TIME Food & Drink

8 Wonderful New Ways to Use Nutella

You won't be disappointed

Take a moment and celebrate the wonderful and insane ways people have found to pack more hazelnut spread into everything. Here are eight to stimulate that part of your brain that only gets excited by Nutella.

 

  • Nutella Mug Cake

    Nutella mug cake
    Cliff Smith

    Need the easiest, fastest way to get a Nutella fix that doesn’t involve spooning it out of a jar like a lunatic? This mug cake from Live Love Pasta is your answer. And if mug cakes are your thing, there are plenty more.

  • Nutella Burger

    Dessert pizza we were familiar with, dessert burgers not so much. Thanks to PopSugar for figuring out this Nutella patty.

  • Nutella Lasagna

    nutella lasgna
    Courtesy of Robicelli's

    We don’t actually know how many calories are in this monster from Robicelli’s in Brooklyn. We’d guess about 12 million. It is the ultimate Nutella indulgence.

  • Nutella Pasta

    If you find that lasagna completely unmanageable (and we can’t really blame you), you can make the slightly more demure stuffed Nutella pasta from Roti & Rice.

  • Nutella Pizza

    nutella pizza
    Amy Erickson/Oh, Bite It!

    We’re still waiting for a place to pop up in New York that sells this stuff by the slice. In the meantime, you’ll have to make it yourself.

  • Nutella Milk Shake

    Yeah, we were bored with vanilla, chocolate and strawberry, too. And with the toasted marshmallows it’s like liquid s’mores, but better.

  • Nutella Popsicles

    popsicles
    Deb Perelman/Smitten Kitchen

    Unfortunately, it is the middle of winter, but you can tuck this Nutella popsicle recipe with bananas and pistachios in your pocket for a hot July day.

  • Nutella Fondue

    Wondering what to do with that fondue set your parents bought back in the ’70s and for some reason gave to you? Wonder no more.

    This article originally appeared on FWx.

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TIME Food & Drink

Guinness-Flavored Potato Chips Have Arrived

guinness chips
Carolyn Jenkins / Alamy

Two flavors are available

What do you think of when you think of Irish cuisine? Beer and potatoes? Sterotypes aside, you’re also kinda right, and these two are fantastic.

Shockingly, it’s taken us until 2015 to finally discover: Guinness potato chips. These unique crisps (as chips are called on the other side of the pond) are actually a British product, coming from Burts British Hand Cooked Potato Chips.

Two flavors are available: original Guinness and Guinness Rich Beef Chili. Both get their dark beer essence by being flavored with a “unique blend of roasted barley and hops.” According to Foodbeast, which gave the product a try at the Fancy Food Show, the results were “not bad at all.” They “taste pretty much like the bittersweet stout from Ireland.”

Throw in a bottle of Jameson and a Thin Lizzy album and you’ve pretty much got the whole of Ireland covered.

[h/t Foodiggity]

This article originally appeared on FWx.

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TIME health

The Science of Why We Learn to Love Foods We Used to Hate

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Repeated exposure and social pressure both have an effect

Not to be mean, but you’re a “benign masochist.” We all are to some extent. It’s a natural human trait, and it helps explain why we learn to love foods we initially hated.

Coffee, beer and chilies are all examples of food that little kids hate, but many adults can’t seem to get enough of. Alison Bruzek of NPR’s The Salt blog interviewed Paul Rozin, a cultural psychologist at the University of Pennsylvania, who has researched this specific phenomenon.

“Benign masochism” is a term Rozin uses to express this human characteristic. Whether food or amusement park rides or going to see a sad movie, people learn to want what our body rejects. And yet these things don’t hurt us; they’re benign.

What causes us to act this way, however, is harder to pin down. Rozin believes that most of these behaviors are the result of social pressures. “I don’t know the answer,” he admitted in the interview. “Some part of it is social. Social forces affect what we like, and the advertising industry knows that — that’s why they have endorsements by famous people.”

Repeated exposure is also important. Rozin discussed how children in Mexico didn’t inherently love spicy chilies, but grew to appreciate them around the age of 4 or 5. “The experience of eating it a lot somehow converts what was an aversion to a preference.”

Another term Rozin used was “hedonistic reversal” – the ability of our brain to tell our senses we’re going to turn something we should avoid into a preference. That certainly explains why the guy who can eat the spiciest Buffalo wings really is revered as a badass.

This article originally appeared on FWx.com.

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TIME health

6 Offbeat Healthy Foods You Should Add to Your Diet

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These unique flavors will help you mix up your New Year's diet plan

Dieting and losing weight are, by leaps and bounds, the No. 1 New Year’s resolution in America, with 13 percent of people saying they plan to do it. But most don’t manage to keep those resolutions, and we think it’s because they don’t have enough interesting food to add to their newly resolved diets. So in an attempt to help those of you planning to change what you eat next week, FWx is bringing you six hot foods that will perk up those resolutions to eat right in 2015—at least for the first week.

1. Kelp noodles: These crunchy, clear noodles made from sea algae have the wonderful benefit of being crazy low in calories, gluten-free, fat-free and easy to dose with big flavors, such as a spicy peanut sauce or a simple lemon-and-pepper sauce. While kelp doesn’t have any protein, it is an excellent source of iodine, vitamin K. The noodles come in a bag and are easiest to buy online, but they’re beginning to crop up in local markets.

2. Green tea yogurt: Many people claim that green tea is the healthiest thing you can drink because of its high concentration of catechins—antioxidants that are said to fight and prevent cell damage. Now you can eat your green tea. This January, Chobani is launching their newest limited-batch flavor: green tea Greek-style yogurt. Green tea and dairy actually go well together (no surprise to anyone who has had green tea ice cream). One container has 140 calories and is made with 2 percent milk fat yogurt. Look for it in most major markets—or, if you’re in New York, at their yogurt bar in SoHo.

3. Savi seeds: The savi seed isn’t a nut, but it tastes like one, which means it’s perfect for anyone with a nut allergy. These seeds grow from star-shaped pods and are native to the Amazon rain forest, where they’ve been consumed for centuries. One ounce of savi seeds delivers 9 grams of plant-based protein, 5 grams of dietary fiber and 6 grams of omega-3, which is more than you’ll get from salmon or fish oil supplements.

4. Cricket anything (flour, powder, bars): Some call this the gateway bug because with the various ways they are processed, they are the insects that are the least likely to make you recoil. These cute creatures are typically roasted and then ground up, making for an excellent source of protein and fiber. They also provide more iron than beef, but unlike beef, they’re low in cholesterol and saturated fats. The bugs come in all kinds of diet-friendly concoctions: flour and cookies from Bitty Foods, powder from All Things Bugs, protein bars from Exo and Chapul and chips from Six Foods.

5. Oysters: No. 5 on our list should bring cheers all around, if only for the sheer number of oyster-based happy hours cropping up. As long you limit your alcohol, you’ll find oysters to be a super healthy appetizer or snack. Six medium raw oysters range from 43 to 58 total calories, and these delicacies are high in both zinc and omega-3. The best news? January is an exceptional month to be eating these guys because, like the rest of us, they’ve been putting on weight to keep warm in the winter.

6. Wood ear mushrooms: This common Asian ingredient is also called tree ear mushroom. In Chinese medicine, these are said to improve breathing, circulation and well-being. The ear-shaped cap is stemless and dark brown to black in color, and you can find them dried, like you would shiitake mushrooms. The beauty of wood wear mushrooms—and others like them—is that they’re a perfect way to add texture to any dish without unwanted calories. We can get behind anything that ups our well-being and not our weight.

This article originally appeared on FWx.com.

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TIME Media

Watch Aubrey Plaza Kiss a Cowboy in This Super Bowl Beer Commercial

Newcastle is asking for help to fund a $4.5 million Super Bowl slot

There are good Super Bowl beer commercials, there are bad Super Bowl beer commercials and now there are crowd-funded Super Bowl beer commercials? Claiming that the cost of airtime is too expensive, Newcastle Brown Ale wants to use the growth of the sharing economy to get brands together and go in on a commercial with them.

In a video featuring Aubrey Plaza from “Parks and Rec” doing Super Bowl commercial-y things like petting a cute dog and doing some farming, Newcastle asks for help to raise the almost $4.5 million it costs for 30 seconds of airtime and offers screen space to any brands that want to participate.

Whatever your opinion of Newcastle beer might be, their attitude toward Super Bowl advertising the last couple years has been spot-on. Last year’s viral spot featuring Anna Kendrick made great use of the fact that no one is even allowed to use the words Super Bowl unless they are willing to pay the massive fees. And the cost of an ad has more than doubled since the Rams played the Titans in 2000, and we’re totally in favor of pointing that out.

It’s also worth noting that this campaign does seem to be for real. Heineken, which owns Newcastle, said they are currently looking for partners to share ads with during the game and fully plan to make and air them in local markets if the interest is there.

Even if they don’t get anyone else to sign on, it’s already the best beer commercial of the Super Bowl season so far.

This article originally appeared on FWx.com.

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TIME Food & Drink

How to Make Milk Out of Nuts in 5 Easy Steps

milk-with-nuts
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They’re simple to make, astonishingly delicious and as good straight up as in recipes like a rich panna cotta

Step One: Cover

Cover the nuts with filtered water and then let them soak overnight at room temperature.

Step Two: Drain

Drain and rinse the nuts. Puree in a blender with more filtered water and the flavoring ingredients.

Step Three: Pour

Pour the pureed mixture through a cheesecloth-lined sieve, then let it sit and drain for 30 minutes.

Step Four: Press

Press on the solids with a spatula to make sure you extract all the liquid.

Step Five: Refrigerate

Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

This article originally appeared on Food & Wine.

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TIME Food & Drink

3D Food Printers May Be the Next Big Thing Sooner Than You Think

paper-apples
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3D food printing will be so flexible that you could customize everything from flavors, shapes, portions and even nutritional value

A professor at Cornell University is predicting that personal 3D food printers are set to take off—a food revolution that might arrive sooner than we may think.

Hod Lipson, an associate professor at Cornell, recently spoke about 3D printed food at the Cornell Food Systems Global Summit. He believes that even though 3D printing has been around for decades, 3D food printing may be the “killer app” the technology has been waiting for.

What makes printing your food so enticing is the flexibility, providing what Lipson says are “infinite varieties” of food on demand and allowing customization of everything from flavors, shapes, portions and even nutritional value. “Imaging [printing] breakfast based on what your body needs on the fly,” Lipson was quoted as saying by Food Navigator USA.

It’s the huge drop in prices that is really making printed food seem like it could show up in your home soon. In a trend similar to the one computers have followed—the first UNIVAC computer used by the US government cost $750,000, and today you can drop by Best Buy and pick one up for a few hundred bucks—3D printers have dropped in price from around $500,000 to near $1,000 today. Products like the Foodini, for example, are planning to bring 3D food printing into our homes at an affordable price as early as next year.

Lipson said work needs to be done to make more ingredients “printer-friendly,” but at the rate we’re going a printer could be as common in the kitchen as a slow cooker. Now if we could only get comfortable with the idea that our food is getting extruded.

This article originally appeared on FWx.

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TIME food and drink

The 4 Best Beef Cuts for Chili

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Use less expensive cuts of beef that are best cooked through

Save the steak for the grill (or your cast-iron skillet). For chili, use less expensive cuts of beef that are best cooked through.

1. Ground beef
This is the quickest and least expensive type of beef to use for chili. Yes, the dish still simmers for a while, but you don’t have to worry about tenderizing the meat.

2. Beef chuck
Diced beef chuck, which comes from the shoulder, is tough, but it becomes nicely tender when stewed for at least 90 minutes. It also has a beefier flavor than the ground stuff.

3. Brisket
This huge cut is usually barbecued or braised, but if you cut it into pieces, it works well in chili. After stewing for at least two hours, the chunks will pull into delicious shreds that can be piled onto tacos.

4. Short ribs
Short ribs are usually served whole, but they don’t have to be. Pull the meat off the bones and dice it up for a more luxe and luscious take on chili.

This article originally appeared on Food &Wine.

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TIME Travel

This Hotel is Completely Made of Salt

It's located in Bolivia, in the middle of the world's largest salt flat

Ice hoteliers aren’t the only entrepreneurs at risk of having their property melt. In a cool new video interview for National Geographic, the manager of Luna Salada, a Bolivian hotel made entirely out of salt, explains how a rainy season can destroy bricks that must be changed out. But that’s the price you pay when you choose to build your hotel out of seasoning. The destination, which is located in the middle of the world’s largest salt flat, is carrying on a local tradition of salt construction. In addition to the actual walls of the hotel, all the furniture is built out of salt—everything from the chairs in the restaurant to the desks to the bed (they do give you a mattress though).

If you’re thinking about going, you should know that it’s a trip best suited for the adventurous traveler. Get there via a long train from La Paz or a long and bumpy bus ride. Although, if you like the idea of sleeping on a salt bed, a bus ride on unpaved roads probably doesn’t phase you.

You can check out the impressive and complex things the Luna Salada manages to do with salt below and reserve rooms (from $135) here.

This article originally appeared on FWx.com.

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TIME advice

33 of the Best Places to Buy Chocolate in America

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You don't have to go to Europe to get these tasty treats

Fran’s Chocolates

For more than 30 years, Seattle-based owner Fran Bigelow has been setting candy trends—she was selling miniature chocolate bars and elegant truffles before they became ubiquitous. Her sweets also have a very high-profile admirer: As a lover of salty-sweet desserts, one of President Obama’s favorite indulgences is Fran’s Smoked Salt Caramels—buttery caramels coated in milk chocolate and sprinkled with smoked sea salt.

Vosges Haut-Chocolat

Owner and chocolate visionary Katrina Markoff flavors chocolates with unexpected ingredients (curry powder, bee pollen) and packs them in boldly designed boxes. Markoff is also a pioneer of the bacon-and-chocolate trend and now has glamorous boutiques in Chicago, New York, Las Vegas and Los Angeles.

Christopher Elbow Artisanal Chocolates

Pastry chef Christopher Elbow worked at the American Restaurant in Kansas City, Missouri, until the demand for his chocolate petits fours convinced him to launch his own candy business in 2003. His beautiful hand-painted chocolates come in creative flavors like bananas Foster and caramel apple. Elbow also makes fantastic chocolate bars, including the favorite among F&W editors, No. 6 Dark Rocks, made with dark chocolate and popping candy.

L.A. Burdick Chocolates

After gaining recognition for the adorable almond-eared chocolate mice he provided to New York City’s Le Cirque and Bouley in the 1990s, chocolatier Larry Burdick moved to Wapole, New Hampshire, where he opened a cheery yellow café. Today, there are L.A. Burdick locations in New York City, Boston, and Cambridge, Massachusetts, serving his fantastic handmade chocolate candies, from ganache-filled truffles to the chocolate bunnies Burdick makes each spring, an Easter variation on his famous chocolate mice.

Recchiuti Confections

San Francisco chocolatier Michael Recchiuti creates market-driven confections like chocolate-dipped pear slices flavored with Key lime juice, and homey chocolate desserts such as Quadruple Chocolate Brownies. F&W editors also love Recchiuti’s dark chocolate-covered burnt caramel almonds and the seasonal peppermint patties.

Read the full list HERE.

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