Farm to hospital bed
When you think hospital food, you probably envision Jello salads and dry toast. Hospitals don't serve haute cuisine (outside of Hollywood, at least). But while you may never wish for a hospital visit just for the food,…
Antipasto
Egg labels explained
Some people are lucky enough to know someone who raises chickens and will sell them eggs fresh from their hens. The rest of us must rely on commercial egg producers. Egg cartons from these producers contain plenty of…
Harold McGee, on cans
Canned foods are a modern convenience that most of us use frequently. Whether it's canned tuna, tomatoes, or beans, we find it handy to have the pantry stocked with staples. Although we sometimes also keep cans as…
Hold the mayo
You may have seen the news article a few months ago that multinational giant Unilever, maker of Hellman's Mayonnaise, was suing the (very small) producer of Just Mayo, a vegan "mayonnaise." Unilever brought the lawsuit…
The only recipe box you need
Quaint recipe boxes like the one pictured above used to be commonplace, but these days your recipe box is just as likely to be virtual. Many recipe websites include a "recipe box" feature, but you may not be able to…
Fermented foods continue upward trend
Restaurant discovery service Urbanspoon compiles restaurant reviews from various sources including bloggers, food critics, and local diners. After sorting through the data from their app's Popular Dish feature, reviews,…
Tips for perfect sugar cookies
If you haven't started your holiday baking yet, there is still time to make plenty of treats. Iced sugar cookies are a classic holiday treat, and they are tons of fun to make and decorate. However, they can be a little…
Returning the star
A Michelin star rating can put a restaurant on the map. It can also put it in a straitjacket, which is why a number of chefs are giving back their stars, says Fortune magazine. Another issue plaguing starred restaurants…
Going on a food safari
Ever wonder where chefs find ideas for inventive new menu items? One source of inspiration comes from visiting other restaurants in diverse locations, as Chef Kevin Binkley of Phoenix, Arizona does. He goes on…
Peace via spice
Much of the news coming out of Afghanistan in recent years has been gloomy, so an inspiring story from the region is quite welcome. NPR's The Salt has one such tale of how enterprising veterans from the decades-long…
Freeze right there
Yesterday's post may have pointed out the downside of refrigerators, but today's post is all about the advantages. We're moving from the fridge to the freezer today, as Epicurious provides us useful tips on freezing…
Eat your words
The following scenario may sound familiar to you. You are reading along in a cookbook or magazine article when you encounter a word that sounds familiar but you aren't quite sure what it means. Of course you can Google…