CookShelfWe love reading about food (maybe not quite as much as cooking it, but almost), so when a prestigious magazine like Saveur produces its awards for best food blogs, we're anxious to see who is on it and what blogs we…
Food Online Holidays & Celebrations
Our friends over at theKitchn.com have been compiling some great ideas for kitchen presents -- in time for Mother's Day, anniversaries, shower gifts, birthdays, or just because... They have two lists: Smart Food Gifts…
As reported in the New York Times, a new website, The Braiser will go live in a couple of weeks with constant coverage of "chefs who have cultivated a worldwide reputation". It will be interesting to see if they can…
We know most of you are passionate cooks (why else would you have all those cookbooks?) and look to your books and recipes not only for instruction, but for inspiration. And we're sure you've created wonderful dishes…
if you ever cook anything outdoors (whether on a charcoal grill, gas grill, or "barbie"), Kenji over at Serious Eats has put together a Complete Guide to Grilling that's definitely worth taking a look at. He has both an…
Spices can be a real kitchen challenge. Their flavors can add so much interest to a dish, but they also present a world of questions: Which ones should I use with this meat or vegetable? Do I really need to buy that…
Christina Soong-Kroeger over at The Hungry Australian has put together a series of well-thought-out tips on starting a food blog. As she writes, "As I began blogging I had lots of questions. How did I get people to…
Brian Palmer over at Slate has an interesting discussion, "You Don't Need a Kitchen to be a Chef: the Fine Art of Guerilla Cooking." As he points out, "just as you can sleep wherever you happen to be tired, you can cook…
It's either Sunday or Monday morning, depending on where you're reading this, and either way we've gathered a variety of serious - and not so serious - articles for some fun reading. We're presenting a recent taste test…
While most of us thoroughly enjoy our time in the kitchen, there are still some kitchen tasks that are just plain mundane. Most cooks eventually learn how to quickly chop onions or peel an orange, but there are still…
Mark Bittman, long time columnist for The New York Times and author of How to Cook Everything had a frank discussion recently with Ruth Reichl. The subject of Food TV came up and Bittman held nothing back. Besides…
Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books…
