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10/22/2026

Fall coffee season is officially here 🍂

This copycat pumpkin cream cold brew takes just 5 minutes:

🎃 Pumpkin Cold Foam: 2 tbsp pumpkin purée, 2 tbsp maple syrup, 1 tsp pumpkin pie spice, ½ cup cold heavy cream, whipped with Typhur InstaWhisk
🧊 Drink: nugget ice from Typhur IceMaker + 1 cup cold brew
✨ Top with the foam and a pinch of flaky salt, then stir

Pumpkin spice or classic vanilla: which side are you on? 👇

10/21/2026

Most meatloaf problems come down to a few small steps. Here's what's going wrong, and how to fix it. 🍖

- Dry? Soak the breadcrumbs in milk first. They hold onto moisture while it bakes.
- Dense? You probably overmixed it. Use your hands and stop as soon as it comes together.
- Raw in the middle, or overcooked? Cook to temperature, not time. Put the probe right in the center. We used the built-in probe in the Typhur Sync Oven.
- Burnt glaze? That's the sugar. Brush it on near the end, around 160°F.
- Falling apart? Let it rest about 10 minutes before slicing so it can set.

Which one has happened to you? 👇

10/20/2026

"Pork at 160°F is overcooked." That can be true for a lean chop, but not for this cut. 🐷

Pork steak comes from the shoulder, and that's the secret. It's packed with fat and connective tissue, and that marbling plus melting collagen is what keeps it juicy. That makes it one of the most forgiving cuts you can cook.

The trick is cooking to temperature instead of time, since thickness varies so much. In this one, the Typhur Sync Oven tracks the center temperature for us.

Pick your temp, pick your texture:
- 145°F – juicy and sliceable (rest 3 minutes)
- 160°F – firmer bite
- 195–205°F – pull-apart tender (low and slow)

And pull it a few degrees early. Carryover cooking keeps raising the temperature while it rests.

How do you like your pork: sliceable or pull-apart? 👇

**Can a simple brine make air-fried chicken breast juicier?** 🍗We put it to the test in the Typhur Dome 2.**Two batches,...
10/20/2026

**Can a simple brine make air-fried chicken breast juicier?** 🍗

We put it to the test in the Typhur Dome 2.

**Two batches, same cooking settings:**

🍗 **Batch 1 — No Brine**
Seasoned and air fried directly.

🍗 **Batch 2 — 2% Saltwater Brine**
Soaked overnight in the fridge using 500g water + 10g salt.

Both batches were patted dry, seasoned, and cooked in the Dome 2 using Air Fry mode at **375°F (190°C) for 16 minutes**.

**The result?**
In our test, the brined chicken appeared juicier when sliced open.

💡 **One tip worth keeping:** Pat the chicken dry after brining to help the surface brown during air frying.

Swipe to see the two methods and the cut-side comparison!

**Do you usually brine chicken breast or cook it straight away?**

*Cooking time varies with thickness. Always check that chicken reaches an internal temperature of 165°F (74°C) before serving.*

10/18/2026

Brownies or Cookies? Make Room for Both.

Movie night deserves a dessert worth sharing.

Rich chocolate brownie, pockets of cookie dough, and vanilla ice cream melting on top. All that’s missing is a few spoons.

Which piece would you choose—the edge or the fudgy center?

10/17/2026

Ever wonder why some homemade fries come out crispy and others go limp? It mostly comes down to two things: surface starch and water. 🍟

Here's what each step is doing:
- Even sticks – they cook more evenly, so you don't end up with burnt thin pieces and underdone thick ones.
- Hot-water soak (20 min) – helps rinse off extra surface starch, so the fries don't turn gummy or stick together.
- Dry them really well – the surface has to dry out before it can brown. Wet fries steam instead of crisp.
- A little oil – helps the heat brown the outside evenly.
- Spread them out – in the Typhur Dome 2 at 400°F for about 20 minutes, hot air needs space to reach every side.

Which step do you usually skip? 👇

10/16/2026

Skip the drive-thru tonight. This double crispy fish burger comes together in about 25 minutes. 🐟🍔

You'll need:
- 2 store-bought breaded fish patties
- 1 soft hamburger bun
- 2 slices American cheese
- Fries, for serving

Quick tartar sauce:
1/4 cup mayo + 1 Tbsp sweet pickle relish + 1 Tbsp minced shallot or onion + 1 tsp lemon juice

How to make it:
1. Air fry the fish patties at 400°F in the Typhur Sync Oven, following the package time.
2. While they cook, mix the tartar sauce.
3. Sauce both buns, then layer fish, cheese, fish, cheese.
4. Top it, press gently, and serve with fries.

Would you go single or double? 👇

10/14/2026

Pineapple-Wrapped BBQ Ribs 🍍
A full rack of ribs, wrapped around a whole pineapple and roasted until sticky, glossy and tender.

What you need:

1 full rack pork ribs, membrane removed
Salt, black pepper and your favorite dry rub
1 whole pineapple
½ cup BBQ sauce

How to make it:

Season the ribs on both sides.
Trim the pineapple into a cylinder and wrap the ribs around it, meat-side out.
Probe the thickest part and set the target to 165°F.
Roast at 325°F in the Typhur Sync Oven. Brush on BBQ sauce at 145°F, then cook to target.
Rest 5–10 minutes, slice and serve.

Would you eat the roasted pineapple, or save it all for the ribs? 👇

10/13/2026

8-Minute Air Fryer Bang Bang Shrimp 🍤
Crispy on the outside, coated in that creamy sweet-and-spicy sauce, and no deep fryer needed.

What you need:

1 lb large shrimp, peeled and deveined
1 egg, 1 Tbsp cornstarch
2 tsp paprika, ½ tsp garlic powder, salt and pepper
1 Tbsp toasted sesame oil or honey
Sauce: ⅓ cup mayo, 3 Tbsp sweet chili sauce, 1 Tbsp chili crisp, 1 tsp lemon juice
Fresh chives to finish

How to make it:

Toss the shrimp with the egg, cornstarch, spices and oil (or honey).
Air fry at 380°F for 8 minutes in the Typhur Sync Air Fryer.
Stir the sauce together until smooth.
Toss the hot shrimp in the sauce and top with chives.

Would you serve this over rice or straight out of the bowl? 👇

10/11/2026

Golden toast with a generous shrimp filling—made in the air fryer. 🍤 Prep the filling, spread it thick, top with bread, and air fry for 8 minutes. Who would you share a batch with?

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