The brown hands that introduced corn, tacos, and quesadillas to the entire world..
Jason Horn is a senior writer for Food & Wine.He has nearly 20 years of experience writing about food, drinks, and kitchen products.
A self-proclaimed science nerd, he’s passionate about breaking down the technicalities of the kitchen tools we recommend by interpreting testing data, digesting insights, and comparing specs across different models.. As our resident knife expert, Jason has tested several categories of knives for Food & Wine, including.He’s also contributed to dozens of small kitchen appliance reviews, including our guides to.cold press juicers.
Jason has spent nearly 20 years writing about food and drinks on the internet, starting as an intern at CHOW (RIP).A proud nerd, he’s obsessed with the science and technicalities of what we cook and eat: He’s tested through several categories of knives and kitchen tools for Food & Wine and wrote about.
the molecule that makes bananas smell like bananas.
for Serious Eats.. He’s also a cocktails and spirits expert, the former senior editor at.Cook until mixture is fragrant and strawberries are tender, about 5 minutes.
Remove from the heat, and cool completely, about 1 hour..Transfer the strawberry mixture to a blender.
Refrigerate for at least 1 hour or up to 5 days.Makes about 2 cups.. For each cooler, combine 1⁄4 cup Strawberry-Rum Cooler Base, 2 tablespoons (1 ounce) white rum, 2 tablespoons (1 ounce) dark rum, and 6 dashes of bitters in a mixing glass, and top with ice.
(Editor: Eco Headphones)