Chefs these days stock all sorts of high-tech tools, from liquid nitrogen to $500 blenders. But in kitchens throughout the world, there's one piece of technology that's been the same since the Stone Age: the mortar and pestle.
It is now the day after and unless your Thanksgiving dishes were completely consumed by family and friends - maybe even licked clean - you've likely got some leftovers in the fridge and possibly a little holiday hangover when it comes to eating the exact same meal again. Katie Workman got us through a pre T-day crunch earlier this week. She's the author of the "Mom 100" cookbook and the creator of the "Mom 100" blog. We're going to ask her for some ideas on what do to with the leftovers. Hey there, Katie.
Neat rows of grapevines run down the slopes of the Cotes de Beaune, all the way to the gravel driveway at Chateau de Corton Andre. The castle's traditional Burgundy black-and-yellow-tiled roof glistens in the autumn sun.
For Thanksgiving, NASA's space food experts always try to make sure astronauts get to enjoy traditional holiday fare, even if its not exactly home cooking. And being so far from home, astronauts can get pretty attached to their comfort foods.
This year, Kevin Ford, the commander of Expedition 34 and currently working at the International Space Station, says he has the ingredients to make one favorite Thanksgiving dish the NASA nutritionists may not have anticipated: Candied yams with marshmallows.
The yams are thermostablized and come in a plastic pouch.