Tagged With food

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Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there's no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz 'em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good, but remembering to take them out of the freezer the night before I intended to cook them.

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Personally, I need breakfast. Almost every morning, I wake up early feeling hungry, and it’s only once I banish my morning hunger that I’m ready to fire. By mid-morning, I take a break and enjoy a snack.

I’ve used a personal anecdote because it’s likely that eating breakfast – or skipping it – may simply reflect a personal preference for timing food intake. Not everyone enjoys eating first thing in the morning. But your first choice of foods may contribute to an overall healthy diet.

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For all the talk of "toxins" in our food, one definitely toxic substance you consume regularly is probably one you're not even concerned about: Alcohol. A new report shows that even one drink a day may increase your risk of breast cancer, although the risk is small.

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I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.

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I recently read an impassioned, specific description of a sandwich I knew I had to try. Oddly, it wasn't the bread choice that intrigued me, nor the combination of meats. It wasn't the suggestion of pepper jack cheese that drew me in. It was, shockingly, the greenery.

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Not all chillies are created equal, and few are as unequal as the Dragon's Breath chilli — a new breed that may soon find itself atop the "world's hottest" throne. Forged by Wales horticulturalist Mike Smith, the red-orange, fingernail-sized fruit is the unintentional product of a trial of a new performance-boosting plant food developed by Nottingham Trent University.

Smith says the ferocious fruit is the spiciest on the planet, just over 1.5 times as spicy as a Carolina reaper — the current record holder. That's pretty fiery, but despite what much of the media coverage of this new chilli has claimed, the Dragon's Breath is not lethally hot.

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I know they say you can deep fry anything, but it's not an expression I took literally. Then I find out you can deep fry booze and well, there's little room for milder interpretations. Collingwood's Bendigo Hotel appears willing to stick all sorts of spirits into the deep fryer, with its latest concoction involving tequila.

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I hate to sound melodramatic, but lettuce and I are enemies. It's not that I don't like eating salad — I do — it's that I never eat salad fast enough before my lettuce gets "weird", as in "not technically inedible but kind of limp and not-so-fresh looking". This makes me feel like a failure, and I hate failure. Luckily, Jenn Louis has a recipe specifically designed for not-quite-salad-worthy lettuce, and it's called "lettuce jam".

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When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn't bad at making the meal, but one element always eluded me: The freaking pan sauce.

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The recipe for KFC chicken used to be a closely guarded secret. However, a former KFC employee recently leaked the "11 secret herbs and spices" to the world - and after extensive testing, the recipe checks out.

This video shows you how to make bona fide KFC chicken at home. (The good news is, you probably have most of the ingredients in your cupboard already.)