CookShelfLast month I wrote about the latest TikTok food craze, the crookie, which a lot of you (understandably) didn't think looked very appetizing. The Guardian's food critic, Jay Rayner, gives us his take on this craze and…
Almost every baking recipe begins with the words "Preheat the oven to NNN degrees," but is it really necessary to go through that step? Wouldn't it be more energy efficient to just put your food items in while the oven…
My rhubarb plants are nearly ready to harvest, marking the earliest maturation since we moved to this location in late 2008. Glancing back at the posts about rhubarb's return as a harbinger of spring, the date when the…
Following a storm of negative social media posts, Momofuku has said that it won't enforce the trademark for 'chili crunch' or 'chile crunch'. “Over the past week, we have heard the feedback from our community and now…
Hyperbole in advertising and news reporting is almost as old as print itself, so it should not be surprising that hyperbole is common on the internet. The extent of it is breathtaking, however, as seemingly every other…
One of the best ways to start an argument is to make a claim that X is better than Y. It doesn't really matter what X or Y is, just stating that one is superior to another will set off passionate debate that often…
We've heard a lot of buzz about how bugs might be the next big thing in environmentally-friendly protein and now we're apparently moving up the food chain to snakes. An article in Salon reports that some scientists…
Fortnum & Mason has long been a resource for English cookery, providing quality ingredients to generations of cooks since its founding in 1707. The company’s annual food and drink awards celebrate the best publications…
Food BookDebut Food BookCookery BookDebut Cookery BookDrink BookDebut Drink BookFood WriterCookery WriterDrink WriterRestaurant Writer View the 2023 Fortnum & Mason Award winnersView the 2022 Fortnum & Mason Award…
Food BookDebut Food BookCookery BookDebut Cookery BookDrink BookDebut Drink BookFood WriterCookery WriterDrink WriterRestaurant Writer View the 2022 Fortnum & Mason Award winnersView the 2021 Fortnum & Mason Award…
Condiments like chili crisp and chili crunch are having a moment right now. They add spiciness and texture to foods like dumplings, noodles, eggs, and even desserts. The ingredients are similar from brand to brand, with…
I stumbled upon a post by Tim Mazurek at his blog Lottie & Doof in which he makes some bold assertions about cookbooks. Mazurek thinks that most cookbooks published today are bad, stating that "the reality is that most…
