CookShelfThe Washington Post has an amusing slide show illustrating various ways to support tomato plants and pointing out the personality types that each matches. Plus there are some good tips about techniques and types of…
We love cherry and grape tomatoes. But let's face it, it can be a bit laborious to slice each one in half -- an imperative step for maximizing their surface exposure to dressing, etc. So we were very impressed by this…
As anyone with an iPhone or iPad knows, the number of available apps is staggering. So when one breaks through, it receives a lot of publicity. And recently we noticed one app that's creating quite a stir and earning…
Do you really dislike cilantro, or know of someone who does? Cilantro seems to be increasingly popular in today's recipes, not only in Tex-Mex food, but expanding across all cultural boundaries. In fact, many people…
Combining two blogs today, we first present America's Test Kitchen's recipe for perfect pineapple upside-down cake. Among the keys to the recipe is how to ensure perfect unmolding plus how to keep the pineapple pieces…
Remember Silent Cal Coolidge, that staid Vermonter? Well, according to a book by Stephen Spignese called Grover Cleveland's Rubber Jaw and Other Unusual, Unexpected, Unbelievable But All True Facts About America's…
At best, nutrition labels are moderately informative, but they can also be hopelessly confusing, or, at the worst, misleading. How high is "high"? Did you know that there are no official guidelines for labeling…
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…
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
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…
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…
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…
