CookShelfAlthough Jenny does yeoman's work in keeping us abreast of all the new releases every month, we still like to check in with other food sites about what they are excited by in the world of cookbooks. Sometimes they focus…
June Hersh, blogger behind Eat Well Do Good, tipped us to a new ebook called Cooking for a Cause that benefits the largest food rescue organization in Israel, Leket, which feeds displaced Israelis regardless of religion…
St. Patrick’s Day is tomorrow, and people all around the world will be "Irish for a day" as they celebrate with traditional Irish food and a lot of green-hued items. If you haven't landed on what you will be making for…
Surge pricing is part of Uber and Lyft's business model, airlines have used it for decades, and other companies are now embracing it - including restaurants. The concept is simple - charge more for items during peak…
Dorie Greenspan delighted her fans with an announcement sent earlier today to subscribers of her xoxoDorie Newsletter on Substack. It's time to make some space on your bookshelf, and she confessed that she had been…
For fans of print media and especially those of us who miss Saveur magazine, the wait is finally over. Beginning with Issue No. 202 (Spring/Summer 2024), Saveur is back in print - just in time to celebrate the 30th…
Did Daylight Savings Time catch any of our US residents (Arizona & Hawaii excepted) off guard as much as it did me? I need that extra hour back, if only to spend more time browsing the available items in the Les Dames…
Tomorrow is Mother's Day in the UK, (it’s May 12 in the US, Australia, and New Zealand). A great way to honor the special women in your life is to make a special treat for them on this special occasion. Whether that…
Somehow I missed this article when it was first published last fall, but Food & Wine posted about how pickle manufacturers in the US are omitting the word 'pickle' on their jar labels. All of the big names like Vlasic,…
Have you ever encountered measurements in a recipe that just don't add up? I am not talking about volume or weights (although they can be problematic as well), but rather about size - thickness, diameter, length or…
File this under everything old is new again: deviled eggs are the latest trendy menu item for restaurants. Of course, chefs are all putting their own spin on the classic, but the basic recipe still provides the…
Go to almost any food website and you are sure to encounter several "best" recipes, whether for hummus, macaroni and cheese, burgers, lasagna (like this recent Eater article), you name it, there's a "best" version out…
