2018 Observer Food Monthly Awards

October 19, 2018 by
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The 2018 Observer Food Monthly Awards were presented last evening at a gala held at the Freemasons' Hall in London. The awards celebrate the best in food across the UK, highlighting the work of celebrity chefs as well as local producers and eateries. There are 10 categories of reader awards, plus six other categories judged by a professional panel. Without… read more

April Bloomfield tells her side of the story

October 18, 2018 by
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Since news broke about the sexual assault and rape allegations against Ken Friedman and others at the Spotted Pig in New York, the restaurant's chef and co-owner, April Bloomfield, has not said much about the matter. She says her silence, save from a few lackluster apologies, was held under the advice of her attorneys, who are still negotiating the terms of… read more

Darkness descends onto fall menus

October 17, 2018 by
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As the days grow shorter here in the Northern Hemisphere, seasonal menus move away from the fruits and bright flavors that dominate summer fare. The ubiquitous pumpkin and/or pumpkin spice offerings have begun to make their appearance, much to the delight of some and chagrin of others. Pumpkin may have finally hit its peak, with overall offerings down somewhat from… read more

Apple upgrades its bagel emoji

October 16, 2018 by
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Remember the days when text messages consisted solely of text and not emoticons? Probably not, because emoticons (aka emoji) can be traced back to the beginnings of the internet. The first known use of the "smiley face" ASCII text emoji, :-), dates to the early 1980s. As the old cigarette advertisements that date back even farther said,  "we've come a… read more

Is The Great American Baking Show coming back?

October 15, 2018 by
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Although ABC is being coy and hasn't yet confirmed it, word on the street is that The Great American Baking Show will return to the airwaves. As one would expect, disgraced host Johnny Iuzzini is out, and talented pastry chef Sherry Yard, who has made several appearances on other cooking shows, will be taking his place. Also out for the… read more

Master Sommelier cheating scandal results in loss of titles

October 13, 2018 by
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If you have ever eaten at a fine dining establishment, you've likely used the services of a sommelier, whether to choose a wine pairing or because one was used to develop the restaurant's wine list. Only the best of the best sommeliers earn the designation of Master Sommelier. The path to that highly desired title includes a battery of difficult… read more

When is ‘almost as good’ good enough?

October 11, 2018 by
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For home cooks, learning how to make something that they usually purchase is exhilarating and can be transformative. Whether it is a curry paste made from whole spices and fresh peppers, a loaf of sourdough bread, or an all-butter puff pastry, making a dish from scratch carries a sense of accomplishment and often results in a superior product than one… read more

Indian cooks embrace the Instant Pot

October 10, 2018 by
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While Instant Pots and their clones have become a phenomenon in the US, Canada, and beyond, most people who have purchased one were not already owners of a stovetop pressure cooker. Or perhaps they had one, but rarely used it because it was intimidating (I will include myself in the latter category). Stovetop pressure cooker recipes were just not that… read more

The ins and outs of recipe development

October 9, 2018 by
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We all love the cookbooks, magazines, and websites that contain the recipes that we eagerly read, aspire to, make, and enjoy. The sheer volume of recipes easily available to us is staggering, but have you ever wondered what goes into the developing a really great recipe? Christine Gallary did, and experienced the ins and outs of recipe development during a… read more

The great brownie debate: cakey or fudgy

October 8, 2018 by
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There is an ongoing and heated debate that divides people into two camps. No, I'm not talking about politics; this debate is between those who prefer their brownies to be cake-like and those who feel that fudgy brownies are the best. Have you ever wondered just what makes a particular brownie come out either cakey or fudgy? Fine Cooking has… read more

Everything you need to know about molasses

October 7, 2018 by
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Nothing can replicate the rich, complex flavor of molasses. It's essential to gingerbread and, as a component of brown sugar, adds its subtle bitter and roasted caramel notes to many baked goods. There are several types of molasses available so it can be confusing to know which one is right for which recipe, but Southern Living Magazine sets us straight… read more

Thanksgiving recipes are delicious throughout the fall season

October 6, 2018 by
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Monday marks Canadian Thanksgiving, and the US holiday is right on its heels, landing on November 22. That means it is time to gather the family favorites as well as check out new items to try for this year's feast. Whether you are looking for last minute ideas before the big day or are a meticulous planner who likes to… read more

How to make ingredient substitutions that work

October 5, 2018 by
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Have you ever read a comment on an online recipe that made you shake your head? The ones that get me are those where the person gives the recipe a bad review, but notes in the comments that he or she substituted one of the main ingredients with something that (in my mind) would obviously not work for the type… read more

Have you thrown any cocktails lately?

October 4, 2018 by
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There are few things more satisfying to a cocktail aficionado than the sound of a drink being shaken over ice. Shaking cocktails is a time-honored tradition, but there is another way to mix drinks that predates this method. It's called throwing cocktails, and bartenders across the US are beginning to embrace it.  When I first heard the term, I envisioned… read more

An unsung winner works to rebuild her success

October 3, 2018 by
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If you have ever had dreams about participating in and eventually winning a reality cooking show but never made it past the application stage, you understand disappointment. But your chagrin at not making the grade likely pales in comparison to that of Vallery Lomas. She won a televised cooking competition, but no one was ever allowed to see it. Lomas… read more

Change is coming to the Beard Awards

October 2, 2018 by
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"If every restaurant team had an equal number of men and women, what effect would that have on the work environment? On the service? On the food? What if racial equity were the norm in kitchens and dining rooms across the country?" Those are the questions posed today by the James Beard Foundation in a blog post announcing changes to… read more

Perfect your butter-basting technique

October 1, 2018 by
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Have you ever watched professional chefs on a cooking show cooking a piece of meat in a skillet, scooping liquid from the pan in deft strokes and pouring it over the steak or chop? This technique, called butter basting, is beloved by many chefs. Although it requires a bit more finesse than some other techniques, Daniel Gritzer shows us how… read more

Classics are classics for a reason

September 30, 2018 by
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While I find it exciting to challenge myself by trying new recipes, sometimes I just want the old 'tried and true' dishes. Whether it's because I am tired at the end of the day, I don't feel well, or because something reminds me of a favorite treat, I will defer to a classic recipe over a novel one.  Classics have… read more

Bring the flavors of fall into your cocktails

September 29, 2018 by
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Fall has begun in earnest in many parts of the Northern Hemisphere, with crisp morning temperatures, crystal clear days, and gorgeous displays of color. Along with the change of the season comes a change in foods, with warm comforting items taking center stage. In addition to entrees, appetizers, and desserts, the flavors of fall can be extended to cocktails too.… read more

You might just flip for these pancakes

September 28, 2018 by
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Pancakes have been a breakfast staple for centuries. Over the years regional specialties emerged, but restaurants have tended to go for the standard buttermilk pancake topped with syrup or fruit. As Bon Appétit reports, today restaurants are venturing into new territory by making pancakes with diverse ingredients such as alternative grains, coffee flour, and sourdough.  Chef Jason Wilson, of The Lakehouse in Bellevue,… read more

Do you wear an apron in the kitchen?

September 27, 2018 by
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In addition to cookbooks, I have other kitchen obsessions: Bundt pans, ramekins, vintage food tins - and aprons. Ever since I was given an apron for my college graduation (along with a copy of Joy of Cooking), I've been hooked on having aprons on hand to keep my clothes from being splattered.  As much as I adore my beautiful and… read more

Political turmoil can follow you into the kitchen

September 26, 2018 by
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It seems there is no escaping politics in today's world. Even if you try to escape by retreating into the kitchen to do some cooking and baking, political issues can still creep in. Food and agriculture are playing huge roles in global trade disputes, which show no signs of relenting.  The argument over a revision of NAFTA, the free-trade agreement… read more

An ode to the public library

September 25, 2018 by
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While I have a decent-sized cookbook collection, I realize that I simply cannot have every new cookbook that catches my eye, nor can I collect every worthy classic. There is only so much shelf space and budget available, even though Jenny's monthly review always tempt me. However, I have a way to deal with this situation: visit my local library. … read more

It only takes one recipe

September 24, 2018 by
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Everyone has a food that he or she just doesn't like. Many times the dislike reaches all the way back into the person's childhood. However, these preferences are not carved into stone, and you can turn from someone who despises a certain food into a person who really enjoys eating it. Sometimes all it takes is one recipe to bridge… read more

Take a trip to the ranch

September 23, 2018 by
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Few things fascinate me as much as food history. It's always interesting to find out the origins of food, and usually the stories say as much about the people as they do the foodstuff themselves. Julia Moskin recently dived deep into the history of an iconic American food: ranch dressing. Unlike many other foods, the history of ranch dressing isn't… read more
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