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Whisks galore! Old kitchen gadgets through the years | Letters

In response to a letter, Barbara Foster still uses wedding presents from 1966, and Pete Lavender rues trying to slice mushrooms on an old egg slicerIn my kitchen I have, and often use, a number of our wedding presents from 1966 (Letters, 7 October) – a Picquot ware teapot, a Prestige egg whisk and several mixing bowls. I’m sad to say, they have outlived my dear husband by 19 years. I hope I will go on using them for a good many years yet.Barbara FosterWelwyn Garden City, Hertfordshire• Ken Vines’s letter reminded me that I used to own an aluminium egg slicer; it worked brilliantly until someone told me that you can slice mushrooms on them. You can’t!Pete LavenderNottingham Continue reading...

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From a Pandemic Side Project to 1,700+ Target Stores: Grabie’s Five-Year Growth Story

Five years after launching as an online art supplies brand, Grabie is marking the milestone with the kind of news that actually moves a business forward: a nationwide expansion into more than 1,700 Target stores, covering the vast majority of the retailer’s U.S. footprint. The Target rollout, which began in February 2026, is the clearest […] The post From a Pandemic Side Project to 1,700+ Target Stores: Grabie’s Five-Year Growth Story appeared first on Grit Daily News.

Cocktail of the week: All Roads’ daiquiri – recipe | The good mixer

A touch of homemade scotch bonnet jam turns up the heat in this classic concoctionOur daiquiri sums up what All Roads is all about: familiar flavours with a little twist. Pineapple, rum and lime are a classic combination, and the addition of scotch bonnet jam brings a subtle warmth that makes this just as good for those first crisp autumn evenings as it is on a sunny day.Malika Green and Paschelle Brown, All Roads, London SW9 Continue reading...

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Benjamina Ebuehi’s recipe for toffee apple Basque cheesecake | The sweet spot

A crisp surface and creamy core are the traits of this cheesecake with no base, here topped with spiced and sliced apples and a sticky, caramel sauceMy go-to cheesecake these days is a burnt Basque. It’s so good it doesn’t even need a biscuit base, which might be the very reason some people aren’t fans. But Basque cheesecakes are rarely too sweet, because the burnt top provides just enough bitterness to balance things out and the insides stay ridiculously creamy. If I can give you one tip, though, it’s to make sure you take it out of the oven while it’s still really wobbly, to get the best set. An overbaked Basque is no fun at all. Continue reading...

Long-Acting Oligonucleotide Drugs Face a Ton-Scale Manufacturing Test

A recent large cardiovascular outcome trial of a drug built to lower lipoprotein(a), or Lp(a), reported that it did not reduce heart attacks, strokes or cardiovascular deaths, even though it lowered the inherited risk factor it was designed to hit. The drug, an antisense oligonucleotide, was tested in patients with established heart disease and elevated […] The post Long-Acting Oligonucleotide Drugs Face a Ton-Scale Manufacturing Test appeared first on Grit Daily News.