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Calling all pizza lovers: you're going to want to see this. Gabriele Bonci, AKA the "pizza hero" in Italy, stars in the new Netflix series Chef's Table: Pizza. This delicious show explores the art of pizza-making (swoon) and features fellow Italian pizza legend Franco Pepe. Gabriele Bonci, from Rome's award-winning Pizzarium (ranked best pizza on the road by 50 Top Pizza 2022), is known for revolutionizing the Roman pizza slice, or 'pizza al taglio', both in Italy and abroad, with other outlets in Chicago and Miami. Anthony Bourdain was so impressed by Bonci's pizza at his first Pizzarium in Prati that he knew Bonci was destined for greatness. “It’s amazing … You want it. You want it bad. Your life would be so much better if you have this right now. Leave your family. Abandon your children … You know you want it.” -Anthony Bourdain while eating Bonci pizza on "The Layover" Season 1 Ep. 7 What is Pizza Al Taglio? Pizza Al Taglio refers to the Roman way of selling pizza: “by the cut” or more popularly known as “by the slice.” Sure, New York could also technically claim this style of pizza, but traditionally Roman-style al taglio pizza is a hearty, rectangular pizza, with fermented dough and any array of toppings. This classic shape and unique texture of dough are what pizza al taglio is known for. Born in the 1950’s in Rome, this street food is one of the younger dishes Italy has to offer, but has held its own among other extremely popular Italian foods such as the well-known Neapolitan pizza. In addition to the trademark square shape of the slices of al taglio pizza, other notable characteristics come from the dough. The higher water content of the dough provides the beautiful, signature bubbles that sourdough is known for. And speaking of sourdough, did you know that the long fermentation process of the dough actually makes it easier to digest? As if we needed another reason to treat ourselves to that extra slice (or two)! What is Blue Iron and Why Use it for Pizza? You know the saying, “When in Rome, do as the Romans do.” We’re trusting the inventors of the pizza on this one, but allow us to explain why… Blue iron metal comes from the same family of metals as cast iron, but with several key differences, the most noticeable one is that it is much lighter than cast iron. Chef Julia Sullivan summed it up best when she said: “Carbon steel is the best of both worlds. You get the lightweight properties of stainless steel…and the heat conductivity and retention you would with cast iron. It’s a thinner metal, which means it can heat up really quickly and conduct heat even better than cast iron.” Although it has its place, it’s no secret that cast iron can be a bit high maintenance. Blue iron has easily become a fan favorite in the food scene due to its incredible versatility and dependability. You can expect consistent baking results without a ton of upkeep. This is a key factor when making pizza (especially al taglio pizza) where the star of the show is the crust. Blue iron becomes naturally non-stick through the process of seasoning, which means you don’t have to worry about the toxic chemicals that could be leaching into your culinary masterpiece. How to Find the Best Pan for Your Pizza Al Taglio Luckily, you don’t have to *roam* (hehe) the streets of Italy to enjoy your very own Roman-style al taglio pizza (although if you wanted to, we won’t stop you)! To get that classic, hearty, crispy crust that pizza al taglio is known for, you need to use the right pan. First, the non-negotiable requirement for your pizza tray is a rectangular shape. After that, you’re looking for a tray that cooks evenly, Also, you're looking for a non-stick because you've worked too hard on that sourdough crust for it to stick to the pan in the final hour. We recommend this Roman Style Pizza Al Taglio Pan, the original Roman Style Pizza tray. You can't go wrong with this pan. Although Roman tool used mostly at a professional level (for ovens that reach well beyond the threshold of 400 ° F), having a blue iron pan will become the ace-in-the-hole for churning out well-celled, dry and crispy pizzas. Looking for other Pizza tools? Read our blog post here. Get Your Bonci style pizza al taglio pan here:

There's nothing quite like a fresh, New York style hot bagel straight from the oven. And if you want to capture the authentic flavor and texture of a New York bagel, you'll need to follow a few key steps. First, it's important to use the right type of flour. New York bagels are traditionally made with high-gluten flour, which gives them their distinctive chewy texture. You can find high-gluten flour at most specialty baking stores or online. Next, you'll need to mix the dough. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Slowly add in warm water and mix until the dough comes together in a rough ball. Knead the dough for about 10 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and set it aside to rise for about an hour, or until it has doubled in size. Once the dough has risen, it's time to shape the bagels. Divide the dough into equal pieces (about 8 pieces for standard-sized bagels). Roll each piece into a ball and then use your thumb to make a hole in the center. Gently stretch the hole until it's about 2 inches in diameter. Place the shaped bagels on a baking sheet lined with parchment paper and set aside to rise for another 20-30 minutes. While the bagels are rising, bring a large pot of water to a boil and add a generous amount of malt syrup or barley malt. Malt syrup gives the bagels their characteristic golden color and slightly sweet flavor. Boil the bagels for about 1 minute on each side, then remove them from the pot with a slotted spoon and place them back on the baking sheet. Now it's time to top the bagels. You can either brush them with an egg wash (a beaten egg mixed with a splash of water) and sprinkle with sesame seeds, poppy seeds, or other toppings of your choice, or you can skip the egg wash and just sprinkle the seeds on top. Bake the bagels in a preheated 425 degree Fahrenheit oven for about 20-25 minutes, or until they are golden brown. Remove the bagels from the oven and transfer them to a wire rack to cool. And that's it! With a little bit of time and patience, you can enjoy the delicious taste of straight-from-New-York bagels right in your own home. Just be sure to invite some friends over to share them with – there's nothing quite like a warm, freshly-baked bagel to bring people together.

Welcome, fellow foodies! If you're reading this, chances are you're just as passionate about all things food-related as we are. Whether you're a seasoned pro in the kitchen or a novice cook looking to expand your culinary horizons, we've got some tips to help you put together the ultimate foodie menu. So grab your aprons (and your appetite, and your favorite kitchen tools), because things are about to get delicious. "What is a Foodie?" You Might Ask A foodie is a person who has a passionate interest in food and enjoys trying new and interesting dishes, ingredients, and cuisines. Foodies are often interested in the history and culture of food, and may enjoy experimenting with different cooking techniques and recipes. They may also enjoy dining out and trying new restaurants, as well as seeking out unique and artisanal ingredients to use in their own cooking. Foodies often have a strong appreciation for the sensory qualities of food, including taste, texture, and aroma, and may be particularly interested in the presentation and aesthetic appeal of dishes. In short, a foodie is someone who loves food and all aspects of the culinary experience. Our Favorite Recipes for the Perfect Foodie Menu Foodies are often adventurous eaters who enjoy trying new and interesting dishes, so there are many different types of recipes that they might love. Here are a few ideas to get you started: Global cuisine Recipes from different parts of the world can be a great way to introduce foodies to new flavors and ingredients. Consider trying dishes from cuisines such as Thai, Mexican, Indian, or Moroccan. Artisanal ingredients Foodies often appreciate unique and high-quality ingredients, so consider using artisanal products such as small-batch sauces, spices, or condiments in your recipes. Unexpected combinations Foodies may enjoy recipes that pair unusual ingredients or flavors in unexpected ways. For example, you might try a recipe that combines sweet and savory flavors, or one that pairs unusual spices or herbs with more familiar ingredients. Molecular gastronomy Molecular gastronomy is a cooking style that uses scientific techniques to create unusual and creative dishes. Foodies who are interested in this style of cooking may enjoy recipes that involve techniques such as spherification or sous vide cooking. Delicious desserts Foodies often have a sweet tooth, so consider including some creative and indulgent dessert recipes in your menu. A Few Things to Consider Putting together the perfect foodie menu can be a fun and creative process, but it can also be challenging-especially if you're trying to cater to a diverse group of people with different tastes and preferences. Here are a few tips to help you create a menu that will appeal to your favorite foodies: Take a cooking class Whether you're a beginner in the kitchen or an experienced cook looking to expand your repertoire, a cooking class can help you learn new techniques and skills. From mastering the perfect pie crust to learning how to make handmade dumplings, a cooking class can help you take your culinary abilities to the next level. Cooking classes are often taught by professional chefs or experienced home cooks who have a wealth of knowledge and expertise to share. By taking a cooking class, you have the opportunity to learn from someone who really knows their stuff so you can impress the foodies in your life. Consider your audience What are the tastes and preferences of the people you're serving? Are you hosting a dinner party for a group of foodie friends, or are you planning a menu for a restaurant with a wide range of customers? Knowing your audience will help you select dishes that are likely to be well-received. Mix and match flavors and textures A well-balanced menu should include a variety of flavors and textures to keep things interesting. For example, you might pair a rich, creamy pasta dish with a refreshing, light salad. Think about presentation Foodies often appreciate dishes that are visually appealing, so consider how you'll present your dishes. Will you plate them individually, or will you serve them family style? Don't be afraid to experiment While it's important to consider your audience, it's also okay to include some more unusual or unexpected dishes on your menu. Foodies often enjoy trying new and unusual flavors and ingredients, so don't be afraid to be creative and include some unexpected items. Consider dietary restrictions If you're serving a group of people, you'll want to consider any dietary restrictions or allergies that may be present. Be sure to include options for vegetarians, vegans, and those with food allergies or sensitivities. We hope these tips are helpful as you plan your perfect foodie menu! Wanna be the life of the party? We can help. Book a cooking class to level-up you skills, or treat your friends/coworkers to a team building class that doesn't suck.

Try saying, "Find the Perfect Pasta Rack" fast three times, we dare ya. Anyone who delves into making fresh pasta at home—whether you’re using a machine or rolling and cutting it by hand—quickly learns that the dough need to be separated ASAP before cooking. This helps avoid clumpy pasta that dissolves into a gloppy mess as soon as it’s dropped into boiling water. If you don’t plan to cook it right away or have extra pasta that you’d like to keep for future use, fresh pasta can be dried more thoroughly over several hours and then stored at room temperature. This also requires hanging so that it can dry completely and evenly, with air passing around all its surfaces to prevent the formation of mold. You should dry your pasta before cutting it, according to Stefania Porcelli, chef of Checco er Carettiere restaurant in Rome. Porcelli explains, "After making fresh pasta sheets—whether with a rolling pin or machine—hang them to dry on a rack. They shouldn't be left too long, at most a few hours. You want the sheets to stay a little bit moist so you're able to properly cut them into the desired shape (fettuccine, tagliolini, etc.). Next, lay your cut pasta on a wooden counter or workspace covered with a cloth and some semolina. When the strands are no longer sticky, you can swirl them into 'nidi' or little nests and store. The main thing here is to let them dry both before you cut them and after." While you can certainly improvise and utilize clothes hangers, a laundry drying rack, the back of a chair, or even a broom handle, if you plan on making homemade pasta regularly, a dedicated pasta drying rack is a more efficient, less messy, and more hygienic solution. What Should You Consider When Choosing a Pasta Drying Rack? Height Pasta drying racks can be used for drying multiple types of pasta, such as fettuccine, spaghetti, and large lasagne sheets. Based on the total length of pasta noodles or sheets you prefer to make, you need to decide the height of the product. If you like to cook long fettuccine pasta or lasagne sheets, we recommend choosing a rack with a height of 16.5 inches or more. For making average-length pasta, a drying stand with a height less than 16.5 inches should work fine. Just make sure that the product is tall enough to prevent the hung pasta ends from coming in contact with the countertop. Base If your chosen pasta drying rack features a flat base, make sure it is large enough to stabilize the entire product and prevent it from toppling over after all of the pasta and sheets have been hung. We recommend picking a product with a weighted base and a size of 7/8 inches. This will ensure that your pasta drying stand won’t tip or topple and will retain its balance even when full of fresh, heavy pasta. Number of arms and rods The next thing you need to focus on is the number of rods or arms the pasta drying rack has. Some products have 10 long arms that radiate from the center stand in different directions. On the other hand, there are a few racks that come with four long rods. Once you slide them through the holes in the stand, you will have eight arms to hang pasta noodles and sheets on. You need to decide whether you want eight or 10 arms on your pasta drying rack based on the number of portions you plan to cook. Feet Some pasta drying racks have reinforced feet rather than a flat base. If you choose one of these products, make sure that the feet are oriented in such a way that the entire rack is balanced equally on all sides. Also, we recommend choosing a rack that has four rubber, non-slip feet as it will offer more stability and balance regardless of how many pasta noodle strips or sheets you hang on its arms. Storage and portability Make sure you choose a pasta drying rack that is lightweight so that you can easily store or transport it. If you have a shortage of space in your kitchen, a pasta drying rack with a collapsible structure is ideal. This way, you can fold down the arms and reduce its overall size so that it can fit in any corner of the kitchen or inside a drawer or cabinet. Arm and rod orientation Pasta drying racks are meant to dry handmade pasta so that the noodles or sheets don’t stick to each other or form a clump. Because of this, they usually have their arms or rods oriented in such a manner that no pasta noodle or sheet comes in contact with other pieces and sticks to them. This type of orientation allows for faster, more even drying without leaving any wet or moist spots on the pasta. Want to learn how to make fresh pasta? Book a cooking class for your team and or friend group here!

It's no surprise that we think good food and good wine just makes life...well, better. So when it comes to blending two things we love dearly, of course we're going to be big supporters. Today we're talking about cooking with wine. Uncork your fav bottle of red, and peruse our tips and tricks below to unlock a new level of cooking. How to choose a wine to cook with The most important rule of cooking with wine: only use wines in your cooking that you would drink in a glass. This probably goes without being said, but if you don't like the taste of a certain wine, you won't like the dish you choose to use it in. Simple as that. An expensive wine is not necessary, although a cheap wine will not bring out the best characteristics of your dish. A good quality wine, that you enjoy, will provide the same flavor to a dish as a premium wine. Save the "good" wine to serve with your meal! How to cook with wine Wine has three main uses in the kitchen: as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are cooking but rather to fortify it. As with any seasoning used in cooking, care should be taken in the amount of wine used – too little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance the flavor of the dish. For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality. It should simmer with the food or in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors. Wine added too late in the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more to taste before adding more wine. Remember that wine does not belong in every dish. More than one wine-based sauce in a single meal can be monotonous. Use wine is cooking only when it has something to contribute to the finished dish. Does cooking with wine "cook off" the alcohol? The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish. Suggested amounts of wine to use for cooking: Soups – 2 tablespoons per cup Sauces – 1 tablespoon per cup Gravies – 2 tablespoons per cup Stews & Meats – 1/4 cup per pound Poaching liquid for fish – 1/2 cup per quart

Food is a powerful connective tool. We build our bonds with friends and family over dinners, we go to restaurants on dates, we prepare food for others and with others. Even when we’re cooking and eating alone, food still connects us to the world. Whether it is a particular meal reminding us of home, or simply sustenance to get us through the day, food is never meaningless. Like music or literature, food is a shared cultural product. Our feelings and experiences with food help us build our connections with others. Today, we're talking about the importance of creating rituals around food–making it, serving it, and eating it. What Are Food Rituals? According to family therapist William Doherty Ph.D., rituals are emotionally significant practices that are done every day, and that, “A mealtime ritual needn’t be time-consuming. Even the busiest person can bow her head for a moment before her smoothie.” Here are a few examples of food rituals: Saying a prayer or having a moment of gratitude for your food. Appreciating where it came from and what it will do to nourish your body. Taking a few deep breaths before the first bite (or sip). Having a sense of mindfulness as you eat. Chew your food slowly, noticing the flavors, smells, and textures, and how you respond to them. Remembering to come up for air in between bites; don’t just inhale your food! Even if you are busy, take in the atmosphere. Notice what’s happening around the table- are there birds chirping outside? Is there a painting or a picture on the wall? What does it smell like? Be in the moment; take everything in. The Benefits of Food Rituals Why make a ritual out of eating food? What makes it so good for us? The benefits are both physical and mental. Pleasure Food can (and should) taste good! Why else do people love Thanksgiving dinner? It’s not only because the food tastes good. The days leading up to them, and the rituals surrounding the meal itself are what give it a satisfying pay-off. We anticipate the meal knowing that it’s been carefully prepared all day and that we’ll be gathering around the table to savor it with people we love. Or think about homemade food. There’s something about the way our parents prepare treats and meals that makes them all the more special. Is it the whole foods, or the “secret” touch of a parent’s love? We may never know for sure, but we do know there’s nothing like home cooking! Relaxation Being present through the grounding of rituals encourages us to focus on our food. When we focus on our food, we enter a state of rest and digest, which is known as the parasympathetic state. During this time, our body can fully optimize digestion and properly break down and absorb our food. Likewise, the sympathetic state of fight or flight that comes from anxiety, fear, or nervousness is what hinders digestion. If we’re distracted by answering a flood of emails, texts, and social media notifications, we’re not fully entering a parasympathetic state. And as a result, we experience bloating, gas, indigestion, and discomfort. Digestion Both the brain and stomach need at least 20 minutes to register feelings of fullness (satiety). If you’re wolfing down your meals like a starved animal and looking for extra servings, then you didn’t give your body the chance to acknowledge that it’s been fed. Before you go reaching for another bite, snack, or a portion, wait at least 20 minutes and see how your appetite feels then. If you’re still hungry, then, by all means, eat! But you’re most likely going to feel satisfied after that amount of time. And where do food rituals fit in? They keep you focused on the meal. Not only does chewing your food and being in the moment support digestion, but it also gives your body plenty of time to tell you it’s no longer hungry. Those satiety signals kick in and tell you enough is enough. Community Food rituals aren’t only for singles. They work even better when they’re shared in pairs or groups. At work, go out and eat with your co-workers. At home, have everyone pitch in with dinner. Say grace or give thanks together before meals. Talk with each other and enjoy the tasty food. Meals are a fantastic opportunity to bond, whether it’s with your family, friends, or partner. What’s especially great is if you can spread the importance of healthy nutrition with them! Show them how healthy foods can be good for your body and taste buds. What do you think about food rituals? Are you ready to make your meals more special? If you're ready to take your mealtime rituals to the next level, try out one of our fun online or in-person cooking classes to level-up your skills in the kitchen. View the calendar here, or schedule a call to build your own cooking class with your coworkers or friends!

We're proud to present the first episode of Hidden Gems, a series of recipes we filmed with some of our very very favorite restaurants and pop ups in LA. Here's Keegan Fong, owner of Woon, sharing his mom's Beef Noodles recipes. Enjoy! Woon Kitchen Los Angeles, CA https://www.woonkitchen.com/ Executive Producer: Silvia Carluccio DP: Leco Moura Edit: Leco Moura Photos: Leco Moura

Cooking is an act of love and self-care. Picking the right ingredients, chopping, assembling, not only is a way to cure your body and soul, but can offer a great opportunity for our minds to be present and practice mindfulness. It forces us to focus on your senses, taste the ingredients, and really connect with the food we're eating. With Mental Health Day just around the corner (October 10th!), we've curated a list of cooking experiences and partnered up with The Den Meditation to offer you and your team a variety of meditation experiences, both online (you can learn about the benefits of virtual team buildings here) and in-person. IN PERSON COOKING CLASSES Cooking is proven to reduce stress and improve focus. It's an act of self-love and openness towards other cultures. Hosting a cooking class for your team can help increase overall work productivity and allow for everyone to have a relaxed time while getting to work in groups in a completely different environment! In person cooking experiences are available in Los Angeles (Culver City and DTLA), New York City, Boston, and San Diego. At IMPASTIAMO, we specialize in organizing virtual and in person cooking classes. Some of our most popular dishes include: fresh pasta making, pizza, dumplings, empanadas, traditional Persian, Indian samosas. Here are just a few ideas: HOMEMADE PASTA Who doesn't love pasta? Making a good dough and a tasty salsa is one of the most rewarding activities you could be doing in the kitchen. Learn the ins and outs of pasta shaping with this class! Pasta Making Class with Chef Francesco Allegro MEXICAN SALSAS AND TRADITIONAL MEXICAN FOOD Discover Mexico and its culinary traditions with Chef Natalia from Mexico City. With over 15 years of experience cooking and teaching, we can guarantee you this one will be an experience to remember! Chef Natalia Luna in Mexico City DUMPLINGS You'll love the savory flavor of these crispy dumplings. Our filling is made with both pork or shiitake mushrooms, Napa cabbage, ginger and garlic for a classic combination of flavors. After you assemble the dumplings—a fun family activity—a quick pan-fry is all they need to achieve the perfect, golden-brown exterior. Enjoy these traditional dumplings as an appetizer, entree or even dessert! Neapolitan Pizza Making with Chef Katie Chin TRADITIONAL NEAPOLITAN PIZZA MAKING Learn how to make pizza the real traditional way with us! Peppe Miele, head of the Verace Pizza Napoletana association, will share basic tips and tricks to make a great dough and get creative with toppings and shapes. Whether it's calzone, pizza fritta (fried pizza), pinza, or a traditional margherita, this three hours experience will change the way you make and taste pizza forever! Neapolitan Pizza Making with Peppe Miele INTRODUCTION TO MEDITATION Mindfulness, sound healing, breath work, are just some of the exercises we should be practicing every day for a more balanced life style. Introduce your employees to meditation, as a way to bring awareness and self-love in the workplace. This October, we've partnered up with The Den Meditation to curate mindful mental health experiences for you and your coworkers. Book your intro call today and find out how we can curate the best team building activity for you!

Orville Redenbacher will have to sit this one out, because today we’re sharing our favorite popcorn recipes. With Fall right around the corner, we’re already thinking about apple cider, acorn squash, crunchy leaves, pumpkin everything, and of course: cozy movie nights. While there’s beauty in simplicity, sometimes you want to go that extra mile for something extra special. Orville Redenbacher will have to sit this one out, because today we’re sharing our favorite popcorn recipes. Starting it off at #1 is a recipe reminiscent of every baseball fan’s favorite sweet snack: Cracker Jacks, but with a twist. Molasses Popcorn (Bars) What You'll Need: 2 ½ cups popped corn 1 cup shelled, roasted peanuts ¼ cup molasses ½ cup brown sugar 1 teaspoon vinegar 1 teaspoon butter ¼ teaspoon salt What You'll Do: 1. Preheat your oven to 400 degrees Fahrenheit (if roasting the peanuts). 2. Pop the corn using your favorite method. Sort through and discard any un-popped pieces. Trust us, you don’t want to skip this step. Our goal is sweet-tooth satisfaction, not a new dental filling. Set aside. *Optionally, crisp up the peanuts by lining them in a single layer on a baking tray. Keep a close eye on these guys, because they can burn in a flash. Cook just until they’re warm and fragrant, with a light golden color. 3. Combine the molasses, brown sugar, vinegar, butter and salt in a small saucepan and slowly bring to a boil, cook until it reaches 275 degrees Fahrenheit. 4. Remove mixture from the heat and fold in the roasted peanuts to thoroughly coat. 5. Pour the hot mixture slowly over the popcorn, tossing up from the bottom of the bowl to evenly mix. Turn the popcorn into two greased loaf pans and press gently to prevent breaking the kernels. Carefully remove from the pans and cut into bars while still warm. *Alternatively, you can press the mixture into cookie molds or shape by hand. Wrap each bar in wax paper before storing. We haven’t forgotten about our vegan friends, either. If you’ve ever thought wistfully about cheesy popcorn while settling in for a show, #2 is for you! ‘Cheesy’ Vegan Popcorn What You'll Need: Popped popcorn [however many servings you want, we’re not here to judge] Oil of choice [recommended for maximum sticking power] Nutritional yeast Salt, pepper, garlic powder, you name it [if desired] What You'll Do: 1. Take your bowl of popped corn and add the oil. Spray is recommended if you don’t want to risk any sogginess. 2. Next, generously (because why have cheese popcorn if it’s not CHEESY) sprinkle on the nutritional yeast to taste. 3. Here’s where you can add any other seasoning to your heart’s content, or just keep it simple. Enjoy! NOTE: for optimum tastiness, we don’t recommend this as leftovers, so here’s your permission to finish the whole bowl. This next flavored popcorn recipe has everything you could hope for: crunch, sweetness, cinnamon-y aroma. Are you drooling yet? #3 brings all of the fall vibes. Cinnamon Roll Popcorn Recipe by Whitney Wright @ SALT & BAKER IMPASTIAMO tip: the secret to cinnamon flavor that really *pops* is ground cloves, which are often used as a flavor enhancer in certain recipes, especially ones containing vanilla or cinnamon. What You'll Need: 10 cups popped corn / 1/2 cup un-popped kernels 1 cup packed brown sugar 1/2 cup butter 1/4 cup light corn syrup* 1/2 teaspoon salt 1 tablespoon ground cinnamon 3 teaspoons vanilla extract 1/2 teaspoon baking powder 3 oz white chocolate or almond bark, melted** Optional: 1/8 tsp ground cloves What You'll Do: 1. Preheat oven to 325 degrees Fahrenheit. Lightly grease a baking sheet or line with parchment paper for easy cleanup. 2. Place the popped popcorn in a large bowl. 3. In a medium saucepan add the brown sugar, butter, corn syrup, and salt. Place over medium heat and bring the mixture to a rolling boil, stirring frequently. Remove from heat and stir the mixture for 1 minute to cool it slightly. 4. Add the cinnamon, cloves, vanilla, and baking powder to the sugar/butter mixture. Stir to combine. 5. Pour the sugar/butter mixture over the popcorn and toss to coat. Spread the popcorn mixture in a single layer on the baking sheet. Bake for 10-12 minutes or until the sugar coating is set (don’t over-bake otherwise it will be HARD). 6. Allow the popcorn to cook slightly then drizzle the melted almond bark over the popcorn, let set and then serve! Alternatively, leave the popcorn hot from the oven and toss it in the warm almond bark for more even coverage. 7. Store in an airtight container at room temperature for 7-10 days. IMPASTIAMO tips: *If you don’t happen to have corn syrup on hand, in a pinch here are some great corn syrup substitutes to try. **You could also replace the white chocolate with melted butterscotch morsels for even more buttery sweetness. We’re willing to bet you’ve never had a flavored popcorn like this next recipe before. The perfect way to pack in big flavor to a light snack is our #4 pick: Pad Thai Popcorn Recipe by Chef John @ allrecipes What You'll Need: 1 teaspoon + 1/4 cup vegetable oil 1/3 cup unpopped popcorn 1 cup chopped dry-roasted, salted peanuts 1/2 cup packed brown sugar 1/4 cup corn syrup 2 teaspoons lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons sambal oelek chili paste 1 tablespoon freshly grated lime zest 1/3 teaspoon baking soda 1/4 cup chopped fresh cilantro What You'll Do: 1. Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). Line baking sheet with foil, brushing with vegetable oil or use a silicone baking mat. 2. Heat 1 tablespoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. 3. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn. 4. Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in the sambal oelek, lime zest, and baking soda. 5. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet. 6. Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving. We recommend storing this in an airtight container for up to a week (IF there are any leftovers, that is). IMPASTIAMO note: popcorn can easily scorch, so we recommend erring on the side of caution and cooking for the shortest amount of time, then while keeping a close eye, cooking for 1-2 minutes at a time until finished. With low prep and short bake times, these flavored popcorn recipes can be made in less time than it takes you to pick out a movie. Do you have a favorite flavored popcorn recipe? If you try ours, make sure to let us know what you think over on @Instagram. Wanna be better in the kitchen? Call us today to set up a private cooking class for you, you + your friends, or your team at work:

If you're looking for the best soup puns, you’re in the right place! Souper fun soup puns for all the soup lovers in your life 🫕🫕🫕 Here at IMPASTIAMO, we love to laugh and have a good time *almost* as much as we love making really good food. Since laughter is food for the soul, we thought we'd get creative about how we make our people laugh, and soup puns seemed like a great way to blend our love of soup with our love of food. They might be a little bit corny, but they're definitely worth a look. 👀 Laughter–like a good bowl of soup–is good for the soul! Keep reading for some of our favorite soup puns: The Best Soup Puns Sorry, we’re out of stock. Are you pho real? He souped in and saved the day. When I asked my mum what she cooked for dinner, she replied saying “It is a soup-rise.” My dad believes it is good to have soup before my meal. He is very soup-erstitious. The Japanese restaurant serves the best soups. It makes miso happy! When my sister asked me if there was enough dinner cooked, I told her “I cooked enough soup for the broth of us." The supermarket did not have soups. They said they're out of stock. I ordered two thousand pounds of Chinese soup. Technically, it was a won-ton soup. Which hand should you use to stir the soup? Neither, you should use a spoon. I spelt “I take back what I said” in a bowl of alphabet soup so I could eat my own words Everyone says that the soup I cook has healing properties. I consider it to be my soup-er power. I had vegan soup–it was soup herb. You are the one pho me! You’ve heard of alphabet soup now get ready for....Times new ramen! I bought a warehouse full of soup stock. Now I'm a bouillonaire Where can you buy soup in bulk? The stock market. What do the police do if you steal soup? They arrestew. What's a soup spoon's favorite sport? Bowling. Do you know what firemen often add to their soup? Firecrackers. The soup was preoccupied. He was stewing over something his friend said. Soup Puns for a Souper Day What did you think of our favorite soup puns? Hopefully you laughed at a few. ;) If you have a soup pun that you'd like to share, comment down below, or share it with us on @Instagram or @TikTok!

Here at IMPASTIAMO we LOVE food. What we don’t love is food waste. Sure, there’s a natural cycle to things, which includes food decay, but we’d like to shed a little light on the crisis that is food waste in our country. If you read our article here which talks about food expiration dates, you know that billions (yes billions) of pounds of food are wasted each year in the US alone. No one person can single-handedly reduce that amount of food waste, but it starts with every single person. We want to help get the ball rolling by sharing some ways to prevent unnecessary food waste at home. Food Waste in America: The Scary Stats Interestingly, the US ranks third in total food waste, following China and India. This makes sense when taking into account the sizes of these countries. Unfortunately, when looking at food waste per capita, the US still ranks highly–too highly. The good news is that not all of the food waste can be pinned on your average American consumer. The bad news is that 43% (the largest source) comes from homes. According to rts: “Food spoilage, whether real or perceived, is one of the biggest reasons people throw out food. More than 80 percent of Americans discard perfectly good, consumable food simply because they misunderstand expiration labels. Labels like “sell by”, “use by”, “expires on”, “best before” or “best by” are confusing to people — and in an effort to not risk the potential of a food-borne illness, they’ll toss it in the garbage.” While these stats seem bleak, it means that a significant portion of food waste in the US can be eliminated by more people implementing a few basic, but significant, lifestyle habits. Keep scrolling for some simple ways that we like to use to cut down on unnecessary food waste…you can start today! How You Can Prevent Food Waste Starting in Your Own Kitchen Tip #1: Educate Yourself If there’s one important idea we hope you take away, it’s this: think before you throw. The first step is already done, you’re here, educating yourself on how to prevent food waste. Hooray! Like a game of Telephone gone wrong, the general consensus is that expired food will make you sick. Lack of education fuels this thought, and not enough people are challenging that idea. Before you go, we recommend taking a look at this article (if you haven’t already). A helpful way to reframe your thinking is to consider them “quality dates” rather than “expiration dates.” When we KNOW better, we DO better! Tip #2: Be Mindful of What You’re Bringing In This is twofold and starts when you’re purchasing. A certain amount of forethought or planning is necessary for this step, but the payoff is well worth it! Step one involves paying attention to those printed dates, and planning when to use each item. The other aspect works best if you do one large shopping trip every week or two weeks, but can be utilized no matter how often you shop. Take inventory of what you already have on hand, and try to incorporate those items into your upcoming meals. Since they’re not coming fresh from the store, you can assume their “quality clock” is ticking, and using them rather than forgetting about them cuts down on both your grocery bill and total consumption. Tip 3: FREEZE! Since by now you’re ideally keeping an eye on expiration dates, one of the easiest ways to prevent food waste is to toss anything in the freezer that you’re not likely to eat before its peak. According to the USDA Food Safety and Inspection Service, the process of freezing food slows down the movement of its molecules, effectively causing the microbes to become dormant. This applies both to food spoilage and foodborne illnesses. There are a few caveats, however. You’ve probably heard the recommended freezing lengths for various types of food. However, the USDA states that food will stay *safe* to eat, as long as it stays frozen. Like we talked about here, best-by/freeze-by/etc deals with quality, so it’s best to keep the foods in your freezer circulating out, so you’re not left with a freezer full of “burnt” food. Another way to keep some of the quality to your frozen food is to freeze it closer to the best-by date, rather than later. Meat and poultry can be frozen in their original packaging, but for extended stays in the chilly climate, more airtight packaging is often recommended. Tip 4: Invest in Your Vegetables’ Future Fresh fruits and vegetables are arguably one of the hardest things to keep fresh for long. And let’s be honest, week-old limp celery isn’t going to cut it (pun intended). A not-so-new hack that has resurfaced thanks to internet popularity is to keep your freshly washed and cut celery/carrots/etc in mason jars of water in the fridge. This keeps them fresh and crunchy for weeks! While you can’t take it to the bank, we believe that investing a little time into preserving fresh produce pays off. Check out this helpful article on more ways to extend the shelf life of your vegetables. Tip 5: Rethink Trash Well, despite your best efforts, you weren’t able to utilize everything. It happens! That’s the cycle of life. This is the crucial moment, as you’re looking at a food item that is beyond redemption, you have several options. The two primary players are Team Throw It Out vs. Team Salvage. It’s our sincere hope that we’ve convinced you to think twice. A popular alternative trip for vegetables destined for the trash is to save them up in the freezer until you’ve accumulated enough (with the possible addition of meat scraps / bones) to make your own vegetable or meat stock. Not only is it practically free, utilizing ingredients you already have, but you can feel good about knowing exactly what’s in it. This next step isn’t quite as easy as tossing food in the freezer, but has far reaching benefits: COMPOSTING. If you’re still new to the idea, check out our article here for *literally * everything you should know about composting. To sum it up, composting can revitalize your garden, house plants, soil of every kind, it’s excellent for the environment, and helps cut down on unnecessary food waste landing in the dump! Before You Go We’d like to leave you with a very common, outdated phrase that we fixed for you: When in doubt, don’t throw it out! Your wallet, Mother Earth, and future generations will thank you for it.

You might not think that a slab of wood needs much upkeep, but let us assure you: your cutting board needs plenty of TLC. Taking care of your cutting board doesn't have to be an everyday chore, but there are definitely some things you'll want to do each time you use it, to extend its life and keep it around for years to come. Keep reading for IMPASTIAMO's tips & tricks for taking care of your cutting board. Hand Wash > Machine Wash If you’re just slicing bread, you can simply brush your cutting board off and call it a day. However, if you're cutting wet, sticky, or messy foods, you’ll need to properly wash and rinse it. Synthetic cutting boards are typically dishwasher-safe, but we still recommend hand washing for optimal care. Check the manufacturer guidelines to make sure that your synthetic cutting board can go in the dishwasher. Wooden cutting boards are happy to hop in the sink for a quick shower. But, unlike plastic boards, they hate the dishwasher. Over-soaked wood can lead to warping/cracking, which is definitely not what we want! A gentle hand-wash after each use with mild soap and warm water (be sure to refrain from soaking) will do the trick. Speaking of which... Dry Wood Cutting Boards Thoroughly Remember the warping issue we just talked about? That’s when a board curves or bends which will happen if it isn’t dried properly––either left in the sink or set back on a wet surface. Instead, take care of your cutting board by drying it off with a towel. Bonus points if you leave it propped up so that airflow can dry it thoroughly. The more evenly your cutting board dries, the happier it will be. Take Care of Cutting Board Stains ASAP For any stained areas—think residue from blackberries, beets, or even a nice juicy steak—make sure to address the mess right away. To treat the stains on your cutting board, make a paste of salt, water, and baking soda, and scrub it on the area with a rag or dish towel. After the scrub, rinse your cutting board under hot water, taking care to not let it sit in water for too long. Wipe it off a dry towel, and leave it out to air-dry. Clean the stains off of your synthetic cutting board by treating it with a little hydrogen peroxide and baking soda. Mix three tablespoons baking soda to one tablespoon of hydrogen peroxide to create a paste. Coat the paste over the stained area and let it sit on the cutting board for about an hour before rinsing it off. Then wash your cutting board with warm, soapy water, pat it dry, and your stains should be gone! Wax On, Wax Off There’s no one-size-fit-all approach when it comes to oiling your wooden cutting boards––it depends on where you're storing the cutting board, what type of wood it is, and how frequently you're using it. Once a month is a good place to start, but there’s no harm in oiling your board whenever it looks "thirsty." How can you tell if you need to oil your cutting board? Sprinkle a few drops of water on the board with your fingertips. It should bead up when the wood is adequately oiled (like a waxed car). If the water disperses or soaks into the wood, your cutting board needs more oil. We typically use beeswax or food-grade mineral oil, which is colorless, odorless, and lightweight. When it's time to oil your cutting board, wipe it down and let it dry overnight, standing it on edge so that both large faces are facing out. You don’t need puddles of oil on your board, just enough to cover the wood with an even coat. Know When to Say When Theoretically, with the right upkeep a cutting board could last your entire life. With this cleaning process, the wood should look great for decades. Sand out deep ridges on the surface of the wood if deep cut marks start showing up. It takes time to sand evenly, but it can give the board a whole new look. And remember, even the best cutting boards warp sometimes. If that's the case, get a new one. Food and bad bacteria can start to build up in the cracks and crevices. Obviously, we don't want that. “If you take care of it, it’ll take care of you,” Brad Leone, test kitchen manager, tells Bon Appétit. Get something beautiful. There’s long grain, end grain, squared tiles, and tons of other styles. Shop around and find one that speaks to you. “At the end of the day, it’s as much art as it is a tool.” More Cutting Board Tips & Tricks: Keep it Fresh: to freshen up a smelly cutting board (think: residual onion odors) rub a halved lemon over the surface; let it sit for a minute or two, then wipe off the board. This cooking tip has saved many of our favorite cutting boards. Clean as You Go: This is one of the core values here at IMPASTIAMO! We love cooking in a clean kitchen, and this makes spending time in your kitchen more enjoyable. As you prep, wipe the surface of the cutting board frequently with a sponge or dishcloth. This will make cleanup easier when it’s all said and done. Get in there and scrub: If there’s food caked on your cutting board, it’s okay to use an abrasive scrubbing pad, like this one. It shouldn’t scratch your cutting board, especially if you're using gentle pressure. Opt for low-maintenance: All this upkeep sound overwhelming? If you don’t think you’ll take care of a wooden cutting board, try an Epicurean cutting board. They’re made from reused cardboard (yay!), paper, and wood fiber—so they’re gentle on your knives. You also don’t need to oil them. And, best of all—they're dishwasher-safe! Take Your Cutting Boards for a Spin: Has a been a minute since you spiced up your kitchen routine? It might be time to shake things up a bit! Treat your tastebuds to something new, like a homemade Indian Samosa or a bowl of classic ceviche. Check out our upcoming cooking classes here, and show your cutting board who's boss. How do you take care of your cutting boards? Teach us your tricks in the comments below! 📌 pin me for later!