CookShelfMeet glass gem corn, a throw back to corn in its original state, when it had multi-colored kernels. This corn was the result of some fortuitious maintenance of heirloom seeds, and can be bought at the Seeds Trust…
Combining two blogs today, we first present America's Test Kitchen's recipe for perfect pineapple upside-down cake. Among the keys to the recipe is how to ensure perfect unmolding plus how to keep the pineapple pieces…
Remember Julie and Julia? Where Julie Powell cooked every recipe in Julia Child's Mastering the Art of French Cooking? In their blog The Way We Ate, two New York photographers are pursuing a similar goal with all the…
Something about Memorial Day brings out a desire for lists. As we stop to remember those who are honored today, begin sorting summer clothes, or compile a summer reading list, our food preferences also change. And the…
With Memorial Day here, so are Farmer's Markets. Or, at least, fresh fruits and vegetables in the grocery store. They're so tempting to buy in quantity and then, in order to enjoy them over a week or so, so tempting to…
The Smithsonian has the full 10,000 year history of the chicken - and it's definitely not a dull read. The article is full of intriguing tidbits such as: "A generation of Britons is coming of age in the belief that…
At best, nutrition labels are moderately informative, but they can also be hopelessly confusing, or, at the worst, misleading. How high is "high"? Did you know that there are no official guidelines for labeling…
Antipasto Culinary News Food Biz People Food Online
We recently took notice of a blog on the IACP site attacking food bloggers, (see our blog, Should amateur food bloggers be paid to develop recipes?) and the web has energetically picked up the argument. We wanted to…
I'm sure many of you have realized that the long-lived publication, Gourmet Magazine, didn't actually disappear, but was rather reincarnated as a digital magazine. While access to the old Gourmet recipes (from 1941 on)…
For an ingredient that was so mundane for so long, salt has really taken a starring role in cooking over the past few years. But choice brings confusion (and extra cost). So do you really need more than one type of salt…
A new blog, The Braiser, promises to bring a behind-the-scenes approach to the lives of celebrity chefs and those who support them. With an approach that looks to be a combination of People Magazine, the Buzz, and The…
Over at theKitchn, they're celebrating Cocktail Week. We found two of their articles, 10 Famous Fiction Writers and Their Cocktails, and 25 Food Writers Share Their Safety Drinks especially informative. The first…
