I tried 17 rice cookers to find the best model in the US: here are my favorites

The most important function of a rice cooker is to make delicious rice, from jasmine to brown and sushi. Our expert found the best ones that are designed to lastWhy the humble rice cooker might be the only appliance you need in your kitchenThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Not a day goes by where I don’t cook and eat rice

Why the humble rice cooker might be the only appliance you need in your kitchen

As a chef, I often get asked what my style of cooking is. Officially, I specialize in Hawaii’s local food and diasporic Asian cuisines, but unofficially, or if you catch me on a tired day, I’ll say my style of cooking is “dorm room”.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more

Rosorange: is the latest wine trend here to stay? | Hannah Crosbie on drinks

I’m often asked what the next big thing is in wine. How am I supposed to know? After all, the joy of “the next big thing” is that it seemingly pops up as if from nowhere, and then it’s suddenly absolutely everywhere. Whether or not it then sticks around is anyone’s guess, though.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

Rachel Roddy’s recipe for Sardinian crispbread lasagne | A kitchen in Rome

The process of making Sardinian pane carasau is similarly hypnotic to pitta: a disc of durum wheat dough is baked on a hot surface until it puffs up into an almost-ball. The reason for this puffing is the contrast between the rapidly drying surface of the dough and the evaporating water within the dough. The water turns into steam, causing the centre to balloon and the two layers to separate, creating a pocket and making the whole thing look a bit like an inflated whoopee cushion.In order to make pane carasau, which in Sardinia is a domestic, artisan and industrial art, the puffed-up dough is swiftly separated into two thin discs with a sharp knife, then the discs are returned – possibly folded in half or quarters – to the oven to dry and toast for a second time according to the maker’s taste. Fortunately for us, there are hundreds of makers and the whole point of pane carasau, also known as carta di musica (music paper bread), is that it is brilliantly transportable and enduring: it lasts and lasts, which is why it’s one of my favourite things to have in the cupboard

The rapid rise of Luckin coffee: is this the end of the Starbucks supremacy?

The Chinese chain has opened two outlets in New York City. Will its ‘coffee to go’ business model, apple fizzy americanos and coconut lattes see off its biggest rival?Name: Luckin.Age: Seven – it was founded in October 2017.Appearance: 20,000 locations and counting.Locations doing what? Serving coffee

How to transform leftover baked potato into a summery Italian feast | Waste not

I’m rolling these gnocchi out of yesterday’s leftover baked potato and feeling rather chuffed with myself, because when you’re able to cut out a step from a normally scratch-cook dish such as gnocchi, it makes life easier. Crisp up the leftover potato skins in a pan with sea salt to enjoy as a snack, or freeze them for making loaded potato skins (recipe coming next week).A great way to make extra-flavourful fluffy pillows of gnocchi is to make them with leftover baked potato. Baking the potatoes instead of boiling them reduces their moisture content, meaning less flour is required, which in turn results in a lighter, less pasty gnocchi. Leftover baked potato also saves about an hour of prep time