How to cook a frozen steak
Conventional wisdom says to cook a steak that has been frozen, you must first thaw it. However, conventional wisdom is wrong, according to America's Test Kitchen (reported by Food Republic). The Test Kitchen found that…
Darcie
Fresh ways to eat your veggies
Even though we may spend months anticipating the bounty of summer vegetable season, it's easy to fall into a rut of preparing the same dishes over and over once the vegetables arrive at the market. Chef Amanda Cohen of…
Crafty distilleries
The craft cocktail trend has spurred an explosion of new whiskeys on the market, many of them claiming to be small-batch, hand-crafted products. But are they really what they seem? NPR's The Salt talks to a blogger who…
Hot kitchen, cool pastry
Why is it that the peak season for juicy, delicious fruits coincides with the worst conditions for pie crust? All of those ripe, luscious berries, peaches, and apricots are just begging to be sandwiched between flaky,…
Restaurant names explained
Some restaurant names are obvious--they are named for the owners, the type of food served, or their location. Others seem to be letter salad. But some are more mysterious: you know there is a reason behind them, but you…
The Splendid Table turns 20
While some cooking programs have turned to high drama to attract bigger ratings, one show has remained rock steady for 20 years: NPR's The Splendid Table. Host Lynne Rossetto Kasper reminisces with Eater about the show,…
Bigger isn't always better
Waistlines aren't the only things to have grown in the United States over the last few decades: our refrigerators have as well. Gawker's Dan Nosowitz makes the arguments for why we should consider downsizing our…
The all-weather fruit
Lemons may be associated with summertime treats like lemonade and sorbet, but we shouldn't overlook their contribution to winter foods, notes Judith Elen of The Australian. Lemons go well with so many types of food that…
Layers of lies
Tom Scocca of Slate magazine is taking recipe writers to task. After reading countless recipes that assure you that you will get caramelized onions in as little as 10 minutes, Scocca finally snapped and tweeted an…
The savory side of jams
For the past few years, home canning and preserving has been growing in popularity. As people master the basics like strawberry and raspberry jam, they look for new challenges. ABC News reports that increasingly, people…
Jacques Pépin on "reality" cooking shows
Turn on any televised cooking program and you are likely to hear yelling--a lot of yelling. The drama drives ratings, but how much is what we are seeing like a real restaurant kitchen? If you ask Jacques Pépin, the…
The good, the bad and the ugly
Visit any supermarket produce department and you'll see beautifully arranged bins with towering mounds of perfectly formed, glossy fruits and vegetables. There is nary a blemish or mark on the produce. But as any…