CookShelfIn an excellent demonstration of why seeing is believing, NPR's the Salt took a visual look at fashionable diets - photographing their ingredients. And it's obvious that most of then are just plain nuts or, as they…
We recently came across a PDF online of a 1932 SunMaid raisin cookbook - and couldn't help but be intrigued - this was even before our time! Raisins were apparently pretty exotic back then - in fact, while we think of…
We admit it - we love lists. But we do try to stick to lists that make us think. So we couldn't resist this one from Cooking Light: The Most Common Cooking Mistakes. They list 57 common mistakes; here are the 10 we…
Over at Serious Eats, Kenji Alt - their Chief Creative Officer who writes The Food Lab column - has posted 24 Essential Kitchen Tricks and Tips. We were once colleagues at Cook's Illustrated, and, having watched Kenji…
Recently, NPR reported on a controversy regarding why rinsing a chicken ahead of cooking is inadvisable. In Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks, they point out that not only does rinsing raw…
Not being noted as a great math scholar, as a child we often asked "why is math important?" Well, here's one answer for any parent that hears that question. Are you being duped when you buy a package of "Double Stuf"…
If we accept the New York Times as an authoritative source, their lead food article today, Flavor Is Only Skin Deep: Welcome to the Post-Marinade Era of Grilling serves as an obtituary for the concept of marinading food…
After all the food fads, crazes, fashions, and just plain absurdities, it's nice every now and then to consider those things that are always steady and true. And that's why this article from the Guardian, Pigs: a very…
The Kitchn recently appears to have solved one of those very annoying kitchen issues - how to keep guacamole from turning grey. In The Best Way to Keep Guacamole Green, they reveal that: "All you do is cover the…
We're on a bit of a nomenclature binge, discussing the definition of the word "pizza" yesterday, noting the now legal definition of "gluten-free" last week, and today taking a look at the word "superfood." This is a…
We know it's August and in much of the world there's not a lot of heavy mental lifting going on. so we wanted to nudge the brain cells a little with this crucial question, posed by the kitchn, "When Is a Pizza Not a…
Having posted yesterday about lab-grown hamburgers, we wanted to bring the discussion around full circle, and this New York Times article about a small Iowa farm producing prosciutto that rivals that from Parma does the…
