CookShelfOne of the best ways to start an argument is to make a claim that X is better than Y. It doesn't really matter what X or Y is, just stating that one is superior to another will set off passionate debate that often…
Enter our US giveaway to win one of three copies of Flavorama: The Unbridled Science of Flavor and How to Get It to Work for You by Arielle Johnson. In November of last year, I shared an excerpt and a bit about this…
Enter our US giveaway to win one of three copies of Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov and Sanaë Lemoine. Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every…
We've heard a lot of buzz about how bugs might be the next big thing in environmentally-friendly protein and now we're apparently moving up the food chain to snakes. An article in Salon reports that some scientists…
Enter our worldwide giveaway to win one of three copies of Every Last Bite: Save Money, Time and Waste with 100 Recipes that Make the Most of Mealtimes by Rosie Sykes. Every Last Bite: Save Money, Time and Waste with…
Fortnum & Mason has long been a resource for English cookery, providing quality ingredients to generations of cooks since its founding in 1707. The company’s annual food and drink awards celebrate the best publications…
Enter our US giveaway to win one of three copies of Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People by Dan Pashman with one of those winners receiving the Sporkful collection of pasta from Sfoglini.…
Enter our worldwide giveaway to win one of three copies of Second Helpings: Transform Leftovers Into Delicious Dishes by Sue Quinn. The latest title from the prolific Sue Quinn is packed with ingenious ways to use up…
Enter our worldwide giveaway to win one of three copies of Sugarcane: Sweet Recipes from My Filipino American Kitchen by Arlyn Osborne. Sugarcane: Sweet Recipes from My Filipino American Kitchen by Arlyn Osborne is a…
Condiments like chili crisp and chili crunch are having a moment right now. They add spiciness and texture to foods like dumplings, noodles, eggs, and even desserts. The ingredients are similar from brand to brand, with…
I stumbled upon a post by Tim Mazurek at his blog Lottie & Doof in which he makes some bold assertions about cookbooks. Mazurek thinks that most cookbooks published today are bad, stating that "the reality is that most…
Early this morning a mild earthquake startled NYC-area residents. While this level of quake wouldn't cause a Californian to bat an eyelash, it is much less common to occur on the East Coast so it caught people's…
