RIP Lucky Peach?
Lucky Peach, the brainchild of Momofuku chef David Chang and food writer Peter Meehan, burst onto the culinary scene six years ago with bold writing and a unique design. It pushed well beyond the boundaries of most food…
Antipasto
The changing face of food writing
Since the age of Apicius, the art of writing about food has waxed and waned in popularity. It's probably never been more fashionable than it is now, says writer Bryan Curtis. He notes that in this era of food bloggers,…
Essential tools for cooks
One of the greatest pleasures for someone who loves to cook is browsing the aisles of a well-stocked kitchen store. The vast array of gadgets, tools, and equipment can be both eye-opening and envy-inducing. One can be…
Timing is everything
There are few things more frustrating to a cook than having a dish not cooking in the amount of time specified in the recipe. It can throw off your entire meal if you're waiting another 20 minutes for those potatoes to…
Vintage menus show how much differently we eat now
While it might seem like humans have been eating the same kinds of foods for hundreds of years, a quick scan of an online menu archive located at the New York Public Library will dispell such notions. Seeing the items…
The rich history of butter
Butter forms the foundation of most pastries, cookies, and cakes, and it is indispensible in many savory dishes as well. A recently published book about the ubiquitous dairy product dives into its 10,000 year history,…
A ban on pineapple pizza? Not quite
Opinions on what does not belong on a pizza can be quite strong. Last week, Iceland's President, Guðni Th. Jóhannesson, landed in hot water after expressing a disdain for pineapple on pizza in an Q&A session with school…
A cooking club celebrates its 20th anniversary
When you find a great group of friends, the relationships can last a lifetime. The only thing better than finding lifelong friends is finding them through food. That's what happened to a group of women in Montreal,…
Use your thermometer for more than meat
Most cooks have a meat thermometer and many of us are equipped with an instant-read version like the Thermapen. It's essential for taking the temperature of steaks, chicken, and other meats to ensure food safety and…
Freda DeKnight, a 'Titan of African-American Cuisine'
As the recent movie 'Hidden Figures' demonstrates, African-American women have contributed greatly to the United States' success without getting much recognition for it and despite being unfairly treated. This is the…
Take your cheese platter to the next level
If you entertain even a little bit, you have probably assembled a cheese plate or two. However, you might not have put together a cheese board quite like those from award-winning cheesemonger Lilith Spencer. I've never…
The history of a decadent chocolate dessert
When we were discussing minimal ingredient recipes on the blog last month, we listed a few that were sublime despite having only a handful of ingredients. Recently The Kitchn took a deep dive into another fantastic…