CookShelfMy husband and I were eating with friends the other day at a restaurant that has a popular weekly brunch menu. As we were placing our orders, one of my friends asked for a poached egg. The waitress looked at him…
Fresh pasta has found its way into most major supermarkets, following the trend toward fresher, less processed ingredients. But just because it is fresh doesn't mean it is better than dried pasta, says Evan Kleiman. She…
Today might be National Doughnut Day in the US but in London, the scope of celebrating is much more expansive. The London Evening Standard is promoting its first London Food Month, featuring hundreds of food-related…
Ice cream is one of the easiest and most satisfying make-at-home desserts. Adding fruit flavors makes a good thing even better, but there are some rules you should follow, says Max Falkowitz of indexed magazine Saveur.…
In the pantheon of food "holidays", only a few have a long and compelling backstory. One such holiday is National Doughnut Day (US), which has a history that that goes back 100 years. In 1917, The Salvation Army began a…
It seems that every other week a food video or Instagram post captivates the world (or at least significant portions of it). Whether it's unicorn frappucinos, rainbow bagels, or another kitschy concoction, people across…
What do you do on your days off? If you are like Felicity Cloake, you spend the day cooking and baking, honing your culinary skills. To help you jump-start the process, Cloake offers 10 cooking tips everyone should…
Masterchef Australia fans will get a special treat the week of June 4, as Yotam Ottolenghi will be the guest judge. As you might expect from the vegetable-centric cookbooks he has penned, the challenges will feature…
You have to wonder how people discovered some foods that take quite a bit of processing or manipulation to render the final, delicious product. That is certainly the case for mahleb (aka mahlab or mahlepi), a spice with…
Vegetarians and vegans, avert your eyes. But those of you who enjoy throwing a steak onto the grill will want to watch an excellent video from Bon Appétit magazine that explains every cut of steak. The 18-minute-long…
We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen…
Jacques Pépin remembers the first food that was more than sustenance for him: fresh milk from a cow. In an interview with the LA Times, Pépin recalls this and other gems as he recounts how the food world has changed…
