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Worth the Wait, and the Hype

Worth the Wait, and the Hype

Slowly, steadily, Danny Meyer is changing the landscape of the burger world with Shake Shack. It all started in Madison Square Park in 2004 when he opened the first of his "roadside stands" serving burgers, hot dogs, and custards, which if you recall, closed during winter. Now there are six more locations in New York City (one in Brooklyn, and one introducing legions of Mets fans to the best thing to do in CitiField given the state of the team), and six more in Miami; Connecticut; Washington D.C.; Saratoga Springs, N.Y., Dubai, and Kuwait, with rumored plans for more on the way.

This was the year that I started beating the Shake Shack drum, noting to Californians and anyone else I could find, that Shake Shack is better than In-N-Out, better than Five Guys, and better than most other burgers you'll find in New York, and anywhere else in the country.

It's a hard sell, but most people, if they're open-minded and honest, usually do come to the same conclusion (unless you're The New York Times restaurant critic, in which case you trash on it but still give it one star). It was also the year that more of Shake Shack's nuances (and "secret" menu) were revealed. You can for example, ask for you burger with pickles and onions, for an even better burger, one with crunchy tang and vinegary flavor. And for these reasons this dish made my list of most memorable meals of 2011.

Click for more of the Most Memorable Meals of 2011.


We leaned into the hype and ate at Magnolia Table in Waco, Texas

I'm still mourning the end of HGTV’s “Fixer Upper.” The show, which was based in Waco, Texas, brought the smiling faces of Chip and Joanna Gaines to television screens across the country. Over the five seasons that it aired, I was treated to innovative house renovations (remember the barn-dominium?) and the simple ways Jo and Chip were slowly helping transform the community in and around Waco.

With the opening of Magnolia Market at the Silos in 2015, the duo showed they were ready to take on bigger commercial projects. Their first dive into the restaurant industry was with the Silos Baking Co., where Jo developed recipes for cupcakes and other sweet treats for visitors to enjoy while they wandered around the property.

Luckily for me, the pair took on one more major renovation before the show ended — a restaurant. Hesitant at first, once Jo saw the location and Chip shared his vision, they decided to take the dive into the industry. A year of renovations and recipe development later, Waco’s historic Elite Café reopened as Magnolia Table.

On a recent trip to Austin, Texas, I decided to take a little day trip to Waco to see if the restaurant lived up to the hype. Spoiler: I wasn’t disappointed.

Magnolia Table had only been open for about three weeks, and it doesn't take reservations, so we were expecting a little wait when we got there. We got to the restaurant around 9 a.m. on a Friday, and, honestly, it wasn’t shocking that we were met with a two and a half hour-long line. Luckily, the patio is well stocked with Fixer Upper and Texas trivia, plus other games, to help ease the wait. (FYI, I know all of the names of the Gaines' kids, and I owned the trivia questions.) If you want to grab a pre-breakfast snack, you can sip on a lavender latte, a cappuccino or a fresh hand-pressed juice. Or pop in to the take away area for Magnolia Table gifts and prepackaged specialty food items.

As we waited for our table, we wandered around the restaurant admiring Jo's signature farmhouse chic décor. With clean lines, subway tiles, iron signs and leather booths and chairs, Magnolia Table is aesthetically pleasing from floor to ceiling.
Our wait ended up lasting about an hour and a half, and our stomachs were growling by the time we sat down. We were ready to dig into a full breakfast spread.

Rumor had it we weren't going to truly experience Magnolia Table if we didn’t start our meal with Jo’s buttermilk biscuits. The golden-brown biscuits arrived with a dish of strawberry butter — something every biscuit lover needs to try. It melted into the warm, crumbly biscuits, leaving behind bits of fresh strawberries you could taste in each bite.
Along with breakfast items, the menu also includes a variety of sandwiches, burgers and desserts. Between my group of girlfriends, we ordered avocado toast, the "Farm" breakfast (two eggs, housemade tater tots, buttermilk biscuit, and choice of bacon or sausage), pancakes, French toast and garlic cheese grits. It was quite a spread.The pancakes were fluffy, and the strawberry butter made for a great topping on French toast as well. The thick-cut peppered bacon offered a surprising change to the average crisp bacon you usually find in a diner's breakfast spread. The grits arrived in a small cast iron skillet with a healthy topping of melted cheese. One of the most surprising finds on the menu was the housemade tater tots. Most of us have a specific image that comes to mind when we think of these little potato bites: small pieces of potato, held together with potato starch magic, deep fried for ketchup-dipping perfection. Magnolia Table’s tater tots, on the other hand, were a little different. More like fried balls of Parmesan-filled mashed potatoes, they had a crisp and crunchy outside and a velvety smooth interior. Delicious, but not really tater tots.

Reflecting back on my meal at Magnolia Table, it was definitely worth the wait, especially as a big Chip and Jo fan. The meal was affordable, and the portions were so big that most of us had a hard time finishing our meals. Eating at Magnolia Table felt like we were sitting down at Chip and Jo’s kitchen table for a meal with their family. Anyone who's sad that Fixer Upper has come to an end can find comfort in the fact that while the dynamic duo is no longer on television, they are still creating and cooking up a storm in Waco.

Photo credit (hero): Magnolia Market Facebook
All other photos: Rachel Taylor

Rachel Taylor is a staff writer at Southern Kitchen. She moved to Atlanta earlier this year after graduating college in Maryland, and has been a digital audience specialist at the Atlanta Journal-Constitution and Politically Georgia, as well as a freelance writer for publications such as USA Today and the Delmarva Daily Times on Maryland's Eastern Shore. She has lived in France and Italy, and loves to travel.


Getting in to Oga’s Cantina

Like most sit-down dining locations in Disneyland, because of the limited space inside, Oga’s Cantina runs on a reservation system. Currently, you can only make reservations in the Disneyland app, or through the Disneyland website reservation system. And Oga’s reservations are only available for the same day. This may change as Disney learns and adapts its crowd control methods.

A full map of Star Wars Land (Galaxy’s Edge) with key locations marked. (1) Oga’s Cantina (2) Fantasyland gate (3) Frontierland gate (4) Critter Country gate.

Gaining access to Star Wars Land currently requires either:

  1. Arriving at Disneyland early and waiting in line, or…
  2. Joining what Disney calls a “Boarding Group” (a virtual queue) through the Disneyland app, or…
  3. Having a reservation for Oga’s Cantina (or Savi’s Workshop).

Note that being part of a Boarding Group granting access to Star Wars Land does NOT guarantee you a visit Oga’s Cantina. At the time of this writing, you must have a separate reservation to get into Oga’s. However, as noted above, if you can get a reservation for Oga’s, your Oga’s reservation will also get you access to Star Wars Land even without having previously joined a Boarding Group. You’ll be able to enter Star Wars Land up to one hour before your Oga’s reservation time.


Coconut Water: Is It Worth the Hype?

Not to be confused with the white coconut milk that comes from pulverized coconut flesh, coconut water is the clear fluid that comes from young coconuts. This coconut “juice” contains a combination of water, carbohydrates and electrolytes, which is why some folks are turning to it as a replacement for Gatorade, Powerade and other sports drinks.

Sports drinks are designed to replace the water, calories and minerals (electrolytes) lost from activity and sweating. Carbs provide us energy and electrolytes -- for example, sodium and potassium -- are vital to proper muscle function, including that all-important muscle, the heart. The body likes to keep its electrolyte levels balanced, so it’s important to take them in, but you don’t want to overdo it.

As far as flavor goes, coconut water only has some subtle coconut action going on. Some describe the taste as slightly sweet, sour or tangy. Some brands also have an unpleasant aftertaste. Coconut water sure is expensive, too! We shopped around and found 12-packs going for around $20.00 -- that’s about .15 per ounce. Sports drinks usually go for about .05 per ounce (a third the price!).

Coconut milk is high in fat where as the water contains virtually none. When compared to sports drinks, both coconut water and your average Gatorade have about 45 calories and 12 grams of carbohydrates per cup.

The biggest differences are the electrolytes. In a one-cup serving of an average sports drink, you’ll get 95 milligrams of sodium and 40 milligrams of potassium. An equal portion of coconut water has anywhere from 40 to 250 milligrams of sodium and 600 to 700 milligrams of potassium. The higher levels of electrolytes in coconut water doesn’t make it dangerous (a cup of orange juice has about 475 milligrams of potassium), but mega-doses of potassium can be dangerous over time, especially if you have kidney issues.

Just so you know -- sports drinks have been optimally formulated for athletes, not couch potatoes. They are sweetened with sugar, but it serves the very important purpose of providing calories and carbohydrates for quick energy. The average person who doesn't get much exercise doesn't need them.

Bottom Line: Coconut water isn't harmful, but it may not be worth the extra hit to your wallet. As a sports dietitian who works with athletes and active individuals of all ages, I recommend (when necessary) to stick to sports drinks, water and a balanced diet.


Rec Tec Grill Review: My Take on It

For someone who loves grilling and hates the scorching heat, the RT-700 has been perfect! Apart from the small benefits it has in general, here a few ways it made its way to the top of my favorites list.

Automated Features Allow You to Leave It on Its Own:

If we were to categorize human beings, I’d put myself in the lazy but busy section. Ergo, this Rec Tec Grill Pellet grill was a must-have for me because of all its fantastic automated features! For starters, let’s talk about the Wi-Pellet Wi-Fi enabled mechanism.

All I had to do was download the Rec Tec Grill app on my phone to get started with grilling in the comfort of AC. It’s available on both Android and iOS and is super easy to get used to!

What I do is place the raw steak on the grill before leaving and turn it on right before I get off work. And when I get back home…

Tada! My mouth-watering well-done steak is all ready to get gobbled up!

Another thing I really admire is the automatic pellet feeder. You place your pellet on the feeder and it finds its way to the firebox to gear up to your set temperature!

Also, you never have to worry about running out of smoke, thanks to the hopper that accommodates around 40 pounds of pellets. Therefore, even if you want an entire day of grilling, the Rec Tec Pellet Grill got your back!

Temperature That Suits Your Needs:

Unlike most grills, hitting the accurate temperature is no biggie with this RT-700 Pellet Grill. The thermostat comes with arrows that let you increase or decrease the heat inside, eliminating the hassle of vents and smokestack! Switch anywhere between 200 to 500 degrees Fahrenheit and let the grill bake, smoke, or sear the ingredients inside.

You’re not gonna be simply guessing what temperature it’s at. The LED display on the stat shows you the exact weather inside the cabin, different from those dials that are hard to read.

Cleanup is a Breeze:

  1. Clean the grill while it’s hot. In case it has already cooled down, preheat it.
  2. Scrub with a brush to get rid of all the residue on the grates.
  3. For stubborn grime, use the scraper on a grill brush.

Note: If you don’t wanna do any of that, just pop them in the dishwasher!

Once you’re done with the grates, move on to the grease bucket. This one’s not much of a troublemaker either. The excess juice conveniently finds its way to the stainless bucket and all you need to do is empty it out to rinse with hot soapy water.

Rec Tec Grill Recipes:

Honestly, I’m not much of a pro “griller”. That’s one skill I’m yet to develop but this grill made me an expert without even trying!

  • Brisket
  • Steak
  • Beef Wellington
  • Cajun turkey
  • Grilled shrimp
  • Grilled vegetables
  • Smoked salmon
  • Corn

This grill gives you the perfect opportunity to bring out the inner chef in you, making every single bite better than the last!

All the Extra Convenience:

While all those were great to have, this Pellet Grill had more to offer!

Auto Cool Down Mode:

This feature is great for when you want your grill to cool down before taking out the food. It also works best when you just wanna shove the grill away right after grilling!

Probe hole:

Known as someone who’s never careful around hot surfaces, this one was a savior! All I had to do was open the door to the hole and shove the probe inside without getting my hands burnt.

Heat vents:

You might be wondering “Does the heat damage any part of my grill?”

It would have if it wasn’t for the heat vents that keep the sensitive parts safe! Consequently, my maintenance costs are also reduced to a great extent. Even the heat vents have rubber grommets to protect them. Talk about high security!

Cover:

Grilling is my favorite thing to do but doing it every week is definitely not my thing! To keep the grill safe and sound, while it’s not in use, it comes with a Rec Tec grill cover along with it. Place the veil over it and keep it secured from rusting away!

Six-year warranty:

The cherry on top of this amazing grill is the warranty of six years that comes with it! Not that we need it, given how durable this is, but it’s good to know Rec Tec stands behind its products.


Esther Tian

Step 1

Preheat oven to 400ºF. Lay grape tomatoes and peeled, whole garlic cloves out on an oven safe baking dish and drizzle with a light layer of olive oil. Add salt and pepper to taste and toss until tomatoes are evenly coated. Place the block of feta in the center and drizzle the remaining olive oil. Add seasonings of choice (I used all purpose).

Step 2

Bake the tomatoes and feta uncovered for 25-35 minutes or until the tomatoes have burst. Meanwhile, prepare pasta by bringing a pot of water to a boil, salting generously, and cooking pasta until al dente. Feel free to cook or boil additional vegetables during this time to add to the pasta bake as well!

Strain the pasta when it's ready, but reserve 1/2 cup of pasta water.

Step 3

Once the tomatoes, garlic, and feta are ready, mash into a smooth mixture and add pasta and any add ins into the baking tray. I went with spinach and asparagus!

If the mixture seems dry, gradually mix in some pasta water, stirring in between.

Step 4

When the dish is well combined, plate and serve!

My rating: The creaminess, versatility, and convenience of this recipe earns my fullest support and is indeed worth the hype!

I love how much freedom is involved as you essentially can use any pasta and include any add-ins of your choice. I would recommend using riper tomatoes so they burst more easily and create a sweeter (rather than sour) taste. Overall, this is great for serving many but can also be refrigerated and reheated when meal prepping for the week. If you're looking for a tasty and time-efficient meal, feta pasta is definitely one to try!

We had a lot of fun testing and tasting these recipes, and we certainly learned some cooking hacks. The only time consuming ones are the seitan and feta pasta, so plan your day accordingly to those, maybe prep ahead of time.


IPhone 11 Launched Worldwide – Worth the Wait and Hype?

Well, the news that tens of thousands of Apple fanboys and fangirls worldwide have been holding their breath for, the iPhone 11 series has not just been announced, but also launched worldwide. These new sets of phones are exciting and fresh visually, but how much exactly has changed under the hood? Our piece below will break down the new phones, as well as the new branding to go along with them, as well as mentioning the odd noteworthy spec in Apples newest offering.

To read about the new Microsoft Surface, click here

IPhone 11

Apple actually pulled one of the smartest bait and switch marketing tactics of the decade, possibly even of all time. In essence, the new version is marketed as the newest flagship, while actually, the iPhone 11 is not actually the flagship device in speaking. To understand this, we have to take the story back to the X days. Back then, the iPhone X was the flagship, and the XR was launched as the budget model, to contend with the cheaper phones coming out, however, to the shock of both Apple and the fan base at large, the XR outsold the flagship X by huge numbers not only in the US, but especially worldwide. So what Apple has done is remove the “R” branding from everywhere, and simply made the iPhone 11 the spiritual successor to the iPhone XR. By removing the “R” branding, they have also removed along with it the stigma of having a budget device, something which must have clearly irked a lot of XR users. Anyways, onto the phone, it has been upgraded from the XR by the addition of an additional camera, and mostly, everything else remains unchanged about the device. Still rocking the A13 bionic chip as always, the phone will probably be a solid bet for iPhone lovers everywhere.

IPhone 11 Pro and iPhone 11 Pro Max

Now, coming to the true Apple iPhone flagship to be launched in 2019, however, the catch is, it’s not one phone, but rather two. However, to much relief of fans and journalists alike, the iPhone 11 Pro and 11 Pro Max are identical phones in specs, performance, and everything, except the size and resolution of the display. This is completely understandable since the iPhone 11 Pro is simply the regular phone for iPhone flagship enthusiasts, contending with normal sized flagships, like the OnePlus 7 Pro for example. However, the iPhone 11 Pro Max tackles a different audience, that being the audience of people preferring larger phones, going after devices like the Samsung Galaxy Note 10. The true newest feature of this phone is the triple rear camera setup. Now, the Pro series feature a telephoto, wide, and ultra-wide lens allowing for any situation to be shot in three completely varied and unique modes at any point in time. Most of the rest of the phone remains relatively unchanged, aside from a new material design language being introduced, with softer lines, and more of a matte finish and feel, as opposed to the sharp lines and glossy finishes of previous models. All in all, iPhone users won’t be dissatisfied with the Pro series, as long as they recognize the fact that the iPhone 11 isn’t the true flagship, only to be duped into buying a budget phone when they wanted the real deal.


The verdict?

Marcelle’s BB Cream retails for $22.95 CAD/45mL and is available in Light to Medium and Medium to Dark shades. I’m hesitant to give a verdict for this one, as I wasn’t able to test it for long-term or all-day wear, but I love what I did get to test it for.

With more coverage than a tinted moisturizer, a completely seamless finish, and just the right amount of “glow,” the Marcelle BB Cream is a fantastic introduction to BB Creams on the whole. I’m no expert, of course, but I’ll say this: if the rest of the trend is anything like this one, I completely understand the craze!


The Much-Hyped Fuku Comes to Dallas

The story behind—and the amazing hunt for—a fried chicken sandwich from chef David Chang of Momofuku fame.

It was bound to happen. Someone was bound to marry the notions of the fried chicken sandwich and exclusive delivery. That someone, of course, as we are currently well aware, was celebrity chef David Chang.

The news dropped Monday that the diminutively named Fuku, the delivery-only fried-chicken operation from the lauded chef, would open April 6 in Dallas and Plano (Houston, too). And all of a sudden, it was the subject of near hysteria with buzzwords like “David Chang!” “Delivery-only!” “Chicken sando!” making the rounds on Twitter and Instagram.

What beckoned was the dreamed-for golden, craggy fried chicken cutlet, the squishy bun, the sliver of crinkly-edged pickle, as though trimmed with pinking sheers, the anointing layer of sauce, from the land of umami Technicolor. (Fuku’s got saucy fingers, too, but I went with a diet of sandwiches.)

Fuku operates out of ghost kitchens in partnership with Reef Kitchens under the umbrella of Reef Technology, a company that makes liaisons between restaurateurs and local diners to Grubhub, DoorDash, Uber Eats, and Postmates and food truck ghost kitchens cooking from underutilized urban spaces like parking garages and parking lots. Now we have two such ghost kitchens serving Dallas and Plano.

You could say the fast-casual New York City delivery-only concept is utterly COVID-born—born of the itch for comfort and cravings contactlessly filled. Those who have followed the story know that’s not entirely true. The James Beard Award–winning chef’s Michelin-star restaurant Momofuku Noodle Bar opened in 2004. Since then, he has spread his embrace to the Momofuku restaurant brand with locales as far-flung as Sydney and Toronto, but also through popular TV series The Mind of a Chef and Ugly Delicious and, for a while, the now-defunct food magazine quarterly Lucky Peach, which bristled with the same irreverent, rebellious spirit. And now comes the COVID dream of fried fowl beauty, wedged between two squishy buns, delivered straight to your home.

If you want to get really nerdy about it, before the spicy chicken sandwich, there was the habanero fried chicken from Ma Pêche. (You’ll recognize the same green and orangey-peach branding that’s become iconic—that tiny leaf and the pop of color, once a peach, now become a pop-art pow!) You could also find two whole fried birds—one Southern-style, one glazed Korean style served with mu shu pancakes—at Momofuku Noodle Bar for a cool $150. And the original Fuku sandwich in question was purportedly an off-menu item at Momofuku Noodle Bar, whose location in the East Village became Fuku’s first brick and mortar.

The original Fuku sandwich in question was purportedly an off-menu item at Momofuku Noodle Bar.

The Fuku timeline begins when brick and mortars sprang up in New York, Boston, Los Angeles, Philadelphia, and Washington, D.C. in 2015—announced, for what it’s worth, at Austin’s SXSW—with their own menus that included the likes of kale-farro salad or mac and cheese. And then the brand pivoted and piloted the ghost kitchen model in New York in April 2020, mid-pandemic. From there, it hit Washington, D.C., Philadelphia, Miami, Portland. The model swiftly expanding and scalable in partnership with Reef.

All of that is backdrop to, and context for, understanding why it’s a big deal and why it would, essentially, take any city by storm.

The reality, of course, is that such a roll-out involves four delivery services and human bodies and provisioning and our ever-ravenous city.

I found myself in a parking lot on Houston Street near the historic West End, tucked under the freeway overpass, with a mural—geometric shapes, flowers, and the word “LOVE”—sprawled along one wall of an adjacent parking structure. We—a few non-affiliated walk-ups and a gaggle of delivery people—clustered around the single food truck emblazoned Reef Technology. We shifted to keep our distance in masks as we faced the window, expectantly. A pile of sealed to-go bags languished in the sunshine, unclaimed.

An hour and a half earlier, I had placed an order. It was canceled after 45 minutes. A try with another delivery service yielded shifts in drivers and another cancellation (there were, the explanatory message told me, no available drivers). I decided to try my luck with pick-up. The parking lot was 10 minutes from my home. I went myself.

And so I found myself in this enclave: Two food trucks, only one of which was cooking for Fuku a delivery truck (they’d already experienced shortages that morning) and crew members periodically off-loading Martin’s potato rolls or cases of Dasani water.

One walk-up customer would-be sandwich-eater, there with his son napping in a stroller, had put in an order at noon and been there since 12:30pm. It was now 2:20pm. His toddler was copacetic. His own work was flexible—he would work later that night to compensate for the several-hour gap.

One delivery person had been waiting an hour. He was “disappointed,” he said. He was losing income on other deliveries. Another had snagged one order, delivered it, and was working on another—11 a.m. to 2:30 p.m. and he was looking at his second delivery. None wanted to give their names. But they talked strategy: not confirming that the food was ready, because then the customer expects it, but not confirming might mean a customer losing their patience.

Uber Eats offers compensation for waits past 25 minutes, one said. Postmates was paying one driver with a 10-star rating 10 cents per minute delay. If they didn’t have the rating, they judged: better to cancel the order and cut losses? How would this affect their ratings? “As long as I’m communicating with them,” one said. Hopefully they get it, he said: It’s a hype.

“I hope my wife likes it,” the man with the stroller offered.

We switch to a roll-call system. The Reef Technology employee handling the melée, keeping us from tapping at the window and distracting the cook, makes an executive decision to stop the flood coming in from delivery apps and take care of the people in front of him, slotting us in. We show him the orders on our phones. He photographs them. Shows them to the cook. They’ll fire them off to-order. We wait, some of us (like me) coming up on our one and a half hour or two hour mark.

They are experiencing, the helpless middleman says, “a catastrophic meltdown.”

All of this will be addressed in the 6 o’clock meeting, he says. A train rumbles by on the freight tracks.

And I can’t help thinking that the proposition is wild: One food truck feeding the entire Dallas frenzy.

So I did not experience the deliver-to-your-door reality, quite.

And the food. Was it worth the wait? Did it earn the hype?

At home, I survey the spread splayed in front of me. The Knockout with coleslaw is quite good—sweet, spicy, creamy—with a juicy chicken breast, golden breading, and a soft bun. Yes, the bun is just a commercial potato bun. But the chicken does stay crispy. The orangey-pink tinged mayo sings of chiles and sweetness. There were no pickles. They may have run out of pickles. The version that’s supposed to be slathered with buttermilk ranch and bacon is missing its oozing ranch.

And what about the crispness of those fries? Are the crinkle-cut waffle fries crispy? They are. Pleasantly so, though the mixture of what seems to be sugar and powdered jalapeño that gives them the name sweet jalapeño fries is barely detectable.

Much more pronounced is the glow from the habanero brine on the chicken breasts, which jives with the golden, shaggy crust. The heat lingers long with a complex fire.

If you had asked me last April, when the first delivery-only Fuku launched in New York City, if I thought sandwiches from ghost kitchens in parking lots, delivered (presumably) to my door would be the future, I would have said yes. Not the specifics. But I do think, like many others, I saw the writing was on the wall.

The goal for Fuku, according to a press release, is to expand its presence in the Dallas-Fort Worth area by the end of May, with up to six ghost kitchens. I’m sure they’ll have the kinks ironed out by then.


Ford Motor Company took the internet by storm after unveiling the all-new 2021MY Bronco off-roader range. In fact, the product’s official booking page initially crashed due to overwhelming traffic. The original Ford Bronco compact SUV (proper one not to be confused with the subcompact crossovers or raised, bulkier hatchbacks sold in India) from the late-’60s was quite a success that Ford carried the nameplate all the way to the mid-’90s. The vehicle grew from a compact three-door off-roader to a full-size SUV in a span of five generations. Regardless, it is easily one of the most iconic names in American automotive history.

The sixth-gen Ford Bronco ‘mid-size SUV’ comes in three variants: Sport (technically a compact crossover), 2-Door and 4-Door. Borrowing the Ford Ranger pickup’s body-on-frame platform (Bronco Sport uses Ford Escape architecture), the 2021MY Ford Bronco is offered with a range of EcoBoost turbo-petrol powertrain choices (variant-dependent). The list extends to 1.5-litre inline-three (181bhp/258Nm), 2.0-litre inline-four (245bhp/373Nm), 2.3-litre inline-four (270bhp/420Nm) and 2.7-litre V6 (310bhp/542Nm) engines.

The AWD Ford Bronco Sport is offered only with an 8-speed automatic transmission while the 4WD Bronco 2-Door and 4-Door, featuring two transfer cases, can be opted with a 7-speed manual or 10-speed automatic. As expected, the American automaker targets the off-roader at Jeep’s Wrangler range and Land Rover’s modern-day Defender. Here are three videos explaining the new Ford Bronco variants’ purpose:

Ford Bronco Sport

Rock-climbing world champion Brooke Raboutou explains her passion for adventure and showcases how the Ford Bronco Sport is a fitting choice. It is available in five trims with either a 1.5 i3 or 2.0 i4 mill: Base, Big Bend, Outer Banks, Badlands and First Edition (limited). Unlike in the 2-Door and 4-Door, G.O.A.T. (Goes Over Any Terrain) off-road modes package is optional. Prices start at $26,660 (

Ford Bronco 2-Door

Award-winning filmmaker Jimmy Chin talks about his love for rock climbing and capturing the best visuals. The Bronco 2-Door (2.3 i4 or 2.7 V6) comes in seven trims (with removable doors and roof): Base, Big Bend, Black Diamond, Outer Banks, Badlands, Wildtrack and First Edition. Prices start at $28,500 (

Ford Bronco 4-Door

Singer and songwriter Kip Moore tells how he finds the perfect mood outside to compose a new country song. The Ford Bronco 4-Door has identical trim choices as its two-door sibling though prices start at $33,200 (

The ‘2021 Bronco Family’ has made a strong statement in the global automotive community. Sadly, we do not see any chances of the off-roader line coming to India, at least in the foreseeable future.


Watch the video: Worth the Wait Episode 11 14 My Toxic Lover The Series (December 2021).