Symrise: Best of Both Worlds

The Symrise Global Culinary Team has launched the “Joy of Authentic Food” initiative, which helps food manufacturers create the unique food experiences their customers demand by capturing the best of science and nature. 

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Dow to Expand Propionic Acid Facility

Dow Industrial Solutions, a business unit of The Dow Chemical Company, announced plans to expand its propionic acid facility in Texas City, Texas, to meet rising global demand.

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Eggless Chocolate Mousse

Get Recipe!

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Barry Callebaut: Sugar Solutions

Sugar-related health and wellbeing concerns are high on consumers’ radar, especially amongst Millennials and health-conscious adults. They all have one thing in common: the search for good food with a better nutritional profile that doesn’t force them to compromise on taste. 

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Alive & Well Probiotic-Rich Organic Olives

Sourced from small, family farms and village co-ops, the olives are cured using natural fermentation that creates live, active cultures similar to those found in naturally cultured yogurt, cheese, and sauerkraut.

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Gut Punch

With four of the five flavors now available nationwide at Whole Foods and other natural retailers, Farmhouse Culture’s new Gut Punch provides 4 billion CFUs per bottle, providing consumers with an alternative way to achieve a daily dose of gut-healthy probiotics.

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The Most Impressive Gingerbread Houses of All Time

You know you’ve been there: fingers caked with white frosting, sweat beading off your brow as that third gingerbread wall, both fatally lopsided and the key to all structural integrity, caves in slowly for the 12th time. The holiday “to-do” list in your head grows, seemingly in lock step with the disappointment on your kids’ faces, and you wonder what possessed you to do this in the first place.

As a mild craft-phobe, I stand by a deeply rooted belief that the only enjoyable part of gingerbread house-making is adorning something pre-assembled with gumdrops, coconut flakes, and other sweet things that resemble other things.

Getty

There are, however, some folks out there who absolutely crush the gingerbread house game, and though they may be the same people who are asked politely to leave a Michael’s store because it’s closing, we have nothing but respect for these amateur architects.

Just last month the Omni Grove Park Inn, in Asheville, N.C., held its 25th (yes, 25th) annual National Gingerbread Competition in which folks from around the world descend on the city and submit their very best gingerbread works of art. It’s the pride of the sprawling hillside hotel and judges include a curator from the Metropolitan Museum of Art. Winning creations (seen here) are on display to be gawked over through the first week of January.

Across the Atlantic, the undoubtedly adorable people of Bergen, Norway, hold a Gingerbread Festival of their own each year. During Pepperkakebyen (translates to “gingerbread village”), hundreds of the gingerbread cookie cutouts are fashioned by locals into an interpretive re-creation of the charming seaside town itself.

In the good old U.S. of A, real estate is king, so to celebrate GBH (gingerbread house) season, we’ve rounded up 11 of the coolest creations we secretly wished we lived in ourselves (instead of a sad alley-facing studio apartment with murphy bed and galley kitchen).

From wildly creative to towering and tall, these incredible and edible abodes are a friendly reminder of yet another thing we’ll absolutely never be able to do.

Cake Central

This fabulous three-story GBH with its intricate frosting-work is giving off Dia de los Muertos vibes and we’re actually dying to get inside it.

Ameblo

  This adorable creation was done by a Japanese food blogger. We may not be able to read the inspiration, but the beauty is universal!

Flickr

  The battle over whether it’s a Christmas or Halloween movie rages on, but one thing is clear: We would totally move into this “Nightmare Before Christmas”-inspired gingerbread house!

Cakes Decor

 This dreamy design was inspired by the magical architecture of Daniel Merriam (“High Altitude”, “Land’s End”, “Port of Call”) but also sort of looks like if M.C. Escher made a dollhouse. When can we move in?

The Distraction Network

There is no question we’d pack our bags for a chance to call this near pefect GB replica of the Notre Dame home. Even if it meant fending off Quasimodo’s advances.

Pinterest

A former first place winner of the aforementioned National Gingerbread Competition is exactly where we’d like to cozy up by a fire and sip a holiday tipple or two.

Flickr – Wonderland 5

 This wobbly wonder looks like it came straight out of a Dr. Seuss dream and although we’re not completely sure how it’s standing, we’d definitely take our chances and move right on in.

My Colorful Life

We’re already planning the party of the century in this monster GBH with five towers, countless rooms, and what appears to be working electricity!

Cookie Connection

 This European-style GB cathedral uses something called “poured sugar” for the stained glass windows and careful icing to create a realistic stone affect. Keys, please!

Flickr – Through My Eyes

 A giant mushroom turned into a GBH that’s truly fit for a hobbit, gnome, or maybe us. Delightful.

Flickr – Langham London

 Whoever made this whacky and wonderful GBH subscribes to the philosophy “more is more” and frankly, we’re pretty into it.

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How to Make Homemade Candy Canes

The candy cane started out as a straight stick flavored with peppermint oil that was enjoyed in Germany at Christmastime. There is a theory that in 1670, a choirmaster in Cologne shaped the straight sticks to reflect the staff of the shepherds who visited Jesus at his time of birth, but this has never been definitively proven.

What we do know is that candy canes are one of the most iconic symbols of the holiday season, enjoyed by all ages for centuries. While they’re readily available in the supermarket, a homemade candy cane is something special, an unexpected addition to the holiday celebration that will surely be appreciated and admired for the effort it took to make them and for their charming homemade aesthetic.

Here’s how to make homemade candy canes to kick this festive season off right:

1. Preheat the oven to 200 degrees Fahrenheit. This is to keep the candy warm and pliable throughout the process.
2. Spray a liberal amount of cooking spray into two rimmed baking sheets to prevent the candy from sticking to the tray after it’s poured. Don’t hold back on the oil. There should be a generous layer standing between the pan and the candy.
3. In a heavy-bottomed saucepan, thoroughly stir together a third of a cup of water, three cups of granulated sugar, one cup of corn syrup, one half teaspoon cream of tartar, and a pinch of salt.
4. Cook over medium-high heat until the sugar dissolves. Continue to stir until the candy thermometer reaches a temperature of 295 degrees Fahrenheit. Do not stir during this step in order to prevent the sugar crystals from attaching to the side of the pan. Should crystals form, use a pastry brush to carefully brush them from the sides.
5. Liberally spray a bench scraper with cooking spray while the candy reaches temperature.
6. Once the candy reaches the proper temperature, carefully pour the liquid into one of the baking sheets.
7. Sprinkle the dough with 2 1/2 teaspoons peppermint oil. Put on heat-retardant gloves, or if you don’t have them, put on thin winter gloves and three layers of plastic gloves to prevent the hot candy from burning your hands.
8. Using your prepared bench scraper as a mixer, stir the oil into the dough while also scraping up the bottom layer of the dough to the top in order to cool it down and create uniform pliability. Continue this step until the dough cools and becomes pliable.
9. Using a sharp, oiled paring knife, cut the dough in half. Transfer half of it to the second baking sheet and put it in the oven to keep it warm and pliable.
10. Now it’s time to add the sheen. Be sure your gloves are still well-oiled. Pick up the dough and pull it out to lengthen it until a rope is formed. Double the rope up and pull the dough into another long rope. Continue working the dough in this way until it starts to become glossy. This step not only adds the shine but it will also transform the clear dough into the trademark white candy cane color. Should the dough start to stiffen while you’re working, just put it in the oven for a minute or two to soften it up again. Transfer the cooking sheet to the oven once your desired sheen and white color has been reached.
11. Remove the other half of the dough from the oven and sprinkle it with a teaspoon of red food coloring. Using the bench scraper, fold the coloring into the dough until it’s fully incorporated and the color is uniform. Add more food coloring to reach your desired red color. This half does not need to be stretched like the other portion did. Place the baking sheet back into the oven.
12. Let both portions warm up for about six to seven minutes until they are both soft and pliant.
13. Remove each pan from the oven and, still wearing your gloves, form a log out of both pieces as long as the baking sheet. Cut each log into five pieces. Remove a red and a white portion from each pan and place them next to each other on a clean, oiled work surface. Return the two sheets back to the oven.
14. It’s time to form the candy canes. Do this by stretching out the logs and then gently twisting them. Stretch and twist until your desired thickness and twist is achieved. Using the oiled paring knife, cut the rope into individual canes and bend the top into the familiar candy cane shape. Let your canes cool down on the work surface for at least 20 minutes.
15. Repeat the process with the remaining dough. Store your canes in an airtight container at room temperature. They will keep for up to three months.

Here are recipe ideas for your fresh batch of homemade candy canes:

Chocolate Candy Cane Truffles

Your Cup of Cake

This simple truffle recipe is festive enough for a party and also perfect for a homemade holiday gift. The ingredient list is a short one, belying the enticing flavor of these merry flavor bombs. The crushed candy canes add a nice crunchy textural component to the silky chocolate tucked inside. Get the recipe.

Candy Cane Cupcakes

Boston Girl Bakes

Cupcakes are virtually a universal vice and when they’re piped with mile high cane buttercream and garnished with crushed candy canes, not even the most jaded holiday curmudgeon will be able to resist. The rich chocolate base is the ideal counterpoint for the fluffy frosting that’s minty through and through due to peppermint extract that’s mellowed by the addition of heavy cream. Get the recipe.

Peppermint Bark

Brown Eyed Baker

Peppermint bark is a holiday staple that is an instant crowd pleaser; when it’s comprised of only three ingredients, it becomes a favorite of the person preparing it too. Chocolate does double duty in this recipe with dark chocolate serving as the foundation for a layer of white chocolate that’s sprinkled with crunchy candy canes. Get the recipe.

Candy Cane Hot Chocolate

My Second Breakfast

This recipe is not only fun, it’s a stress reliever since it calls for smashing the candy canes that rim the glass with a hammer, a step that’s sure to relieve some of the tension that can arise during the busy holiday season. Fresh mint leaves are infused into the hot chocolate for added mintiness and an orange segment is rimmed around the edge of the mug before it’s dipped into the candy canes for an extra flourish of flavor. Get the recipe.

Candy Cane Cake Roll

Life in the Lofthouse

This unique cake recipe is your go-to dessert for every holiday party this season. It includes three steps that are each unfussy and headache free, just what it needed during the holidays. The crushed candy canes the cake is sprinkled with once it’s rolled, find their counterpoint in the peppermint essence added to the creamy filling. Get the recipe.

Peppermint White Russian

Foodie Misadventures

A White Russian is one of the holiday season’s iconic cocktails. In this recipe, the jovial nature of the drink is intensified with the addition of crushed candy canes and a candy cane garnish. Get the recipe.

For more tips, hacks, and recipes, check out our Ultimate Guide to Christmas and Holiday Entertaining Headquarters.

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Scientists Discover Grass That Tastes Like Salt and Vinegar Chips

Scientists in Australia discovered two new species of grass. That may sound unremarkable at first. But then those scientists went and ate the grass (Because I guess that’s a thing that scientists do?). Their findings: The plants tasted like salt and vinegar flavored potato chips!

So how did they stumble upon this bafflingly delicious discovery? The scientists were studying  spinifex grasses, spiky plants that grow in humped formations all over the Australian continent (and kind of look like bushy hedgehogs from afar). While observing over 70 species, researchers noticed one that stood out because of tiny dewdrops on its leaves. The glistening dew intrigued them, so they brought some samples back to the lab for further exploration. That’s where the tasting took place.

In an interview with NPR, biologist Benjamin Anderson said, “It wasn’t an intentional like, ‘Let’s lick the grass,” he says. His advisor “touched her hand to her mouth, and she was like, ‘Hey that’s weird.’ That was the first discovery.”

Scientists still haven’t even chemically analyzed the plants and don’t have a full understanding of the the dew’s purpose.  Maybe it’s meant to keep herbivores away? Or maybe it’s meant to be eaten by people looking for a healthier alternative to chips? I’m sticking with the latter theory.

While there’s certainly a novelty appeal in eating a plant that tastes like a sour snack, the Triodia scintillans and Triodia Vanleeuwenii species lack any real nutritional value and aren’t generally meant for human consumption. In other words, they’re unlikely to hit supermarket shelves anytime soon.  As Anderson notes, “My supervisor was like, ‘Oh yeah, that’s definitely salt and vinegar.’ For me, it was a funky taste,” he says. “It was a neat experience, but it’s not like it made me want to eat it.” If only we could try it for ourselves and be the judge of that.

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Whole Wheat Pasta with Kale Pesto

Kale, oh kale. The craze for kale has not abated, and I, for one, am glad about it. If the general public can embrace kale, who knows what culinary boundaries we can cross together in the future?

Kale has long been a popular vegetable in New England since it can be grown all year round in both the field and cold frames. Luckily, its popularity has really gained traction everywhere lately, giving us plenty of new ways to enjoy it – like this pesto pasta!

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9 Baking Tools That Will Make Your Life Better

It’s the time of year when the kitchen seems to have a permanent dusting of flour on all surfaces. I sort of give up on deep cleaning until the cookie season has ended.

Sound familiar?!

Continue reading "9 Baking Tools That Will Make Your Life Better" »

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9 Pot Pie Recipes to Add to Your Repertoire

Pot pie is one of the ultimate comfort foods and is surprisingly easy to make. You can assemble it ahead of time for a dinner party and it’s the perfect dish to feed a crowd—you can use anything from a pie plate to a 9-by-13-inch pan or an even larger casserole dish. Pot pies freeze and reheat well, and you can adapt the recipe to whatever you have in the pantry without a problem. Check out these nine recipes for pot pie and be sure to try one out this holiday season.
Header image of Chicken and Mushroom Pot Pies from CHOW

1. Pizza Pot Pies

Pizza and pot pie? It’s not only possible, it’s completely fantastic. Shredded mozzarella, Italian sausage, and biscuit dough make these mini pizza parties a great choice for entertaining with little prep. They look as good as they taste and the pepperoni and oregano topping is an authentic touch.
Photo and recipe from Thrillist

2. Chicken Pot Pie

Creamed chicken makes a luscious base for this flaky, delicate, veggie-filled treat, which includes peas, celery, fresh herbs, and coarsely chopped potato chunks for added texture. Make a double batch of the filling and keep it in the freezer for a last-minute dinner solution.
Photo and recipe from CHOW

3. Chicken Pot Pie Bites

These miniature pot pies are made by using a cookie cutter to create little pastry shells that are the perfect-size containers for flavorful fillings—you can use rotisserie chicken if you’re pressed for time. Make the pastry shells in advance, and you’ve got an impressive appetizer to wow your guests with.
Photo and recipe from CHOW

4. Turkey Pot Pie

Chicken is no longer the only game in town when it comes to pot pie. If you haven’t gotten your fill of turkey after Thanksgiving, try this recipe for creamed turkey that melts in your mouth under a golden pastry dough topping. We recommend using pearl onions, but if you can’t find them you can also chop up a regular yellow onion and use that instead.
Photo and recipe from CHOW

5. Fish Pie

Mashed Yukon Gold potatoes make a simultaneously fluffy and crunchy topping for this shepherd’s-pie-style take on the UK’s popular pub fare. A few minutes under the broiler after baking and you can really crisp up the potato layer. Minced chives add freshness to white fish fillets; you can substitute canned as you see fit and add additional herbs for color.
Photo and recipe from CHOW

6. Chicken and Mushroom Pot Pies

Poached chicken and cremini mushrooms are a tasty combination, especially when mingled inside a flaky pastry crust. You can substitute just about any kind of mushroom in this recipe, but whichever kind you choose, be sure to chop them on the smaller side so you can maximize the mushroom flavor in each bite.
Photo and recipe from CHOW

7. Vegetable Pot Pies

CHOW’s vegetable pot pies can be adapted seasonally—this wintry version has parsnips, sweet potatoes, onions, carrots, and fresh sage. You can use puff pastry from the freezer or make a savory pie crust yourself; whatever combination of vegetables and herbs you decide on will surely be delicious.
Photo and recipe from CHOW

8. Phyllo Pot Pie

The classic pot pie takes a low-calorie turn with a few sheets of phyllo dough instead of the traditional pastry topping. Extra-crunchy and arguably just as tasty as the original, this phyllo pot pie can easily be made as a vegetarian option (think spanakopita for inspiration) and it keeps well in the freezer.
Photo and recipe from Jolly Mom

9. Beef Short Rib and Ale Pie

This is the quintessential British pub order and it will be hard to believe you’re still in your own home after you taste how rich and authentic this beef-and-beer combo is. Choose a brown ale, such as Samuel Smith’s Nut Brown Ale, which will meld nicely with the boneless beef short ribs, or try a lager for a slightly different taste.
Photo and recipe from CHOW

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Vestar Capital Partners to Acquire Nonni’s

Based in Oakbrook, Ill., Nonni’s premium products are synonymous with artisanal, authentic, and Italian-inspired.

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Smart Flour Foods Snack Bites

Smart Flour Foods Snack Bites are certified gluten-free, free of artificial colors and flavors.

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6 Food Trends to Watch in 2018

Campbell’s Culinary & Baking Institute is a global network of highly-skilled Chefs, bakers and culinary professionals at Campbell Soup Company.

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Freschetta Pizza Re-launches Brand

The clean look of the packaging and the call out of the fresh ingredients aims to set Freschetta apart from the competition on the frozen pizza shelf.

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Hudson River Foods Opens Natural, Organic Plant

Replacing outdated, polluting manufacturing with an environmentally conscious natural and organic foods manufacturing plant is a welcome change for the region, and Hudson River Foods co-founders Donna and Dan Ratner are committed to their new home and in helping to drive jobs and economic growth in the upstate New York region.

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