CookShelfRead any modern vegetable recipe and you're likely to see words like char, sear, and roast - all high heat methods. This reflects the current emphasis on treating vegetables like meat as many people embrace a more…
We all know that beef come from cows (heifers and steers, to be more precise). But as The Wall Street Journal reports, several companies are vying to be the first to make meat in the lab and bring it to the market. (If…
Residents on the East Coast of the U.S. are digging out from a record snowstorm, so chances are good that soup is on the menu. Nothing warms you like a hearty bowl of soup says Bo O'Connor, executive chef of The Pomeroy…
We are living in a golden age for the taco, say the editors at Chowhound. What started as a cheap street food can now "be high or low, cheap and ubiquitous, or rare and pricey." Tacos range from greasy fast food…
Dessert trends may come and go, but crème brûlée remains a perennial fixture on restaurant menus. The contrast between rich, silky custard and delicate crunchy crust has delighted diners for decades. Despite its…
Between the millions of recipes available in cookbooks and online, it's a wonder that food companies continue to put recipes on cans and boxes. But check any can of condensed milk, bag of chocolate chips, or box of…
When you think of saffron, you probably think of foods like Persian jujeh kabob, Spanish paella, Morroccan couscous, or Afghani pulao. But it's also an important part of the American Mennonite culture says Saveur…
When those of us who live in the northern reaches of the Northern Hemisphere are facing the coldest weather of the year, there is one bright spot: citrus season is beginning. Even though you can find some citrus year…
Awards seasons is nigh upon us: the Grammys, Oscars, and Golden Globes will be here before you know it, so you need to get your viewing party menu set now. (Alas, it is difficult to host viewing parties for the…
It's been several years since Michael Pollan told us to eat food, mostly plants. Since that time vegetarianism has been on the rise and countless new restaurants have switched their focus from meat to plant-based…
Restaurants aiming to craft menus for local and seasonal products often run into a snag when it comes to desserts. That's why James Beard Award-winning chef Chris Shepherd turned to an unlikely resource for a custard…
There is something both magical and extremely satisfying about making Yorkshire puddings and their popover cousins. The dramatic rise belies the simplicity of the batter. Many - sometimes contradictory - rules surround…
