(6 ounces) Moscato d'Asti.

While I use mine most for simple batches of jasmine rice, it can make everything from oatmeal to beans.In fact, it’s so versatile, I find myself reaching for it almost every time I cook.

I’m even considering giving it a permanent spot on my kitchen countertop..I love that this machine can customize my batches with helpful settings for pre-rinsing grains, soaking beans, adjusting the grain texture, and more.If you prefer to cook your rice in broth, stock, or another liquid, there’s a setting for that.

There’s also a delayed cook option, so you can add your ingredients to the pot ahead of time and schedule it to cook up to 24 hours in advance..The appliance has an integrated water tank and a built-in scale, so all I have to do is pour in my desired amount of grain, and the rice cooker does the rest of the work for me.

It weighs my grains or beans, dispenses just the right amount of water, and cooks deliciously fluffy batches at the touch of a button.

The nonstick ceramic bowl and removable water tank are dishwasher-safe, making cleanup is a breeze.. One.Tamale Shak is the cutest little beach shack Gulfport didn't know it needed.

The shrimp tacos and tamale pie amidst the bright, license-plate covered walls are what you need to complete your beach town experience; but the beef burritos are really where it's at.Get it smothered with green chile.. Missouri: Scott’s Kitchen, Kansas City.

True to Kansas City barbecue, Scott Umscheid takes the best of burnt ends—the fattier cuts of smoked brisket—and puts them in tacos, burritos, and burrito bowls.. A decade-long competitor in barbecue competitions., Umscheid's expertise is evident all across the menu, but the burnt ends breakfast burrito especially is a thing of beauty.