The proper way to eat a cupcake
Cupcakes have been an intensely popular food item for several years now, so it is not surprising that one of the key questions tormenting the food world has been how to avoid that dreaded modern problem - the frosted…
Food Online
Quick tip: Turn white sugar into brown sugar
Recipes calling for brown sugar are surprisingly ubiquitous. Cookie season is fast approaching in the Northern hemisphere (of course, for many of us, it's always here), and so many great cookie recipes seem to call for…
Revel in lemons
Slate recently published a wonderful article called "When Life Gives You Lemons, Put Them in Everything." And what's not to love about a lemon? It's a beautiful fruit which adds zest to both sweet and savory dishes,…
Is Nordic cuisine the new “hot” trend?
Local, healthy ingredients are a world-wide craze. But what do you do when your growing season is only two-months long? This is one of the challenges that modern Nordic chefs face as they try to expand beyond "Ikea…
Kale as the latest aphrodisiac?
We admit to reading a lot of food blogs, so a catchy title does make an impression. And Jennifer Iserloh's article in Epicurious certainly caught our attention with her article, " Kale and Sex Drive?" She actually…
The Rachael Ray garbage bowl
Adam Roberts over at The Amateur Gourmet reminded us recently of one of the best tips we ever learned in culinary school - the garbage bowl. He calls it the Rachael Ray garbage bowl, as he first learned the tip from her…
Quick tip: Easily peel garlic - no sticky skin!
Tired of having thin garlic skin stick to your fingers when you're peeling garlic? It's easy to prevent - in fact, there are two methods: (i) just put the garlic cloves in the microwave for a few seconds or (ii) blanch…
What’s the most important invention in the history of food?
The Guardian recently reported that the Fellows of the Royal Society posted its list of the 20 most important food inventions. The list is below, but as equally as much fun are the comments that the Guardian received…
Caramelizing onions in just 15 minutes
Kenji Alt over at Serious Eats writes an always-intriguing science food blog - and we pay special attention when he has cooking tips. His latest is how to caramelize onions in just 15 minutes - without adding either…
Why were we so confused about authentic Chinese food?
David Chan on the Menuism blog has an illuminating article on how American Chinese food came to be - and why it took us so long to appreciate diverse and authentic Chinese food. It turns out to be a combination of…
New Blogs Indexed
We have added seven great new blogs this month - add the entire blog or individual recipes to your Bookshelf. A blog completely devoted to chocolate - what a great theme for a blog to help satisfy the cravings of us…
Harvard’s food lectures are both tasty and good for you
Every year, Harvard brings together top chefs, professors, and researchers and explores the world of food. The inspiration came from a course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter." The…