How to use dairy in cocktails

September 10, 2017 by
 |  One Comment  |  Leave Comment
  The first time I experienced dairy in a cocktail was at the marvelous Velvet Tango Room in Cleveland, in 2008. The cocktail renaissance was hitting full stride, although I was just beginning my journey into the world of mixed drinks. I ordered a Ramos gin fizz, not sure what to expect from what seemed like an odd combination of… read more

An interview with Rachel Khong

September 9, 2017 by
 |  Leave Comment
Lucky Peach Magazine has published its final issue, and as part of its last hurrah, also put out a cookbook titled All About Eggs: Everything We Know About the World's Most Important Food,  a joint effort between Rachel Khong and the Lucky Peach editors.  More than a recipe book, All About Eggs explores the cultural significance of the egg - a… read more

An unlikely path to cookbook store ownership

September 8, 2017 by
 |  Leave Comment
Chicago's cookbook store Read It & Eat opened in 2015, bucking a trend of cookbook store closings. It was the first cookbook store in Chicago, and is dedicated to providing food lovers with exceptional culinary experiences through carefully selected books, classes and discussions. The shelves are filled with food and drink books on various topics including cookbooks, travel, biographies, essays… read more

What is the difference between panko and breadcrumbs?

September 7, 2017 by
 |  3 Comments  |  Leave Comment
  Most cooks have likely used breadcrumbs in a variety of recipes as a binder, coating, or thickening agent. In the past several years, panko breadcrumbs have become the preferred choice to get the ultimate crunch on fried or baked items. Chances are you didn't give this humble ingredient too much thought, although as with many seemingly ordinary products, there… read more

A new documentary on Michelin’s stars

September 6, 2017 by
 |  One Comment  |  Leave Comment
Achieving a Michelin star rating is a dream for many a young chef. Few get to achieve one, let alone two or three, but those who do often change the food world. A new documentary by Rasmus Dinesen explores the phenomenon of how a tire company came to be so powerful in the world of food. You can view a trailer… read more

What’s the difference between stock, broth, and consommé?

September 5, 2017 by
 |  Leave Comment
  Many of us use the terms stock and broth interchangeably, although there are differences between the two. Throw consommé into the mix, and you have a recipe for confusion. Let's start with the differences between stock and broth. Sam Benson Smith explains how the two are different.  Smith explains that the difference "ultimately comes down to ingredients; chicken broth… read more

Alton Brown’s big announcement

September 3, 2017 by
 |  Leave Comment
Last week celebrity chef Alton Brown hinted at big announcement coming out of the DragonCon convention held over the US Labor Day holiday in Atlanta, Georgia. During a panel discussion on September 3, he let the news drop: he will be back on the Food Network next year with a new show called Return of the Eats. The show will… read more

In a pickle

September 3, 2017 by
 |  Leave Comment
  The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or that you will need special canning equipment, you should reconsider. There are plenty of recipes that take little time and require… read more

A sneak peek into Ottolenghi’s latest cookbook

September 2, 2017 by
 |  One Comment  |  Leave Comment
  The anticipation for Yotam Ottolenghi's new cookbook, Sweet, is intense. There are only a few days until its UK release on September 7 (the US release date is October 17th). While we are eagerly awaiting our copy, The Guardian released an excerpt of 10 recipes from the book so we can start baking right now.   Although Ottolenghi made… read more

The best way to dry herbs, according to Alton Brown

September 1, 2017 by
 |  One Comment  |  Leave Comment
  Dried herbs like oregano, marjoram, and rosemary are staples in the repertoire of many home cooks. Most people purchase the herbs already dried, but it isn't difficult to do it at home, says Alton Brown. He provides a foolproof technique that ensures the herbs retain their green hues.  Blanching the herbs is the key to keeping them from turning… read more

Daniel Patterson wants you to cook without recipes

August 31, 2017 by
 |  Leave Comment
Daniel Patterson, chef and owner of the award-winning, Michelin-starred restaurant Coi in San Francisco, is also a well-known food writer. In addition to his highly praised cookbook Coi: Stories and Recipes, he has been published in recent years in The New York Times, Bon Appetit and Lucky Peach. Patterson also teamed up with perfumer Mandy Aftel to write 2004's Aroma: The… read more

Verrines are perfect for entertaining

August 30, 2017 by
 |  One Comment  |  Leave Comment
  I read cookbooks like novels, visit food websites on a daily basis, and obsessively think about my upcoming cooking and baking projects. Despite devoting much of my time to food, I frequently encounter dishes and ingredients that I have not heard of before. That happened today when I spied an article on the Fine Cooking website titled Verrines: Splendor… read more

Celia Sack of Omnivore Books shares her favorite cookbooks

August 29, 2017 by
 |  One Comment  |  Leave Comment
 Celia Sack, owner of Omnivore Books in San Francisco, first became interested in cookbooks, especially antique ones, while working at an auction house. She parlayed that interest into one of the finest cookbook stores in the United States. In an interview with indexed magazine Saveur, she tells us which cookbooks are her favorites, and what subjects she would like to see covered… read more

Recreating childhood memories

August 28, 2017 by
 |  Leave Comment
  They say you can never go home again. The same could be said about food - whenever you revisit a favorite childhood treat, it almost inevitably fails to live up to your memories. This was the challenge faced by Stella Parks when it came time to write her baking cookbook BraveTart: Iconic American Desserts. Stella explains to Eater the difficulties… read more

Amazon to lower prices at Whole Foods

August 27, 2017 by
 |  Leave Comment
  Earlier this year we reported on Amazon's bid to purchase high-end food retailer Whole Foods. The deal is set to close on August 28, and Amazon has announced that it will immediately slash prices on many of Whole Foods' products. In addition, Amazon Prime members will get special prices and perks. Amazon promises that these price cuts will not come… read more

There’s more to vinegar than you might think

August 26, 2017 by
 |  Leave Comment
Most of us have at least one type of vinegar in our pantry, and probably more. We tend to take it for granted, but there are many facets to this pantry staple, explains Harry Rosenblum, author of Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars.  Rosenblum became fascinated with fermentation at a young age, and has been making… read more

Gourmet Traveller announces 2018 Restaurant Award winners

August 25, 2017 by
 |  Leave Comment
Indexed magazine Australian Gourmet Traveller announced the winners of its 2018 Restaurant Awards on Wednesday. The awards included ten categories including best restaurant, best chef, best wine list, and best new talent. The winners were culled from the semi-finalists announced earlier this year.  For the first time in 20 years, the Restaurant of The Year honors went to an establishment… read more

Hand harvesting of salt makes a comeback in France

August 24, 2017 by
 |  Leave Comment
  Ever since I read the fascinating tome Salt: A World History by Mark Kurlansky, I have a new appreciation for one of the world's oldest seasonings. You will find several varieties of salt in my cupboards, from basic granulated to kosher to sea salt from the Antarctic (courtesy of a friend). NPR recently examined how the demand for sea… read more

New tricks for an old dish

August 23, 2017 by
 |  Leave Comment
  No matter how many foods I make (or attempt to make), I am always amazed at the new ideas that spring from the minds of inventive chefs and home cooks. The latest comes via Tasting Table, which relates the curious pasta technique from Sarah Grueneberg, who earlier this year won a James Beard Foundation Award for Best New Chef.  Grueneberg… read more

The best food television shows of 2017

August 22, 2017 by
 |  One Comment  |  Leave Comment
For cookbook lovers, nothing beats cracking open a favorite book and settling in to browse and dream of new tastes and techniques. Sometimes you have to put down the book, however. Thank goodness for a plethora of television shows to fill the time in between book reading sessions! This fall, everyone's favorite baking show, The Great British Bake Off, debuts… read more

Foods to commemorate the eclipse

August 21, 2017 by
 |  One Comment  |  Leave Comment
Millions of people in the United States donned special sunglasses today to view the solar eclipse. This was the first time totality occurred over most of the continental US since 1932, and thousands of folks traveled for hundreds of miles in search of optimal viewing conditions, with photographic equipment and family members in tow. While many viewers experienced the eerie… read more

Spice support: pandan leaf

August 20, 2017 by
 |  One Comment  |  Leave Comment
  When Yvonne Ruperti moved to Singapore, she noticed that there were a lot of green foods - things that non-natives would not expect to be green, like cakes, buns, and bread. At first she assumed they were flavored and colored with green tea, but she soon learned that pandan leaf contributed the bright green hues and delicate floral flavor. … read more

Why you should be using fish sauce in more foods

August 19, 2017 by
 |  One Comment  |  Leave Comment
 If you have a bottle of fish sauce in your refrigerator, you probably purchased it to make a Thai dish, but you don't use it much - if at all - outside of that cuisine. Kay Plunkett-Hogge thinks that's a shame. She believes that the funky sauce and its close relatives can add a unique punch to savory recipes of… read more

More female chefs mean a change in kitchen culture

August 18, 2017 by
 |  Leave Comment
  Twenty years ago, it was rare to find a restaurant kitchen helmed by a female chef. Pioneers like Judy Rodgers and Alice Waters paved the way for change, and in recent years the number of female-run kitchens has increased dramatically, up by more than 50 percent in the last ten years. Tamar Adler (writing for Vogue) takes a look… read more

Jamie Oliver gets back to basics

August 17, 2017 by
 |  2 Comments  |  Leave Comment
  Jamie Oliver's career has been going strong for nearly 20 years. Beginning Monday, August 21, he is adding to his lengthy credentials by returning to the small screen with a new program called 'Jamie's Quick and Easy Food'. The chef recently spoke with Food & Wine to discuss why he chose to get back to basics in his new… read more
« Older posts
Newer posts »
Seen anything interesting? Let us know & we'll share it!

Categories

Archives