How thick is too thick?

March 24, 2026 by
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Visiting diners is one of my favorite things to do when traveling. I adore a stack of fluffy pancakes with a ball of whipped butter melting into the top as I pour thick syrup over the stack. One of my favorites was in a small diner in the heart of Philadelphia (I think it was Broad Street Diner, but it… read more

An amazing event for cookbook lovers is happening soon!

March 23, 2026 by
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Have you ever dreamed of a festival that focused on cookbooks, held in a city that's made for food lovers? Consider your wish granted: we're excited to share news about Cookbook Week, to be held April 21-25 in San Francisco, California. The festival brings together celebrated cookbook authors, passionate home cooks, and food lovers for a week of immersive events… read more

Food news antipasto

March 22, 2026 by
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Trader Joe's just announced that it will begin selling its coveted limited-edition lavender and pink canvas totes on Monday, March 23. Nakia Rohde, Trader Joe’s public relations manager, provided the scoop to the Reno Gazette Journal on Friday. These tote bags are popular because they are part of a larger pastel colored tote trend. Some people like to use the… read more

Sweets and more to celebrate Eid al Fitr

March 19, 2026 by
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It's been confirmed: Eid al-Fitr will be celebrated on 20 March this year and Muslims around the world will mark the end of Ramadan, the Islamic holy month of fasting and prayer. Food is at the forefront to celebrate the end of Ramadan fasting. The foods eaten vary depending on the culture of the local celebrants, but sweets are an… read more

It’s not just you, foods are getting worse

March 18, 2026 by
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I've written before about how I think butter has changed in recent years, and not for the better. The shift to feeding cows more palm oil products (probably alongside other feed and nutrition changes) has resulted - in my opinion - in butter that is greasier and harder at room temperature. Butter is not the only food product that has… read more

Good news for French fry lovers

March 17, 2026 by
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French fries are a ubiquitous side dish to any fast food or casual restaurant meal, and even find their way onto a few fine dining menus. What's not to love? A golden, crisp exterior that yields to soft fluffy interior is truly the highest calling for the humble potato. Alas, eating French fries is correlated with a host of negative… read more

Food news antipasto

March 15, 2026 by
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The viral Korean sweet potato hack that's been circulating in social media promises that a good old-fashioned "one weird trick" will recreate the custard-like texture of goguma, whole roasted sweet potatoes sold at Korean convenience stores. The key, according to the videos, is to dunk the sweet potato into an ice bath halfway through baking. Food and Wine's Merlyn Miller… read more

It’s pi day, make a pie

March 14, 2026 by
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If you write your dates in the US convention (month/day/year), then today is pi day in honor of the mathematical constant. I usually forget about the “National Pie Day” that occurs in January, but that is okay since today is the logical choice for a day celebrating math used to determine measurements of round objects. Even if you don’t write… read more

Vintage kitchenware as decor – love it or leave it?

March 12, 2026 by
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When homeowners design a kitchen, most of the work revolves around the mechanics of it: what kind of cabinets to use, how to arrange the workspace, which countertop materials will work best, and so on. Colors and textures play a role, too. But once it’s all done comes another topic that doesn’t usually rise to the top of the plan:… read more

How much salt you should add to your pasta water, according to science

March 11, 2026 by
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One of the reasons I love to bake is because of the science behind the craft. Physics and chemistry play vital roles and understanding how the various components interact with one another fascinates me. Cooking involves science too, although there is more wiggle room when compared to baking. However, you can use exacting science in cooking - molecular gastronomy is… read more

The dark side of perfection

March 10, 2026 by
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René Redzepi is arguably the most influential chef of the 21st century. His pioneering work in fine dining highlighted local foods and environmental sustainability through exquisitely plated, intricate food. While Redzepi has been recognized for his achievements in many ways such as by having his restaurant, Noma, chosen as the number one restaurant in the world several years in a… read more

Food news antipasto

March 8, 2026 by
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I think I may have discovered my dream job. A posh members' club in the Belgravia area of London recently posted an opening for a butter sommelier. The advertisement said that the club is looking for “a passionate person with a deep love for and understanding of butter. This individual will curate our butter assortment and assist in training staff… read more

Not your mother’s dinner spoon

March 7, 2026 by
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A spoon is a spoon is a spoon, right? Not according to thousands of chefs working in esteemed restaurants. In the world of professional kitchens, one spoon rules them all: the Kunz spoon. Developed by chef Gary Kunz during his time at New York City restaurant Lespinasse, over the years this seemingly humble piece of kitchen equipment has developed a… read more

The redemption arc

March 5, 2026 by
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Celebrity scandal is nothing new - in fact, tabloid newspapers rely on it to sell their publications, where the headlines were 'clickbait' long before the internet was invented. Whether someone can make a comeback after getting caught in a scandal depends on the person's popularity level and on how heinous the actions were; some sins are unforgiveable. When talking about… read more

Never too old to cook

March 4, 2026 by
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When you enter your golden years, the cooking load tends to lighten. Children have grown and left and there are probably fewer dinner parties. Once you go to a nursing home or assisted living facility, it is possible you won't cook at all. If that scenario leaves you feeling dismayed, you should read about a cooking club at a senior… read more

Padma’s back with a new reality cooking show

March 3, 2026 by
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You can take the host out of Top Chef but apparently you cannot take the Top Chef out of the host. Padma Lakshmi, who departed from Bravo TV's Top Chef in 2023, is returning to the small screen as the host and executive producer of yet another reality cooking program. This one is titled America's Culinary Cup and it features… read more

Food news antipasto

March 1, 2026 by
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Fans of Caroline Chambers' cookbook What to Cook When You Don't Feel Like Cooking take note: Chambers recently announced that she is writing a follow up to this bestseller. This one is for people who are looking for time saving recipes. The title of the upcoming release is What to Cook When You Don't Feel Like Cooking: Make it Fast.… read more

RIP recipe cards?

February 28, 2026 by
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With all of the retro kitchen trends that are happening now, you might expect that all things vintage would be making a comeback in the kitchen. However, even though retro bowls, kitschy decorations, and appliances that resemble those manufactured decades ago are popular, there is one item that does not seem to be welcome: handwritten recipe cards. These are fading… read more

The germiest place in your kitchen isn’t what you expect

February 26, 2026 by
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Spices in jars
When people think about germs in the kitchen, they probably have a few items in mind: the sink, cutting boards, refrigerator door handles, garbage cans, and dishwashing sponges. However, a recent study found that there is another place that harbors more bacteria than any of those: spice jars. When I saw the title of the article and tried to guess… read more

The banana split gets a glow up

February 25, 2026 by
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The banana split was invented over 100 years ago, reportedly by David "Doc" Strickler, a University of Pittsburgh pharmacy student who was working as a soda jerk in Latrobe, Pennsylvania. Since then it has been enjoyed - in nearly the same format as the original - by countless people across the United States and beyond. Although its star has been… read more

One woman’s quest to rescue lost Black American recipes

February 24, 2026 by
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Last Thanksgiving, content creator Sonja Norwood saw a video for vinegar pie. She tells Today that upon seeing the video, “I was like, ‘What is this?’ And I heard it was a Black recipe, and I was like, ‘I’m gonna make this for Black History Month.’” What started as a single post quickly grew. Norwood, who goes by Wick’d Confections on… read more

Food news antipasto

February 23, 2026 by
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It's official - they've called off the divorce. Who is they? Kraft Heinz, of course. The company was going to split in two, with one company focused on groceries and the other on sauces and spreads, but new CEO Steve Cahillane stopped the split from happening. He says that poor conditions across the food industry led the decision, noting however… read more

Garden dreams

February 21, 2026 by
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Last week the weather here was unseasonably warm, feeling more like spring than mid-February. The warmth got me thinking about my garden and going through leftover packets of seed to see what I need to buy for the upcoming season. This week the cold weather returned with a vengeance, as if to say "not so fast" to my garden plans.… read more

Lucky foods for Lunar New Year

February 18, 2026 by
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February is interesting this year as the start of Ramadan, the Lunar New Year, and Fat/Shrove Tuesday all landed on the same day. As I read on a Bluesky post yesterday, "this means that the majority of humans on the planet have a reason to eat fried food, and that is beautiful." Focusing on the Lunar New Year, this holiday called Tet in Vietnam, Tsagaan… read more

Foods to celebrate Ramadan

February 17, 2026 by
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Tonight marks the start of Ramadan, which runs through March 19 this year. This is a month of reflection, spiritual growth, and community celebration where observant Muslims will abstain from both food and drink from dawn to sunset. As with most religious holidays, traditional foods play an important role, both for pre-dawn meal (suhoor) and the meal consumed after sunset… read more
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