TresSugar

Baby's First Taste of Sour

GiggleSugar — Thu, 19 Jun 2008 11:00:00 PDT

These vids of babies tasting lemons never get old. You'd think Emma here was sampling a fine wine, the way she savors this tasting. She takes an initial nibble, inspects the slice, goes in for another taste, and then gnaws on it a bit. The verdict? Fast forward to 1:05. I think that pretty much speaks for itself.

The Ultimate Baby Vs. Lemon Compilation

GiggleSugar — Fri, 20 Jul 2007 09:00:00 PDT

You'd have to be a serious sourpuss not to giggle during this one. We've seen a few of these taste-tasting tots before, but most are new (lemon fresh?) and equally as entertaining. My fave is the curly haired cutie in the beginning who throws down the lemon in disgust and then throws a diva tantrum. (What I want to know is, why is everyone feeding their babies lemons? Did I miss the news on the scurvy epidemic?!)

Baby Puckers Up

GiggleSugar — Wed, 11 Jul 2007 09:18:02 PDT

Yet another baby. Yet another lemon. And yet, I never tire of seeing these first-time reactions. (Thanks, College Humor!)

This Baby Can Handle The Sour!

GiggleSugar — Tue, 03 Jul 2007 16:00:00 PDT

There's something oddly amusing about babies tasting new foods for the first time. Watch this little guy pucker up after sucking on a lemon, and just when you think he'll return to chewing on a plastic lid instead, he goes in for another lick of lemon. Is this boy trying to torture himself? Or is he just a sour patch kid at heart? To be determined.

Meet Me in Moscow: A Russian Food Primer

Lizzie Fuhr — Tue, 07 Feb 2012 05:45:20 PST

Whenever you're complaining about the ferocity of Winter, just remember things are much, much colder in other parts of the world. But while Russian Winters may be brutal, they've got plenty of amazing, comforting recipes with flavors designed to take that chill out of your bones. It's time to call up your babushka, put on your copy of Doctor Zhivago, and grab a tall glass of vodka, if you see fit! It's time to get reading about the delicious dishes Russian cuisine has to offer.

Dishes:

Solyanka: The base of the spicy and sour solyanka soup consists of pickled cucumbers with brine, cabbage, mushrooms, sour cream, and dill. It's either served with meat, fish, or mushrooms.
Pirozhki : Pirozhki are small buns that are stuffed typically with a savory filling and then baked or fried. Some typical fillings include meat, onion, eggs, mashed potatoes, or cabbage.
Stroganov: Beef stroganov, or stroganoff, is cooked up in many a cafeteria today, but this recipe originated in Russia. It's typically pieces of beef served up in a sour cream-based sauce on top of egg noodles.
Blini: These thin, crepelike pancakes are enjoyed with either a savory or sweet topping. As opposed to the French crepe, blinis are made from buckwheat and are part of traditional Russian cuisine.
Borscht: Soups are a staple of a traditional Russian diet. And borscht is the czar of these soups. While it's served up cold in many restaurants in the US, traditionally borscht, primarily made of beets, is served piping hot.
Vatrushka: This traditional Russian dessert is a big ring of flaky pastry dough with cottage cheese in the center. Similar to a delicious American-style Danish, it's typically topped off with raisins or bits of fruit.

Staples:

Smetana (sour cream): Blinis are topped off with it. Soups utilize its flavor. It's even used in dessert recipes! In short, expect to find fresh and delicious sour cream accompanying just about Russian ration you eat.
Black bread: The dark, crusty, hearty rye bread is served alongside many a Russian dish.
Ikra (caviar): Briny caviar is a definite splurge in the US, but in Russia, you can find caviar far more often on a table. It's often served with blinis or atop black bread.

Did I leave anything off? Any Russian foods you love to chow down on? Add your thoughts in the comments!

Source: Flickr User Istelleinad & geishaboy500

Join Us at the Table For a Virtual Super Bowl Spread!

Susannah Chen — Wed, 01 Feb 2012 09:05:42 PST

Can't wait for the Super Bowl to be here already? Well then you've lucked out, because this year, game day's come early - online, at least. Food Network's brought together some of the country's top food outlets for a virtual Super Bowl spread. From cocktails and appetizers to main dishes and desserts, this meal's got it all - and each recipe is one that you can re-create yourself at home.

Given our recent obsession with all things buffalo, it was only appropriate that we bring a pizza spin on buffalo wings to gobble down at this year's feast. See what the rest of our friends are bringing to the table when you read more.

Let Your Favorite Dessert Help You Find a Perfume

Miriam Lacey — Wed, 01 Feb 2012 07:00:42 PST

Your senses of taste and smell are inextricably linked. In fact, most of what you believe you're "tasting" actually comes from your nose. Your tongue can only taste five flavors (sweet, sour, salty, savory, and bitter), so it's up to your nose to determine whether you're eating a cream puff or peach preserves, for example. Your nose, not your tongue, really determines your favorite foods, so why not use your flavor knowledge to find a perfume you'll love, too? Find out what your favorite dessert might say about your scent preferences.

Source: Flickr User Louis Beche

Soup's On: Baked Potato Soup

Lauren Hendrickson — Thu, 26 Jan 2012 14:32:31 PST

There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!

6 Ways to Take Your Soup Up a Notch - Without Adding Actual Cream

Camilla Salem — Wed, 25 Jan 2012 11:25:13 PST

Clear-broth soups are delicious in their own right, but sometimes we just want something a little heartier and more indulgent. Cream-based soups are pretty simple to put together, but you can incorporate different elements - grains, lighter dairy products, or cruciferous vegetables - and end up with a delightfully creamy soup that doesn't actually contain a pint of cream.

Add a cup of almond milk to your recipe, as seen here with this lighter take on clam chowder.
Toss in some steamed cauliflower and mash or blend everything together.

Four more different ways to thicken up your soups, when you keep reading.

The Wide World of Wings: Salsa Verde

Sara Yoo — Mon, 23 Jan 2012 10:09:29 PST

Wings are a game day mainstay, but before you grab that bottle of Frank's RedHot, consider a version or two that journey beyond buffalo. This week, we tread the less-beaten path through wing-dom with a look at five recipes that shed new light on our favorite chicken part.

Today, our wings get a south of the border kick with tomatillo-based salsa verde. Taking a page from the popular Mexican dish chile verde, which tempers the bright tang of this tomato relative with smoky braised pork, I simmered the salsa in some chicken broth for some added flavor depth before thickening up the sauce. Serve the wings drizzled with the salsa verde, and for an over-the-top delight, topped with sour cream and crumbled cotija cheese.

Of course, don't shun the buffalo sauce entirely. For a spectacular game day spread, fry up a large batch of wings, serve them with a variety of sauces, and let your guests pick their favorites!

Keep reading for this finger food treat.