CookShelfThe short month of February doesn't have a lot going for it in the celebration department. Valentine's Day gets a lot of attention but if you aren't in a relationship that date can be rather depressing. Plus, residents…
If you live in the US, you can't escape from constant news about the US Presidential race. The first real contest of the primary season took place last night in Iowa, so the race is only going to get more heated. While…
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…
The term 'fusion' when applied to the mashup of different cuisines has taken a bad rap in some circles. But Danielle Chang, author of the new cookbook Lucky Rice and the mastermind behind the LUCKYRICE festival, a…
For fans of films that revolve around food, the movie Big Night is often a favorite. The iconic movie turned 20 this week, and to celebrate the anniversary, indexed magazine Bon Appétit interviewed cast members to…
René Redzepi is moving Noma to Australia for a few months. If you are lucky enough to have scored a reservation for this temporary location, don't expect to see any items like carrots, beets and cabbage that are…
Chef Gizzi Erskine doesn't believe that healthy eating should be boring. That philosophy is reflected in her latest cookbook, Gizzi's Healthy Appetite: Food to Nourish the Body and Feed the Soul, which pumps up healthy…
At restaurants and in kitchens across the United States, a new generation of black chefs and cookbook authors is "reinventing, reinterpreting and reinvigorating what's thought of as African-American food." The New York…
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…
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…
The current cocktail revival is bringing back many once forgotten (or overlooked) spirits. Port is among the many cocktail ingredients with a rich history that dates back to the 1700s, but until very recently you would…
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…
