Yes, finally -- finally -- Apple's years-long headphone debacle may finally be at an end, with the introduction this morning of redesigned earbuds. Their new name: "EarPods." Like so many things from today's Apple press conference, the new earphones look an awful lot like a leak we saw earlier this month. Apple says the new earphones feature, "a breakthrough design for a more natural fit and increased durability, and an incredible acoustic quality typically reserved for higher-end earphones." As seen above, they feature a main and secondary grill on each "pod," and the iPhone version has an inline remote / microphone built-in along the wire. The set looks starkly different from past Apple earphone offerings -- no rubber, distinctly less visible metal, and an all-plastic outer shell.
Rather than create a plugged-up seal as most in-ear headphones do, the pods rest at the edge of your ear canal with the main grill directed straight into it. A port on the back of each bud helps airflow to enhance the midrange, while dual ports on the bottom of each stem helps the bass response. Overall, the intention is to maximize airflow for optimal sound quality. Apple claims the design results in, "overall audio quality [that's] so impressive, they rival high-end headphones that cost hundreds of dollars more." They're available today for purchase as a standalone, and will ship with the new iPod Touch, Nano, and iPhone 5. A standalone set with an inline remote / mic will cost you the same $29 price point of its predecessor -- and they're already available at the source link below.
Joe Pollicino contributed to this report.
Filed under: Cellphones, Peripherals, Tablets, Mobile
Apple's signature earbuds rebranded for iPhone 5 as 'EarPods' originally appeared on Engadget on Wed, 12 Sep 2012 14:27:00 EDT. Please see our terms for use of feeds.
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Peek inside the off-hours culinary mind of one of America?s top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven?t spent the day on the line cooking for crowds. You?ll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner?s imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.
Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes?plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, ?meaty? vegetarian meals like Beer Bean? and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
In their third cookbook, Baked Elements: Our 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients?from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements?chocolate, for instance, or bananas?baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie.
Steven Rinella grew up in Twin Lake, Michigan, the son of a hunter who taught his three sons to love the natural world the way he did. As a child, Rinella devoured stories of the American wilderness, especially the exploits of his hero, Daniel Boone. He began fishing at the age of three and shot his first squirrel at eight and his first deer at thirteen. He chose the colleges he went to by their proximity to good hunting ground, and he experimented with living solely off wild meat. As an adult, he feeds his family from the food he hunts.?Meat Eater chronicles Rinella?s lifelong relationship with nature and hunting through the lens of ten hunts, beginning when he was an aspiring mountain man at age ten and ending as a thirty-seven-year-old Brooklyn father who hunts in the remotest corners of North America.
A fresh and beautiful photographic celebration of romantic Provence, featuring thirty-five Mediterranean lunchtime recipes from a Michelin three-star chef. Lunch in Provence is a richly evocative blend of photographs, recipes, and literary and historical citations inspired by the beauty and unparalleled culinary tradition of Provence. Best-selling author and photographer Rachael McKenna trains her lens on the landscape, people, and food of one of the world?s most beloved travel destinations. Thirty-five recipes from chef Jean-Andr? Charial feature classic Proven?al recipes alongside modern offerings from his award-winning restaurant Oustau de Baumani?re. From fortified medieval villages perched atop a mountain to wide sweeps of dappled waves below, from tidy rows of lavender and grapevines to pyramids of fresh produce and spices in the market, from flaky grilled sea bass with fresh ratatouille to racks of lamb in an herb crust with crisp asparagus, and from hazelnut clafoutis with cherries and raspberries to lemon tarts, all the sights and delights of Provence are extolled in their finest sun-soaked glory. Renowned food critic, author, and cooking-school chef Patricia Wells offers a very personal introduction drawn from years of visiting and living in Provence, where she revels in the fresh ingredients, dramatically beautiful landscape, lively local characters, and enviable languorous lifestyle.
When Noah and Rae Bernamoff opened their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.?Using their grandmothers? recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that?s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.
True Blood, HBO?s blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers (and counting). Menus at the now-famous Fangtasia and Merlotte?s Bar and Grill play a key role in the series, providing sustenance for its human characters, evoking memories of a bygone life for its vampires, and serving as a powerful symbol for the desires and carnal needs the characters harbor. It?s no wonder so many fans revel in at-home parties inspired by the food on the series! With recipes from unforgettable scenes, each entertainingly introduced by True Blood?s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps.
Our kids can be great eaters!?After her son was born in 2007, Catherine McCord sought out resources to teach her how to prepare fresh, healthy, appealing meals for young kids?but she came up empty. With culinary school under her belt and a hungry baby to feed, Catherine started Weelicious.com, a website that has since grown into a comprehensive offering of kid-friendly family meals.?Complete with beautiful color photos, tips and tools, lists of pantry staples, feeding plans, and more than seventy new recipes never before seen on Weelicious .com, Weelicious makes it easy to get kids eating healthy foods from their first bite. Catherine teaches parents how to turn their kids into great eaters who appreciate food and are open to exciting new flavors.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure?it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.?In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Born from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables.
Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New Orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. The Southern Foodie explores a hearty swath of the South?s culinary culture, following its roots and exploring its evolution in the region?s best restaurants.?Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef?s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you?ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren?t shy about fusing comfort food standards with international flair and unexpected techniques. Join Chris Chamberlain for access to the South?s best recipes and the kitchens where they were developed.
When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable.
Naomi Duguid?s heralded cookbooks have always transcended the category to become ?something larger and more important? (Los Angeles Times). Each in its own way is ?a breakthrough book . . . a major contribution? (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid?the esteemed author of Hot Sour Salty Sweet?to introduce the country and its food and flavors to the West.?Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.
An exquisitely photographed celebration of one of the world?s most beautiful cities: the perfect gift for Francophiles and food lovers. An irresistible combination of classic French dessert recipes and breathtaking photographic tour of this enchanting city, Sweet Paris is more than just a cookbook: it?s a sweet-toothed guide to Paris, a city where even the desserts are chic. With more than thirty distinctly Parisian recipes, ranging from tarts and macarons to madeleines and chocolates, let your taste buds do the walking. A sophisticated design and stunning images help to make this book a timeless keepsake that will be cherished for years to come. Photographer Michael Paul has a passion for both Paris and desserts, which are captured beautifully in his images of the city of light and love. Sit back and flick through the pages to enjoy the ambience and joie de vivre of this remarkable city.
Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America?s best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters?s garden to Jos? Andr?s?s home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more.
After spending more than a decade as an art director working for some of the top design studios in Ireland, the United States, and Australia, Katie Quinn Davies refocused her creativity towards food and lifestyle photography and created a blog called What Katie Ate. An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP.
Consider this your hungry girl bible. In Hungry Girl to the Max!, Lisa Lillien has created a book that is a must-have for anyone who craves insanely delicious food without the high-calorie price tag! HG classics like large-and-in-charge egg mugs, oversized oatmeal bowls,crock-pot recipes, comfort foods, foil-pack dishes, and fast-food swaps are all here. You?ll also find single-serving recipes, dishes with five ingredients or less, meatless meals, and more. Including:?Chili Cheese Egg Mug (195 calories); Cinna-Raisin Oatmeal (301 calories); Over the Rainbow Pancakes (267 calories); Onion Rings Parm (176 calories); Garlic-Bread White Pizza (289 calories); Southwestern Meatloaf (232 calories); Cheesed-Up Taco Turkey Burgers (219 calories); Veggie-Loaded Cashew Chicken (318 calories); Gooey-Good Fuji Apple Pie (159 calories); Chocolate PB Pretzel Cupcakes (135 calories).
Marque is a unique and exquisite celebration of food, showcasing inspirational recipes and techniques from one of the most talented chefs in the world. Marque is a highly illustrated contemporary recipe book, celebrating the successful Sydney restaurant which is considered to be one of the finest in the world. Since opening in 1999, Marque has been consistently awarded and recognised for its innovative approach to food. In Marque, owner and chef Mark Best has selected eighty signature recipes that showcase the restaurant?s influence on contemporary cuisine in the culinary world. Ren? Redzepi of Noma Retaurant?the World?s Best Chef (2011 San Pellegrino Awards)?wrote in his foreword, ?Mark approaches his cuisine with an open mind, dedication to detail, and perseverance that he describes as ?an eternal dissatisfaction??this defines his relentless search for creativity with a surprising and disarming intellect. His artistic rigor is demonstrated in the beautiful plating.?
Bastianich?one of the most beloved chefs and authors in America?presents her most accessible and affordable cookbook to date, a gathering of the recipes that have become her go-to meals for her very own family.
Celebrity chef, restaurateur, and meat lover Symon?of Food Network?s Iron Chef America and ABC?s The Chew?shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.
The tastes of childhood have always been a touchstone for Keller, and in this dazzling amalgam of American and French baked goods, you?ll find recipes for the beloved TKOs and Oh Ohs (Keller?s takes on Oreos and Hostess?s Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.?Co-author Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the ?best thing I ever ate?? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed ?the greatest cookie ever ever ever?? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called ?one of the best pies in the country?? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery?s door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.?Seattle?s most popular chef and James Beard Outstanding Restaurateur Award winner Douglas shares his secrets for 125 scrumptious treats.
From one of America?s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner?preparing it, surviving it, and pulling it off in style.?From the planning of the meal to the washing of the last plate, Thanksgiving poses more?and more vexing?problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sifton, the Times?s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time.
Celebrated French chef Gagnaire offers 175 classic and yet refined recipes for everyday and special occasions, from lazy brunches to midnight feasts. Revered for pushing the boundaries of taste and texture, Gagnaire transforms old favorites with a twist of originality in recipes designed for the casual cook. Four chapters include ideas for mealtimes and entertaining, from French Toast and Lemon-Rhubarb Marmalade to Grilled Line-Caught Bass to Bell Pepper Cocktails or Raspberries with Parmesan. The creative recipes of this master chef will expand the repertoire of the home cook?novice or accomplished?and provide a fresh, new home-dining experience
Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn?t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that ?wow!? factor we all crave.?For Ina, ?foolproof? means more than just making one dish successfully; it?s also about planning a menu, including coordinating everything so it all gets to the table at the same time.
Mackie opened Macrina Bakery & Caf? in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle?s Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft?s traditional, almost spiritual importance. ?In France, bakers are revered because bread is such a central part of the family and the community,? she explains.?This new book has more of Mackie?s irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love.
Recipes from L?Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocad?ro in Paris.
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life builds upon Ferriss?s internationally successful ?4-hour? series by transforming the way we cook, eat, and?most important?learn. Ferriss, nominated as one of Fast Company?s ?Most Innovative Business People of 2007? and Forbes magazine?s ?Names You Need to Know in 2011,? is author of the #1 New York Times best sellers The 4-Hour Body and The 4-Hour Workweek, the latter of which has been translated into 35 languages and has been on the New York Times Best Sellers list for more than four years unbroken.
By Alex Girda, Associate Editor