When should a chef give credit for a recipe idea?

December 5, 2012 by
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  Eater has an intriguing article, "Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources." Traditionally, the guideline was that any recipe had to be credited unless the chef had made three significant alterations in the recipe. But in these internet days, when recipes fly fast and furious, are there any guidelines left? And what are… read more

Will recipes become living things?

December 4, 2012 by
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  In a short video over at Serious Eats, Kenji Alt interviews Alton Brown on the future of recipe writing. In just over a minute, Brown mentions several interesting items. Here are two that especially intrigued us: First is the question: What if a recipe could take any of three paths to completion:? "And you got to choose your path… read more

The holiday baking dilemma

December 4, 2012 by
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Ah, for the love of baking...There are those of us who love to cook, and those of us who love to bake, and those of us who like to do both, right?  I'm one of the latter. Even though bakers and cooks are supposed to have opposing personalities (to wit, meticulous and measurey vs. improvisational and spontaneous), I think many… read more

Fixing over-softened butter

December 3, 2012 by
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Here's a quick tip from America's Test Kitchen, via the Kitchn, that should come in particularly useful during this period of intense cookie baking. When a recipe calls for softened butter, and we've forgotten to leave it at room temperature, most of us go to our microwave to do a quick fix. But it's hard to calculate exactly how much to… read more

3 special books for wine lovers

December 2, 2012 by
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The New York Times recently published Highlights from the 2012 Vintage in Wine Publishing, singling out three special reference books. Any of these would be a pleasurable gift to give to wine lovers who have all the basics, but want to delve more deeply into specialized areas. Specifically, the list includes: Wine Grapes: A Complete Guide to 1,368 Vine Varieties,… read more
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