A new creation for Macaron Day

March 20, 2016 by
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  Today is Macaron Day, and in honor of the special event, pastry chef François Payard has invented a new treat: the Macaronut. It's not quite a mashup in the mold of Dominique Ansel's Cronut, but instead the texture of the filling is made to resemble that found in a donut. The outside of the treat is made of the… read more

From blog to book to building

March 18, 2016 by
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  There are nearly 300 million blogs in circulation, according to Tumblr, and a great many of them are about food. The most successful food bloggers go on to secure book deals, like Deb Perelman of Smitten Kitchen, Heidi Swanson of 101 Recipes, and Joy Wilson of Joy the Baker, among others. According to Eater, a handful of high-profile bloggers are… read more

New live streaming food channel launches

March 16, 2016 by
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If you long for the days when content-focused cooking shows ruled the Food Network, you may want to try out a new streaming service that is creating a channel dedicated to food. Twitch, known for its video game streaming, recently announced that it would "begin curating a growing supply of live video related to food" into a new channel called… read more

Your cheese addiction may be more real than you know

March 11, 2016 by
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Can't seem to resist that last piece of cheese on the snack tray? You can blame compounds in cheese like casein, which "can trigger the brain's opioid receptors which are linked to addiction," according to a recent study. The authors of the study set out to determine why some foods seem to be addictive. They found that cheese ranked atop… read more

Cookbook explores recipes from India’s working class

March 10, 2016 by
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You may not recognize the name Dharavi, but you might be familiar with a movie made about this multi-ethnic and multicultural settlement - Slumdog Millionaire. Over 1 million migrants live in the teeming slum, which is also home to thousands of cottage industries. Most of those industries are run by men, whose wives remain at home to manage the household… read more

IACP announces 2016 cookbook award nominees

March 8, 2016 by
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  Last night the IACP has announced its 2016 Cookbook Award nominees. The categories were revised again this year, with the Culinary History, Global Design and E-cookbook sections dropped and the former Beverage/Reference/Technical category losing its Beverage component.  Several of the nominations were expected, like The Food Lab: Better Home Cooking Through Science in the American category and Food52 Genius Recipes: 100 Recipes That Will Change… read more

A cookbook (of sorts) for Louise Penny fans

March 7, 2016 by
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  If you are a Louise Penny fan, you're probably excited for the upcoming August release of her new book, A Great Reckoning. For those new to Ms. Penny, she is a Canadian author of mystery novels set in the Canadian province of Quebec centred on the work of Chief Inspector Armand Gamache. Penny has been awarded the John Creasey… read more

Recipe pet peeves

March 5, 2016 by
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  Have you ever started a recipe, only to find an ingredient in the instructions that wasn't included in the list of ingredients? It's infuriating, and just one of the 20 things that Epicurious' staff and readers hate to see in recipes. In addition to those maddening extra ingredients, Special Projects Editor Adina Steiman despises extra bowls. "It's a drag when… read more

Can eating chocolate improve brain function?

February 28, 2016 by
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  Most health studies end up stating that the foods we love are bad for us and we shouldn't eat them. Not so a recent study published in the journal Appetite, which says that eating chocolate is linked to improved cognitive function. Even better, the results of the positive effects of chocolate consumption occur "irrespective of other dietary habits." Researchers… read more

Burnt is the new black

February 27, 2016 by
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  Blackened foods are not new - we've been eating blackened fish, steak, and other meats for eons. But chefs are expanding the concept to vegetables, breads, and even desserts. The Washington Post takes a look the trend that is sweeping across the US in restaurants both casual and posh. Chefs describe the appeal of burnt foods, which ranges from… read more

The 2016 Piglet cookbook contest has begun

February 26, 2016 by
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  I'm not sure how this slipped past my radar, but Food52's 2016 The Piglet cookbook competition has already started and one of the first round winners has been announced. The annual cookbook competition, inspired by The Morning News' Tournament of Books, features a face off between the 16 most notable cookbooks of the past year. Over the course of… read more

The growing world of food crime

February 21, 2016 by
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In 2013, the UK was rocked by a scandal where horsemeat and pig meat were found in packages of ground beef, and products that claimed to contain ground beef like lasagne and bolognese. Citizens were outraged, politicians demanded answers, and both were adamant that it should never happen again. But it did. Since the scandal was discovered, "UK testing has… read more

Must-try heirloom beans

February 20, 2016 by
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  We reported earlier in the year about the UN declaration that 2016 is the International Year of the Pulses. As part of this celebration of the bean, indexed magazine Food & Wine explores several lesser known beautiful heirloom varieties that you should make part of your legume repertoire. While it used to be difficult to find heirloom beans, companies… read more

Cocktail love sends liquor production skyward

February 18, 2016 by
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  In the past five years, the percentage of beer in total liquor consumption in the U.S. has fallen to less than 50 percent from 56 percent, while the share of hard liquor has risen by seven percentage points over the same period. Business Insider magazine is attributing this change - at least in part - to the television program… read more

What’s in a name?

February 16, 2016 by
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  When you are at the supermarket staring at the cheese display you may be deciding what type of cheese you want to buy, but you probably aren't wondering about how the different varieties got their name. However, the stories behind the names are interesting, and vary from romantic (Roquefort) to to ruthless (Monterey Jack). The Roquefort story is romantic, but there is some… read more

Cast iron care

February 15, 2016 by
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  Cast iron cookware is a one of the fundamentals for a well-equipped kitchen. Much advice and more than a little folklore accompanies the cookware, sometimes contradicting one another. To help clarify advice on how to use and maintain cast iron, The Splendid Table recenty explored several truths and myths about the cookware. Contrary to conventional wisdom, you can use… read more

The disappearing foods of Rome

February 13, 2016 by
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  If you've always dreamed of visiting Rome and savoring a relaxed, hours-long traditional meal at a Roman ristorante or trattoria, you might want to book your flights sooner rather than later. Indexed magazine Saveur explains that much of Rome's traditional cuisine is disappearing. Thanks in part to E.U.'s globalized food system and competition from new eateries like gastropubs and… read more

The problems with food media

February 6, 2016 by
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  I'll admit it; I'm a food writing junkie. A significant portion of my free time is consumed by reading about food in print media (albeit less and less frequently), in cookbooks and, of course, on a plethora of websites and blogs. There are definite trends in the discourse on the web. Some of that revolves around seasonal items like… read more

Favorite foods of political candidates

February 2, 2016 by
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  If you live in the US, you can't escape from constant news about the US Presidential race. The first real contest of the primary season took place last night in Iowa, so the race is only going to get more heated. While many of the news stories may raise your blood pressure, this one should be less divisive: a… read more

Big Night turns 20

January 29, 2016 by
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  For fans of films that revolve around food, the movie Big Night is often a favorite. The iconic movie turned 20 this week, and to celebrate the anniversary, indexed magazine Bon Appétit interviewed cast members to discuss the movie, their favorite foods, and more. It's fair to say that Big Night had a big influence on the cast members.… read more

What to expect at Noma Australia

January 29, 2016 by
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René Redzepi is moving Noma to Australia for a few months. If you are lucky enough to have scored a reservation for this temporary location, don't expect to see any items like carrots, beets and cabbage that are ubiquitous on the Danish restaurant's menu, says the award-winning chef.    Redzepi says he and his staff will forage, just as they… read more

A cultural reinvigoration

January 26, 2016 by
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  At restaurants and in kitchens across the United States, a new generation of black chefs and cookbook authors is "reinventing, reinterpreting and reinvigorating what's thought of as African-American food." The New York Times explores the current enhanced period of culinary development in African-American cooking that has been  building momentum for years. While the phenomenon is spread over the entire… read more

Port makes it way back onto cocktail menus

January 23, 2016 by
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The current cocktail revival is bringing back many once forgotten (or overlooked) spirits. Port is among the many cocktail ingredients with a rich history that dates back to the 1700s, but until very recently you would be hard pressed to find port on any mixed drink menu. That is no longer the case, explains Naren Young in an article for… read more

Fine dining takes a hit

January 19, 2016 by
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  Recently one of the most iconic restaurants in New York City, Thomas Keller's Per Se, lost its four-star rating from The New York Times. (It also lost its A rating from the NYC health department.) Reviewer Pete Wells was brutal as he detailed the lackluster service and the astronomical cost. "Per Se is among the worst food deals in… read more

Aspirational recipes: the good, the bad, and the ugly

January 16, 2016 by
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All cookbook lovers have a list of aspirational recipes. A particular food or technique catches our eye, and we vow to tackle the dish as soon as possible. However, whether it is for a lack of time needed for a complex recipe, difficulty sourcing specialty ingredients, or a lack of proper equipment, the dish remains on our list for a long time. Then one day… read more
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