Is seaweed the next kale?

October 26, 2015 by
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Move over kale, there's a new green powerhouse in town. Because of the grim prospects for both ocean fish stocks and land agriculture due to the effects of climate change, many entrepreneurs, scientists, and farmers are looking to seaweed as a saving grace - and perhaps the next culinary craze. Seaweed is already a staple in many East Asian diets,… read more

Are some foods addicting?

October 24, 2015 by
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  A recent study conducted by the University of Michigan and published in the U.S. National Library of Medicine confirms the suspicion of many: certain foods can be physically addictive. The study found that while not all foods can be associated with addiction, "highly processed foods, which may share characteristics with drugs of abuse (e.g. high dose, rapid rate of… read more

All about herbs, spices and vanilla

October 21, 2015 by
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  Have you ever come across an ingredient when reading a recipe but don't know exactly what it is? Or have you bought something at the market but don't really know what to do with it? Then you'll want to bookmark The Kitchn's A to Z guide to herbs, spices, and blends. Their list has been compiled to help you… read more

Cooking with kohlrabi

October 10, 2015 by
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You can't shake a stick in a farmers' market without hitting kohlrabi. Relatively unknown until just a few years ago, kohlrabi is the darling of the local and sustainable movement because it is easy to grow and versatile to use. If you're not sure how to make the best of it, indexed magazine Bon Appétit has tips on buying and… read more

A new use for the old can of beans

October 6, 2015 by
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  Canned beans are a time-saving shortcut to great dishes like hummus. But did you know that you can also use the liquid from those beans to make great desserts? According to The Washington Post, bean liquid can be used as an egg white substitute to make things like a vegan meringue. This discovery has been credited to Joël Roessel,… read more

The greatest pastas of all time

September 27, 2015 by
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Any time you claim a particular food is the best, you are surely going to ruffle some feathers. But that isn't stopping Epicurious, which chose 14 recipes as the greatest pastas of all time. It's a bold move, but as the site notes "You don't mess with a classic." We'll take a look at a few of the contenders. The… read more

An apple a day

September 25, 2015 by
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  Apple season is underway in much of the Northern Hemisphere. There are over 7,000 named varieties of the fruit - probably more than any other fruit we eat. The variety in flavor is also quite diverse, as The Splendid Table found out in an interview with "fruit connoisseur"  David Karp, a contributor to The New York Times and Saveur. Karp sampled 44 varieties of… read more

When less is more

September 22, 2015 by
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It can be exhilarating to conquer a complex dish that takes a lot of time and features several ingredients. But some recipes can be sensational even though they use only a few ingredients. These dishes are among the most satisfying, and indexed blog Food52 recently compiled a list of their favorite recipes that have 3 ingredients or less.  Plenty of… read more

How good are online cooking classes?

September 16, 2015 by
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Cooking classes can be a great way to learn new techniques or explore an unfamiliar cuisine. They can also introduce you to people who share the same passion or strengthen bonds among friends. But it can be difficult to find a class on a particular subject and busy schedules can also interfere. Enter online cooking classes, which are exploding in… read more

The honey-do list

September 11, 2015 by
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Honey has been a cooking staple for millenia, and for good reason. It never spoils and lends a unique, tangy-sweet flavor to everything it touches. We need to thank the first brave soul who ventured into the midst of a hive, risking injury to get to the golden nectar. Indexed blog Leite's Culinaria has a great slideshow featuring the myriad… read more

New ways to use tea

September 4, 2015 by
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  Much like wine, tea is much more than just a drink, and its culinary uses often go overlooked. Indexed blog Serious Eats praises tea's versatility in the kitchen, noting that its distinctive flavors-- "woodsy and vegetal or ripe and sweet, pleasantly astringent or perfumed" can "add layers to sweet and savory dishes that no other ingredient can touch." The… read more

Clever uses for food scraps

August 31, 2015 by
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It always seems a shame to throw out food, even if it is scraps and peelings from dinner preparation. But did you know that you can make wonderful flavorings and broths from food scraps? We found several websites with ingenious uses for peelings, scraps, and leftovers. You may already be familiar with making broth from vegetable peels and scraps, as… read more

The summer’s best tomato recipes

August 20, 2015 by
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For the past nine years, The Washington Post has held an annual "Top Tomato" recipe contest for its readers. This year they had over 200 entries, and they tested a record 60 of them. Testing this time around resulted in "a record number of near-misses, mostly in cases where we were looking for shouts of tomato flavor but found whispers."… read more

New ‘dos for your honeydew

August 17, 2015 by
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Are you melancholy over what to do with your watermelon? If you are tired of the same old melon balls or prosciutto pairing, there are worlds of possibilities beyond the these traditional dishes. Some alternate options for the fruit include soup and pasta, as Gail Monaghan from The Wall Street Journal explains. While a bowl of fresh melon is wonderful… read more

Don’t hold the mayo

August 16, 2015 by
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Not everyone loves mayonnaise. As Max Falkowitz of indexed blog Serious Eats notes: "Mayo-tangy, gloppy, unapologetically oleaginous-takes time to work its charms. But those who see the light find themselves reprogrammed...They love mayo, and its many, many uses." If you are among the converted, you should check out the Serious Eats article on the many uses for mayonnaise.  Mayonnaise can… read more

Think beyond cabbage for your next slaw

August 10, 2015 by
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  Ever since the Dutch brought koolsla to the New World in the late 1700s, cabbage has been the vegetable of choice for what's become known as coleslaw. The combination of flavor and crunch that cabbage provides is ideal for the side dish. But if the thought of another tangy or creamy cabbage slaw leaves you cold, there are plenty of other… read more

Brisket’s rise in the BBQ world

August 3, 2015 by
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For decades, pork ruled the barbecue circuits in the US. From the Carolinas to the Midwest, pulled pork and ribs reigned supreme. But recently a new contender has emerged for the title of king of the barbecue: brisket. It has expanded from its epicenter in Texas to achieve prominent status on menus from Portland to Brooklyn. First We Feast traces the origins of the… read more

It’s zucchini time

August 1, 2015 by
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If there is one food you can count on finding at any farmers' market in Northern Hemisphere at this time of year, it's zucchini. Most people who plant it end up with far more than they can use, foisting the extra on relatives and friends. If you end up with a surfeit of the yellow and green vegetables, Russ Parsons… read more

Why you should try rye

July 29, 2015 by
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Until recently, rye whiskey was thought of as an old-fashioned spirit imbibed by the likes of a gumshoe detective in a paperback mystery. That is changing, however, due to a US-led rye whiskey revival. According to The Telegraph, a "resurgence in artisanal distilling and aging in America has led to a rye renaissance. Old brands have been revived, new brands born, and the… read more

Tips for making the best ice cream

July 12, 2015 by
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Heat waves have been punishing residents in many parts of the Northern Hemisphere recently. Eating a bowl of cold ice cream is a delicious way to cope with the hot weather, and indexed blog Food 52 is at the ready with 15 tips for making great ice cream that they've gleaned from cookbooks. The first tip, from Big Gay Ice… read more

Move over, wine, beer pairs better with food

July 11, 2015 by
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Go to any dinner party and you are likely to find that a wine has been chosen to accompany the meal. Hostess gifts likewise frequently end up being bottles of wine. But wine may not be the best choice to serve with food, says Jane Peyton of The Beer Academy in the UK. Peyton proclaims that beer is "actually much… read more

Ways with watermelon

July 5, 2015 by
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Nothing says summertime more than cool, refreshing watermelon. After you've invested the labor in chopping up the melon, why not kick it up a notch? You can use this versatile fruit it in salads, side dishes, beverages and more. Watermelon's sweet, subtle flavor is the perfect foil for tart or rich foods. The fruit has a particular affinity for feta,… read more

Making the most of your marinade

June 26, 2015 by
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 Marinades promise many things: added moisture, tenderness, and deep flavors to foods like chicken, pork, and even tofu. Sometimes, however, they fail to deliver. Indexed magazine Bon Appétit offers several tips on how to avoid making marinade mistakes. The first piece of advice is to resist the temptation add everything but the kitchen sink to your marinade. "A proper… read more

Plum crazy

June 21, 2015 by
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Fresh plums are starting to appear in many farmers' markets. Even though they are delicate than other stone fruit like peaches and nectarines, plums are still well suited for many different recipes from salads to dessert. Russ Parsons of the L.A. Times offers insight on how to choose and use plums, and provides a dozen recipes to get you started.… read more

Cocktails add sparkle to brunch

June 20, 2015 by
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Topping off brunch with a mimosa is wonderful, but there are many other cocktails that are even better, says Food & Wine. They provide a list of five sparkling brunch cocktails for you to try. If you're planning to give Dad a treat tomorrow for Father's Day, you can surprise him with one of those cocktails or find inspiration in… read more
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