Good morning...We've rebranded the newsletter title from Sunday Cooking Club to The Mouthful 🍳 as part of the new look.

• The newsletter will continue to send every Sunday morning, with the usual recipes & illustrations, cooking frameworks, food trends, Q/As, and more in each edition.

Our reader audience has been growing fast...thanks to the 30k+ of you! If you want to brag to your friends about how you were reading The Mouthful 🍳 before it was cool, share the love and send them this signup link.​

— Ethan Chlebowski, Pat Tammaro, & Keith McBrayer

TRY SOMETHING NEW 🤯

Summer smoothie framework

Smoothie Components

• 1 Part Frozen Base

• 1 Part Liquid Base

• 1/2 Part Flavor Adjuster #1 (Main Character)

• Up to 1/3 Part Flavor Adjusters #2 (Supporting Roles)

Ratios are by approximate volume.

• For a serving of about 16-20 ounces (which will fit into a household pint glass) use 1 cup as your 1 part measurement.

Here are some example smoothies to try out and understand the framework:

*In some cases, you’ll need to adjust how much liquid is needed depending on the water content of the Main Characters or Supporting Roles.

• The easiest way to control consistency is to slowly add the Liquid Base while blending until your desired texture is reached.

Instructions: You know the drill. Pick your fighters and blend away.

However, there are some classic smoothie mistakes to avoid:

Smoothie Sins

1. Too many ingredients, and you’ll have a muddy-tasting smoothie.

   • Stick to 5-6 items max.

2. Using ice instead of frozen fruit.

   • The consequence is you get ice shards and a diluted taste. It melts way faster (into a watery drink) and makes for a less satiating smoothie.

3. Randomly adding components in any ratio. Instead, think of a smoothie as a really good soup or sauce with a neutral base that carries a few star ingredients.

   • Many smoothie shops use frozen banana + almond milk as a base.

4. Not blending long enough. Start slow, pulse, and work your way to a fast setting, then let it go for a solid 20-60 seconds, depending on the strength of your blender.

   • In our testing, longer blending is almost always better: you’ll avoid chunks and get a smoother product that resembles smoothie shop consistency, which should be smooth, just pourable, and drinkable with a thick straw.

THROWBACK TIME 🍳

$150 balsamic vinegar?

You don’t have to fork over hundreds of dollars for real, aged balsamic: getting a thicker, condiment-grade balsamic (usually ~$20-50) will get you 90% of the flavor, and is one of the most versatile ingredients you can have in the kitchen.

• For example, it’s an easy way to level up your sandwiches.

Check out the full video for all the details on why the traditional stuff is so pricey, or watch a minute-long summary here.

From savory to sweet, you can really use it on anything. Here are some ideas:

THE LEFTOVER SHELF 🥡

The condiment of the summer

From appetizers to desserts, balsamic can be drizzled on every component of a meal. Use to it inspire or tie together a meal. Here are some options to pull from:

Balsamic Pairings

• Grilled meats

• Roasted vegetables

• Fresh fruits

• Risotto

• Bread

• Whole cheeses

• Charcuterie

• Ice cream

Assemble and cook your choice of foods and enjoy with a drizzle of traditional balsamic.

FOOD TRENDS EXPLAINED 🚀

Spicy chicken sandwiches

How did spicy fried chicken sandwiches become so popular?

The battle for crispy chicken supremacy has been heating up since Popeyes’ chicken sandwich debuted in 2019 and sold out within two weeks, popularized by its social media feud with Chick-fil-A.

• Supply & demand also played a role. Sandwich supply promptly ran out, and the item went from commodity to There is nothing that makes people want something more than if they’re told they can’t have it.

Two years later, we’ve moved past the spicy chicken sandwich wars and entered the spicy chicken sandwich era:

• Following Popeyes’ success, KFC, Burger King, Wendy’s, and McDonald’s have since launched their own versions.

From a culinary perspective, the spicy sandwich craze checks out: all the pleasures of a crispy chicken cutlet on a soft bun, but with an extra tingle.

READER Q&A 🧠

Snacking smarts

Question: “What are your thoughts on snacking?” - Javier C.

Answer: We like snacking too, but it usually just adds empty calories and can be expensive.

To avoid defaulting to chips this summer, prep some of Ethan’s snack wraps, which can even be stored in the freezer and then microwaved for an instant, satiating snack.

In general, processed snacks are a lot more expensive than whole ingredients, and are often where the grocery bill adds up. Here are some grocery shopping tips to also create healthy snacking habits:

1. Buy your snacks at the very end of your grocery shopping journey. Get your produce, meats, refrigerated items, and dry goods first.

   • You’ll be less likely to overspend on snacks when you already have a cart full of other ingredients.

2. Buy (whole) foods you can snack on from other sections: cheeses, meats, veggies, and fruits.

3. By cooking more meals at home, you’ll start to realize that balanced, satiating meals naturally minimize snacking. Snacking is often a result of not being full or satisfied with a meal.

Got a culinary question? Reply to send it in!

READER PHOTO SUBMISSION OF THE WEEK 🏆

Champion Cubano

This week’s dinner winner is Phil B., who prepared Cubano sandwiches using a roasted pork shoulder. Well done, Phil!

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

MORE YUMMY CONTENT 🍽️

A Read: British Cuisine Has Classics Too​

In a Minute or Less: 3 Reasons to Buy a Whetstone​

What We’re Watching: Chickpea Pantry Staple Hacks​

Food Science: Mastering the French Omelette​

READY TO SHOP? 🛒

✅ Shopping List 7/30