True to Kansas City barbecue, Scott Umscheid takes the best of burnt ends—the fattier cuts of smoked brisket—and puts them in tacos, burritos, and burrito bowls.. A decade-long competitor in barbecue competitions.

that fuels your morning, or the.you grab for smooth, everyday slicing, dicing, and meal prep.. After countless hours in the lab and many grease stains on our aprons, these are some of the most beautiful, innovative, and downright impressive kitchen products we’ve had the pleasure of testing this past year.

All of these will be on display at the... Männkitchen Pepper Cannon.Credit: Food & Wine/Nick Simpson.

View on Mannkitchen.You may have seen this $200.

manual pepper grinder.

before and wondered: Is it worth the price tag?The result is garlicky and creamy, but it's not just the taste that makes this sauce so incredible; it's the process, which is labor-intensive but rewarding (and even a little fun).. Allioli vs. aïoli.

"Aïoli" has been adopted into English to refer to garlic mayonnaise, but it's originally a Provençal word — one that points to the condiment's more pared-down origins, combining the roots for "garlic" and "oil."Allioli is essentially the Catalan equivalent.

Both originally referred to the same type of sauce, which contained no egg yolks, like the one Andrés shares here..When you start crushing the.