CookShelfFood Online Holidays & Celebrations
Two recent articles struck us as working together in a somewhat ironic fashion. FoodBuzz has 24 Foods That Shouldn't Celebrate St. Patrick's Day while The Guardian reports on How we taste different colours. The former…
In the U.S., the final show of Downton Abbey was shown a few weeks ago. And it seems that an entire continent is going through withdrawal (we know those of you in Great Britain experienced this a few months ago). So…
A few months ago, we wrote a blog on how long food can last. In Don't throw out that food we noted that expiry dates don't need to be religiously followed - rather it's your nose that should be. Now one of the best…
In elementary school science classes, a favorite experiment was to grow mold on bread and then study the mold under a microcope. But it appears that modern-day science has put a damper on this experiment, at least for…
Artichokes are among our favorite vegetables - on our first visit to Italy, it was so exciting to discover they actually put them on pizza! But given artichokes' regionality and the challenge of eating them, many people…
Most of us cook with cheese, so tips on managing cheese are always appreciated. Here are five tips from Cook's Illustrated on handling cheese (check out the article for full illustrations): Fit round cheese slices on a…
Here's a quick tip from Chow for a Monday morning. Heat a head of garlic in a microwave for about 20 seconds and the cloves will slide right out of their skins - no mess and no sticky problem. This video demonstrates.…
This weekend we're honoring the Oscars with great food-related movie moments. Yesterday we wrote about The best food movies and movie scenes. Today we're presenting memorable food fights and a tribute to 50 years of…
We're doing a two-part food and movie blog this weekend in honor of the Oscars. Today we're looking at two compilations - from Serious Eats of their favorite food movies and Boston.com's collection of chefs's favorite…
Sous vide has been a restaurant cooking technique for many years. For anyone who is not sure what sous vide is, it's a process of cooking food in a vacuum-sealed bag. The food is then cooked in a precise…
America's Test Kitchen Feed recently tackled one of the kitchen's basic questions: How to best store lemons? It's tempting (and cheaper) to buy lemons in bulk, but then how to keep them juicy? In We Prove It: The Best…
Food Online Holidays & Celebrations
What's not to love about Jell-O? Well, awhile ago we wrote a blog about the ways people have abused Jell-O over the years (see Abusing Jell-O vs. respecting it) but this week (International Jell-O week) we wanted to…
