CookShelfJohn Cheese over at Cracked has an interesting article, "5 Simple Things that Every Bad Cook Does Wrong." While a bit irreverent in tone (my old-fashioned mother would have called his language "colorful"), he does drive…
Two vastly different cookbooks arrived recently. The only thing they had in common was that each focused on a country far, far away from this one, and barely addressed by other cookbooks. They gave me a chance to think…
It's Monday, the Olympics are over, and it's time for (some of) us to get back to work. So we thought these coffee-related tips would be helpful. The first three are from the America's Test Kitchen Feed and concern…
Cheese is hot right now. In prestigious restaurants, you not only choose wine with the help of wine sommeliers, but now you can often choose your cheese with the help of a cheese sommelier. And the American Cheese…
We always enjoy Serious Eats' taste tests and find them to be a great guide. As they point out in their Taste Test: Bottled Tartar Sauce, tartar sauce has both fans and serious haters: "There's no such thing as tartar…
There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's…
Janice Harper over at Huff Post Food has a really fun article for people who don't like to cook - and, frankly, even for those of us who love to cook but just may not be up to the task at the moment. In her piece,…
Thanks to the SALT, we've been given a chance to view "Three Ways Lucille Ball Ruled When She Played With Food." If you haven't ever seen the wine-crushing brawl, the chocolate wrapping assembly line or - probably one…
I'm away this week with my family on Lake Michigan. As I prepared for our trip, I stumbled on a question all us cooks on vacation have to ponder: what to pack? I don't mean the usual stuff: swimsuit, sunscreen, a cheap…
The Huffington Post's Kitchen Daily has a timely article by Sarah Pinneo on "The 6 Mistakes You're Making Reheating That Food." As she writes, "Leftovers can be a boon -- two homemade meals for the effort of one. Or, if…
Regardless of the kitchen, storing spices always seems to be a challenge. It can be so frustrating to buy a new jar of some rarely used spice and then find a barely opened one tucked in some corner - or unearth a jar of…
We have a theme today, courtesy of The Kitchn - the best way to store three items that often seem to go bad before they've been eaten. Check out: The Best Way to Store Cilantro (we find the same method works for parsley…
