Coming Soon to Japan: Sake-Flavored Kit Kats

For when you want your vices all-in-one.

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This Tea-Like Drink Is Brewed From Coffee Husks

Cascara, or coffee cherry tea, is gradually making its way onto cafe menus.

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15 Chocolate-Covered Treats You Didn’t Know You Needed

We’re firmly on team "chocolate-covered everything."

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15 Chocolate-Covered Treats You Didn’t Know You Needed

We’re firmly on team "chocolate-covered everything."

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15 Chocolate-Covered Treats You Didn’t Know You Needed

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A Serving of This Peanut Butter Has More Caffeine Than a Cup of Coffee

It’s time to rethink your morning caffeine fix.

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Marijuana wine the next big thing

Kathleen Wilcox on the trend for weed-infused wine, here quoting Dr. Carl Ruck…
Though he refrained from commenting on the “advisability” of renewing the practice of brewing weed-wine, he did say that “cannabis would be one of the less dangerous additives” to make a comeback, of which there are a few other less promising entries in the wine fortification market.

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Pawpaws: The Sweet, Succulent Fruit You’ve Never Heard Of

A new book explores the history, culture, and origins of the curiously-named treat.

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11 Obscure Beer Styles That Are Worth a Try

Sure, stouts, India pale ales, and hefeweizens are tasty, but if you want to venture away from the beaten path for your next beer, give one of these styles a shot.

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How to Make Your Own Sriracha ‘Caviar’

People who love Sriracha just can’t seem to get enough of the spicy sauce. Now, thanks to food stylist David Ma and Nomiku creative director Monica Lo, they can enjoy it in a whole different way: In caviar-like form. Ma and Lo used a process called spherification to make Sphereracha—tiny little balls of Sriracha that can be used as garnish.

Creating Sphereacha was pretty simple: Ma combined two parts Sriracha and one part honey with 5 grams of sodium alginate in a syringe. When he dropped the solution into a mixture of 1 liter water and 5 grams of calcium chloride, a chemical reaction turned the liquid into solid spheres. After leaving the spheres in the calcium chloride bath for three minutes, he moved the "caviar" to a water bath, then used it to garnish everything from omelettes to potatoes.

Monica Lo via Imgur

After this successful run, Ma would like to combine Sriracha with lime and oyster and soy sauces. 

The best part? You don’t need any special chef skills to make Sphereacha. “If you have the right materials and chemicals, really all it is is dropping droplets into a solution,” Ma told PSFK. “Anyone who can spend $120 on Amazon can learn this in an afternoon. It’s pretty much plug-and-play.”

[h/t PSFK]

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