Likening your oats to other soft, spoonable cooked grains like congee or polenta instantly unlocks their savory potential, inspiring myriad topping ideas beyond brown sugar and cinnamon.

So the next time there’s extra salami on your cutting board, don’t toss it.Instead, turn it into tomorrow’s dinner.Los Angeles, California.

Knives,Small Kitchen Appliances.Jason Horn is a senior writer for Food & Wine.

He has nearly 20 years of experience writing about food, drinks, and kitchen products.A self-proclaimed science nerd, he’s passionate about breaking down the technicalities of the kitchen tools we recommend by interpreting testing data, digesting insights, and comparing specs across different models.. As our resident knife expert, Jason has tested several categories of knives for Food & Wine, including.

He’s also contributed to dozens of small kitchen appliance reviews, including our guides to.

cold press juicers.There was gochujang, and mirin that gave it this delicate edge, but it still punched you in the face with its heat.

It looked like nothing.But then you take a bite, and take in its multitude of textures, and realize that your eyes have deceived you.".

For most of the first two decades, the discovery of new chefs was an analog affair.Critics would eat and write, and diners would go.