Dorie Greenspan says a new cake book is in the works

Dorie Greenspan delighted her fans with an announcement sent earlier today to subscribers of her xoxoDorie Newsletter on Substack. It's time to make some space on your bookshelf, and she confessed that she had been sitting on a secret: she is working on a new baking book. With a working title of Kitchen Bakes, it focuses on simple cakes for… read more

Saveur magazine returns to print

For fans of print media and especially those of us who miss Saveur magazine, the wait is finally over. Beginning with Issue No. 202 (Spring/Summer 2024), Saveur is back in print - just in time to celebrate the 30th anniversary of the magazine! As we wrote last year, Kat Craddock, long-time CEO and editor, partnered with an investor to purchase… read more

Food news antipasto

Did Daylight Savings Time catch any of our US residents (Arizona & Hawaii excepted) off guard as much as it did me? I need that extra hour back, if only to spend more time browsing the available items in the Les Dames d'Escoffier (LDEI) annual auction sale. The items range from extravagant trips to a hand made tagine to a… read more

Mother’s Day recipes

Tomorrow is Mother's Day in the UK, (it’s May 12 in the US, Australia, and New Zealand). A great way to honor the special women in your life is to make a special treat for them on this special occasion. Whether that means a full meal or a treat like pie or cake that you can deliver, your mom –… read more

The great pickle controversy

Somehow I missed this article when it was first published last fall, but Food & Wine posted about how pickle manufacturers in the US are omitting the word 'pickle' on their jar labels. All of the big names like Vlasic, Mt. Olive, and B&G have named their products things like 'Hamburg chips' or 'Kosher Dill Spears' - anything other than… read more

Give ’em an inch…

Have you ever encountered measurements in a recipe that just don't add up? I am not talking about volume or weights (although they can be problematic as well), but rather about size - thickness, diameter, length or width, etc. Sometimes I think recipe writers (or cookbook editors) are not very good at math. This has happened to me a lot… read more

Food news antipasto

File this under everything old is new again: deviled eggs are the latest trendy menu item for restaurants. Of course, chefs are all putting their own spin on the classic, but the basic recipe still provides the underpinning. A few factors are driving the surge including affordability and customer interest in retro dishes. Bistro Freddie’s head chef, Anna Sorgaard says… read more

How long do you keep looking for the ‘best’ recipe?

Go to almost any food website and you are sure to encounter several "best" recipes, whether for hummus, macaroni and cheese, burgers, lasagna (like this recent Eater article), you name it, there's a "best" version out there. The folks at Cook's Illustrated made an entire series of books filled with the "best" recipes of their kind, whether it be soups… read more

Hairy Bikers star Dave Myers has passed away

Dave Myers, one half of TV cooking duo The Hairy Bikers, has died at the age of 66, two years after revealing he had been diagnosed with cancer. Born and bred in Barrow-in-Furness, Dave Myers joined the BBC as a make-up artist, and while traveling the world with hit TV series he picked up recipes with Si King, who became… read more

Customers decry wonky Wonka experience

The easy access to AI image generators have made it almost absurdly easy to get lifelike renditions of scenes that have not and will not ever exist. I've seen dreamy "libraries" and even entire "houses" rendered by AI tools like Midjourney and others that were - at first glance - convincingly real. All you need is a prompt and the… read more

Leap Day food deals

We have an extra day this month, courtesy of the Gregorian calendar that doesn't quite keep up with the Earth's orbit. Whether you enjoy having another day in the year or wish February would be over sooner, you can take advantage of Leap Day by enjoying one of the food deals and discounts offered by companies on February 29. Donut… read more

Food news antipasto

When Ina Garten announced in 2019 that she was working on a memoir, she said that the book would be published by Celadon Books, a subsidiary of Macmillan, which was no doubt excited to be the home of a surefire bestseller. A few days ago Ina dropped the release date - October 2024 - but we also learned that Celadon… read more

Why are there so many food recalls?

If our US Members feel like they are seeing far more food recall notices than they have seen before, that's because the number of recalls has mushroomed in the last few years. Since 2018, the amount of food recalls issued by the Consumer Product Safety Commission (CPSC) and the Food and Drug Administration (FDA) have increased by more than 115… read more

An unconventional cooking method can save time and water

When cooking dried pasta, the standard practice is to bring a large amount of water to a rolling boil before adding the pasta. This can take considerable time, especially if your stove is not powerful. However, by using a method that turns the traditional technique on its head, you can shave almost half off the pasta cooking time and nearly… read more

On losing a favorite food

Growing up in a landlocked state in the middle of the continent (smack dab in the middle; the geographic center of North America is just north of my hometown), I did not encounter much seafood other than the occasional frozen shrimp. However, when I moved much closer to the coast following my college graduation, I quickly made up for the… read more

Catching up with Carla Hall

Carla Hall burst onto the scene with her run to the finale on season 5 of Bravo's Top Chef. Since then, Hall has kept busy with a variety of projects, on television and off, including a stint on The Chew. Next up for the busy chef? A new show on Max: Chasing Flavor, which the NYT's Kim Severson says is… read more

Food news antipasto

Since the 1960s, Pop-Tarts have been a favorite kids' breakfast treat. The creator of the popular toaster pastry, William ‘Bill’ Post, died this week at age 96. Post once said that to create the iconic treat he had to "break every rule" and also offered advice for aspiring creators: “Just try anything. There is no idea that’s too crazy...If somebody… read more

UK braces for possible tea shortage

Even though coffee has become increasingly popular in the UK, the nation still drinks much more tea than coffee, but tea lovers need to prepare themselves for a potential shortage. Recent Houthi attacks on ships has caused merchants to reroute their vessels around the African cape, adding a delay of up to two weeks per ship. One of the items… read more

Celebrate Shrove Tuesday, aka Pancake Day

Today is Shrove Tuesday aka National Pancake Day. The Tuesday before Lent begins is a traditional day for eating pancakes, hearkening back to a time when any remaining rich foods (usually foods with a lot of fat or eggs) were eaten prior to the Lenten fasting. Because pancakes factor so heavily into this tradition, this food ‘holiday’ is a perfect excuse… read more

Food news antipasto

Michelin recently announced which restaurants would receive its coveted stars in the UK. One of those is London's Chishuru, whose founder and chef Adejoké Bakare is the first black female chef to receive a star in the country. Bakare started Chishuru, which focuses on West African cuisine, first as a pop-up after winning a competition in Brixton. The chef said… read more

Welcome the Year of the Dragon

Today marks the beginning of a very special time for the Chinese and several other cultures, as it is the beginning of the lunar new year, which is called Tet in Vietnam, Tsagaan Sar in Mongolia, Losar in Tibet, and Seollal in Korea. This holiday, celebrated by 20% of the world’s population, is honored differently in various countries, but food features prominently in all celebrations. Each of the foods… read more

All about salt

When I first learned how to cook, I was aware of only one kind of salt, the stuff that came in the cardboard can that featured the iconic girl with an umbrella. It was Morton's iodized table salt, and it's all I used for years. As I learned more about cooking, I became aware of different types of salt: first… read more

How much should little annoyances matter?

One thing I love about cookbooks is that every author lends their own voice to the recipe through the instructions and notes. This gives every book its own vibe and personality, and I will sometimes pull a book off the shelf as much for its tone as for a specific recipe. Authors also develop their own quirky phrases for recipe… read more

Score a touchdown with great Super Bowl snacks

I get the feeling that this year's Super Bowl between the Kansas City Chiefs and San Francisco 49ers (happening Sunday, February 11) will be watched by a demographic that has never before cared about a football game. If you're among the newbies who doesn't know a first down from a touchdown, hardly anyone will question your football bonafides if your… read more

Food news antipasto

Dina Begum's Made in Bangladesh: Flavours and Memories in Six Seasons explores the delicious, but underrepresented, food of her home country. Saveur recently interviewed Begum (they are featuring Made in Bangladesh in their Cookbook Club this month), discussing everything from spicy bhortas and glistening kebabs to divine biryanis and milky puddings. Have you ever looked at a baking recipe and… read more
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