CookShelfThe knife is, hands down, the most important tool in the kitchen (well, besides the cook, of course). And new knife technology seems to arrive frequently, whether it's Ginsu or Santoku knives from Japan, or new styles…
There are a lot of kitchen renovating articles, but they tend to follow rote patterns: what to do if the sky's the limit, what to do with an absurdly low amount of money, what to do with a miniscule amount of space. In…
We're not sure that Ms. Manners ever dealt with the thorny etiquette question that Chow recently posed: Should You Tell Your Host That He's About to Poison You? Chow frames the question as follows: "Here's the…
The word "legend" is a bit overused these days (yes, we're thinking of Usain Bolt), but in Julia Child's case, it's spot on. Even though she passed away several years ago, Julia's name lives on brighter than ever, even…
John Cheese over at Cracked has an interesting article, "5 Simple Things that Every Bad Cook Does Wrong." While a bit irreverent in tone (my old-fashioned mother would have called his language "colorful"), he does drive…
It's Monday, the Olympics are over, and it's time for (some of) us to get back to work. So we thought these coffee-related tips would be helpful. The first three are from the America's Test Kitchen Feed and concern…
Cheese is hot right now. In prestigious restaurants, you not only choose wine with the help of wine sommeliers, but now you can often choose your cheese with the help of a cheese sommelier. And the American Cheese…
We always enjoy Serious Eats' taste tests and find them to be a great guide. As they point out in their Taste Test: Bottled Tartar Sauce, tartar sauce has both fans and serious haters: "There's no such thing as tartar…
There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's…
Janice Harper over at Huff Post Food has a really fun article for people who don't like to cook - and, frankly, even for those of us who love to cook but just may not be up to the task at the moment. In her piece,…
Thanks to the SALT, we've been given a chance to view "Three Ways Lucille Ball Ruled When She Played With Food." If you haven't ever seen the wine-crushing brawl, the chocolate wrapping assembly line or - probably one…
The Huffington Post's Kitchen Daily has a timely article by Sarah Pinneo on "The 6 Mistakes You're Making Reheating That Food." As she writes, "Leftovers can be a boon -- two homemade meals for the effort of one. Or, if…
