Food & Travel / Words & Photos
WIRED - Gadget Lab - Friday, February 12, 2016
Early last year, an editor asked me to review and rank home carbonators—those countertop machines that turn chilly water into lovely seltzer. Research quickly revealed an industry in chaos. Some brands were plagued with deservedly horrible reviews or simply didn’t …
WIRED - Gadget Lab - Thursday, January 21, 2016
Flipping toward the crossword in the Sunday paper not long before Christmas, an ad for some puzzling-looking glasses caught my eye. Rabbit, manufacturers of a well-known corkscrew, had introduced freezable beer and whiskey glasses designed to cool your drink and/or …
WIRED - Gadget Lab - Sunday, December 13, 2015
From recipe help and sustainable seafood to the perfect pour and eggs just the way you like ‘em, these eight apps give you stellar advice at home, and help you make tastier choices when you’re out shopping.
Read the full …
WIRED - Gadget Lab - Saturday, November 14, 2015
One of the best restaurant tools has been slow to catch on in home kitchens: the humble scale. Americans’ reluctance to use weight to measure ingredients has a lot to do with our recipes being written in a volume-centric style. …
WIRED - Gadget Lab - Saturday, November 12, 2015
Making pizza at home should be an event. From a hot steel for your oven to a sharp wheel to cut that pie, these tools make it happen.
Read the full WIRED reviews here.
[Art by Joe …
WIRED - Gadget Lab - Tuesday, October 27, 2015
Cook one of the best hunks of meat of your life and moments before it goes out to the table, it will almost certainly look like a great, gray blob. Get a nice sear on it, though, and suddenly you’re …
Seattle Weekly - Tuesday, June 16, 2015
Sex! Lies! Blue-footed Chickens and the most fun I’ve had reporting a story in a long time. Ruffle feathers and uncover the amazing Poulet Bleu in this week’s Seattle Weekly cover story.
WIRED - Gadget Lab - Wednesday, April 15, 2015
The Codlo allows you to convert your old rice cooker or slow cooker into a sous vide water bath. Should you?
WIRED - Gadget Lab - Thursday, March 26, 2015
The Oliso Smart Hub & Top gives you an induction burner and a sous-vide water bath. Are two appliances better than one?
WIRED - Gadget Lab - Tuesday, November 11, 2014
Even if your studio apartment has a ’70s-era electric stove, zero cabinets, and paltry prep space, these tools will get you cooking. Plus, if you’re stocking up on what you need to cook sous vide, these tools will get you going. (Photo: Peden + Munk)
WIRED - Gadget Lab - Thursday, October 30, 2014
Dave Arnold goes on a quest for The Perfect Sear. Fans of sous vide cooking rejoice. (Photo: Peden + Munk)
WIRED - Gadget Lab - Monday, June 2, 2014
Hosting and grilling? The iGrill2 might be the gadget for you.
WIRED - Gadget Lab - Wednesday, May 7, 2014
A review of the Hurom HH Elite juicer from Korea, pitting it against the reigning juicing champion, The Champion.
WIRED - Gadget Lab - Thursday, March 20, 2014
It looks like something saucier, but the Nomiku is a serious sous vide machine. It costs $100 more than the competition—Is it worth the extra cash?
WIRED - Monday, November 18, 2013
New sous vide cookers known as immersion blenders are hitting the market at $200, shaking up the industry. Cooking low and slow in the home kitchen just got a lot more accessible.
The Wall Street Journal - Off Duty - Friday, October 18, 2013
Hanoi or Saigon? Which city has the best pho in Vietnam?
The New York Times - Travel - Sunday, December 2, 2012
Trekking on the Baekdu-Daegan trail - Korea’s mountain spine. With a spork.
Story by Elisabeth Eaves, photos by Joe Ray.
The Boston Globe - Travel - Sunday, November 25, 2012
While Anthony Bourdain might have a fleet of specialists to plan his visits for his television show “The Layover,” we had a guy named Nelf.
The Boston Globe - Travel - Sunday, November 4, 2012
The monks and novices appear a block away under a streetlight, arranged by age and, roughly, by height. In the early light, their orange robes glow near-fluorescent. The only sound is the padding of their bare feet.
The Boston Globe - Travel - Sunday, October 21, 2012
...“My grandfather wasn’t exactly the ‘come sit on my knee’ type,” says tequila maker Guillermo Erickson Sauza, communicating a reverence for his ancestors’ work ethic in every word.
“We did about 7,000 cases last year. That’s about as small as you’re going to get,” he says. “We will never be a million-case brand,” he says, referring to the production capacity of some of his neighbors. “I’m not interested.”...