Lost in translation

July 1, 2020 by
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How many cookbooks do you have that are written in another language? How many others that began life in another language but were translated to English? If you have a large enough cookbook collection, you might have a handful of books that aren't in your native tongue, but most of us only have cookbooks in one language, and for most… read more

Padma Lakshmi’s new television program

June 30, 2020 by
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Former model and Top Chef co-host Padma Lakshmi is no stranger to the camera, but on her new Hulu show Taste the Nation, she is front and center in a different way. We first learned about the show last year, and recently Soleil Ho and Justin Phillips interviewed Lakshmi about the the program (subscription required to read the article), which… read more

Food news antipasto

June 28, 2020 by
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If you loved Monica, Ross, Rachel, Chandler, Joey, and Phoebe, then I have good news for you: an official 'Friends' cookbook is coming out this fall. There will be over 70 recipes inspired by the popular show featuring everything from appetizers to desserts. Some of the recipes include ones from specific episodes, such as Ross's gravy-soaked "Moist Maker" sandwich and… read more

Keeping your cool in a hot kitchen

June 27, 2020 by
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It's 11:00 p.m. and I am standing in my kitchen, putting dough into my enameled cast iron pot for a loaf of no-knead bread. I promised my friends I would go on a bicycle ride with them at 6:30 a.m. tomorrow, so why I am I staying up so late baking bread? Because even though the sun has been down… read more

Look outside the newsstand for the best food writing

June 26, 2020 by
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For decades, if you wanted to read well written pieces about food, you purchased a magazine or a book. The invention of the internet changed the paradigm, and suddenly the world was awash in food blogs, some better than others. It is difficult monetizing a blog, however, and as the space becomes ever more crowded, it can be all but… read more

Bourdain Day remembrances

June 25, 2020 by
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Today would be Anthony Bourdain's 64th birthday, and the culinary world still mourns his loss. His friends Eric Ripert and José Andrés started #BourdainDay in 2018 as a day to honor the chef, author, and television star. Today remembrances have been streaming through social media. Ripert tweeted "Celebrating My Dear Friend Anthony Bourdain. THX for your unconditional Friendship & loyalty,… read more

Flouting conventional fungi wisdom

June 24, 2020 by
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Just when you think you can't be surprised by a new cooking technique, someone comes along to shake things up. The debate about whether to wash mushrooms before cooking has raged for decades, but how you should cook them was never in doubt - you saute them with butter or oil, right? Maybe not: according to Jim Fuller, co-founder of… read more

Spice support: shiso

June 22, 2020 by
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Shiso, also called perilla or Korean perilla (Perilla frutescens var. crispa), is a member of the mint family, and is a popular herb in Japanese, Korean, and southeast Asian cuisines. Its appeal extends well beyond this, however, and the leafy herb can be found adding its unique flavor to everything from rice to pesto to sorbet to cocktails. Like mint,… read more

Food news antipasto

June 21, 2020 by
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This week we learned some sad news from Andy Ricker. Most of his Pok Pok locations are closing due to issues arising from the pandemic. Ricker said that Pok Pok NW, Whiskey Soda Lounge, and both locations of Pok Pok Wing would all be shuttered. He said he did this so that he could focus on potentially reopening the original… read more

London chefs weigh in on their favorite cookbooks

June 20, 2020 by
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It's always fascinating to read about which cookbooks have inspired top chefs - if the book is good enough for someone who has made a career out of cooking, I will always investigate it for my own bookshelves. Whenever we find an article where chefs discuss their favorite books, we share it with our members. One slipped under our radar… read more

Sharing restaurant memories

June 19, 2020 by
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It's been over three months since I dined in a restaurant, and it will likely be several more before I feel comfortable doing so again. More than not having to cook, I miss being able to converse with friends and celebrate milestones with family. Restaurants are places where memories are made: birthday parties, first dates (bad or good), and other… read more

Recipes: scripture or template?

June 18, 2020 by
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Underneath almost any post I see on social media that has a photo of some tasty food, you can inevitably find a request for the recipe. Facing cooking fatigue, people want to find new things to make for their families, and what better way than discovering a dish already tested by someone close to you? How we treat the recipes… read more

Guild of Food Writers announces 2020 winners

June 17, 2020 by
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Last month we reported on the finalists for the 2020 UK Guild of Food Writers Awards. Today the Guild has announced the winners in the various categories. Highlighted winners are listed below, and you can visit our 2020 Guild of Food Writers awards page to see the complete list. The big winner for 2020 is The Vinegar Cupboard by Angela Clutton,… read more

Spice Support: suya (yaji)

June 16, 2020 by
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Today's installment of Spice Support features a blend of spices that is perfect for grilling season. Called yaji or suya spice, the blend contains a fiery, umami-packed assemblage of ground dried chiles, ginger, peanuts, and more, guaranteed to perk up everything from meats to vegetables. You'll commonly see it used on grilled, skewered beef, but the spicy blend is equally… read more

Cooking Light subscriptions return

June 15, 2020 by
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We were saddened to report in 2018 that Cooking Light magazine was ceasing subscription publication. Some of its content went to EatingWell Magazine and the website remained, but print issues were available at newsstands only. We recently learned some good news: Meredith Corp, Cooking Light's parent, has just announced that the magazine will resume subscription service beginning in winter 2020.… read more

Food news antipasto

June 14, 2020 by
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This week was filled to the brim with news about the food and publishing industries. We'll start with the news of Bon Appétit editor-in-chief Adam Rapoport resigning after a photo of him in brownface surfaced, and amidst allegations of discriminatory treatment of BA staff. The undated photo shows Rapoport wearing what appears to be a racist costume to a party.… read more

Don’t overlook the back of the box

June 13, 2020 by
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Despite the fact that most people look for recipes online these days, food manufacturers still provide those recipes on containers of everything from oatmeal to chocolate chips to sweetened condensed milk and beyond. With hundreds of cookbooks at my disposal, I rarely look at the recipes posted on packages of the products I purchase. However, Hannah Selinger at Eater makes… read more

How seasonal differences can affect your baking

June 12, 2020 by
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My kitchen has a large window with a southern exposure. During the winter months, I enjoy the sunlight that floods the space with light, but in July...not so much. The kitchen becomes stifling hot and humid to boot. Over the years I've discovered that with the transition from one season to the next, changes in temperature and humidity can result… read more

A history that pops

June 12, 2020 by
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Movie theaters have remained shuttered in most parts of the world, which means that people have not been consuming the most popular snack at the cinema: popcorn. It's a versatile treat, because depending on how you make it and top it, popcorn can be anything from virtuous to decadent. Over at Serious Eats, Michelle Delgado recounts the long history of… read more

Alfresco dining is all about the vibe

June 10, 2020 by
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As summer heads into full swing here in the northern latitudes, alfresco dining becomes a popular option for eateries, made doubly appealing in 2020 due to limitations on occupancy in dining rooms. Some cities have closed streets to make room for more socially-distanced outside seating. Alfresco dining can be lovely, says The Guardian's Jay Rayner, who notes that a positive… read more

The politics of chili powder

June 9, 2020 by
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When I pull open the drawer in which I store my spices, politics is usually not at the forefront of my thoughts. Instead, I'm envisioning a dish and pulling together the herbs and spices that will make it sing. But spices and politics are inextricably linked: wars were fought over and empires built on the trade of spices. The spice… read more

This comfort-food cookbook delivers more than recipes

June 8, 2020 by
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What is better than a new cookbook? A cookbook that directs its profits to people in need! The very first electronic cookbook from Food Writers New Zealand not only offers over 40 recipes for delicious, hearty fare, it also raises money for charity. Titled 'Cosy', the book is a collaboration featuring the best New Zealand food writers and is designed… read more

Food news antipasto

June 7, 2020 by
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One of the books Jenny profiled earlier this year was Karen Pfeiff-Boschek's Elegant Pie: Transform Your Favorite Pies into Works of Art. You might have seen Pfeiff-Boschek's jaw-dropping pies on Instagram. If the photo below makes you hungry for more, head over to Bored Panda for an interview with the phenomenal baker, plus 35 before-and-after photos. The photo below is… read more

Using food in protest has a long history

June 7, 2020 by
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The question of 'what is an appropriate mechanism for protest' is one that resonates during times like these. With people taking to the streets all over the world, companies and celebrities alike have posted to social media supporting protesters and discussing efforts to address the issues raised by the protests. Inevitably, the comments to these posts will feature someone saying… read more

You already own the best kitchen tool

June 5, 2020 by
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When listing essential kitchen tools, most cooks would include items such as a sharp knife, enameled cast iron pot, balloon whisk, heat-resistant spatula, heavy saucepan, or rimmed baking sheet. Others might throw in a food processor or stand mixer. Not Ruby Tandoh. Instead, she reminds us that our hands are the greatest kitchen utensils. Even though Tandoh values all of… read more
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