Food news antipasto

November 10, 2025 by
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This week's food news recap is a day late, but hopefully not a dollar short. We start with Tucker Shaw (of The Bittman Project) who has surprising uses for a packet of yeast (subscription required). Add it to cake, banana bread, and other baked goods, where it adds an intriguing flavor and contributes to the texture as well. London’s Borough Market… read more

IACP Cookbook Award winners 2025

November 9, 2025 by
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The International Association of Culinary Professionals announced the winners of its 2025 Cookbook Awards (along with other food media and writing awards) at its 2025 Summit held in Brooklyn, New York on November 5. The IACP presented Lifetime Achievement Awards to Pati Jinich, Susan Magrino and legendary cookbook editor Rux Martin. The Trailblazers honored this evening included Fany Gerson and Ayesha Nurdjaja. Turning to… read more

From basic to bougie

November 6, 2025 by
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One aspect of food history that fascinates me is how certain items can be considered trash food in one era only to be exhorted as gourmet in the next. This holds true for many items: lobster, ribs, chicken wings, pork belly, and even caviar. Why do these items climb from peasant food to high dining fare? Sometimes the driving force… read more

What’s really in that can of pumpkin

November 5, 2025 by
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Unlike the pumpkin in Disney's classic tale Cinderella, the contents of the cans of pumpkins in your pantry will not transform into a coach to carry you to the ball. Some people even claim that what's in the can isn't pumpkin at all, it's squash. Food writer Kimberly Holland wants to set the record straight, and says that the substance… read more

Will one of these be the next “it” ingredient?

November 5, 2025 by
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Like any fashion, ingredient fads come and go. For a while, tajín could be found on everything, and before that, miso had its moment. Flavor and the Menu takes a look at six ingredients that might just be the next breakout star. Noor’s black lime tofu from Ottolenghi by Yotam Ottolenghi and Ixta Belfrage and Noor Murad The article breaks… read more

Food news antipasto

November 3, 2025 by
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The Michelin Guide Great Britain and Ireland updates its online guide monthly, adding recommendation based on its inspectors' travels. It recently added 24 new restaurants to its listings, including locations run by Aiden Byrne, Adam Handling, and Tom Kerridge. In 2026, Michelin plans to host the live launch of its updated guide in Ireland for the first time. Speaking of… read more

Baking across borders

October 31, 2025 by
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As an avid baker and cookbook aficionado, I frequently purchase the UK version of baking books because the covers are always better than the US edition (something I have written about before). This has led to me learning - sometimes the hard way - about the differences between UK and US ingredients and measurements. Helen Goh recently explained many of… read more

Apples, apples, everywhere

October 29, 2025 by
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In my neck of the woods, autumn has fully arrived (after a lingering warm spell), with crisp morning air and blazing color on the trees. This time of year - between the oppressive summer heat and the blistering cold of winter - has a lot going for it, including the flavors of autumn, especially apples. If you live near an… read more

Why you either love or hate candy corn

October 28, 2025 by
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It's the time of year when one of most polarizing foods is either proudly displayed or avoided like a creepy uncle. The food, of course, is candy corn. Whether you are a fan or think it is disgusting, Serious Eats explains that there is a scientific reason for the extreme opinions people hold about the candy. Invented over a century… read more

Food news antipasto

October 26, 2025 by
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Lay's brand potato chips (crisps) recently launched a bold new look for its packaging, but it wasn't a flashy new font or logo. Instead, the new bags prominently feature an image of a potato. Lay's did this because, according to research the company conducted, more than 50% of people did not know that Lay's potato chips were made from actual… read more

Food banks brace for increased demand

October 23, 2025 by
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Demand for food bank services has been increasing in the past several months while contributions have decreased, putting a strain on organizations across the United States. Food insecurity affects nearly 1 in 7 US households and 1 in 5 US children. With grocery prices high and continuing to rise, prospects for a decline in those numbers is not likely. Making… read more

When homemade isn’t good enough

October 22, 2025 by
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There are so many things I can make at home that are better than even a top-shelf brand - mayonnaise, chicken stock, sandwich bread, salad dressing, all sorts of cakes, cookies, and desserts. Yet there remains a white whale that I seemed doomed to chase for eternity, never finding a way to make it better at home: pistachio spread. Homemade… read more

Recipes ‘to die for’

October 21, 2025 by
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Cherished family recipes are often handed down from one generation to the next. Occasionally someone takes a recipe to the grave with them, but others do the opposite - quite literally. There is a phenomenon of people remembering their loved ones through their special or favorite recipes by inscribing the same on their gravestones. Rosie Grant, the creator behind @GhostlyArchive,… read more

Food news antipasto

October 19, 2025 by
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This week's edition of food news is heavy on culinary giants and kitchen appliances with a bonus at the end. We begin with a podcast from BBC Food featuring the always charming Diana Henry (episode available only to subscribers to the Good Food app). Talking with Samuel Goldsmith, Diana discusses her new book Around the Table - 52 Essays on… read more

The top 25 cocktails of the past 25 years

October 16, 2025 by
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You can find well-crafted cocktails in nearly every corner of the world these days, but the state of cocktails prior to their renaissance at the beginning of the century was fairly dismal. Sickly sweet concoctions meant for getting you drunk were the norm; finely crafted drinks that offered layers of flavor were rare. Things changed starting in the 2000s, with… read more

How do you clean mushrooms?

October 15, 2025 by
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One of the most persistent kitchen myths is that if you wash mushrooms, they will absorb liquid and get soggy. Food scientists tell us that isn't true, but many people still clean mushrooms only through dry methods like brushing or using a clean kitchen cloth. The Guardian recently put the question of how to clean mushrooms to a panel of… read more

Move over bananas, there’s a new sheriff in town

October 14, 2025 by
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For decades, bananas were the most popular fruit in the United States. It makes sense because they are easy to transport, store relatively well, and most kids like them. However, a new fruit now reigns supreme - at least in Google searches. A new report by Gourmet Gift Baskets ranks mangos as the number one searched-for fruit in the US.… read more

Food news antipasto

October 12, 2025 by
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Carla Hall fans who were dismayed when she was taken off the Holiday Baking program on Food Network now have a reason to celebrate: the chef and television host will be appearing in Gordon Ramsay's baking competition show, Next Level Baker. Hall joins Ramsay and Candace Nelson in the series, which airs on Fox beginning December 4. In other Gordon… read more

Is this Le Creuset diss merely clickbait?

October 11, 2025 by
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Writing for Grub Street, Tammie Teclamarian has declared that Le Creuset has gone from being useful to tacky and is, in a word, "cheugy". First things first - a definition: Cheugy is an American neologism coined in 2013 as a pejorative description of lifestyle trends associated with the early 2010s. This aesthetic has been described as "the opposite of trendy" or… read more

Nigella Lawson celebrates 25 years of ‘How to Be a Domestic Goddess’

October 9, 2025 by
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Although it is difficult to comprehend, Nigella Lawson's cookbook How to Be a Domestic Goddess was released a quarter century ago. Nigella celebrated the anniversary with a series of throwback images on Instagram including one of her younger self next to a classic pudding. Alluding to the photos and the number of years since her book was published, Nigella noted… read more

Party people, this is your time

October 7, 2025 by
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In 1982, Martha Stewart released a book that taught a generation how to host a party, the simply-titled Entertaining. Forty three years later, the book is back with a new, updated edition being released later this month. In 2025, however, it is far from the only game in town. Jaya Saxena explains why we are in a party planning golden… read more

Food news antipasto

October 5, 2025 by
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It has been a few years since we wrote about the Internet Archive's extensive cookbook collection, and a recent article reminded me about this amazing (and free) resource. Many of the older works have been scanned and are available for download in several formats including Kindle and PDF. The books aren’t limited to U.S. or English language publications. The archive also… read more

To fan, or not to fan – that is the question

October 2, 2025 by
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oven dial
If your oven has a convection setting, how often do you use it? If the answer is "never because I don't know when it is appropriate", recipe developer and cookbook author Irvin Lin can help you. He penned an article on Simply Recipes that gives you the lowdown on how to properly use your oven's convection setting. First, you need… read more

Penny pinchers won’t give up their butter

October 1, 2025 by
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With prices on a seemingly endless climb, people are tightening their belts and closely watching their budgets. One food item that isn't being cut? Butter, especially high-end, boutique butter. The Los Angeles Times reports on an ultra-spendy, $60/pound butter that sells out within minutes in online flash sales, while The Guardian brings us the story that specialty butter sales in… read more

Alton Brown talks cookbooks

September 30, 2025 by
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Alton Brown knows a thing or two about cooking, and he has written several highly-respected cookbooks. He also has strong opinions about the latter, and he recently shared some cookbook wisdom on Instagram. Brown wagers that most people turn to the "interwebs" for recipes and further wagers that 80 percent of those recipes "are of questionable reliability." That's why he… read more
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