Food news antipasto
Eating at the French Laundry is a bucket-list item for many food lovers. While it may not have risen to that level for San Francisco Chronicle restaurant critic Mackenzie Chung Fegan, it was still going to be a…
Antipasto
Too many onions?
There is a glut of onions right now in the US (and in India, too). Due to a combination of bountiful harvests and a dip in demand, the supply of onions is currently high. That should, in theory, lead to lower prices for…
The rise of bakery tourism
When you are in your 20s or 30s, a pub crawl is often a weekend activity, jaunting from bar to bar with friends to enjoy a pint or a cocktail. This doesn't always seem like fun when your 30s (or 40s) are in the rearview…
The struggle to spell
Before I started writing for Eat Your Books (over 11 years ago!), I had a bi-monthly food column at a medium sized newspaper for several years. In junior high, I competed at the state spelling bee and made it to the…
Food news antipasto
Microplastics can be found everywhere, even inside our bodies. Researchers have raised concerns about this issue, noting that certain types of plastic shed more particles than others and warning about their use in…
Getting to know your gingers
Ginger is one of the most common spices, used around the world in a variety of cuisines. Humans have grown it for so long that it has become a cultigen, meaning it no longer exists in the wild. This fact, along with a…
Recipe rabbit holes
It's easy to run down a recipe rabbit hole on the internet. One click leads you to an article about a particular dish, then you follow tangents until you have forgotten the impetus for the original click. That just…
Just for the fun of it
Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain…
Food news antipasto
Award-winning cookbook author and television host Pati Jinich has a new gig: teaching you how to write a cookbook. Jinich is partnering with notebook brand Levenger to create the workbook How to Write a Cookbook, filled…
The princess cake's ascendance
The first time I saw a princess cake (aka princess torte), it was in the display case of a Minneapolis bakery. I was intrigued by the domed, green shape topped with one simple decoration at the top. After that initial…
Beware the digital 'slop farmer'
Bloggers and recipe developers put in a tremendous amount of time creating, testing, writing, and photographing before they publish their articles and recipes to be seen by the world. For some, this has led to internet…
Food news antipasto
Bravo TV's Top Chef has been introducing the world to the best new chefs for 22 seasons. One of the most interesting episodes each season is the "restaurant war" where contestants form two teams that each serve patrons…