Complete guide to grilling

April 27, 2012 by
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if you ever cook anything outdoors (whether on a charcoal grill, gas grill, or "barbie"), Kenji over at Serious Eats has put together a Complete Guide to Grilling that's definitely worth taking a look at. He has both an equipment list as well as cooking instructions that deal with everything from how to start coals to choosing the right wood for… read more

10 essential spices

April 25, 2012 by
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Spices can be a real kitchen challenge. Their flavors can add so much interest to a dish, but they also present a world of questions: Which ones should I use with this meat or vegetable? Do I really need to buy that spice and risk throwing out an almost full jar a year from now? Can I substitute for a… read more

How to blog about food

April 20, 2012 by
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Christina Soong-Kroeger over at The Hungry Australian has put together a series of well-thought-out tips on starting a food blog. As she writes, "As I began blogging I had lots of questions. How did I get people to comment on my posts? What should I write about? Do I need a decent camera? How did I make a header on… read more

Guerilla cooking: freeing yourself from your kitchen

April 19, 2012 by
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Brian Palmer over at Slate has an interesting discussion, "You Don't Need a Kitchen to be a Chef: the Fine Art of Guerilla Cooking."  As he points out, "just as you can sleep wherever you happen to be tired, you can cook anywhere so long as you have the essentials (food, heat)." His advice about preparing food in the office… read more

Best jarred pasta sauces, food porn, Food Blogging for Dummies

April 15, 2012 by
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It's either Sunday or Monday morning, depending on where you're reading this, and either way we've gathered a variety of serious - and not so serious - articles for some fun reading. We're presenting a recent taste test on jarred pasta sauces from Serious Eats, we're looking at Neil Patrick Harris' new Twitter feed "Food Porn," and there's a collection on… read more

10 crazy tricks to speed up your cooking

April 12, 2012 by
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While most of us thoroughly enjoy our time in the kitchen, there are still some kitchen tasks that are just plain mundane. Most cooks eventually learn how to quickly chop onions or peel an orange, but there are still some jobs that seem to defy speed. Even using a garlic press with unpeeled garlic cloves may seem fast, but cleaning… read more

It’s all competition, cleavage, nastiness

April 11, 2012 by
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Mark Bittman, long time columnist for The New York Times and author of How to Cook Everything had a frank discussion recently with Ruth Reichl. The subject of Food TV came up and Bittman held nothing back. Besides commenting that "it's all competition, cleavage, nastiness" he added that no one could even learn how to scramble an egg from the… read more

10 favorite Italian cookbooks & Why Craig Claiborne Matters

April 10, 2012 by
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Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books in some cases), and while some of the authors may be expected (Hazan, Batalli), there are some real undercover gems here… read more

IACP expands its awards to infinity and beyond (or at least the new media)

April 3, 2012 by
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The International Association of Culinary Professionals (IACP) has traditionally handed out annual cookbook awards, among the most prestigious in the industry. Additionally, they have honored great culinary writing with the Bert Greene Awards. This year, in a further outreach, they expanded their awards to include "New Media and Broadcast," a group containing online food blogs, websites, and culinary video and… read more

Have you ever wanted to create a cookbook?

April 2, 2012 by
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The L.A. Times recently reviewed Cookbook Cafe - a do it yourself cookbook platform that allows anyone to become a cookbook author. And once you've created it, you can publish the cookbook at  Bakespace or on iTunes. According to the Times, "the platform allows users to create both a searchable and interactive e-book and an iPad app that works across… read more

Are food blogs over?

March 30, 2012 by
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Adam Roberts, over at The Amateur Gourmet (@amateurgourmet), has been a successful and popular food blogger since 2004 and has experienced first-hand the explosion of food blogs over the internet. He has just published a thoughtful piece of whether food blogs are passé. As he comments, "Food blogs couldn't be huger; everyone with a camera and a soft palate has one."… read more

Lemon meringue cake

March 26, 2012 by
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Nigella Lawson's recipe for Lemon Meringue Cake (courtesy of the recipe website Cookstr) struck us as the perfect springtime dessert option. Easier than its namesake pie, it's just as delicious. In fact, to use her words,  "...the layers of cake, with their crisp-carapaced squashy-bellied meringue topping sandwiched with tart lemon curd and softly whipped cream are so much better than… read more

Building a well-stocked pantry

March 25, 2012 by
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The Food 52 editors have an interesting  discussion on the basic foods people need  to  create and maintain a well-stocked pantry and refrigerator. It's not as easy as it sounds. As they say: "When we first began, we thought this list would be straightforward: here's what you should buy every time you go to the grocery store. End of story.… read more

Weird but wonderful fruits

March 23, 2012 by
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Given the enthusiasm our members have for recipes, we're sure many of you have seen references to fruits named "Horned Melon," "Buddha's Hand," "Noni,"-but have you ever seen them? The site Mental Floss has compiled photos of twelve beautiful but strange fruits, and we thought these would make fun viewing on a Friday afternoon. Enjoy. read more
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