CookShelfDoes the following scenario sound familiar? You've just received a new baking book full of glossy photos that make your mouth water. You want to dive right into that gorgeous cake or pie on the cover so you quickly turn…
Spring is here in the Northern Hemisphere, and that means green is popping up all over. It's the perfect time to to add salsa verde to the menu. The beauty of salsa verde is that you can use a myriad of greens to make…
In today's allergy-prone and health-obsessed world, there are times when the refined sugar, eggs, wheat, or butter in our favorite treats just won't cut it. That's why Gesine Bullock-Prado wrote Let Them Eat Cake, a…
Dried beans are a staple crop for much of the world's population. Increasingly hot growing conditions over the last several years have negatively affected crop yields in many bean-growing regions, but researchers…
Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona…
Awards season is now in full swing as the James Beard Foundation announced its nominees for its 2015 book awards. As is usually the case, while there is some overlap with the IACP nominees, the lists diverge. While…
"Can I freeze this?" You've probably asked this question on several occasions when faced with a surplus of an ingredient. Although not everything can be frozen, the freezer can be a valuable tool in a cook's arsenal.…
You might imagine that a top chef's kitchen features loads of equipment and a pantry stocked with exotic ingredients. That's not the case, at least for Daniel Boulud. The storied chef recently spoke with Yahoo! Food…
Following Penguin Books Australia's announcement that it would be pulling Belle Gibson's The Whole Pantry from circulation, the book's U.S. publisher, Atria, has confirmed it will cancel the US release of the book due…
Many home cooks rely on the internet for inspiration and guidance in their cooking. So do many restaurant chefs, and that's a big problem, says David Chang. "Everything tastes the same," he says, "and it's the…
If you spend any time perusing old recipe books, you'll be hard pressed to find any other description for salt other than "salt." In contrast, today's cookbooks might make reference to a dozen types of salt. Maria…
A few food items are synonymous with St. Patrick's Day: green beer, corned beef, potatoes, and Irish soda bread. Sadly, St. Patrick himself never got to enjoy most of these. As American Food Roots explains, the history…
