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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

Are Vegan Chips Actually Good to Eat?

Written by Luisa Davis on . Posted in food

From vegetarian potato chips to an array of other forms of chips, vegan chip lovers often wonder if their favorite delicious snacks are vegan. Vegan chips have become very popular, and I found a variety of tastes and textures in my favorite health food store. However, there may be chips for vegans lying in wait at the supermarket as well as the health food hangout. And for those on the go- you can find some of these choices at the nearby gas station!

What’s The Difference Between A Calzone and Stromboli? All About Different Types Of Pizza Rolls

Written by Luisa Davis on . Posted in food

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Pizza is delicious but inconvenient. I know that this might sound odd to you: after all, pizza is a finger food that’s broken up into perfectly sized portions. It’s also easy to share or even to store for leftovers later.

Despite these facts, I still prefer calzones and strombolis to pizza, especially when I’m only cooking or ordering for myself. Both of these pizza turnovers are easy to eat by hand. They’re usually perfectly sized for one person and come with just the right mix of cheese, sauce, and meat on the inside.

The Guide To EVOO in Food: Everything You Need To Know about Extra Virgin Olive Oil

Written by Luisa Davis on . Posted in food

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Long before Rachel Ray popularized the term “ EVOO ,” cooks around the world were tapping into the rich flavor of extra virgin olive oil. The smooth texture and slightly bitter flavor serve as an excellent complement to salads, sandwiches, and appetizers. It’s a prominent ingredient in many dressings and dips and is frequently applied as a finisher to a dish right before it’s served.

Easy Sangak Bread Recipe For Home Cooks

Written by Luisa Davis on . Posted in food

sangak bread, how to make iranian bread, iranian bread recipeThe nan-e sangak (or simply, sangak) is a very unique and exquisite bread. Its look draws wonder from those who are fortunate enough to behold it: the bread is usually sold in very large and very long sheets (so humungous in fact, that you can cover a small coffee table with it), and its surface is roughly pockmarked with small, distinctive indents.

5 Perfect Dry Milk Substitutes

Written by Luisa Davis on . Posted in food

Whether you’re seeking a substitute for a recipe or just want to explore a new dry milk substitute, there are plenty of milk powder substitutes available in the market. Milk is a very important ingredient that finds use not only in baking recipes but also as a beverage on its own.

Tanghulu Recipe: Here’s How to Make This Sweet Chinese Delicacy

Written by Luisa Davis on . Posted in food

Tanghulu is just a delightful treat to behold. These candied, fruity snacks will greet you everywhere you go in China. From neighborhood food stalls to high-end restaurants, everywhere you go, you can find bing tang hulu. And their addictive sweetness means that you will always come to go looking for them even if you’re already out of the country. Thankfully enough, making your own Tanghulu, is as easy as pie.

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