How to marble like a pro
You know those gorgeous marbled tops and spiderwebs on cakes, tarts, and cheesecakes? They're really easy and don't require any fancy equipment, says Alice Medrich (via indexed blog Food52). In addition to the classic…
Food Online
New ways to get your foodie fix
Can't find enough online sources to get your foodie fix? While that's an unlikely scenario, both Facebook and Twitter have recently created new feeds that deal exclusively with food. Twitter announced its new feed on…
Is congee poised to become the next ramen?
If you aren't already familiar with congee, the staple porridge of many Asian countries, you should be, according to chefs who are elevating the humble dish to restaurant-worthy status. Congee is being reimagined as…
Know your chili pastes
Don't know the difference between naam prik pao and gochujang? That's okay, because indexed blog Food52 has constructed a primer to help you learn about the many varieties of chili paste. They begin by dividing chili…
All hail king garlic
Most cooks today wouldn't want to be caught without garlic in their pantry. But for decades, the "stinking rose" was persona non grata, at least in much of the UK. The Guardian looks at the changes that restored…
The ice cream sandwich grows up
Ice cream sandwiches are for kids, right? Not according to several innovative chefs, who have elevated the simple treat with high-end ingredients. While the "food gentrification" trend has been building for several…
The history of gnocchi
Like many foods, gnocchi has several different regions that lay claim to inventing it. While we may not understand exactly where it originated, we do know that various forms of gnocchi have existed for centuries, says…
Spring green
Spring is here in the Northern Hemisphere, and that means green is popping up all over. It's the perfect time to to add salsa verde to the menu. The beauty of salsa verde is that you can use a myriad of greens to make…
Cool beans
Dried beans are a staple crop for much of the world's population. Increasingly hot growing conditions over the last several years have negatively affected crop yields in many bean-growing regions, but researchers…
Quiche by any other name
Maybe it was the book Real Men Don't Eat Quiche, or maybe it was the healthy eating movement, but whatever the reason, quiche fell out of favor over the last decade or two. Indexed magazine Bon Appetit thinks that…
The fruit, the whole fruit, and nothing but the fruit
Citrus brightens up many savory and sweet recipes. Usually the recipes call for the zest or the juice (sometimes both), and cooks are instructed to scrupulously avoid the bitter white pith. But using the whole fruit can…
The Southern pantry is both exotic and familiar
As we reported in the IACP cookbook award announcement, US Southern cooking is riding a wave of popularity, as Heritage by Sean Brock has been nominated for several IACP awards, and three of the four books in the…