Danny Meyer’s Shake Shack that whips up the best burgers and shakes is opening up in London, via Huffington Post.

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I’m going to devote the next several days to my top picks for holiday shopping for kitchen tools, as I did last year. I’ll have a day for big-ticket items, lower-priced tools, and my favorite cookbooks of the season. I’m starting with my favorite tools that OpenSky has sourced for me—first, the higher-priced items and then lower-priced items, and concluding with my top pick for every kitchen on my or anyone’s Opensky page. The above Fagor induction burner is killer for so many reasons. It gets pans really hot really fast really efficiently. It’s portable so you can use it anywhere that there’s an outlet. We used it last night in the dining room to keep the gravy hot.  It’s a great extra burner for big cooking days and it’s perfect for tiny kitchens or Read On »

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A conference in NYC helping to create to develop technologies and tools that help democratize meat, via Food Tech Connect.

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Meat pies! This Chicago restaurant makes the best meat pies, we prefer the Chicken Balti Pie, via Pleasant House Bakery.

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A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post calls it a Nolet’s New Fashioned. (I don’t think any general drink name should be brand specific, unless it came from the company, which this one did—shame on you Kevin! Have a little imagination, or steal, like I do!) Gray’s post accurately reviews the qualities of Nolet’s; it is indeed superlative gin. Slightly more floral than my beloved Beefeater, but still very dry. It’s so good, in fact, that arguably it should be saved exclusively Read On »

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