cheese cream foam boba tea

Cheese Cream Foam | Boba Tea Series

Welcome back to our Boba Tea Series, where we test and make all our favorite boba tea toppings and fillings. Previously, we made our quick homemade boba and this time we’re talking about this creamy cheesy topper that’s gotten really popular lately, Cheese Cream Foam. Sometimes called sea foam, cheese foam, creama, cream foam, or […]

clarified butter

How to Make Clarified Butter

What is the one most useful, indispensable, and versatile ingredient you have in your kitchen? If you guessed butter then bingo! But today we aren’t just talking about regular butter, we’re talking about clarified butter and why you should be making and using it in your cooking! What is Clarified Butter? Have you ever used […]

Spiced Stir Fry Samba Cucumber

Spiced Stir Fried Sambar Cucumbers

Here’s a simple recipe for sambar cucumber which can complement any meal you’re having. You can customize the spices however you like: use more curry, add or swap it for cloves, star anise, ginger or cumin. Since we’re working with carrots and cucumbers, you can eat them raw, so cook or undercook them to your […]

Pickled Sambar Cucumber

Pickled Sambar Cucumber

While these spectacular cucumbers hold really well compared to all of the other cucumbers, pickling these sambar cucumbers can extend the life of your cucumbers even more! how to make Pickled Sambar Cucumber Pickled Sambar Cucumber Materials Small sauce pan Spatula Jar/Container Pickled Sambar Cucumber Ingredients 1 C sliced Sambar cucumber 1 Tbsp Neutral oil […]

VacVida VS301 Chamber Vacuum Sealer by SoVida

VacVida VS301 Chamber Vacuum Sealer (SoVida) | Review

I wanted to share one of the greatest kitchen tools to ever enter our kitchen. It’s the VacVida VS301 Chamber Vacuum Sealer by SoVida*. With the bulk prepping that I do, this chamber sealer has basically been the best assistant I could have (other than my sous chef Adrienne). Why I love the VacVida VS301 […]

Carlienne's Better Burger

6 Hacks to Make a Better Burger

It’s a big holiday this weekend in the US, our Independence day, July 4 weekend and your typical American celebration consists of family, friends, food and fireworks. Today we are concentrating on food for this wonderful celebration and one of the main dishes we like to make for our July 4th festivities are burgers! But […]

fresh pasta

Fresh Pasta Experiment (Pt 1)

We’re starting a new journey today! I haven’t made pasta since culinary school so when it comes to make them from scratch I’m basically a rookie! With Adrienne loving her pastas, I thought it would be great to start a new series learning and relearning some of our favorite noodles: from ramen and to vermicelli […]

garlic honey marinated flap meat

Most Underrated Steak – Flap Meat

We’re excited to share this “hidden gem” of a steak – it’s super versatile and one of the more inexpensive cuts: flap meat. Sure it doesn’t sound so great, and frankly neither do its other names: flap steak, faux hanger, beef bavette (bib/flap in French). Regardless of its less than appetizing name and almost unwieldy […]

tornado omurice

Tips for Mastering the Tornado Omurice Shape

Today, I (Carl) am sharing some tips and tricks that helped me in making this tornado shape of omurice consistently. It’s been a goal of mine to make the infamous football shaped omurice, where it oozes down after you cut it but since I love omurice in general, I thought it would be good to […]

daifuku mochi

Final Recipe – Daifuku Mochi with a Stand Mixer | Mochi Making Journey (Part 6)

After testing a variety of mochi recipes: steaming mochiko flour, cooking mochiko over a stove, discovering shiratamako flour, using rice and a stand mixer, and finally testing the Tiger Mochi Maker machine; we have ultimately landed on the perfect, legit real mochi, recipe for those who have been dreaming of soft and chewy mochi at […]