CookShelfRestaurant discovery service Urbanspoon compiles restaurant reviews from various sources including bloggers, food critics, and local diners. After sorting through the data from their app's Popular Dish feature, reviews,…
Gil Marks, a culinary historian who wrote about Jewish food and culture, has died at the age of 62. Marks authored several books on Jewish food and in 2005 won a James Beard Award for his book Olive Trees and Honey: A…
If you haven't started your holiday baking yet, there is still time to make plenty of treats. Iced sugar cookies are a classic holiday treat, and they are tons of fun to make and decorate. However, they can be a little…
A Michelin star rating can put a restaurant on the map. It can also put it in a straitjacket, which is why a number of chefs are giving back their stars, says Fortune magazine. Another issue plaguing starred restaurants…
Fruitcake has gotten a bad rap. What used to be a celebratory cake studded with dried fruit and nuts that was moist and flavorful turned into a caricature of itself, morphing into a products that was overly sweet yet…
Cookbook Lovers Food Biz People
Chef Sean Brock's recently released cookbook, Heritage, is sure to be on many "best of" lists for 2014. What began as a book about cooking in the Lowcountry (Brock's two restaurants are located in Charleston, South…
Time, Inc., the corporate parent of Sunset magazine, announced that it has sold Sunset's 7-acre campus, located in Menlo Park, California. The campus contained several gardens and midcentury ranch-style buildings…
Fried foods feature prominently in Hanukkah celebrations, and latkes are popular expressions of the tradition. The popularity of potato latkes is no surprise - what's not to love about the contrast between the crispy…
Ever wonder where chefs find ideas for inventive new menu items? One source of inspiration comes from visiting other restaurants in diverse locations, as Chef Kevin Binkley of Phoenix, Arizona does. He goes on…
Much of the news coming out of Afghanistan in recent years has been gloomy, so an inspiring story from the region is quite welcome. NPR's The Salt has one such tale of how enterprising veterans from the decades-long…
Yesterday's post may have pointed out the downside of refrigerators, but today's post is all about the advantages. We're moving from the fridge to the freezer today, as Epicurious provides us useful tips on freezing…
As part of its 85 Years/85 Ideas series, Bloomberg Businessweek enlisted chef Tom Colicchio of Craft restaurant and Top Chef fame to expound on the concept of refrigeration. Refrigeration technology isn't even a century…
