CookShelfWhen Gourmet magazine folded in 2009, Christopher Kimball of America's Test Kitchen wrote about its demise, lamenting what he felt was the dumbing-down of cooking that happened because of the internet. "Google 'broccoli…
Love garlic, but hate garlic breath? There is some good news for you: a type of odorless garlic, thought to be extinct, has been rediscovered. The Guardian reports on the resurgence of aglione, also known as "kissing…
If you Google the phrase "chicken recipes" you'll get over 74 million results. The vast majority of those recipes - as well as a surprising amount of cookbook recipes - are published without any testing at all. That…
Spring is in the air, and the first vegetables of the season are hitting farmers' markets stalls. While ramps may have stolen the spotlight in recent years, asparagus remains perennially popular as a star of the spring…
Salma Hage has over 50 years of experience in the kitchen and is regarded as an authority on Middle Eastern home cooking. Her new cookbook, The Middle Eastern Vegetarian Cookbook, seamlessly blends the Western trend of…
Dorie Greenspan fans take note: she is wrapping up the proofreading for her new cookie cookbook, Dorie's Cookies, which isn't out until this October. She just Instagrammed the photo above, which looks like part of a…
Scrolling through my Twitter feed today, I came across several recipes with the word 'magic' in the title. A Magic lemon poppy seed cake from The Telegraph promised three types of cake from one batter. Food Network…
If you are planning a lunch or going to a picnic and have run out of ideas for what to make, you might want to consider making a sandwich cake. These playful mashups of layer cakes and tea sandwiches are getting a lot…
Buzzwords and phrases appear on restaurant menus and seem to spread faster than you can say farm-to-table. Chef Frank Bonanno poked a little fun at hipster-inspired marketing slogans and certain restaurant trends when…
A restaurant inspired by old-time soda fountain drugstores is not, in and of itself, a novel concept. But when the restaurant is a collaboration between controversial artist Damien Hirst and celebrated chef Mark Hix, it…
Remember when balsamic reductions were all the rage? Now there's a new trend featuring an ingredient that is a close relative of balsamic vinegar. Food Republic reports on the growing popularity of saba, a cooked grape…
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…
