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Did you know that for some time in their history both Devil’s food cake and red velvet cake shared a similar red hue? They were both baked with a combination of natural cocoa powder and “red” aka brown sugar. These cousin cocoa cakes share a surprisingly similar history with a charming difference.
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Will this granola — a nut- and seed-heavy blend with dried cranberries, coconut, and cornflakes — actually lead to feelings of wellness, abundance, and joy? We can’t say for sure, but Kiri Mah, the pastry chef at Oakland’s Pizzaiolo, says the name was inspired by a motivational speech in which the restaurant’s owner, former Chez Panisse chef Charlie Hallowell, urged the staff to cook from the second chakra.
“I actually have no idea about the chakras, I just thought it was very Charlie,” Kiri explains. (According to the internet, a balanced second chakra is also linked to creativity and sensual pleasure, but perhaps that’s asking a bit much from a granola.)
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This month we partnered with the Astrotwins to reveal the ways your zodiac sign informs your chocolate preferences. According to the Astrotwins, “Each zodiac sign has a distinct set of personality traits — and believe it or not, there’s a chocolate recipe out there to match every horoscope sign.”
For you, Scorpio, chocolate is all about intensity, mystery, and sensuality. That’s why something like a molten lava chocolate cake appeals. This restaurant classic is more than its reputation as the restaurant week dessert stalwart (we’ve all seen that scene from Chef, right?). It’s a dessert whose true gift — that river of warm, rich chocolate — is buried deep within, just waiting to be revealed.
Molten chocolate cake is just the beginning for you, since there are a number of chocolatey treats that deliver on intensity and also the sweetness within. We’ve rounded up a few favorites we think you’ll love.
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When planning dessert, I often gloss over the chocolate cake. Is it too decadent? Too simple? Not sophisticated enough? Anyone can make a solid chocolate cake — even if they have to use a boxed mix!
And so I make elaborate other things, and sometimes they are even good. In adulthood, I have come to master the art of the carrot cake, for example. It takes eight hours and a vat of boiling oil, but I can make a mean vegan donut. In restaurants, I order mousses and tarts that come garnished with at least three different accoutrements, and I enjoy them. Who among us does not appreciate a berry coulis, a caramelized banana, a drizzle of caramel sauce?
Here is the thing, though — deep down, what I really want is chocolate cake. I am not alone.
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If you think tomatoes are flavorless and not what they used to be, then you’re not wrong: The taste quota of the fruit, which originated in Central and South America, has been on a steady decline. But all hope — er, taste — is not lost! An international team of researchers from the United States, China, Spain, and Israel have been studying different breeds of tomatoes for a decade and have a solution.
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Hi, Kitchn readers!
This is just a check-in to make sure you’re getting your fill of all the gorgeous winter citrus still bubbling up at the market. In the dark din of winter, with so little produce at its best, winter citrus is a sparkling oasis.
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(Image credit: Starbucks)
Starbucks has responded to Trump’s immigration ban by promising to hire more refugees. President Trump signed an executive order on Friday that stops the resettlement of Syrian refugees in the United States and bans immigrants and refugees from seven Muslim-majority nations (Iran, Iraq, Libya, Somalia, Sudan, Syria, and Yemen) for 90 days. Protesters have gathered at airports around the country, lawmakers have spoken out against the order, and CEOs of major companies have vocalized their disapproval.
Starbucks CEO Howard Schultz went beyond merely not condoning the immigration ban by vowing to hire 10,000 refugees around the globe over the next five years. Shultz outlined this plan and more in a message to all partners this past Sunday.
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(Image credit: Brittany Keats Cerullo)
I’m just gonna say it: Filet mignon is the wine cooler of the meat world. It’s the bland, boring, boneless, skinless chicken breast beef equivalent. I can’t, for the life of me, figure out why anyone would order it.
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