What the royals eat at home
We wanted to honor Queen Elizabeth's Diamond Jubilee in some fashion - and how better than this behind-the-scenes look at what the royal family has eaten through the most recent generations? The variety has been quite…
Lindsay
A potpourri of kitchen tips & recipes
No matter how long you've been cooking, or how comfortable you are in the kitchen, there are a few tips that have slipped under the radar. Plus there is always a need to have some great recipes that only require a few…
Antipasto Culinary News Food Biz People Food Online
Food Blogger Controversy: A Follow-up
We recently took notice of a blog on the IACP site attacking food bloggers, (see our blog, Should amateur food bloggers be paid to develop recipes?) and the web has energetically picked up the argument. We wanted to…
Gourmet Live: The Sex Issue
I'm sure many of you have realized that the long-lived publication, Gourmet Magazine, didn't actually disappear, but was rather reincarnated as a digital magazine. While access to the old Gourmet recipes (from 1941 on)…
Should "amateur" food bloggers be paid to develop recipes?
In an opinion column called "Faking It" at the IACP* site, Amy Reiley has stirred up quite a hornet's nest. Apparently she was unaware until the last IACP conference that, "major as well as small, well-respected…
Confused about salt?
For an ingredient that was so mundane for so long, salt has really taken a starring role in cooking over the past few years. But choice brings confusion (and extra cost). So do you really need more than one type of salt…
Cookbook collaboration: How it should work
Andrew Friedman is a highly regarded cookbook collaborator and on his website, Toqueland, he's just finished a fascinating two-part series on how to create a unique cookbook. Admittedly spurred on by the recent…
New blog focuses on celebrity chefs
A new blog, The Braiser, promises to bring a behind-the-scenes approach to the lives of celebrity chefs and those who support them. With an approach that looks to be a combination of People Magazine, the Buzz, and The…
A Yankee finds a food paradise in Australia
Over at the Salt, a visiting Yankee discovers that Australians have thrown off the remnants of bad British food, and learns that "stunningly fresh ingredients, cultural diversity, and inventive cooking are the new…
Opera and food is a match made in heaven
The New York Times has a delightful article, Don't Sing With Your Mouth Full, discussing how tightly entwined the worlds of opera and food are. As they write, "Opera, of all the art forms, is singularly associated with…
Is it pretentious to assume that Bon Appetit is a better magazine than Paula Dean's or Rachael Ray's?
Anna Brones over at the Huff Post sat down and took a hard look at three magazines: Cooking with Paula Deen, Everyday with Rachael Ray, and Bon Appétít. Among her questions, if they're promoting the same food, why do we…
Cocktail preferences from famous fiction writers and from famous chefs
Over at theKitchn, they're celebrating Cocktail Week. We found two of their articles, 10 Famous Fiction Writers and Their Cocktails, and 25 Food Writers Share Their Safety Drinks especially informative. The first…