A Must-Have In Latin Cuisine

Wooden spoons are among the most universal cooking instruments, with countless design variations since ancient times. Next to pottery, beads, and textile fibers, archaeologists have discovered these sculptural spoons in Egyptian tombs as well as preserved Bronze Age buildings in Northern Europe, demonstrating how this tool has been a part of the broad human experience for millenniums.

But let’s talk wood. Whether it’s for artistic (hello, woodworking), practical, or culinary purposes, wooden spoons’ appeal in Latin America isn’t just about the host of shapes, grips, and sizes available for the task at hand. The types of wood, finish, and environmental impact (biodegradable, renewably sourced, compostable, etc.) are some essential factors when choosing a wooden spoon.

Some of the most durable, beautiful hardwoods (think olive, maple, and even treelike bamboo) come from temperate forests and are generally characterized by their uniquely attractive grain or striation. In Costa Rica, for

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Edna Lewis’s Legacy Impact on Southern Cuisine

In 2008, two years after Edna Lewis, the Grand Dame of Southern Cooking died, Gourmet published an essay written by Lewis that serves as a de facto manifesto for the way she lived her life through food. In it, she acknowledges that the food we traditionally think of as Southern now was the food made by “blacks, men and women,” and that it evolved and found its voice in service: home kitchens, too, but also hotels, the White House, and any other place in the South that depended primarily on Black labor. What Lewis describes in the rest of the essay as quintessentially Southern to her puts an emphasis on seasonal ingredients, fresh vegetables and meat. It’s cooking to the ebbs and flow of the harvest and the seasons: temporal cooking, with a focus on hyper-local ingredients, essentially slow food before Slow Food became a movement.

Lewis’s anointment as

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The Reigment de Cuisine Arc’s Biggest Plot Twists

After the Regiment de Cuisine battle arc, the story of Food Wars! would never be the same again.

The third and fourth seasons of the cooking shonen series Food Wars!: Shokugeki no Soma were filled with important plot twists, and not just for protagonist Soma Yukihira. Azami Nakiri had returned to Totsuki, and he aimed to use his daughter Erina as a weapon to take command of the entire school and its cooking scene. Thus, Central was born.

Soma and his friends resisted with all their might, but it was an uphill battle, and Azami started expelling one rebellious student after another. In the end, though, he agreed to a massive cooking battle, in which his eight best Central students would face the eight best rebel students (including Erina), and the winning side would get their way. This battle was the Regiment de Cuisine, and the story of Food Wars!

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Cookies inspired by Japanese cuisine

Masako, an Osaka-based mother and baker extraordinaire, creates cookies inspired by Japanese cuisine. While the tiny treats may look like mini meals, they’re actually simple sugar cookies topped with intricately sculpted icing – a delicious and inventive craft she showcases on Instagram.

An avid baker, Masako has documented her collection of cookies for about a year now. While always impressive, her dessert designs have come a long way—though she’s always had a penchant for recreating familiar foods. In the past, she often paid homage to classic snacks like bacon, hot dogs, and cupcakes, as well as a delicious assortment of strikingly realistic cakes. She’s also reimagined bouquets of flowers, festive holiday trimmings, and even impressive icing drawings of beloved movie characters. Few of her creations, however, were as detailed as the Japanese food-inspired treats she beautifully bakes today.

Far from your average cookies, Masako’s latest creations transcend sprinkles, frosting,

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