The rise of the veggie burger
Not too long ago, you might see the occasional veggie burger on a menu as a half-hearted attempt to appease vegetarians in an establishment that was heavy on the meat offerings. Usually there wasn't much thought put…
Darcie
Cookbook giveaway - Oh She Glows Every Day
Angela Liddon's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times-bestselling debut, The Oh She Glows Cookbook, have amassed…
The allure of high-maintenance vegetables
Some vegetables are easy and comfortable. We don't give a second thought to purchasing potatoes, carrots, onions, and the like because we know we can use them in myriad ways and they'll always perform. Other vegetables,…
This new series is a must-watch
It seems like every popular documentary has its devotees - but also those who feel that the show can be a bit too precious. When that happens, the documentary can get its own "mockumentary". Programs about cooking are…
Inside Eleanor Ozich's kitchen
Eleanor Ozich is an Auckland-based author and blogger (petite-kitchen.com). As a child, she lived above her parents' Auckland restaurant and has always been a passionate foodie. She is a self-taught cook who has worked…
Foods only a native could love
All around the world, cultures and countries have foods that are beloved that are considered disgusting to outsiders. These delicacies may inspire native eaters - at least some of them - but non-natives often can't wrap…
How to buy a knife
A good knife is one of a cook's most indispensable tools. When shopping for a new knife, the choices can be almost overwhelming. There are many sizes, styles, handles, and other options to sift through. So how do you…
Low and slow isn't just for meat
We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She…
Carla Hall tells it like it is
Top Chef alumnus Carla Hall may have developed out a second career as a talk show host, but she's still a chef at heart. She's about to open a Brooklyn restaurant (although building delays have pushed back the date),…
Can you have too much cheese?
The world is sitting on huge stockpiles of cheese. That is bad news for dairy farmers, and only slightly good news for cheese lovers. The surplus is especially large in the United States, where over 1.3 billion pounds…
For better pie, add flavor to the crust
When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a…
The mellowing of Anthony Bourdain
It is difficult to believe it's been 16 years since Anthony Bourdain published his gritty, behind-the-scenes manifesto Kitchen Confidential. Since then, he has become an Emmy-winning television star, starring first in…