New Tabasco museum opens in Lousiana

April 19, 2016 by
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With the proliferation of hot pepper sauces that crowd supermarket shelves, it's easy to forget that once upon a time there was only one hot sauce in the US: Tabasco. The vinegar-based pepper sauce was introduced in the 1860s by prosperous Louisiana banker and avid gardener Edmund McIlhenny. In February, Tabasco unveiled a brand new museum, visitor center, and restaurant on… read more

A tale of two peppers

April 7, 2016 by
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  Black pepper is one of the world's most used spices, especially in Western food cultures including the United States and Europe. But long before this spice was on every cook's shelf, a different type of pepper - long pepper - was far more popular. Atlas Obscura looks at why black pepper won the battle between these two spices. Long pepper… read more

All in for alliums

April 6, 2016 by
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  If the cast iron skillet we discussed yesterday is the workhorse tool of the kitchen, you could argue that the title of workhorse vegetable belongs to the allium family. Whether you're using onions, leeks, shallots, ramps, or garlic, alliums provide the foundation for many dishes in cuisines around the world. Indexed magazine Bon Appétit takes a look at the myriad ways… read more

Is this the next big US regional cuisine?

March 31, 2016 by
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  You will be forgiven if you have never thought of Appalachian cuisine in a favorable light - or at all. But many chefs are taking a look at what one person has called 'America's own cucina povera,' likening the state of Appalachian foods to that of Tuscan cuisine in the 1980s.  The foods of central Appalachia - a region… read more

Are you ready for a tart takeover?

March 4, 2016 by
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  The cupcake craze that peaked a few years back may be on the wane, but there hasn't been anything that has taken its place. One baker hopes to change that: Christina Maria Chambers is on a mission to elevate the status of tarts. Through her recently-launched company, Black Pearl Tarts, Chambers aims to "raise the profile of the oft-overlooked… read more

Perk up homemade pasta with herbs and spices

February 29, 2016 by
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  Homemade fresh pasta is a simple yet versatile food that boasts a delicate texture you can't find in its commercial counterpart. Once you get the hang of making pasta, you can perk it up with a number of different add-ins, says David Tanis in The New York Times. Tanis explains that you can have pasta that not only looks… read more

The savory side of oatmeal

February 22, 2016 by
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  Oatmeal has been a breakfast staple for centuries. Americans usually prefer it sweet, but a new trend (sparked in part by the gluten-free movement) has oats starring in decided savory roles. This trend has caught the eye of David Tanis, who writes about it in The New York Times. Tanis was surprised to see how big the trend had become, noting that… read more

Perfecting pancakes

February 14, 2016 by
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  Sundays offer most of us the only relaxed breakfast we'll have all week. Pancakes often make an appearance in these leisurely meals, but finding the perfect recipe can be a challenge. Indexed blog The Kitchn offers us their 10 pancake commandments to make sure we're eating the best cakes around. Their first tip really applies to anything you are… read more

Get your chocolate fix

February 12, 2016 by
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  Valentine's Day will probably be forever linked with chocolate. Last year, people in the US spent nearly $350 million on chocolate (a whopping 58 million pounds) for the holiday. But you don't have to be content with just eating chocolate as a treat. As the website FSR explains, you can incorporate chocolate into your entire meal. From cocktails to… read more

Too much of a good thing

February 10, 2016 by
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  When it comes to beef stews and braises, long cooking at low temperature is the way to go, and many recipes call for hours of cooking. Even though you may think longer is better, beware of extended cooking times, says indexed blog Serious Eats. You might feel that if three hours is good, four must be better, to allow all of the… read more

Learn to love your slow cooker

February 8, 2016 by
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  Chowhound recently proclaimed that this is "the age of the crockpot." The "golden age" term has perhaps been bandied about too often, but hyperbole aside, the once forgotten slow cooker has found new life in modern kitchens. As Chowhound points out, the machines have improved in recent years. But while the slow cooker is among the simplest appliances to… read more

‘Low and slow’ works for more than just meat

February 7, 2016 by
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  Read any modern vegetable recipe and you're likely to see words like char, sear, and roast - all high heat methods. This reflects the current emphasis on treating vegetables like meat as many people embrace a more vegetable-centric diet. But just as many meats benefit from 'low and slow' cooking, so can vegetables, says indexed magazine Bon Appétit. Don't… read more

A high steaks venture

February 1, 2016 by
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  We all know that beef come from cows (heifers and steers, to be more precise). But as The Wall Street Journal reports, several companies are vying to be the first to make meat in the lab and bring it to the market. (If you have trouble with the link, Google "Wall Street Journal lab grown meat" and you should be able… read more

Soup up your soup

January 25, 2016 by
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  Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy in Astoria, N.Y., and former personal chef to Lady Gaga. O'Connor provides advice on how to jazz… read more

Taco’s golden age

January 24, 2016 by
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  We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food concoctions to ultra-luxe versions at restaurants like Pujol, chef Enrique Olvera's high-end modern Mexican restaurant.  So what exactly is… read more

Tips for perfect crème brûlée

January 22, 2016 by
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Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its continued popularity, the dish intimidates many home cooks - the name alone makes it sound difficult. However, as long as you avoid a few common mistakes you can enjoy delicious crème brûlée at… read more

Best “back of the box” recipes

January 21, 2016 by
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Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of pasta, and you are likely to find a recipe or two. Indexed blog Food52 takes a look at the best of these… read more

Saffron, the exotic spice from…Pennsylvania?

January 18, 2016 by
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When you think of saffron, you probably think of foods like Persian jujeh kabob, Spanish paella, Morroccan couscous, or Afghani pulao. But it's also an important part of the American Mennonite culture says Saveur Magazine, which explores the declining practice of saffron growing in rural Pennsylvania. While most commercial saffron production takes place in Afghanistan and nearby countries, for hundreds… read more

Citrus perks up a dreary season

January 15, 2016 by
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When those of us who live in the northern reaches of the Northern Hemisphere are facing the coldest weather of the year, there is one bright spot: citrus season is beginning. Even though you can find some citrus year round,  the fresh flavors of blood oranges, Meyer lemons, pomelos, cara cara oranges, and pink grapefruit are only around for a… read more

Get ready for awards season viewing parties

January 7, 2016 by
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Awards seasons is nigh upon us: the Grammys, Oscars, and Golden Globes will be here before you know it, so you need to get your viewing party menu set now. (Alas, it is difficult to host viewing parties for the fast-approaching and vitally important cookbook awards). As Yahoo! Foods Joanna Prisco says, "Whether you've watched every single film and miniseries that's… read more

Is 2016 the year of the vegetable?

January 3, 2016 by
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  It's been several years since Michael Pollan told us to eat food, mostly plants. Since that time vegetarianism has been on the rise and countless new restaurants have switched their focus from meat to plant-based dishes. This trend continues to gain traction, as NPR's The Salt reports. The article relates that "as another year begins, it appears that plants… read more

A resurgence in “desperation” pies

January 1, 2016 by
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  Restaurants aiming to craft menus for local and seasonal products often run into a snag when it comes to desserts. That's why James Beard Award-winning chef Chris Shepherd turned to an unlikely resource for a custard pie that he was putting on the menu at his Houston restaurant. "We have lemons now, but what happens in June, July, May?" Shepherd… read more

The science of Yorkshire puddings

December 30, 2015 by
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There is something both magical and extremely satisfying about making Yorkshire puddings and their popover cousins. The dramatic rise belies the simplicity of the batter. Many - sometimes contradictory - rules surround these popular pastries, with dire consequences predicted if you don't follow them to the letter. Some authors say that you must rest the batter before baking. Others say… read more

The year’s top recipes

December 18, 2015 by
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As we look back at 2015, we can see the trends that have shaped the way we eat. Lists of the most popular books and recipes are popping up all around. While we wait for the ultimate list of the year's best cookbooks, let's take a little time to do a roundup of the most popular recipes that were in… read more

Salting essentials

December 16, 2015 by
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Salt is a critical component in cooking. Almost every recipe includes salt in some form, but the best salts to use probably aren't in your cupboard, says salt expert Mark Bitterman.  "In America [salt] was just this white stuff you never thought about,"  Bitterman says. He was inspired to pursue all things salt over twenty years ago, when he was… read more
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