infuser

There are a couple of meals that I love to make but always wind up with me fishing bay leaves and other herbs out of the pot for what seems like an hour. Keeping those herbs corralled is tough, especially when you're making a dish that requires more than you can fit in a standard herb infuser. The Jumbo Herb Infuser, however, can handle handfuls of herbs. It measures 4.25 inches by 2 inches and has plenty of room for any flavor you want to add.

The Jumbo Herb Infuser is made from stainless steel mesh and has … Read more

Ah, weekends. Just look at that picture; doesn't it look like a weekend in motion? Very slow motion. It is the picture of relaxation. In fact, it looks so relaxing that a nice, cool drink poured from this pitcher would go great right now--perfect for heading into the weekend.

The Prodyne Fruit Infusion Pitcher is an elegant solution to a simple problem. No longer must real lemon-flavored water come with the unfortunate side effect of having to dodge seeds and pulp. A removable rod holds fruit or berries and infuses the liquid throughout. Water can be refilled without wasting … Read more

One of my favorite jobs in college was at a loose leaf tea shop. I had all of the free tea I could drink, and on principle, they refused to serve coffee. The coffee ban made several customers angry (and me too, when I first started to work there), but after several months of serving and talking about tea, I considered myself lucky to have been exposed to its many benefits. To this day, one of my favorite things to do in winter is curl up on the couch with a cup of freshly brewed hot tea.

Any tea snob … Read more

It's that time of year again: turkey time. All across the land decisions are being made as to how to cook the main course for the Thanksgiving feast this year. While ham or duck may occasionally grace the table, for most the question is how to prepare the turkey.

Recommended cooking times vary greatly, usually hovering around some safe bet of 15-18 minutes per pound at 325-350 degrees. Chances are that if you follow the guidelines, you'll end up with a dry bird. Dark meat and white meat need different cooking times, so when one is done (white) … Read more

Ever since inventions like Dippin' Dots made it into the mainstream, food enthusiasts and chefs have been in search of ways to make food more surprising. Chefs such as Richard of Top Chef have blurred the lines between the laboratory and the kitchen, and in the quest for more creative culinary innovations, they've proven to us that anything is possible.

Take chefs Heston Blumenthal and Ferran Adri?, two names often associated with molecular gastronomy. Responsible for creations like foamed beetroot and espresso (made using cartridges of nitrogen oxide), Adri?'s goal is to "provide unexpected contrasts of flavour, … Read more

The only particle physics laboratory in the United States has received a $5 million grant to continue operating.

An anonymous donor gave the gift to the Fermi National Accelerator Laboratory, or Fermilab, of Batavia, Ill., to keep the facility from laying off more employees and prevent some planned furloughs.

"This is very unusual," Fermilab Director Piermaria Oddone said of the gift in an address to employees on Friday, according to a report in Science magazine. "It's not a building that carries a name. It's really a commitment to...particle physics as a long-range, important undertaking … Read more