Gut instincts
We've often been told that our "gut instincts" can guide us to a decision. That saying may be more true than we ever thought. Researchers from three U.S. universities recently conducted a review of scientific literature…
Darcie
Bartenders' latest secret ingredient
Salt is not new to the repetoire of cocktails, but the salt is now moving from the rim into the glass. Mixologists are discovering something chefs have known forever: adding a little salt helps bring out the flavors of…
Double trouble
Baking bread is both simple and complex. The ingredients for a basic loaf are the simple part, as you need only flour, water, yeast, and salt. The complexity arises in the treatment of these basic building blocks. One…
Dried chiles add depth and nuance
Many of us keep whole spices in our pantry because we prefer the vibrant flavor of freshly ground spices like peppercorns or cumin seed over the sometimes flat flavors of the pre-ground varieties. Yet when the recipe…
Condé Nast shakes things up
Publishing powerhouse Condé Nast announced yesterday that it is merging the sales and editorial staff of Epicurious with that of Bon Appétit magazine. According to the press release, the move will combine "Bon Appétit's…
Move over maple, there's a new syrup in town
A stack of steaming pancakes with a pat of butter begs for a generous drizzle of syrup. But instead of reaching for the maple syrup, you may want to try hickory syrup. You didn't know there was such a thing? Neither did…
An unlikely success
We recently lamented the contrived drama of "reality" cooking shows and others have ranted about the declining quality of The Food Network, which makes us wonder what food programs, if any, are still worth watching? One…
Would we lye to you?
It may be a few weeks until Oktoberfest, but it's never too early to start practicing your favorite German pretzel recipe. Over at The Salt, Paula Friedrich shares pretzel making tips, and even provides her mother's…
Lose the myth, keep the lore
Adding salt to beans makes them tough. You must use a double boiler to melt chocolate. Searing meat seals in the juices. Kitchen myths like these live on far after science renders them inaccurate. While these myths…
Versatile dry vermouth
As part of its 9-bottle bar series, indexed blog The Kitchn provides background on the rise, decline, and resurrection of this aromatized and fortified wine, primarily associated with the dry martini. Once wildly…
Tickets, please
If you are a concert attender, you know how exciting (and sometimes frustrating) it can be to get tickets to a very popular event. You might stand in line or set your alarm for a ridiculously early time so you could…
A cooking magazine for a special audience
Sue Hoss of Des Moines, Iowa, is designing a digital cooking magazine aimed at an underserved audience: people with developmental or intellectual challenges. Sue, a partner at Main Dish Media, also founded a coffee shop…