In Every Home

Appliances for Cooking, Cleaning, & Care

The Cherry on Top: Break out your blender for a modern milkshake twist

Who doesn’t love a good milkshake? They’re a decadent treat, a comfort food and a dose of culinary nostalgia in a tall, frosty glass. The thick, chilly indulgence that may or may not require a spoon to consume brings to mind images of 1950s diners, summer nights at the ice cream shop, and a quick trip to the local burger drive-thru to satisfy a craving.

Depending on the thickness, milkshakes can walk the line between food and beverage. But that isn’t how they started out. Numerous sources trace the term “milkshake” to the 1880s, when it was used to describe a health-promoting drink made from sugar, egg, whiskey and ice. It evolved over the next few decades into the delightful indulgence we know today.

Though there is an undeniable novelty to sipping on a shake while perched on a cushioned stool at a diner counter, it is easy to conjure up some milkshake magic at home. The blender is your go-to appliance to get the job done. It could be said that the milkshake helped drive the development of the electric blender, as one of the early models of the appliance, patented nearly 100 years ago by Stephen Poplawski, was specifically designed to mix soda fountain drinks.

Milkshakes are also a dessert ripe for experimentation. If you think your milkshake would taste better with a touch of cinnamon, vanilla or other flavor, you can simply drop it in the blender and mix up a new taste combination.

A late night blend of chocolate sorbet and coffee ice cream is what triggered Adam Reid’s interest in milkshakes. Reid, a freelance food writer and author of the recipe book “Thoroughly Modern Milkshakes,” was enjoying the sorbet when he decided on a whim to try the combination. “It was one of the best mocha shakes I have ever had.” He later wrote a column on using sorbet in shakes, which led to the book.

“I took inspiration from all kinds of places — street foods, desserts, savory dishes,” Reid says. “To me, you want to intensify flavors in a milkshake. The mocha shake used chocolate sorbet, because the flavor is so much more concentrated. For some of the fruit shakes, I used fruit jams or jellies as a sweetener. There’s a strawberry shake that uses ice cream, strawberry sorbet and a tablespoon of strawberry preserve. That’s going to give you more sweetness and flavors.”

To make the perfect milkshake, you should consider texture as much as flavor. This means there is some preparation and possibly some waiting involved.

“Obviously, there are a million different flavor combinations,” Reid says. “I like shakes with a really thick texture, because they’re going to melt and get thinner as you drink them. I like to let the ice cream sit out and temper it. If you bring it straight out of the freezer, you’ll have to overblend, and that will make it thinner.”

Remember, this is an indulgence, so don’t skimp on ingredients. “Use good quality ice cream and sorbet,” Ried says. “Using whole milk never hurt.” Though if you are watching your calories, you may substitute lowfat yogurt for ice cream with ice cubes (smaller are better) blended in. Most of the recipes in Ried’s book use about a quarter cup of liquid, he says, but he has gone up to about a third of a cup.

Whether your preferences lean more toward fruit, traditional but reliable flavors like chocolate and vanilla, or a more exotic flavor, it’s time to break out your blender and swirl together the flavor combination of your dreams. Traditional flavors like vanilla, chocolate and strawberry never go out of style, but feel free to let your imagination go.

“Flavor and balance are two things I look for,” Ried says. “Every burger joint in southern California has a date shake. When I did it, I used buttermilk to balance the sweetness of the dates.” Ried likes to add surprise flavors to his shakes, and has developed travel-inspired recipes based on French pain d’epices, and Mexican chocolate.

Since you’re definitely craving a milkshake by now, here are three of Ried’s recipes from Thoroughly Modern Milkshakes. They may not appear on the menu at your local ice cream shop, but it’s hard to imagine a milkshake not tasting good. “When push comes to shove, it’s going to be sweet, it’s going to be cold. There are better milkshakes, stellar milkshakes and earth-shattering milkshakes, but there’s no such thing as a bad milkshake.”

Do you have a favorite recipe? Let us know in the comment section.

Mexican Chocolate Shake with Chipotle and Almond

Makes about 3 1/2 cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

1/4 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground chipotle powder or cayenne, or more to taste

4 medium scoops vanilla bean or original vanilla or original vanilla ice cream (about 2 cups/12 ounces), softened until just melty at the edges

4 medium scoops chocolate sorbet (about 2 cups/12 ounces), softened until just melty at the edges

Place the milk, almond extract, cinnamon, and chipotle in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and sorbet and pulse several times to begin breaking them up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Vanilla-Honey-Sesame Shake

Makes about 3 ½ cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

1/4 teaspoon pure vanilla extract

1 ½ teaspoons toasted sesame oil

2 tablespoons honey (about 1 ½ ounces)

8 medium scoops vanilla bean or original vanilla ice cream (about 4 cups/24 ounces), softened until just melty at the edges

Place the milk, vanilla extract, sesame oil, and honey in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and pulse several times to begin breaking it up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Stupendous Strawberry Shake

Makes about 3 1/2 cups/28 ounces

1/2 cup cold whole or lowfat milk (about 4 ounces)

2 tablespoons strawberry jam or preserves (about 1 ounce)

1 teaspoon freshly squeezed lemon juice

4 medium scoops strawberry ice cream (about 2 cups/12 ounces), softened until just melty at the edges

4 medium scoops strawberry sorbet (about 2 cups/12 ounces), softened until just melty at the edges

Place the milk, jam, and lemon juice in a blender and blend to mix thoroughly, about 15 seconds.  Add the ice cream and sorbet and pulse several times to begin breaking them up.  With the blender motor off, use a rubber or silicone spatula to mash the mixture down onto the blender blade.  Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.  Pour into a chilled glass or glasses, and serve at once.

Thinking of Installing a Central Vacuum? Here’s what to expect.

When you are crouched down, sweeping the crumbs off the floor after dinner, have you ever wished that the wall would magically open up and just swallow the mess? If so, it might be time to think about installing a central vacuum.

As the name suggests, the vacuums use a unit placed in a centralized location (often the basement or the garage) and extend vacuuming power to the rest of the house through a series of strategically placed inlets backed by hidden pipes. When it is time to tackle a mess, instead of heading to the closet to retrieve the portable vacuum, you attach a hose to the nearest inlet or pull out a retractable hose and flip a switch.

While both central vacuums and portable vacuums are more than capable of handling most household vacuuming jobs, there are some differences. Central vacuums can be used on all surfaces from hardwood to carpet to non-floor surfaces such as fans and blinds. Since dirt is captured in the vacuum’s canister by design, central vacuums are a valuable tool for those seeking better indoor air quality.

Installation

Another obvious difference between portable vacuums and their central cousins is that central vacuums are built into the home. The easiest time to do this is during new construction, when the pipes and hose inlets can be built into the walls.

The process of installing a central vacuum can start before the home is built. The central vacuum installer can review the building plans to says map out the best location for the canister, pipes and inlets. They’ll talk to the owner about their options, including whether they prefer a standard or retractable-hose valve.

While it’s most convenient to build a central vacuum into a home under construction, they can still be installed if the home has already built. In many cases, installation takes only a day. As long as there is access to walls, crawlspaces and the attic, experienced installers should be able to handle the job. The level of installation difficulty, however, depends on the home. Installers will aim for a design that allows the vacuum to reach everywhere in the home.

Central Vacuum Features

While you are planning your central vacuum installation, you will be able to choose from a number of features so you can adapt your new central vacuum to your lifestyle and cleaning needs. Think carefully, because you are in this for the long haul. Some central vacuums can last for 20-30 years, or even longer.

Start with the part of the vacuum you’re going to handle the most—the hose. Do you want a standard or retractable hose? If you choose a standard hose, you will have to attach it manually to the inlet every time you vacuum. Retractable hoses can be pulled from the inlet. Some models even turn on automatically when they are pulled out. You’ll have different-sized hoses to choose from, so you can place the size you need in the rooms where you will use them the most. You might want to keep a shorter hose near the dryer for cleaning the filter, a longer one in the garage for car cleanup. Some owners keep them in areas where they often encounter messes, like near the cat’s litter box.

A standard hose will have to be manually attached to the inlet every time you vacuum. A retractable hose is pulled out from the inlet when you need to vacuum. Some models turn on automatically when the retractable hose is pulled out. Different sizes of hoses are available for placement in certain rooms, like a vacuum or garage. Some central vacuum owners favor a short, 10-foot hose in their laundry room to clean their dryer filter. Others put them in areas near their cat’s litter box for easy cleanup.

Speaking of putting features where they are needed, the “automatic dustpan” is popular among central vacuum owners. This allows dirt to be swept into the base of a wall, with the system inlet placed in the kick panel under cabinets or in the base moulding.

Choosing the canister: Like portable vacuums, some central vacuums use bags, while others are bagless. Some also can convert to a wet-dry system. Most central vacuums hold 7-10 gallons of debris. Also consider where you are installing your canister, as it can affect your cleanup options. Some models have valves mounted on the surface of the canister, which, if you place your unit in the garage, gives you the option of easy access for vacuuming your car, garage, or outdoor debris like leaves.

Like portable vacuums, some central vacuums use bags, while others are bagless. Some also can convert to a wet-dry system. Most central vacuums hold 7-10 gallons of debris.

How Safe is Your Water?

As you know, counterfeit water filters are rampant online, disguised as certified filters with trademark violations, fraudulent and misleading labels and importantly, alluring price tags.

The water that is passed through these fake filters may look, smell or taste fine, but microbial and organic contaminants lurking in the water that pose serious threats to health and well-being are often invisible and odorless.

For consumers who don’t purchase replacements from reputable sources, the threat of ending up with a counterfeit water filter is real. Ken Gauld learned this lesson the hard way when he purchased water filters online. A Michigander living close to Flint, Ken relies on water filters to provide his family with safe drinking water. Despite doing his research, Ken still received what he suspected were counterfeit water filters. He sent them to AHAM for testing, and we were able to confirm his suspicions.

U.S. Customs and Border Protection seized more than 5,200 counterfeit filters at the Los Angeles/Long Beach seaport last month. CBP estimated that if the filters had been genuine, they would have had a combined manufacturer’s suggested retail price of $224,202.

AHAM’s Filter it Out campaign aims to raise awareness of the serious health and safety risks of counterfeit water filters, which have received significant mainstream media coverage recently. Last month, InvestigateTV released a report highlighting the risk of counterfeit filters – watch it below:

Read InvestigateTV’s piece here.

Learn more about Filter It Out.

3 Essential Appliances for Better Indoor Air Quality

Staying indoors during cold or hot weather is great for your comfort, but it also means you are breathing air that, according to the U.S. Environmental Protection Agency, contains two to five times the concentration of some pollutants that you would likely encounter outdoors.

Common sources of indoor air pollutants, the EPA says, include building materials and furnishings such as newly installed flooring, upholstery or carpet, cabinetry made from certain wood products, household cleaners, excess moisture, and biological pollutants like pollen, mold, viruses and pet dander.

It is possible that indoor pollutants may not cause you any issues, but many can lead to allergies and breathing problems, particularly for people who already suffer from asthma. For others, the effects of indoor pollutants might include sore throat, headaches and fatigue. According to the EPA, consistent exposure to pollutants over years can lead to more serious conditions, like respiratory and heart disease.

Even if you are not suffering from any symptoms, wouldn’t you rather know that the indoor air you are breathing is cleaner?

One of the keys to cleaner indoor air is to use appliances that both remove and trap pollutants. Here are three appliances that are up to the task:

Room air cleaners: Allergists often recommend air cleaners as part of the treatment for allergies. Air cleaners filter common pollutants from the air, and models with HEPA filters are designed to remove 99.97% of airborne pollutants .3 microns and larger from air that passes through the filter. Air cleaners that participate in the AHAM Verifide® Program are tested for their Clean Air Delivery Rate (CADR), which tests and certifies the air cleaner’s ability to remove tobacco smoke, dust and pollen. CADR is evolving, and new test methods have been developed to allow consumers to compare air cleaners’ removal of viruses, bacteria, mold and chemicals.

Powerful Portable or Central Vacuums: Vacuuming regularly is known to reduce household dust and allergens. For the greatest benefit, you can choose to use a powerful vacuum with a HEPA filter or an installed central vacuum consisting of a collection unit, often found in a garage or basement, and a series of inlets placed strategically throughout the house that work with a detachable or retractable hose.

Ventilation hoods: Cooking can release odors and certain pollutants in the air, including particulate matter. A ventilation hood can help remove many of those pollutants and vent them outside soon after they are released. The EPA also recommends opening windows and taking other steps to introduce fresh air into the home while cooking as a way to improve indoor air quality.

How an air cleaner can help you reduce allergy symptoms

A sick day already? But they just started school! You probably have seen your child’s symptoms before: stuffy nose, watery eyes, maybe a cough. It could be a common cold or virus they picked up from one of their classmates. Or, it could be an allergy, rearing its ugly head during one of the busiest times of the year.

If your child is not suffering from allergies this fall, the chances are high that some of their classmates are. Allergic conditions are the most common health issues among children, according to the Asthma and Allergy Foundation of America.

It may be tempting to attribute your child’s symptoms to “fall allergies,” but the cause may not necessarily be seasonal.

An allergy? To what?

“Roughly 20 percent of people, maybe a little higher in children, are allergic,” said James Sublett, M.D., a spokesperson for the American College of Allergy, Asthma and Immunology and an allergist with Family Allergy & Asthma, Louisville, Ky.

Common triggers of respiratory symptoms include:

  • Seasonal allergens (ragweed, tree pollen)
  • Mold
  • Animal dander
  • Particulate matter
  • Dust mites

“School environments can have all of these things,” Sublett says. “You transport animal allergens on your clothing. Anything outside can come inside.”

Particulate matter can come from a number of sources, including vehicle emissions, indoor heating systems and various outdoor pollutants. Some of the smallest, known as PM 2.5 (named for its size of 2.5 microns and smaller), are known to cause allergy-like symptoms. PM 2.5 has become a greater concern in recent years as indoor air quality has received more attention, to the point that it is tracked as part of air quality reports. The EPA also monitors and reports national and regional PM 2.5 trends.

“Those small particles are a real problem,” Sublett says. “They cause the same symptoms. They can cause cough, wheezing and trigger asthma.”

What you can do to reduce and avoid allergens

Avoiding contact with allergens is a major aspect of managing symptoms. Both Sublett and Joshua Davidson, M.D., an allergist at HealthCare Partners Medical Group in Redondo Beach, Calif., regularly recommend room air cleaners to patients as a way to reduce allergy symptoms.

“I recommend them as a way not only to reduce symptoms, but also their need for medications,” Davidson says. “If they reduce their symptoms by a third, they may need a third less medication. That’s a big plus for families trying to avoid medication, especially for kids.”

The allergists generally recommend air cleaners that use HEPA filters, which are designed to remove 99.97% of all airborne pollutants .3 microns and larger that pass through the filter, including tobacco smoke, household dust and pollen.  “We recommend putting them primarily in the bedroom,” Sublett says. “That’s where a child spends most of their time. Get one that has an adequate CADR for the room.

CADR—Clean Air Delivery Rate—is the measurement produced by testing air cleaners that participate in the AHAM Verifide® Program. It shows the measurement of the air cleaner’s ability to filter three common indoor pollutants—pollen, tobacco smoke, and dust. The higher the number on the label, the faster the air cleaner removes the pollutants.

Before you buy, decide where the air cleaner will primarily be used. Measure the area of that room, and visit AHAM’s Directory of Certified Room Air Cleaners. This tool allows you to search for certified room air cleaners by room size or rating for tobacco smoke, dust and pollen. You might be tempted to buy one with more power than necessary, but that isn’t necessarily an advantage. You may end up with a model that uses too much energy or makes too much noise.

It’s important to use air cleaners consistently to reap maximum benefits. “I suggest running them continuously,” Davidson says. “Some families put them on at night. I often discuss, if they’re up for it, just turning them on and leaving them in the child’s bedroom.” Leaving the air cleaner on will prevent particles from settling while the air cleaner is off, Sublett said.

Sublett recommends positioning the air cleaner off of the floor so they’re running at least at the height of the bed. “We also recommend, as much as possible, having smooth surfaces in the bedroom.”

“Hay fever or allergic rhinitis can morph into asthma,” Davidson says. “You can see a progression of symptoms. With allergies, the impact can be pretty significant. I’ve seen significant days of missed work or school, and the secondary effects: job loss, not moving on in school, sleep disruption.”

Other steps

Regular vacuuming is also a key to removing allergens. A vacuum with a HEPA filter can remove more than 99 percent of allergens larger than .3 microns, including dust mites and pollen. And don’t limit your vacuuming to the floor. Upholstered furniture, mattresses and drapes can also harbor allergens and should be vacuumed as part of your regular cleaning routine. Washing clothes and bed linens in hot water will help kill and remove dust mites.

Use your ventilation hood when you cook, as cooking can sometimes generate particulate matter. Keep your windows closed and wash your hands regularly. Dehumidifiers and humidifiers can also be useful in the fight against seasonal allergies.

We hope this advice helps your student avoid those early year absences and keeps them on the path toward perfect attendance. Have a great school year!

Ask these questions before you hire an appliance repair technician

It’s the first day of school. You are rushing around, trying to get the kids ready and out the door on time. As you reach into your refrigerator to grab their lunches, you notice it feels warm inside. Your thermometer reads well above the recommended 37-40 degrees.

It is time to call a repair technician. This is one of those tasks that most people don’t think about until something goes wrong. However, a malfunctioning refrigerator, range or other major appliance that you depend on every day will push the repair to the top of your priority list.

Your appliance needs to be fixed. Today.

A quick internet search will likely turn up plenty of options for repair technicians. But while you’re anxious to put the repair behind you, you shouldn’t necessarily hire the first repair technician that pops up in your search. You could see a significant difference in cost and time if you take a few minutes to ask some important questions.

We picked the brains of three seasoned appliance technicians about what separates the great technicians from the good, and how you can make your choice.

The obvious place to start is online reviews, but read them carefully. “A consumer needs to look at a company’s reputation,” says Alex Hallmark, an instructor at the Ohio-based Fred’s Appliance Academy, which trains appliance technicians from across the U.S. and around the world. “Any company can put on social media or a website that they’re the best. What does everyone else think?” Look at the quantity of reviews as well as the quality, he suggests. “If one has 10 reviews and the other has 1,000, the quantity will show a trend.”

Now that you have narrowed down your choices, it’s time to get them on the phone and ask a few questions.

Are you familiar with my brand of appliance?

If you have looked at the repair technician’s website or advertisements, you may have seen the phrase “authorized service provider” for certain appliance brands. This indicates that the technician has received training specific to that brand. That is important, particularly as appliances incorporate more sophisticated electronics, says A.J. James, owner of Pegasus Appliance Service in Dallas, winner of the 2019 Most Professional Servicer Award from the Appliance Service Training Institute.

“A lot of companies do all brands,” James says. “The hard part of that is appliances are getting more computerized. The parts and computer boards are not just specific to the model, they’re specific to the model and the revision.”

What training have your technicians received?

There is no national certification for appliance technicians, but there are many private training programs. Ask if technicians have completed a specific training program or hold any certifications. Scott Brown, owner of Master Samurai Tech, an online appliance-training program based in Concord, N.H., says a certification indicated a technician made an effort to increase their knowledge. “Most customers aren’t looking at who gave the certification, just that [the technician] took that extra step to get certified. Some techs are just passing through [the field] and aren’t going to bother to get certified.”

Brown, who has an engineering background, recommends probing a bit deeper into the technicians’ knowledge of electronics. Over time, he has noticed that fewer technicians are able to read schematics, formerly a common skill, which can be important if a technician is confronted with an unfamiliar problem. “A lot of technicians tend to learn by pattern recognition—if this problem occurs on this particular model, replace this part, Brown says. “If that’s all you have, you aren’t going to be able to work on new models, because there is no pattern. There’s nothing wrong with pattern recognition—that’s what makes an experienced tech fast, but you don’t want to rely on that.”

What steps do the technicians take to protect your property and safety?

The thought of having a stranger in their home makes some consumers nervous. Simple steps like technicians wearing slipcovers over their shoes are important and show that they respect your home. “The days of coming in with a bucket and tracking muddy shoes are over,” Brown says. “Do they wear a uniform? Are they IDd? Do they come into the house and put on booties?”

Transparency can put a customer’s mind at ease, Hallmark says. “You’re a stranger coming into their home,” he says. “Do you have pictures of technicians on your site? Do you have reviews pertaining to that technician? We have reviews on our site broken down by city. It shares that we were on this street, at this time of day, we worked on this refrigerator and replaced this specific part.”

“The more you share about yourself, the more comfortable they will be letting you in.”

Ask if the company conducts background checks on their technicians. “We check for theft, identity fraud, and we check their driving record,” James says. “If they don’t have a background check, you’re letting someone in, for an extended period of time, and you’re taking a risk.”

What if something goes wrong?

Ask if a company is insured. “I am 100 percent covered in the house for any agent in any capacity through the company,” James says. “We have to make sure we’re properly insured so we protect our homeowners and employees.” Ask what guarantee the technician offers. “Every servicer should have a policy on their labor and parts,” James says. “We do 90 days on labor, and we follow the manufacturer’s suggested parts and warranty.

Finally, you should find out the company’s policy on return visits. “You’re paying for a professional diagnostic,” Brown says. “If you replace [a part], and it turns out that’s not the problem, how are you going to handle this with me? I want to know what their policy is. I don’t want guesswork or extra trips. One, and at most two trips, and the appliance is repaired.”

Sous vide – Not just for summer

When you think of essential tools for summer cooking, chances are your mind goes immediately to the charcoal or gas grill, a cool salad or a pot of boiling sweet corn. You probably do not think of a sous vide cooker, the increasingly popular portable appliance synonymous with steak, but quickly catching on as a versatile cooking tool for many food types.

Steak is a mainstay on many summer menus, and sous vide gained popularity among steak enthusiasts for offering precise, thorough cooking that can be hard to achieve with a grill or range. Sous vide can bring that same precision to other summer dishes while adding layers of flavor and convenience as you dine and snack your way through the dog days of summer.

Appliance manufacturers now offer an array of sous vide options, from small portable immersion cookers, to all-in-one units, to built-in sous vide features that are part of a range. And even though sous vide is becoming more popular, AHAM research shows that sous vide cookers are still only in 3 percent of U.S. homes according to 2017 AHAM consumer research. So, you’ll still probably look like you’re on the cutting edge of home cooking to your friends and family.

“It’s really a tool that can help the everyday home cook produce truly foolproof food,” says Molly Birnbaum, editor-in-chief of America’s Test Kitchen Kids and editor of the book “Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World.” “It’s a ‘set it and forget it’ cooking method.” Brinbaum, former executive editor of Cook’s Science at America’s Test Kitchen, didn’t start cooking sous vide until she edited the book, which includes recipes for everything from eggs and dairy to chicken and other meats. She offered some summertime suggestions for sous vide cooks who are looking to move beyond steak:

Asparagus: “Oftentimes, we overcook asparagus,” Birnbaum says. “Sous vide takes away the guesswork. She recommends setting the sous vide cooker at 180 degrees. Sous Vide Guy recommends adding olive oil, garlic powder, salt and pepper. Cook sous vide for 15 minutes, then remove and sear in a pan or grill for 1-2 minutes.

New England Lobster Roll: “It’s the quintessential summer food,” Birnbaum says. Cook sous vide at 140 degrees. Follow these tips from Serious Eats to prepare a lobster for sous vide cooking before you make the lobster roll.

Corn on the cob: “Corn on the cob is very easy,” Birnbaum says. “The sous vide cooking intensifies the flavor of the vegetables. Sous vide corn tastes more like corn than other cooking methods. You don’t lose any of the flavor in the water that is released while cooking.” Cook at 180-185 degrees with butter.

Summer beverages: You can also utilize sous vide to cook extra-flavorful summer beverages. Put berries or citrus fruits in the bag and cook around 140 degrees. This creates a concentrated fruit syrup you can add to drinks like a raspberry lime rickey or grapefruit Paloma (tequila, grapefruit juice, lime juice), Birnbaum says.

If you are ready to dip your toe into the sous vide water bath (not literally) this summer, Birnbaum recommends choosing a cooker that keeps the steady temperature, circulates the water well, and has Wi-Fi capability. “Other than that, use quality plastic bags and be prepared to get a little time back in your life.”

What are your go-to sous vide summer recipes? Share them in the comment section!

The keys to an allergy-free home

If you are one of the millions of Americans that suffer from seasonal allergies, you know that the changes in weather bring a plethora of allergy symptoms. Although you can’t control the triggers outdoors, there are some things you can do indoors that can make a major difference.

According to the American Lung Association, Americans spend 90 percent of their time indoors, but for allergy sufferers, this doesn’t mean protection from pollen, dust, smoke and other allergy triggers that can make life less than enjoyable. Instead of simply living with the sneezing, congestion and itchiness, take some action and limit your exposure to allergy triggers.

Tips for limiting allergens in the home:

  • Keep windows closed and limit outdoor activities, especially when the pollen count is high.
  • Shower before you go to bed to help remove the allergens that may have collected on you or your clothes throughout the day.
  • Do not hang your laundry outside to dry as the items may collect pollen and other allergens. Use a dryer or hang the clothes inside instead.
  • Use an air cleaner to help clean the air in your home.

A good portable air cleaner is a great way to filter airborne particles and help you breathe ‒ and sleep ‒ easier. The Environmental Protection Agency (EPA) estimates that indoor air pollutant levels may be two to five times higher than outdoor pollutant levels, making an air cleaner a good idea for everyone, not just those with allergies.

Do you want a HEPA, ULPA or electrostatic filter? Does your filter have an ionizer? AHAM offers information on these sometimes-confusing terms and allows you to compare air cleaners at www.CADR.org. You can also compare certified air cleaners by Clean Air Delivery Rate (CADR), suggested room size, and brand name. All of those will help you find an air cleaner that is right for your home.

The CADR shows how quickly air cleaners filtered tobacco smoke, dust and pollen during testing. Higher ratings indicate a faster rate of cleaning. Once you have established the rate needed for your room size, you can weigh the importance of product features, such as noise levels and design.

Meatless Cooking for the Mainstream Eater

Are you a meat lover looking to incorporate more plants into your diet? Easy! Just replace that thick, juicy steak with some steamed tofu and brown rice.

What, that doesn’t sound good? It’s not the same? Is something missing?

If you haven’t checked in on the plant-based world recently, you’re in for a treat.  The new generation of plant-based “meats,” unlike the carrot/oatmeal/bean discs of the past, are burgers and other pre-made products that emulate the flavor, cooking experience and (finally!) texture of meat. Purveyors of the new veggie burgers are confident they can appeal to both those looking to go full-on vegetarian and meat-eaters who simply want to eat more plants. But don’t just take our word for it – within the next few years, you’ll be able to find faux meats everywhere from McDonald’s to Qdoba to, well, pretty much anywhere.

“Every month, it seems like new products are hitting the market,” said Kerry Song, owner of Abbot’s Butcher, a plant-based “butcher shop” in Los Angeles. Abbot’s Butcher sells three plant-based products: ground “beef,” “chorizo,” and chopped “chicken”. The products will soon be distributed nationwide.

“It’s really great to see what companies like Beyond Meat and Impossible Foods are doing for the category,” Song says. “Most [people seeking plant-based options] aren’t vegans or vegetarians, they’re flexitarians. We’re seeing that cultural shift toward plant-based eating. As it becomes more mainstream, people are going to start expecting the taste and texture.” A 2017 Nielsen survey found that 39% of Americans and 43% of Canadians are trying to incorporate more plant-based foods into their diets.

Vegetarian or not, you aren’t going to eat burgers every day. So, the challenge for meat lovers, when you venture beyond faux-meats, is how to create the same level of taste and satisfaction with plant-based meals. As with preparing any meal, success starts with what you do in the kitchen. Abbot’s Butcher products have been incorporated into recipes like Bolognese, stuffed bell peppers, sloppy joes, burritos, hashes, and as pizza toppings, Song says.

“It’s showing people they don’t have to compromise when cooking at home,” Song says.

When it comes to transitioning to plants from meat, there are two schools of thought, says Justin Fox Burks who, along with his wife, Amy Lawrence, runs the food site The Chubby Vegetarian. There are the newer products like the Beyond Meat and Impossible burgers that provide a close approximation of meat, and there are recipes that will appeal to meat eaters, but aren’t necessarily trying imitate meat.

Based in meat-loving Memphis, Fox Burks and Lawrence have co-authored two vegetarian cookbooks, “The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table,” and “The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table.”

“The goal of this generation of plant-based meats is the idea you can cook them exactly like meats,” Fox Burks says. “You can put it in the griddle, it cooks the same amount of time, and rare, medium or well-done. They have plenty of fat in them, so they sizzle, they pop. They’re good ‘training wheels’ when you want to eat more vegetables. Then you start thinking about sweet potato steaks and wings made from cauliflower.”

“Texture is 100 percent of it, especially for vegetables,” Fox Burks says. “If you overcook a vegetable, you’re going to end up with mush. We try to give people interesting ways to cook vegetables so they’ll want to eat them.”

You can capture some of the meat-eating experience by preparing, and sometimes even cooking, vegetables in much the same way you would meat.

“If you take a vegetable and treat it like a piece of meat—dry rub, blacken, barbecue, smoke—you’re going to end up with a delicious vegetable in the end.”

How do you treat a vegetable like meat? Fox Burks and Lawrence love using their oven’s broiler to blacken carrots for “carrot dogs” or to roast red peppers. “We use the heck out of our microwave,” he says. “We love being able to show people how to cut a few corners, like microwaving potatoes for gnocchi, and there’s no better way to soften a tortilla.”

Lawrence recently re-introduced meat into her diet, which she says makes her a good test subject for plant-based recipes that emulate meat dishes. Recreating that experience comes down to texture, spices and cooking.

“You can work with mushrooms,” she says. “You can work with beans to get your protein. You can do a black bean burger. Mushrooms seem to be a good substitute for a lot of things, but mainly pork. It’s all in how you fix them, how you season them, and how you cook them.”

A good sear is essential for bringing out the crispness and flavor that meat lovers crave. Lawrence recommends searing it well, and adding a smoky element through spices, a sauce or a rub.

One of The Chubby Vegetarian’s more popular recipes is spaghetti squash barbecue ribs. “Roast them in the oven or cook them on the grill, slather them in barbecue sauce. They’re ridiculously good, and you’re doing all the processes. You add the smoke, the heat, the acid the salt, just like you would to pork.” If cured meats are your thing, try the pastrami-cured beets.

Some of the plant-based burger brands that have been common sights in grocery store freezers for years, like Boca, can be good substitutes for meat in stews and chili, says chef Jimmy Gentry, owner of PO Press Public House and Provisions and Paradox Catering in Collierville, Tenn.

When cooking vegetables at home and in his restaurants, Gentry often turns to his sous vide immersion cooker, marinating vegetables in the vacuum-sealed bags to add flavor. “When we’re cooking cauliflower, we’ll vacuum seal it with a pat of butter, a couple of sprigs of thyme, a clove of garlic and some lemon zest.” Cook it sous vide at 86 degrees C for about an hour. “We’ll char it in a sautee pan,” he says. “That gives it a little bit of color, a little bit of crunch on the edges, a little bit of char, but the inside is still perfect.”

Season your vegetables, using even more than you would on a piece of meat. Spices will help coax the flavor out of the vegetables, which often lack the natural flavor of meat.

If you’re used to eating meat, you might prefer denser vegetables. “A great example is a portabella mushroom,” says Camron Razavi, executive chef at Restaurant Iris, a fine-dining restaurant in Memphis. “Treat it like a burger or steak. Cauliflower is still popular. You can cook cauliflower steaks just like a piece of meat. You can roast them, bake them, braise them.”

Razavi, whose background is Asian and Middle Eastern cooking, often incorporates spices common in those cuisines, like cumin, coriander, turmeric, tarragon, and star anise, into his vegetarian dishes. He counts a grill pan on the stove top among his go-to cooking tools for preparing vegetables. “Take your time and make sure your pan or grill is really hot to get those nice grill marks or char on there.”

Razavi recently re-introduced meat back after following a vegan diet for a year, though his diet remains plant-based.

“There are so many alternatives now to anything you can think of,” he says. “Don’t be afraid to try new things. If you see something interesting, try it out.”

Remodeling? These 7 design trends are heating up kitchens

Is a new kitchen on your to-do list this year? If so, you’re probably asking yourself many questions. What appliances and features do you need to cook the way you want? What finishes will give your kitchen the appearance and feel you are seeking? What sort of design will allow you to move freely between tasks, cooking and entertaining?

Chances are, you’re looking to strike a balance between function and style. Kitchens tend to be the hub of the household, where people tend to gather to eat and socialize. Due to the costs and amount of work involved, remodeling isn’t an every-year project. It’s important to think hard about your habits, needs and lifestyle, as well as how well the kitchen will look in the years ahead.

So, what are the current kitchen remodeling trends and must-haves? We spoke with three designers – Amy Ahearn, Decorating Den Interiors of Williamsburg, Va.; Gloria Graham Sollecito, Artful Kitchens, West Palm Beach, Fla.; and Susan Serra, Susan Serra Associates, Huntington, N.Y.; –

to find out what their clients are looking for and what trends may lie ahead. Here’s what they had to say:

What’s cooking? Multi-function and healthy options: Remodelers want options when it comes to cooking. “More than one oven is practically de rigeur in the higher-end home,” Ahearn says. “You must have two ovens, if only for two holidays a year.” Dual wall ovens are popular. “Multi-purpose appliances are in demand,” Sollecito says. “For example, a double oven that also has steam or microwave cooking.” Homeowners are also looking for ranges that offer built-in sous vide capability. For some of Ahearn’s clients, it is a must-have. “The introduction of sous vide or steam into ovens is a signal that healthy methods of cooking have become a strong trend,” Serra says.

For cooktops, most are going larger, and induction cooking remains popular. “People are definitely asking about induction,” Ahearn says.

The homeowner’s choice in major cooking appliances depends on their cooking habits, Serra says. “Those who do light cooking want value and reliability first and foremost. Those who cook regularly may be more concerned with pure function or both aesthetics and function.

Amy Ahearn, Decorating Den Interiors of Williamsburg, VA

Stainless still leads, but black stainless shows life: “Stainless steel, like white kitchen cabinetry, has been a key player in kitchen design since the late eighties,” Serra says. “That’s staying power, compared to many trends in kitchen design that have come and gone.” But traditional stainless isn’t the only finish catching the eye of remodelers. Ahearn says black stainless is popular with younger clients, and Serra reports that dark gray, black and charcoal stainless finishes have come on strong in the last few years. AHAM research shows that 67% of three-door bottom mount refrigerators shipped in 2018 were traditional stainless, and 19% had black stainless finishes. For side-by-side refrigerator models, 57% were traditional stainless and 7% were black stainless. Among dishwashers shipped last year, 51% were stainless and 9% black stainless.

So what’s to come? “I think stainless steel will morph,” Sollecito says. “It may get lighter, darker or warmer, but it’s here to stay. My clients prefer it, with their only concern being fingerprints and cleanability. Manufacturers seem to be addressing that issue with smudge- and fingerprint-resistant finishes.”

Paneling: While appliance finishes are an important contributor to a kitchen’s look, many homeowners opt to conceal their appliances with paneling. “The larger trend in kitchen design is a less utilitarian look and a more connected look to surrounding rooms,” Serra says. “Appliance panels allow small kitchens to have a visual flow, which helps to make the kitchen look a little more spacious and less usually busy. I’m seeing more appliance panels, particularly refrigerator panels, that have a highly personalized design – unique materials, colors and patterns. It’s a very exciting trend.” In very high-end kitchens, Ahearn’s clients tend to opt for fully integrated refrigerators, she says. “It will be paneled, flush with the cabinetry. You won’t see hinges, because they use articulating hinges. It’s a fully custom look.”

Susan Serra, Susan Serra Associates, Huntington, NY

Zoned refrigeration: Who has time to dig through the refrigerator for that special snack or drink? Zoned refrigeration, smaller refrigerators reserved for certain types of food or drinks, has been a trend for several years and will continue to be popular. “There is definitely a preference for zoned refrigeration in larger kitchens,” Sollecito says. “That is not new. What is new is that manufacturers are catering to that need more than ever with refrigerator drawers, columns, etc. in a variety of sizes.” The trend is breaking out of the kitchen, where many homeowners prefer it to store fresh produce as well as beverages, Serra says. Some are putting refrigerators into master bedrooms and family rooms, rental suites, or spa areas. “I see baby boomers being a market for adding this convenience in their home and the high-end consumer in general,” Serra says. “The middle-to-upper-end segment is also thinking of zoned refrigeration.”

Gloria Graham Sollecito, Artful Kitchens, West Palm Beach, FL

Beverage stations: Various types of beverages are getting the royal treatment during kitchen remodels. “People are incorporating coffee stations, and they are very serious about it,” Ahearn says. How they go about it depends on their budget. Higher-end designs might be plumbed or built-in with restaurant-grade espresso machines. The trend goes beyond coffee. “Smoothie stations are the new thing in beverage centers,” Sollecito says. “They incorporate under-counter refrigeration, prep sinks and perhaps a lift-up door to conceal the juicer.” And don’t forget wine. “Wine storage is huge,” Ahearn says. “In the high-end kitchens, they want to show off their wine collections. The beverage trend isn’t limited to high-end remodels. Ahearn reports dedicated beverage refrigerators being incorporated into mid-priced remodels as well.

Connected features are slowly showing up:  The designers we spoke with reported mixed levels of interest in connected kitchens. Ahearn sees some interest among her younger clients. “They want to be able to control their appliances from their smart phone,” Ahearn says. “Their refrigerator tells them what to buy. They want to be able to turn on the oven and set it to a certain temperature and time, or tell when the oven is on and they’re not home so they can turn it off.” Sollecito sees the most interest among Millennial homeowners, particularly in voice control and touch-free options.

Portable storage: You’ll want to incorporate into your new kitchen easy access to the portable appliances you use regularly, and the popularity of portable appliances like Instant Pot, Vitamix and air fryers makes portable-friendly design elements a must.  “A shallow pantry that sits on the countertop may be ‘home’ to several small appliances,” Serra says. “A separate tall cabinet just for small appliances and equipment in lower drawers can be a featured furniture design.” Sollecito always designates a cabinet for small appliances, or storage near the kitchen. “The mixer lift accessory is great for those heavy portable appliances,” Sollecito says.

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