Plants aren't something that immediately come to mind when you're looking at a bottle of liquor, but author Amy Stewert is reminding us with her new book, "The Drunken Botanist," that liquor is all made of plants.
Intrigue Chocolate Co. owner and Chocolatier Aaron Barthel didn't come to chocolate making by way of the kitchen. Instead, it was all the plant aroma and flavors he discovered in botany.
Seattle cooks tend to be healthier, add a little more Asian flare, and use more fish than the rest of the country, according to the data from AllRecipes.com.
On a sunny afternoon in March, chef and Seattle Kitchen host Tom Douglas found himself craving a summertime beverage. He went to one of his restaurants and ordered a rosé.
The staff at Capitol Hill rum bar, Rumba, is on a mission to show everyone rum is good with more than just Coke. Calling themselves "Seattle's first rum bar" the rum lovers at Rumba are introducing Seattleites to 250 varieties of the spirit.
There are a lot of rumors and myths surrounding once-banned liquor absinthe. Seattle Kitchen host Tom Douglas had never tried it, so asked an expert to bring in some of the mysterious liquor for him to taste.
Once a year, usually the weekend of the Super Bowl (just because it helps him remember) Tom Douglas visits his favorite spice specialty store and stocks up.
With just a few extra items added to your pantry, it's easy to have all the ingredients on hand to quickly turn any meal from ordinary to extraordinary.
The ultimate Super Bowl snack should reflect three things: The place where the Super Bowl is being played, and the two cities from which the competing teams hail.
A pink EasyBake Oven certainly didn't stop little Tom Douglas' budding baking skills. "I feel very good about my manliness today, and I feel very good about doing my share in the kitchen."
Every week on Seattle Kitchen, Tom and Thierry offer their simple, helpful tips to turn the ordinary into something special. This week, they take on barbequed chicken, nachos and corned beef.
"Nothing is supposed to be white except whip cream." In the bakery that is -- that's how Seattle Kitchen host Thierry Rautureau feels about what you see, eat and smell in the bakery.
Seattle Kitchen hosts Tom Douglas and Thierry Rautureau are pros, but not every cook has all the spices and hard to pronounce ingredients they have access to.
A classic baked ham on the table is a sight familiar to many households around holiday time. Seattle Kitchen host Tom Douglas says the best advice for making this dish delicious is keeping it simple.
