A high steaks venture

February 1, 2016 by
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  We all know that beef come from cows (heifers and steers, to be more precise). But as The Wall Street Journal reports, several companies are vying to be the first to make meat in the lab and bring it to the market. (If you have trouble with the link, Google "Wall Street Journal lab grown meat" and you should be able… read more

Soup up your soup

January 25, 2016 by
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  Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy in Astoria, N.Y., and former personal chef to Lady Gaga. O'Connor provides advice on how to jazz… read more

Taco’s golden age

January 24, 2016 by
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  We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food concoctions to ultra-luxe versions at restaurants like Pujol, chef Enrique Olvera's high-end modern Mexican restaurant.  So what exactly is… read more

Tips for perfect crème brûlée

January 22, 2016 by
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Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its continued popularity, the dish intimidates many home cooks - the name alone makes it sound difficult. However, as long as you avoid a few common mistakes you can enjoy delicious crème brûlée at… read more

Best “back of the box” recipes

January 21, 2016 by
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Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of pasta, and you are likely to find a recipe or two. Indexed blog Food52 takes a look at the best of these… read more

Saffron, the exotic spice from…Pennsylvania?

January 18, 2016 by
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When you think of saffron, you probably think of foods like Persian jujeh kabob, Spanish paella, Morroccan couscous, or Afghani pulao. But it's also an important part of the American Mennonite culture says Saveur Magazine, which explores the declining practice of saffron growing in rural Pennsylvania. While most commercial saffron production takes place in Afghanistan and nearby countries, for hundreds… read more

Citrus perks up a dreary season

January 15, 2016 by
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When those of us who live in the northern reaches of the Northern Hemisphere are facing the coldest weather of the year, there is one bright spot: citrus season is beginning. Even though you can find some citrus year round,  the fresh flavors of blood oranges, Meyer lemons, pomelos, cara cara oranges, and pink grapefruit are only around for a… read more

Get ready for awards season viewing parties

January 7, 2016 by
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Awards seasons is nigh upon us: the Grammys, Oscars, and Golden Globes will be here before you know it, so you need to get your viewing party menu set now. (Alas, it is difficult to host viewing parties for the fast-approaching and vitally important cookbook awards). As Yahoo! Foods Joanna Prisco says, "Whether you've watched every single film and miniseries that's… read more

Is 2016 the year of the vegetable?

January 3, 2016 by
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  It's been several years since Michael Pollan told us to eat food, mostly plants. Since that time vegetarianism has been on the rise and countless new restaurants have switched their focus from meat to plant-based dishes. This trend continues to gain traction, as NPR's The Salt reports. The article relates that "as another year begins, it appears that plants… read more

A resurgence in “desperation” pies

January 1, 2016 by
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  Restaurants aiming to craft menus for local and seasonal products often run into a snag when it comes to desserts. That's why James Beard Award-winning chef Chris Shepherd turned to an unlikely resource for a custard pie that he was putting on the menu at his Houston restaurant. "We have lemons now, but what happens in June, July, May?" Shepherd… read more

The science of Yorkshire puddings

December 30, 2015 by
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There is something both magical and extremely satisfying about making Yorkshire puddings and their popover cousins. The dramatic rise belies the simplicity of the batter. Many - sometimes contradictory - rules surround these popular pastries, with dire consequences predicted if you don't follow them to the letter. Some authors say that you must rest the batter before baking. Others say… read more

The year’s top recipes

December 18, 2015 by
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As we look back at 2015, we can see the trends that have shaped the way we eat. Lists of the most popular books and recipes are popping up all around. While we wait for the ultimate list of the year's best cookbooks, let's take a little time to do a roundup of the most popular recipes that were in… read more

Salting essentials

December 16, 2015 by
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Salt is a critical component in cooking. Almost every recipe includes salt in some form, but the best salts to use probably aren't in your cupboard, says salt expert Mark Bitterman.  "In America [salt] was just this white stuff you never thought about,"  Bitterman says. He was inspired to pursue all things salt over twenty years ago, when he was… read more

Pulling from the bench

December 12, 2015 by
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No matter how hard I try to prepare, I almost always find myself short an ingredient during the holiday baking crunch. Usually it's after the nearby store is closed, too, which means I'm faced with an unpleasant choice: drive miles to the closest 24-hour store, or find something to substitute for the missing ingredients. The folks at Whole Foods have… read more

Tips for achieving latke perfection

December 7, 2015 by
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Latkes are among the many traditional foods that will make an appearance on tables during Hanukkah. Yahoo! Food offers five rules for making latkes to ensure that each one is perfectly light, crispy, and delicious. Follow these tips and your friends and family will be asking for this classic holiday treat year-round. Some recipes call for grating the onion, but the article recommends… read more

The science of baking soda

December 5, 2015 by
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  Baking soda is an ingredient that almost every cook, and certainly every baker, always has on hand. It's so ubiquitous that we generally don't give it a second thought. But as indexed blog Serious Eats points out, understanding the science behind baking soda can improve your baking game. Most of us understand the basics behind soda's magic in baked… read more

How to winterize your favorite summer drinks

December 3, 2015 by
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Mojitos, daiquiris, and margaritas conjure up tropical shores and a balmy climate. You might feel like these drinks are for the summer only, but PUNCH magazine says we should reconsider that position. They've provided suggestions for "winterizing" these cocktails and more so you can enjoy them even when the weather gets cold. One tip for adjusting cocktails for a new… read more

The myth of easy cooking

November 30, 2015 by
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  Elizabeth G. Dunn writes about food for a living, so she sees more cooking advice and recipes than most people. Many of the articles she reads promise gourmet meals that are simple and easy to prepare. Those articles are lying to us, says Dunn in a recent story in The Atlantic. She notes that Amazon's 'quick and easy' section… read more

Go crazy for cranberries

November 21, 2015 by
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  Cranberry sauce from a can, wiggly and wearing signature lines around its circumference, was the only cranberry sauce I knew for decades. It wasn't until I had moved away from home before I discovered the fresh stuff, and I was instantly hooked on everything cranberry. No one is a bigger fan of fresh cranberries than Brad Leone, test kitchen… read more

Cold weather, warm meals

November 17, 2015 by
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Much of the Northern Hemisphere has basked in a long, warm fall. But the warm days won't last forever, as indicated by the upcoming forecast for cold and snow in much of the northern US. The Rocky Mountain states have already had a taste of winter with snowstorms dumping several inches of snow on them in recent days. When it's… read more

Thanksgiving cocktails

November 15, 2015 by
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Many Americans are making their Thanksgiving to-do lists in preparation for the biggest food holiday of the year. One thing that often gets short shrift is the beverage selection. Wine generally makes an appearance, but adding cocktails to your meal will instantly up your Thanksgiving game. If you are wondering which cocktails will match with the golden turkey on the… read more

Grape expectations

November 12, 2015 by
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Grapes are the wallflowers of the fruit family. Most of the time they're relegated to snack status or as one ingredient in a salad that features more flamboyant fruits. But you shouldn't overlook the value that grapes can add to many different dishes, according to the Culinary Institute of America. Okay, maybe California grape growers paid for the prominent placement… read more

Make ahead for the holidays

November 8, 2015 by
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Holiday meals can be stressful, especially for a food lover. Trying to make each dish absolutely perfect may cause blood pressure to rise and even tempers to flare. Unachieveable perfection goals aside, it is a challenge to juggle the many side dishes and holiday roasts that all compete for oven space, not to mention having a house (and kitchen) full… read more

Open, sesame

October 31, 2015 by
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Sesame seeds can be found in any number of breads, appetizers, and main dishes. The "the mild, nutty seeds are versatile enough to make their way into a wide range of unexpected applications," says indexed blog Serious Eats. The site polled several professionals on how they incorporate sesame seeds into sweet and savory dishes. The answers were inventive and delicious.… read more

Potential pumpkin shortage

October 27, 2015 by
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If a pumpkin pie usually graces your holiday dessert table or if you are craving a creamy pumpkin soup, you may want to stock up on canned pumpkin. US pumpkin harvest is down by about half, and the UK harvest isn't faring much better, as it's off by a third. In both instances, rain is the culprit: early rains washed… read more
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