WELCOME TO OUR KITCHEN: We're making an easy homemade version of chili crisp!

Welcome! We're veteran authors Bruce Weinstein & Mark Scarbrough with over three dozen cookbooks to our names (plus knitting books and a memoir from Mark). Our latest is THE LOOK & COOK AIR FRYER BIBLE, packed with photos, one for every step. You can find it here.In this episode of our food and cooking podcast, we're back in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.[01:04] Our one-minute cooking tip: how to make perfect whipped cream from scratch.[02:38] We're in the kitchen, making chili crisp. We hope you have as much fun as we do.Grind all of this in a spice grinder:2 tablespoons dehydrated onion2 tablespoons mild smoked paprika1 tablespoon granulated white sugar2 teaspoons ground sumac1 teaspoon table saltPut the ground spices in a large, heat-safe baking dish, preferably a Pyrex dish. Then stir in:50g or about 25 dried red chilis (preferably er jing tiao chilis), stemmed and snipped into pieces1 star anise podHeat 2/3 cup or 160 ml neutral-flavored oil to 300F in a medium skillet. Pour over the chilis and aromatics.When the sizzling stops, stir in 2 TBS jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.[17:31] What’s making us happy in food this week? Air-fried broccoli cheese casserole and Belgian-style hard cider!