts on fan-favorite All-Clad right now. 

I know, I know, we’re supposed to be thinking of others this time of year, but it’s hard not wanting this mega-deal on luxurious All-Clad nonstick cookware for customer numero uno. 

Right now, during a flash pre-Black Friday kitchen and cookware sale, a comprehensive 13-piece All-Clad nonstick cookware set is slashed down under $400 from its list price of $900. Plus, when you buy one now through the discount retailer Home Cooks & Sales, they’ll throw in a free set of All-Clad kitchen tools — valued at $126 (must be added to cart). 

To put this deal into perspective, the same All-Clad nonstick set is at least $100 more anywhere else online including Amazon (and that one doesn’t include kitchen tools). And while the cookware set is definitely our top pick from the flash sale, there are some other major discounts on All-Clad (see below) including a frying pan set, bakeware and a handsome roasting rack for your Thanksgiving turkey.

Related Reading: The Best Black Friday Deals on Kitchen Appliances & Cookware

All-Clad 13-Piece Nonstick Cookware Set, $400 (originally $900)

All-Clad

One of the best deals we’ve seen on All-Clad’s durable and efficient nonstick cookware. This set includes an 8-inch fry pan, 10-inch fry pan, 12-inch fry pan, 2-quart saucepan with lid, 4-quart saucepan with lid, 4-quart soup pot with lid and 8-quart stockpot with lid.

During this limited-run sale, this cookware set comes with a free set of All-Clad kitchen tools, including a slotted spoon, ladle, spatula and slotted turner spatula for delicate items like fish and veggie burgers.

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All-Clad Bakeware Set, $70 (originally $173)

All-Clad

https://ift.tt/2KOFFvY

Go ahead and check around; you’re not likely to find quality All-Clad bakeware anywhere for this cheap. You can snag a complete set including a half-sheet baking pan with a perfectly fitted nonstick cooling & baking rack, a square baking dish, muffin tin and a 1-pound loaf pan, for less than $70.Buy Now

All-Clad Set of 3 Nonstick Frying Pans, $60 (originally $160)

All-Clad

Three All-Clad hard-anodized frying pans for $60 is a laughably good price.Buy Now

All-Clad Hard-Anodized Roasting Pan, $50 (originally $150)

All-Clad

And we wouldn’t leave you high and dry without something for those holiday roasts. This “second quality” nonstick roasting pan is $100 off during the sale.Buy Now

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Why Rosé Should be the Only Wine on Your Thanksgiving Table

While the summer has dwindled away and so have the cries of “Slay all day and then rosé,” it may seem as though the wine should be retired until the warmth of the sun draws it out again. But did you know rosé is the perfect accompaniment to all of the amazing goodness that is about to take over the Thanksgiving table?

One-Stop Shopping9 Grocery Store Wines Worth Entertaining With“Imagine that tart, juicy acid in the wine basically resetting your palate,” says Liz Martinez, wine director and sommelier at Detroit’s Prime and Proper. “You can relive that first bite over and over again.” Rosé’s flavor notes are complex, yet harmonious, and contain hints of fruit, flowers, and a variety of spices.

However, rosés also range in boldness and flavor. While a pale pink wine variety is perfect for sipping by the pool, a darker red wine, or rosé d’assiette (“for eating”), is full of structure and will hold up perfectly next to your mom’s famous stuffing or with all of your favorite parts of the bird. Look for wines that are a blend of grenache, cinsault, and syrah grapes, which are darker and stand up next to a variety of foods.

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Martinez says her personal favorite for a Thanksgiving treat is Chausse rosé from the Côtes de Provence. She explains that the structure and plushness makes for a great glass to accompany your feast—or several glasses, depending on how many personal questions your family is asking this year.

And if your family asks why you’re drinking the wine Millennials made famous in summer months, tell them it’s versatile enough to be paired with just about any food through any season of the year.  “I drink rosé all year long,” says Martinez. “With the variety of styles to choose from, you can basically cater to any and every experience.”

Still need convincing? Read sommelier Maryse Chevriere’s great guide to drinking rosé all fall.

And see our Ultimate Guide to Thanksgiving for more tips, tricks, and recipes for Turkey Day.

Related Video: Five Friendsgiving-Approved Wines Under $20

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16 Perfect Gifts We’re Getting (For Ourselves) on Small Business Saturday

Although Black Friday, the weekend-long sales event of the season, generally revolves around big name brands like Amazon, Walmart, and Target, there are a slew of small businesses that are equally worth supporting—especially during the upcoming Small Business Saturday on Nov. 23. These online shops are some of our favorite places to pick up gifts, kitchen accoutrements, and locally made food and drink items year-round. Here are our picks for all of the things we hope to snatch up during Small Business Saturday. 

Tableware

Mud Australia

Our Pick: Teapot Round 2 Cup, $185

Mud Australia

Mud specializes in handmade, clay products—from beautiful, elegant bowls to miniature sugar bowls—but we’re into this simple teapot that’s made in Mud’s Sydney studio. The teapot is the perfect size for a solo drinker, and comes in five colors: dust, ash, milk, mist, and red. Buy Now

Jono Pandolfi

Our Pick: Oval Platters, $40

These sleek platters from Jono Pandolfi, a handmade ceramics studio designed for chefs and cooks, are the perfect housewarming gift or statement entertaining piece. Choose from three sizes (the small doubles as a plate, the medium can be piled with cheese and crudités, and the large fits a whole chicken or fish). There aren’t any Black Friday promotions, but free shipping on orders over $50 will run through Dec. 15. Buy Now

Recreation Center

Our Pick: Black Bauhaus Mug, $48

Recreation Center

Looking to spice out your mug collection? Take a peak at Recreation Center’s handcrafted ceramic mugs, found in a wealth of colors and patterns. We especially like the black bauhaus version, which comes painted with red, blue, and yellow shapes, and a while speckled interior. Buy Now

East Fork Pottery

Our Pick: Monochrome 3-piece Dinner Set, $83

East Fork Pottery

Save 10% when you purchase this dinner set, which includes one breakfast bowl, one side plate, and one dinner plate. All the pottery is handmade in Asheville, North Carolina, and comes in four colors: night swim, soapstone, eggshell, and morel. Buy Now

Linens

Fisk & Fern

Our Pick: Tea Towel Set of 3, $52

Fisk & Fern

You can certainly never have too many tea towels, and we’re attached to these cheeky ones from Fisk & Fern that are made in Austin, Texas. You can select the three you prefer, from towels decked out in illustrated bacon to three pizzas having a party.Buy Now

Coyuchi

Our Pick: Organic Linen Napkins, $98

Coyuchi

A set of these beautiful, simple linen napkins, in light gray or white, will elevate any dinner party. All the products made by Coyuchi are organic and responsibly made. Buy Now

Rafter 

Our Pick: Sawtooth Buffalo Check Apron, $125

Rafter

Brighten up your kitchen clothing with this red-and-black checked apron from Rafter, a small apron company that’s based in Williamsburg, Brooklyn. The fabrics used are high quality, and this version boasts removable leather straps for easy cleaning. Buy Now

Food

Malai Ice Cream

Our Pick: Six Pints of Signature Ice Cream, $99

Malai Ice Cream

It may be cold outside, but that doesn’t mean we have to give up eating ice cream. And Malai Ice Cream, an ice cream shop in Brooklyn, New York, that focuses on flavors from owner Pooja Bavishi’s childhood (think masala chai and golden turmeric), is a testament to that. Stock up on six of Malai’s signature flavors, like Turkish coffee and orange fennel.Buy Now

Seed & Mill

Our Pick: Herb & Mill Tahini, $10

Seed + Mill

Looking for something to spice up your cooking? Let Seed & Mill’s small-batch tahini do the trick: It’s made of hulled, roasted sesame seeds from Ethiopia. Add a scooping of it to salad dressing or drizzle over chicken. Buy Now

Fly By Jing

Our Pick: Sichuan Chili Crisp, $15

Fly By Jing

Fly By Jing is all about showcasing Chinese flavors by using the highest quality products in its sauces. The Sichuan chili crisp is the first chili oil that launched the brand into fans’ outstretched hands (including Chowhound’s executive editor’s!), and is packed with erjingtiao chiles, tribute peppers, and cold-pressed rapeseed oil. Spoon it atop fried eggs, hummus, oatmeal, or whatever your heart desires. Buy Now

Bee Raw Honey

Our Pick: Four Wildflower Varietal Honey Flight, $48

Bee Raw

Baker and tea drinkers alike will swoon over Bee Raw’s selection of honeys, all sourced from sustainable beehives around the country. This wildflower variety is filled with honeys from Maine, Colorado, and New York, then corked and sealed with wax. Plus, 1% of profits will go to Save the Bees, an organization on a mission to preserve bees. Buy Now

New York Shuk

Our Pick: The Middle Eastern Spice Collection, $54

New York Shuk

Operated by two native Israelis, New York Shuk is an ode to Sephardic and Middle Eastern Jewish cuisines. The shop showcases an amalgamation of pantry staples, like harissa, spices, and crackers, and we are particularly enamoured by the Middle Eastern spice collection. This collection of six spices includes shawarma, baharat, ras el hanout, sumac, za’atar, and hawaij, all ready to be blended into your cooking. Buy Now

Saxelby Cheesemongers

Our Pick: Cheese & Charcuterie Box, $80

Saxelby Cheesemongers

Saxelby Cheesemongers is the kind of cheese store you could easily get lost in. With one location in Chelsea Market in New York City, Saxelby also does a big online business, hosting a wealth of cheeses from around the country. In this cheese and charcuterie box, you’ll find three cheeses plus two kinds of smoked meats, which can serve between 10 and 12 people.Buy Now

Gifts

Cooking My Feelings with Jamesy

Our Pick: A Big, Red Bucket of Fried Chicken Hat, $25

Cooking My Feelings with Jamesy

Whether you’re still reeling over Popeyes chicken sandwich or simply can’t get enough fried chicken, this hat’s homage to the fried stuff is a thing of beauty. Cooking My Feeling is run by Jamesy—a bona fide food lover—and he creates all the food-forward merch on his site. Buy Now

Kayden Hines

Our Pick: Beauty Comes in All Shapes and Sizes Print, $15

Kayden Hines

Illustrator Kayden Hines got her start posting her adorable and cheeky illustrations on Instagram, and now those very same illustrations are for sale online. We can’t get over this ode to beauty in the form of pasta shapes, which will make everyone smile. Buy Now

Pop Chart Lab

Our Pick: The Compendious Coffee Chart, $30

Pop Chart Lab

Pop Chart Lab transforms nerdy into chic with their slew of infographic posters. There are a host of food-focused ones, but the coffee posters will be sure to spice up any wall for the coffee addicts in your life.  Buy Now

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How to Thaw Turkey: The Best Way & How Long It Takes

While you can find fresh heritage birds for holiday roasting, most of us buy frozen turkey, which means you have to figure out how to thaw the turkey and how long it will take—or do you? We cover the best way to thaw turkey, how long to do it, and whether you can cook frozen turkey (in case you forget all that other stuff, or just don’t want the hassle).

How Long to Thaw a Turkey

Thawing a turkey can take anywhere from 1 to 6 days in the fridge, which is the best way to do it safely. Plan on letting it rest in the refrigerator for 24 hours per every 4-5 pounds. Here’s a cheat sheet for different sizes of turkey:

• 4 to 8 pound turkey: 1 to 2 days in fridge
• 8 to 12 pound turkey: 2 to 3 days in fridge
• 12 to 16 pound turkey: 3 to 4 days in fridge
• 16 to 20 pound turkey: 4 to 5 days in fridge
• 20 to 24 pound turkey: 5 to 6 days in fridge

The Best Way to Thaw Turkey

The best way to thaw a turkey is to let it happen naturally in the fridge. Set the turkey on a rimmed baking sheet (so if any raw turkey juices leak out, they won’t contaminate other food) and let it hang out for the time recommended above; you can set the baking sheet on the lowest shelf as well just to be safest. Leave the turkey in its original packaging until it’s fully thawed.

How Long Can a Turkey Stay in the Fridge?

Once thawed, you can keep the turkey in the fridge for another two days (the temperature should be about 40 degrees Fahrenheit), so it’s okay to give yourself a little wiggle room and start thawing sooner rather than later. Do not refreeze a thawed or partially thawed turkey, though.

Can You Quick Thaw a Turkey?

You sure can. If you forget to put your turkey in the fridge far enough in advance, you can quick thaw your turkey with the cold water method. You’ll need a large bucket for this (a big stock pot may also work, depending on the size of your bird; in a pinch, use an insulated cooler).

Tramontina 12-Quart Stainless Steel Covered Stock Pot, $39.24 at Walmart

Just make sure you have a tall stockpot to hold all this goodness!

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Fill your vessel with cold tap water, seal the turkey in an airtight bag (if you’ve taken it out of its packaging already), and submerge it. Change the water as it warms up to room temperature—that means you’ll be replacing it with fresh cold water every half hour or so. It’s kind of a pain and it’s still not that fast (you may be changing water for 7 or 8 hours total), but it works in a pinch.

That may have you wondering, Can you thaw a turkey in the microwave? If your turkey will actually fit in yours, then yes—the USDA approves of defrosting it that way too (but only when you do it right before you cook the turkey; otherwise, harmful bacteria will start to grow and no one will be thankful for foodborne illness). And in that case, do take the packaging off first.

How Not to Thaw a Turkey

Despite what your parents may have done, you should never defrost a turkey in the sink (either under hot water or at room temperature), as that gives bacteria a good chance to breed. The USDA says the only safe ways to go about thawing the turkey are the cold water method, microwave method, and in the fridge.

Can You Cook a Frozen Turkey?

If you forget to thaw your bird, period (or just decide to grab a last-minute turkey and don’t feel like attempting to defrost it), good news: You can cook your turkey frozen!

Bruce Weinstein, coauthor of “Lobsters Scream When You Boil Them,” has a few pointers for you in that case:

To recap: Cooking a frozen turkey will take about 50 percent longer than normal, so be sure to budget enough time for that, and cover the turkey with foil if the skin starts to get too brown before the meat is done. Also, remove the giblets from the cavity with tongs about an hour into the cooking time. You can salt and pepper the meat at the same time, and rub oil or butter on the skin as well.

See How to Cook a Turkey for roasting times, temperatures, and more turkey tips and tricks. And see our Ultimate Guide to Thanksgiving for everything else you need to know.

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6 Foolproof Tips for Using and Cleaning Piping Bags

It’s the holiday season, and that means one thing: cookies. You might be participating in a cookie swap or looking to come in first place in your office’s cookie competition. Either way, you’re probably perusing recipes and wondering how on earth you’re going to tackle the most difficult part of making cookies: the decorating.

Related Reading: The Unexpected Tool That Stands Between You & Perfectly Round Cookies

But that’s no matter, once you get your hands on Emily Hutchinson’s cookbook “Creative Cookie Decorating.” The self-taught cookie decorator—who owes her passion for baking to her grandmother—provides a slew of frosting recipes, buttercream decorating tips, and step-by-step guides for turning your run-of-the-mill sugar cookies into the likes of tea time flowers, baseballs, and reindeer with just a heaping of buttercream, food dye, and piping bags. 

Creative Cookie Decorating, $22.49 on Amazon

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“Decorating can be intimidating,” Emily admits, “because you’re like, ‘Where do I start?’”

But Emily is on a mission to make decorating far less scary. And the first thing to make cookie decorating easier is to master the art of the piping bag. Emily hopped on the phone with Chowhound to divulge some of her best tips and techniques for using (and cleaning) piping bags, along with some tricks for if you need to decorate cookies but don’t have any piping bags at home. Plus, at the very bottom you’ll find a recipe for a cookie honey glaze, one of Emily’s favorites.

Pastry Bags Set, $10.99 on Amazon

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Plastic Wrap Is Key

Emily’s best tip for piping bags is one a lot of bakers haven’t tried before: employing plastic wrap. She suggests laying down a piece of plastic wrap, placing a dollop of buttercream in the middle, then rolling it up like a burrito. She snips off the end, slips the package into a plastic bag, and attaches the piping tip. Now you can immediately start piping—without worrying about dirtying a piping bag. Once you’re finished, throw away the plastic wrap and reuse the piping bags as many times as you can. It’s much more cost-effective, and the plastic wrap actually prevents your hands from warming the buttercream.  

Only Fill Your Piping Bag a Little at a Time

Johannah Chadwick

Emily stands by only adding about a cup of buttercream to your piping bag at a time, then continuing to fill it as needed. This way, you don’t have to worry about buttercream dripping out of the top.  

Related Reading: 9 Unique Ingredients to Add to Your Holiday Cookies

Coil the Piping Bag or Plastic Wrap at the Top

Make sure to close the top of the bag as best you can, so there won’t be any buttercream explosions.  

If You Are Out of Bags and Tips, Enlist A Trusty Spatula or Knife

Johannah Chadwick 

If you need to decorate cookies in a pinch but can’t rely on piping bags, simply snag a knife or spatula, run it under very hot water, and gently smooth over your buttercream. It’ll create a perfectly glossy, flat surface. 

Sprinkles Can Clean Up Any Mistakes

Made an error in your decorating? No matter. Grab some sprinkles and hide your mistake under a kaleidoscope of colors. 

Wash Out Piping Bags and Tips So You Can Use Them Again

This one may seem obvious, but it’s quite easy to merely throw away the bags when you’re done decorating. But cleaning the bags and tips is much more cost effective and environmentally friendly. Emily says she sterilizes the bags with a big of soap and water, and the tips can be washed in the dishwasher.   

Recipes excerpted with permission from “Creative Cookie Decorating” by Emily Hutchinson.

Honey Glaze Recipe

As soon as I made this glaze, my kids wanted to join in and help. I love decorating in the kitchen with my kids; Reese and I had so much fun making galaxy cookies. We added tiny gold stars after we dipped them. To make galaxy glaze, add blue, black, purple, and pink food coloring. There are so many possibilities, and it’s fun to come up with new ideas with your kids because they get so creative with their colors. These cookies were made with lots of laughs and a ton of love. Drizzle, dip, pour, or flood this yummy glaze over your cookies. Let it set for 1 to 2 hours or overnight. For plain glazed cookies, leave out step 6. This is the glaze I refer to throughout the book for marbling, so I’ve included those instructions here, as well.

Master Tip 

You can use 1 tablespoon of honey, if desired (my son prefers less honey). Mix in any colors to marbleize your cookies. Liquid food coloring will work best in marbling cookies because it’s thinner and can be swirled through the glaze with ease. Another option is to outline with buttercream and fill with glaze. Your glaze will dry harder than your buttercream because the buttercream just crusts over.

Honey Glaze

Ingredients

• ½ tablespoon honey
• 2 tablespoons milk plus 2 teaspoons
• 1 teaspoon clear vanilla extract
• ½ teaspoon lemon juice
• 2¼ cups confectioners’ sugar

Instructions

1. Mix honey and milk together in a medium bowl.
2. Add clear vanilla and keep stirring.
3. Add lemon juice. I know it sounds strange but it balances out the sweetness
4. Sift your confectioners’ sugar to make sure there are no clumps and add it to the bowl.
5. You should be able to pull the spoon straight up and it will drizzle down.
6. Put a drop of liquid food coloring in glaze and gently swirl. Don’t overmix.
7. Dip cookie straight down into glaze until its fully coated. Don’t swirl cookie.
8. Pull straight up and let the glaze drip off for a second and quickly flip over.
9. Pop any air bubbles with a toothpick or knife tip. Place on wire rack with parchment paper to catch any drips. Allow 2 hours to dry. Overnight for best results.

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You’ll Never Guess What This Master Chef’s Family Puts in Their Stuffing

Since winning season six of “MasterChef,” Claudia Sandoval hasn’t exactly rested on her laurels (or her crown). The scrappy Mexican-American chef has since opened a successful consulting and catering company in her native San Diego called Claudia’s Cocina, released a hit cookbook of the same name, and last year helped launch “MasterChef Latino” on Telemundo, which she hosts alongside Gaby Espino.

Related Reading: 15 Small Talk Topics for the Thanksgiving Dinner Table

Having grown up in a traditional Mexican household but on the U.S. side of the border with the Pacific Ocean, and all its bounty, just minutes away, Sandoval developed a distinctly coastal Mexican style of cooking, which has served her—and everyone within a fork’s distance of her—well.

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Este Domingo! Nos llega la Caja Misteriosa mas Grande en la historia de @mclatinotv! Están listos? Tenemos más y más sorpresas. Cada semana subimos la temperatura y la exigencia! Nos vemos este Domingo! 7/6c solo por @telemundo

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Knowing how important food and family is to Chef Sandoval, and with Thanksgiving upon us, we asked about some of her favorite holiday food (and non-food) traditions as well as what she gets most excited to eat—and make—this time of year. (Hint: Sandoval makes sure to stuff some of it in a container before it even hits the table so she doesn’t miss out, but you’ll never guess what’s in it).

Tell us a little about your family and upbringing in Mexico-adjacent San Diego and, of course, how it influenced your cooking?

Claudia Sandoval: I was born and raised in San Diego, a border town to the largest land border crossing in the entire world. My grandmother came to Tijuana, leaving behind our port town roots of Mazatlán, Sinaloa, for a better life. She would work on [a] migrant worker’s visa picking strawberries and grapes in California. It’s because of her sacrifices that we grew up on this border town and were able to make an incredible life for ourselves. What I love though is that those roots and heritage were never lost; all those recipes [were shared] with my mother and aunts, so that they too could share them with us, and believed the only way they could live on was through those recipes. I’m very grateful for that.

People from all over the world come to Tijuana—not just Mexicans—so you see the incredible influence from around the world and that too continues to inspire my cooking, and my very border town way of seeing the world of cooking.

Claudia's Cocina: A Taste of Mexico, $17.50 on Amazon

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How would you define “Mexican coastal cuisine” to someone who was unfamiliar?

CS: My family comes from a port town, Mazatlán, Sinaloa, where everyday fishermen head out early morning on small boats to hook & line fish and dive for everything from mussels and clams to lobster, shrimp, and fresh fish. Mexican coastal cuisine is something you already know and love, it’s ceviches, shrimp cocktail, shrimp aguachile (similar to ceviche), and grilled whole fish, or “zarandeado”. Our Mexican coastal cuisine is vibrant in flavor, honors the gifts of the sea, and has a connection to its source—those incredible fishermen out there catching our next meal.

Related Reading: This Easy Seafood Stew Is the Perfect Solo Meal

What should we know about Mexican cooking around the holidays? What are the highlights? What gets everyone excited? 

CS: One of the things I love about Mexican American families around the holidays means we have salsa with our turkey. (My mouth just watered!) It’s the best of both worlds! I want turkey and ham, but I also want cilantro salsa, and some Mexican stuffing, that is a lot more like the filling for chiles en nogada, and not so much like a traditional American bread stuffing. 

And of course, wondering about some of YOUR favorite traditional holiday dishes/foods to make?

CS: While I’m stuck making the turkey every year and it’s a two to four-day process thanks to the brining, my favorite holiday dish is my mom’s turkey stuffing. It’s a ground beef dish that includes things like walnuts, raisins, bacon, and many other things I can’t share because my mom would kill me. It’s a perfect mix of sweet and savory. I am not kidding, I pack myself a to-go container before everyone else eats because I don’t want to miss out.

All-Clad Stainless Steel Roasting Pan, $99 on Sur La Table

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What are some non-food related traditions you love and would like to share?

CS: Thanksgiving is my favorite holiday. It’s the time of year our family goes around the table giving thanks for all we are grateful for this year. This tradition, no matter who is at the table that year, means everything. It reminds us how far we’ve come, and how much we have to be grateful for. Additionally, it forces the awkward teens, kids, and every single person at the table to practice gratitude. Often there are tears about who’s no longer with us, and with losing our matriarch this year I’m sure many tears will be shed. We miss you, Abuela. 

Related Reading: Thanksgiving Budgeting (& Cooking) Tips from a Restaurant Pro

What is one thing that shows up every year at Thanksgiving that you could not live without (besides the famous stuffing)?

CS: While many of my family’s traditions are very Mexican, I have to say that the one thing that must be there every single holiday that I could not live without is pumpkin pie. It has to be a flaky all-butter crust with a luscious pumpkin filling and, of course, some fresh whipped cream.

For more Thanksgiving tips, tricks, hacks, and recipes, check out our Ultimate Thanksgiving Guide and our Ultimate Guide to Friendsgiving.​

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This Toast Blew Up on Instagram. But How Good Is It in Reality?

A lot of foods blow up on Instagram, but just how good are they in reality? Chowhound’s Social Media Producer Connor Bower is determined to find out which ones are worth your time and which are simply not worth the ‘gram.

I’m one of those annoying people who has a strong aversion to PB&J (don’t @ me), so it fell to my father to get creative with sandwich combinations when my brothers and I were in need of a quick school lunch. Banana & peanut butter would do in a pinch, and subbing marshmallow fluff in place of the bananas was a very welcome (and sticky) surprise. But for my money there was no greater joy than opening up my lunchbox and discovering that it was a cream cheese & jelly day, a winning pairing of sweet and fruity mixed with rich and creamy. 

Related Reading: Is the Popeyes Fried Chicken Sandwich Worth the Hype?

Cut to 2019 where the CC&J (a.k.a cream cheese and jelly) is having a comeback year thanks to Davelle, a hole-in-the-wall Japanese café on New York’s Lower East Side. While they offer more substantial dishes for lunch and dinner (think curry, mentaiko spaghetti, omurice, etc.), it’s their breakfast menu of artistic $9 toasts that has made the biggest splash on Instagram. 

These toasts boast toppings that are beautifully and meticulously presented atop hefty slices of Japanese milk bread in an assortment of flavors and patterns, reminiscent of the yōshoku-style toast that’s wildly popular in Japan. You might find circles of cinnamon dotted on a sprinkling of sugar or broad diagonal stripes of spicy cod roe and mayo. But the runaway superstar of the bunch showcases the humble coalescence of cream cheese and berry jelly dolloped into an absurdly ‘grammable checkerboard pattern. It’s been featured on Bon Appétit’s Instagram twice this year (to the sweet tune of 70,000+ likes both times), and a sea of photos from rabid fans of the now-legendary toast has taken over the Davelle geotag.

Connor Bower

The Breadwinner of the Family

The berry and cream cheese toast has maintained a constant presence in my Instagram Discover for months now, so I knew it was inevitable that I’d end up trying it out. I made a detour during my morning commute right after Davelle opened at 8:00 a.m.. (The week prior I had arrived at the café a little after 11:00 a.m. and was met with a “sold out” sticker slapped across the illustration on the menu.) Ten minutes after ordering (plus a few obligatory photos), it was time to dig in.

Here’s the thing: If you’ve ever had cream cheese and jelly together before, you’re not in for a revelation of any kind. The jelly is still sweet and vibrant, and the cream cheese is unsurprisingly cool and tangy, so it should come as no surprise that the whole experience felt very familiar to me. 

Related Reading: What Is the Difference Between Jam and Jelly?

But what did stand was the bread itself. Thanks to the thick hunk of bread and some tactical toasting, it’s golden and crunchy on the outside while maintaining its soft, tender breadiness inside. The pillowy interior is flavorful and present with each bite, but only subtly so, allowing the toppings to take center stage.

The Verdict 

I understand why The Toast™ has taken off on Instagram, but after a taste it honestly falls into “fine” territory. It was nostalgic and comforting revisiting a childhood staple, but I couldn’t shake the feeling that I’d have been better off making it at home—especially when handing over my credit card. 

And I probably will: A quick online scouring of Japanese bakeries in NYC pulled up similar styles of loaves for about $5 each. After factoring in your preferred cream cheese and jelly (Temp Tee and Bonne Maman for me, thank you very much), it comes out to about $2.30 per toast—versus the steep $9 charge at Davelle for the very same thing. With a little determination, you can even mirror the artsy style at home: Using the back of a spoon, gently swipe spoonfuls of jam and cream cheese on your toast. Will it be as pretty? Probably not. Will it be as tasty? Definitely.

So thanks, Davelle, for rekindling an old flame. Looking forward to trying your karaage curry.

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These Temp-Controlled Smart-Mugs Keep Coffee Warm & Are Sale, Today Only

Looking for the perfect gift for a coffee drinker? These smart-mugs by Ember keep coffee and tea warm and are up to 50% today only at Best Buy.

It’s not easy drinking a cup of tea or coffee before it gets gold, and I’d know since I try every single day. You set it down it piping hot in one room, go into another for what feels like two minutes, and come back to a cup of cold joe. But what if there was a smart mug that kept the contents warm so you could sip at your own leisure? Well, there is and three different Ember temperature-controlled ceramic mugs are currently on sale at Best Buy, down under $50 for a 10-ounce mug (down from $80) and $65 for the 14-ounce (down from $130), for today only.

The Ember mug, when fully charged, will stay heated for as long as an hour and as long as the charging saucer is near will stay charged all day and adjust the heat depending on how hot you like things to stay. You can even set the temperature remotely, and save presets for your favorite beverages.

Related Reading: I Fell in Love with the Ember Smart Mug | Coffee Subscriptions for Every Type of Coffee Drinker

But that’s not all. A powerful Ninja 10-speed blender is 50% off down under $100 and this popular Cuisinart indoor griddle and panini press are also half off down under $40 today only at Best Buy.

Ember 10-Ounce Temperature-Controlled Mug, $50 on Best Buy

Best Buy

The Ember mug comes in black or white, and includes Best Buy’s free and fast shipping. Or you can order online and pick it up at a local brick-and-mortar location anytime.Buy Now

Ember 14-Ounce Temperature-Controlled Mug, $65 on Best Buy

Best Buy

This larger 14-ounce mug comes in matte black only and is a full 50% right now at Best Buy.Buy Now

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This European City Has Quietly Become a Foodie Paradise

“London is nice, but don’t sleep on Brussels.” Some words of advice from a communications professor before I departed for a 10-day spring break vacation in early 2009. At the time, extreme beer consumption was essentially the only thing on my college student mind, so I didn’t give a trip to Belgium’s bustling capital much thought or consideration (despite its close proximity to London and the fact that it boasts some of the best beer in the world; a factoid I carelessly ignored, thanks to the likes of Keystone, Budweiser, and Natty Light).

Now, as a mature adult who places less value on cheap, effervescent alcohol and more on broader, high-quality dining and drinking excursions, I obviously look back at the missed opportunity with much regret. So it’s no surprise that when Brussels’ tourism department invited me to experience the city’s food scene firsthand, I immediately accepted the offer, packed my oversized (sigh) bags, and began to brush up on my Dutch, French, and German*. (*Just kidding. I literally don’t speak any of these languages. #TypicalAmerican)

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Give me all the frites.

A post shared by Joey Skladany (@joeyskladany) on Oct 31, 2019 at 5:17am PDT

While culinary fanfare surrounding France, Italy, and Spain’s restaurant scenes has always dominated the media landscape, I was hoping to find that Brussels was so much more than waffles, frites, beer, and chocolate. And after five days exploring the city and eating as much our stomachs could, well, stomach, I can confirm that it surpassed my expectations and then some. Brussels proves to be a true “crossroads” (Crossroads of Europe is its nickname due to its central hub of the rail, road, and air traffic) of cultural influences rooted in simple flavors, but punctuated with a distinctive grit and charm. (One of my biggest surprises was just how funny Belgians are and this playfulness translates in many of their dishes—at least the ones that I got to sample.)

So, yes. Props to that wise professor whose name I can’t remember to save my life. Don’t sleep on Brussels. Instead, enjoy the familiarity of what they do best (waffles, beer, frites, and chocolate), but toss any preconceived notions aside so you can cozy up to the many diverse tastes offered by this great, albeit quietly-celebrated city. 

Here’s a guide to every restaurant, store, and culinary offering I enjoyed most for anyone who may (and should!) be planning a trip. 

A Michelin Moment 

A whopping 18 restaurants in Brussels-proper currently maintain Michelin stars with more than 100 establishments coveting the same honor within 100 kilometers of the city. Perhaps the most celebrated of the bunch is two-starred Bon Bon, where I was lucky enough to dine for lunch one rainy Friday afternoon. 

What’s most compelling (and most difficult) as a food editor is coming across a flavor combination or texture I’ve never encountered before. This theme was consistent across all of Chef Christophe Hardiquest’s tasting menu dishes, spotlighting seasonal ingredients with novel preparations. My favorite of the afternoon was a delicate appetizer of sliced oysters, wrapped in seaweed and injected with herb-infused creme fraiche, then plated among caviar, gin and tonic and cucumber gels, and topped with a refreshing mint oil. The individual flavors were unexpected and unusual, but presented a refreshing and harmonious mouthfeel when consumed together. 

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Signature-Collection Oyster jewelry “Utah Beach”, mint, vodka tonic, shallots cream Picture: @hungryformore.mag #oysterutahbeach #mint #vodka #bonbonbrussels #2starsmichelin #gaultetmillau #lesgrandestablesdumonde #signature #christophehardiquest #restaurantbonbon

A post shared by Bon Bon Christophe Hardiquest (@bonbon_christophehardiquest) on Jan 11, 2019 at 8:50am PST

You’d also be remiss to not save room for dessert, particularly the croissant waffles served with homemade jam and hazelnut spread. Sure, you can stroll through city center and grab one of the many hot waffles to go (and trust me, I did that too), but the butteriness and flakiness of this clever take is worth writing home about.

Like the Locals Do

Not every restaurant will garner the same press and awards as a Michelin-starred Bon Bon, but that doesn’t mean it will lack the same sophistication or finesse in cooking styles. Steakhouses like modern Colonel appeal to tourists and locals alike with hearty entrees like Black Angus hanger steak and a slow-cooked filet of lamb, while more traditional joints like Les Brigittines cater to Belgian purists with recipes that have been passed down from generations. (The veal brains are prefaced with “like my grandma used to make” on the menu.) 

Tiny Fernand Obb operates as a trendy hidden gem, churning out innovative takes on Belgian classics like shrimp croquettes (award-winning, I should add!) and meat-forward burgers, while TERO at Villa Empain shines with vegetable-heavy courses for a light and rejuvenating lunch. 

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Et oui, vous pouvez aussi les emporter à la maison > fraîches ou cuites . . . #fernandobb #delicatessen #food #manger #instafood #foodie #feedfeed #shrimp #croquettescrevettes #homemade

A post shared by Fernand Obb Delicatessen (@fernand_obb) on Nov 15, 2019 at 2:54am PST

Another exciting aspect of Brussels is its emphasis on local ingredients and commitment to showcasing the best of produce, meat, and dairy from its surrounding farmlands. La Fruitière, heralded by Belgium’s 2016 Cheesemaker of the Year, Véronique Socié, attracts patrons with her wide variety of cheeses, including a tart and fragrant goat cheese that she makes in-house. Stop by for a cheeseboard and a glass of wine for a memorable afternoon that should hold you until dinner. 

National Treasures 

It’d be blasphemous to not at least mention two of Brussels’ most famous exports, chocolate and beer, the former being a love affair that I almost can’t discuss without being X-rated. 

We visited two chocolate factories on the trip, Laurent Gerbaud and Frederic Blondeel, who run two entirely different operations. Gerbaud’s shop is more traditional with chocolate-making classes offered in a private room, while Blondeel’s is more Willy Wonka-esque as he creates chocolate from plant to shelf and sells his product to the masses. Both were equally delicious, offering unique truffles and bars with ingredients like basil, quince, and passionfruit. I also may or may not have shipped boxes (yes, plural) home to enjoy during the holidays. 

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Make your own chocolate at our workshops – every Saturday from 11:30am to 1pm. Reservations by e-mail at info@chocolatsgerbaud.be : @6151

A post shared by Laurent Gerbaud (@laurentgerbaud) on Oct 1, 2019 at 12:30am PDT

As far as beer is concerned, Brussels is the undisputed authority, with popular Cantillon Brewery touting traditional practices and techniques impacted directly by the cold weather. (To avoid excess bacteria, you can only make it in a large, shallow, and open copper vat when the temperature dips.) Sure, the somewhat bitter and less-carbonated base may not be everyone’s brew of choice, but there is a flavor iteration for every personality that even beer haters will enjoy (since it’s naturally less hoppy, light, and fruit-forward). Cheers!

OMG Frites

If you know me well, you know that I’ve never met a fry I didn’t like (except shoestring, because who wants to pick up a blob of straggly potatoes that you can’t dip?). As a result, it has undeniably become my favorite food and I consider myself to be a true fry connoisseur. I can say with certainty that the fries, or “frites,” in Belgium are absolutely some of the best I’ve had in my life. 

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Who needs summer vibes, we've got autumn fries! #fritesatelier #autumn #brussels #tripelkarmeliet

A post shared by Frites Atelier (@fritesatelier) on Sep 23, 2019 at 2:58am PDT

Twice-fried and topped only with sea salt and dipped in mayonnaise may be the traditional route, but chefs like Sergio Herman are elevating the OG indulgence at restaurants like Frites Atelier with gourmet varieties dressed in Flemish beef stew, Japanese furikake, and Indonesian peanut sauce. Unfortunately, I never got to dip them in a pot full of mussels (a regional delicacy), but that’s simply another excuse to head back to Brussels and continue to make up for the shortcomings of my youth. 

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