Berryville, Virginia (CNN) - Travis and Joyce Miller might have the most fragrant garage in the Shenandoah Valley.
The heady scent of hickory wood wafts from their rural home on Virginia's busy Route 7, catching the attention of hungry commuters who might expect to find a grandma tending the hearth or, even better, a pitmaster roasting a hog on the side of the road.
What's cooking, though, is something a little bit sweeter (sorry, grandma): It's Falling Bark Farm hickory syrup.
Never heard of hickory syrup? Neither had the Millers until a few years ago when a chance Internet search turned up mentions of it.
In 2011, they showed up to the farmers market in nearby Purcellville, Virginia, with 48 bottles of their new science project - "which we felt was a little bit risky," Travis says.
Read more at the all-new Eatocracy.com
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.
The juiciness of a perfect summer peach is sublime—except when you want to bake it into a pie. To tame the moisture, we macerate the peaches to draw out some of their juices and only add some of the juice back into the filling. We also use both cornstarch and pectin to bind it, because we find that using two thickeners leaves the pie with a clear, silky texture and none of the gumminess or gelatinous texture that larger amounts of either one alone produces.
Making a lattice top for a pie can be intimidating. But it needn’t be if you use our simple technique: Freeze strips of dough and then arrange them in our prescribed order over the filling. Done properly, this approach gives the illusion of a woven lattice with less effort.
Not only does a lattice top look beautiful, making for a great presentation, but it lets the right amount of steam out, ensuring that your pie won’t bubble over or rupture in the oven. And with some tinkering, we found a way to make one that’s easy as, well, pie.
(Travel + Leisure) Talk about pigs: Americans ate 1.1 billion bacon servings during the 12-month period ending April 2014, about 6 percent more than the previous year, according to market research firm the NPD Group.
We’re not just eating more bacon, we’re also making better bacon (consider the proliferation of artisanal bacons and chefs curing their own bacon in house) and finding creative ways to enjoy it. There’s bacon butter, bacon soda, bacon-infused booze, and bacon ice cream, to name a few inspired iterations.
New York’s BarBacon is entirely devoted to porky provisions, especially the country’s best bacons, which can be paired with flights of craft beer or bourbon. You can get your bacon to go, as at Bacon Bacon, a popular food truck that roams the San Francisco Bay Area delivering bacon-fried chicken, bacon burgers, and bacon, belly, and butt tacos.
There are dedicated bacon brunches and bacon happy hours, and even a bacon challenge. At Paddy Long’s in Chicago, many have tried (and most have failed) to consume the famous five-pound bacon-wrapped bomb in 45 minutes or less.
Eating bacon doesn’t have to be a sport though. Bacon goes haute at Nashville’s Bound’ry, where it is dehydrated, pulverized, and used as a faux breadcrumb for a fried tomato salad. And it joins forces with another, if improbable, food trend—toast—when paired with puréed peas, mint, and olive oil at Vernick Food & Drink in Philadelphia.
The U.S. House of Representatives on Wednesday threw its weight and pocketbook behind the federal investigation of a California slaughterhouse where CNN exposed issues surrounding one of the biggest meat recalls in years.
The latest congressional action authorizes $1 million in additional funding to "provide for a swift completion" of the U.S. Department of Agriculture's probe into the Rancho Feeding Corporation.
Federal investigators have said they believe the Petaluma, California-based company bought diseased dairy cows and processed them when government inspectors weren't there. After the cows were killed, employees would hide the warning signs of cancer by trimming off diseased parts, using a fake stamp of approval or even replacing the heads of sick cows with ones from healthy animals.