Upgrading ramen
At least here in the United States, most of us are probably feeling a bit poorer - April 15 was tax date. So we thought an article about taking a remarkably inexpensive food - packaged noodles/ramen - and converting…
Lindsay
Does it make sense to buy bulk groceries?
The Salt just ran an interesting two-part series on whether buying in bulk at the store actually makes sense. As they write, "For price-conscious and waste-averse shoppers, the bulk aisle ought to be the go-to spot of…
Best jarred pasta sauces, food porn, Food Blogging for Dummies
It's either Sunday or Monday morning, depending on where you're reading this, and either way we've gathered a variety of serious - and not so serious - articles for some fun reading. We're presenting a recent taste test…
Edible wildflowers
We couldn't resist the chance to highlight flowers for the weekend. It's spring here in the northern hemisphere and we wanted to challenge our readers to think about using edible flowers in their cooking - and for our…
Steak scam - that isn't Kobe beef you're eating
Forbes Magazine is running a two-part expose on the latest food scam - selling high-priced steaks and meat for even higher prices by labeling them "Kobe." The label "Kobe" became synonymous with high quality beef after…
10 crazy tricks to speed up your cooking
While most of us thoroughly enjoy our time in the kitchen, there are still some kitchen tasks that are just plain mundane. Most cooks eventually learn how to quickly chop onions or peel an orange, but there are still…
It's all competition, cleavage, nastiness
Mark Bittman, long time columnist for The New York Times and author of How to Cook Everything had a frank discussion recently with Ruth Reichl. The subject of Food TV came up and Bittman held nothing back. Besides…
A list for dreaming and a list for practical use
For today's blog we were torn between dreaming of traveling to the best outdoor farmer's markets or presenting some practical advice on how to best store your food items. Taking the easy way out, we decided to do both.…
Advice for future food writers
In Cooking From Every Angle, Advice for Future Food Writers, Food 52's Amanda Hesser gives indepth and realistic advice to anyone looking to make a career in food writing. Of particular interest is that she notes how…
10 favorite Italian cookbooks & Why Craig Claiborne Matters
Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books…
An edible cookbook - read it, cook from it, eat it
The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a…
55 Peanut Butter & Jelly recipes
For a comfort food that almost everyone loves, it's rare to see peanut butter and jelly used apart from the basic sandwich. However, this collection of recipes from Buzz certainly challenges the concept that PB&J should…