CookShelfI read cookbooks like novels, visit food websites on a daily basis, and obsessively think about my upcoming cooking and baking projects. Despite devoting much of my time to food, I frequently encounter dishes and…
No matter how many foods I make (or attempt to make), I am always amazed at the new ideas that spring from the minds of inventive chefs and home cooks. The latest comes via Tasting Table, which relates the curious pasta…
If you have a bottle of fish sauce in your refrigerator, you probably purchased it to make a Thai dish, but you don't use it much - if at all - outside of that cuisine. Kay Plunkett-Hogge thinks that's a shame. She…
Spreadable salumi might sound like an oxymoron, but it is in fact a product, namely an Italian specialty called 'nduja. Made from pork, chilli peppers, herbs and spices, the fiery spread (pronounced en-doo-yah) comes…
As food trends go, the rise and continued popularity of Sriracha has outlasted many flash-in-the-pan foods that have since lost their luster. The spicy condiment continues to find new devotees, and it has even found its…
Here's a scenario that most food lovers can probably identify with: It's the peak of summer produce season, and the quality of the fruit - plus fantastic prices - leads you to fill your cart to the brim with one (or…
When I first started cooking, my spice rack held only a few spices: salt, black pepper, a few dried herbs, cinnamon, garlic powder, and onion powder. As I grew more adventurous and sophisticated in my cooking, using…
Seeing a photo of a gorgeous dish is nice, but it won't do much good in learning the recipe - at least for now. Researchers have developed an algorithm that locates a recipe for a dish using only a photograph. The…
The flatbread naan is traditionally made in a tandoor - a cylindrical clay oven that can achieve heat levels not typically seen in a home oven. Naan is cooked on the sides of the oven, allowing the heat to penetrate…
Fresh pasta has found its way into most major supermarkets, following the trend toward fresher, less processed ingredients. But just because it is fresh doesn't mean it is better than dried pasta, says Evan Kleiman. She…
It seems that every other week a food video or Instagram post captivates the world (or at least significant portions of it). Whether it's unicorn frappucinos, rainbow bagels, or another kitschy concoction, people across…
We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen…
