Magazines to read in October
Jenny provides us all with excellent cookbook reviews each and every month. But what about magazines? While we diligently provide indexes for the major food publications, we haven't yet been able to incorporate magazine…
Darcie
Restaurants turn to cookies for dessert
When you think of restaurant desserts, images of carefully composed quenelles of whipped cream placed beside a gorgeous slice of cake may come to mind. Some restaurants are turning their attention toward something a…
Coconut sugar adds flavor to your baking
Coconut sugar's popularity is surging, thanks in part to its reputation as a healthier substitute to processed cane and beet sugars. While health claims for the product are mostly unsubstantiated, Gourmet Traveller…
Food & Wine's surprising benefactor
You may have seen the news that Hugh Hefner, the founder of Playboy magazine, died yesterday at the age of 91. "What's that got to do with food?" you may wonder. As it turns out, a great deal: Hefner was instrumental in…
Why are we so drawn to black-colored food?
Remember when Burger King caused a sensation a few years ago with its black-as-night hamburger bun? Even before that took the world by storm, we were awash in black-hued foods that popped up in our Instagram and…
Cookbook Lovers Food Biz People
Chefs share their favorite books
Many chefs are avid readers, eagerly devouring cookbooks as well as other food-related books. Have you ever wondered which books rise to the tops of their reading lists? Tasting Table did, and asked several top chefs…
A beginner's guide to the Instant Pot
Between holiday hauls and Prime Day deals, thousands upon thousands of people now own an Instant Pot or one of its close cousins. I've known some who have had one for months but haven't taken it on a maiden voyage yet.…
The history of your favorite apple varieties
In the United States, apple season has begun. Crisp, fresh fall apples have started to hit market shelves, and the variety that you can find is staggering, especially at farmers' markets and boutique grocery stores. If…
Recreating historical recipes
If you have ever leafed through an old cookbook, you've probably run across some recipes that sounded, well, less than appetizing. Antique books might have recipes for meats that you wouldn't consider eating, and…
Coffee flour can add a new dimension to your baking
In the past few years, we've seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As…
Getting to know Comté
Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he…
What's the difference between parchment paper and wax paper?
Enthusiastic bakers know (and love) baking parchment and wax paper, but novice bakers might not understand the difference between the two. While you can use them both for some applications, they aren't always…