japanesecuisine

  • Your Guide to 13 Alternative Flours

    Your Guide to 13 Alternative Flours

    We live in a world that’s full of wheat-free and alternative flours, and you don’t need gluten to have fun. You can have your cake and get a dose of beans in too. But sorting out the difference between spelt, buckwheat, and oat flours can be confusing, and some wheat flour replacements can still contain gluten.…


  • Make Better Boxed Mac & Cheese, Add an Egg Yolk

    Make Better Boxed Mac & Cheese, Add an Egg Yolk

    I love Kraft Macaroni & Cheese. I enjoy it when prepared according to the package instructions, but I’m also prone to tweaking it by substituting buttermilk for regular, browning the butter, adding crème fraîche, or — as of this morning — stirring in an egg yolk.


  • How to Make a Tofu Scramble That Doesn’t Suck

    How to Make a Tofu Scramble That Doesn’t Suck

    Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. A pile of barely-cooked tofu rubble seasoned with nutritional yeast, turmeric, way too much dried oregano (why is it always oregano?), and nowhere near enough salt may be a nutritionally complete…


  • You Should Add Tofu to Your Meatballs

    You Should Add Tofu to Your Meatballs

    Dense meatballs got you down? Despite your attempts at rolling well-mixed yet tender meatballs, do you end up with rubber super balls every time? All that’s about to change, and it starts with the mix. To help encourage a crumbly blend, use tofu.