- Mar08
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Fat Tuesday in Times Square
Mardi Gras – French for “Fat Tuesday” – is upon us, and so is our Times Square photo of delicious beignets! Remember, the beignet is the official doughnut of Louisiana and a Mardi Gras staple…they don’t call it “Fat Tuesday” for nothing. Check out our beignet tips and tricks. For even more inspiration, watch our “Best Beignet” video how-tos.
- Mar07
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Bring Mardi Gras Home
Blogger JPLovesCotton brings Mardi Gras flavors back home by eating foods connected to Louisiana – and there’s nothing better to consume than beignets fried in cottonseed oil – just like New Orleans legend Cafe du Monde! You can read more about cottonseed in her other post, Cotton 101: What’s Cottonseed Used For?
- Mar01
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Drumroll please…
We’ve announced the winner of our “Best Beignet” video contest! Click here for details.
- Feb28
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Let the Countdown Begin!
Fat Tuesday is around the corner, and so is our announcement of the top “Best Beignet” video and winner of $5,000! In the meantime, fill up on these great demos and delectable recipes, and let the good times roll!
- Feb17
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A Tip From a First-Timer
We’re excited about our latest video entry from 11-year-old chef Kyler. Take a trip to Kyler’s Kitchen as he demonstrates his best beignet using cottonseed oil, then finishes with a special thanks to cotton farmers nationwide!
- Feb09
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It Doesn’t Get Much Sweeter Than This
Video entries will be rolling in soon as the “Best Beignet” contest nears the deadline. Check out our first entry by Jenny Ford of SugarLoco – an adorable mother/daughter duo demo their best beignet.
- Feb03
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Check out What’s Cooking (or Frying!) at StarTribune.com
Kim Ode of the Minneapolis Star Tribune shares her formula for a sweet Mardi Gras, the key step: beignets friend in cottonseed oil. Watch Minneapolis’ own chef Philip Dorwart demonstrate beignet talent in his YouTube video, then take the $5K beignet challenge and let the good times roll!
- Feb02
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The Perfect Potato Chip
Check out this step-by-step guide for a perfect potato chip from Chef Joe Moko of Hooked Healthy Seafood to Go in Australia, with tips on choosing the right potato and the right oil. Read why Joe prefers cottonseed oil, and his other chip tips.
- Feb01
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Not All Oils Created Equal
Natural elements are working against our bodies everyday (like stress and free radicals), but food doesn’t have to be one of them. A recent article in The Korea Times explains that choosing the right foods are important, even when it comes to cooking oil. Cottonseed oil, used in many international cuisines, is a good source of essential fatty acids and is naturally trans-free.
