Last Call: British sandwiches, dive bars, and the 2 most hypnotic minutes you'll spend tonight

This Guardian article is a fascinating look back at the rise of the pre-made sandwich in Britain. I was hooked because, simply, I love sandwiches, but I stayed reading to better understand a time when preassembled sandwiches seemed like a kooky idea. “Who would pay for something they could just as easily make at…

Audible Edible: Swedish designer's future food includes chocolate records, robotic desserts

Think of it as molecular gastronomy on steroids: Swedish design student Erika Marthins’ project combines food and technological innovations to produce far-out results like a robotic gelatin dessert and an audible record made of chocolate. The poetic creations are part of Marthins’ Media & Interaction Design studies…

How a banana-chicken casserole became a beloved Swedish comfort food

The recipe for Flying Jacob reads like a stoned dad’s trip to the bodega. It starts with rotisserie chicken, heavy cream, and bananas baked together, then it’s all topped with fried bacon and peanuts, like a casserole mated with Elvis’ favorite sandwich. The story behind Flying Jacob is all the more remarkable—and…

Mashed potato for ice cream: Why food on TV is never as tasty as it looks 

Imagine a day job where you’re tasked to create alien whale meat and drizzle Peking duck sauce over prosthetics. That’s the life of Hollywood food stylist Janice Poon. She honed her chops in the early 2000s on A Nero Wolfe Mystery, and after time away as a writer and children’s book illustrator, she returned to the…

What do you put in your chili?

Chili is not about subtlety or purity of flavors. Successful chilis are described with words like “rich,” “complex,” or “bold”—adjectives on the heavy end of the culinary spectrum—while their specific components can number as few as three or somewhere in the dozens. It’s not so much a dish as it is a genre, with…

Seriously, Get Yourself a Sous-Vide Circulator This Black Friday

If you’ve ever eaten at a nice steakhouse, you were probably eating sous-vide meat. Here’s a secret though: It’s really easy to get those kinds of results yourself, and Amazon’s here to help with a $119 deal on Anova’s Wi-Fi sous-vide circulator. That’s a few bucks more than the early Black Friday deal they ran on…

What’s your pop-culture comfort food?

Welcome back to AVQ&A, where we throw out a question for discussion among the staff and readers. Consider this a prompt to compare notes on your interface with pop culture, to reveal your embarrassing tastes and experiences, and to ponder how our diverse lives all led us to convene here together. Got a question you’d…