Induction Cooking and Canning

Of all the options when cooking outdoors, and portable induction burners are among the most efficient. Learn more at TwiceasTasty.com.
Our Montana heatwave rolls on, so I’m moving as may food projects as I can out of the hot kitchen to a shady, breezy space. Fortunately, there are plenty of options when cooking outdoors. As I blogged about all last month, a grill is my favorite summertime tool. It adds another layer of flavor whether I’m cooking a meal, preparing food for the freezer and midwinter use, or firing off rounds of vegetables to stockpile for canning.

But the grill is just one of my outdoor cooking tools. Aboard The Blue Mule, we carry a grill, a two-burner camp stove, and a Jetboil backpacking stove, covering every cooking need while on the water. At home, large canning sessions happen outdoors on a heavy-duty, two-burner cooker. The most recent addition to my cooking arsenal has been a portable electric burner. As long as I have access to a flat surface and an electrical outlet, I can set up this burner for Twice as Tasty live events, workshops, or anywhere else I want to go.

Off the blog, I’ve been researching the best portable burners for The Spruce Eats. My latest lineup has been focused on induction models.
Read more about induction cooking

Beating the Heat

A couple of my off-the-blog pieces come in just as handy as a shady grill amid a heatwave. Learn more at TwiceasTasty.com.
Stepping outside to a shady grill to keep the kitchen cool is just one way I beat summer’s heat. A couple of my pieces that are appearing off the blog this month may come in just as handy amid a heatwave.

I’ll get back to sharing new grilling recipes in the next week. This week, I want to put you behind the scenes for my recently published freezer tour for Greatist and my lineup of portable electric burners for The Spruce Eats.
Read more about beating the heat