How to Cook Perfect Bacon – It’s Easy!

By Katie Barreira

Boiled or smoked, dried or fresh, it’s mighty hard to come across a bad slice of bacon. But there is such a thing as the best bacon and it’s all in the preparation.

Don’t get me wrong; starting with a quality product is always the way to go, on both sensory and ethical grounds. But I’ve happily chomped on some decidedly mediocre bacon in my day and the lowest common denominator is that cured pork belly = gooood.

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Here’s to Worker Bees

From Katie Barreira

As our nation breaks on Monday to celebrate the achievements of working people, let’s take a moment to honor the eponymous laborer of the natural world: the worker bee.

The National Honey Board reports that, “honey is made in one of the world’s most efficient facilities. The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to make just a pound of honey.”

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Have a Blast at a Wine Tasting

By Katie Barreira

Nothing brings people together like knowledge and booze. So convening in Long Island’s North Fork for a weekend of wine tasting provided the perfect combination of style and debauchery for a late twenty-something’s bachelorette party.

The sister of the bride engaged a wine guide from North Fork Wine Tours to escort our cohort among three of the region’s vineyards, where we sipped, socialized and stumbled through a lovely mid-day outing.

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Inside Special Fork

By Sandy Hu

Like our new look? Special Fork blog is evolving! The new masthead is a sneak peek at the look and feel of our soon-to-be-launched Special Fork mobile recipe website. If you follow me on Twitter @specialforksndy, you’ll see I’ve also changed my Twitter page to better match the Special Fork identity.

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Squeeze It!

By Katie Barreira

Try these recipes, tips and tricks for putting a squeeze bottle to good use. You’ll never look at a ketchup container the same way again.

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