CookShelfThe people at Eatocracy (CNN) asked numerous celebrity chefs - Daniel Boulud, John Besh, Michael Chiarello, Gail Simmons, Marcus Samuelson among others - what they eat when they get the munchies. They confess to eating…
Cookbook author Denise Vivaldo is the owner of more than 1,000 cookbooks and the author of several herself. In her article today in the Huffington Post she explains why holding a cookbook in her hands is so important to…
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…
Paula Forbes at Eater produces a major round up of all the new cookbooks being published in the next few months. Can't say I spotted any major trends but as usual in the summer there are books on grilling, ice pops, and…
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…
We've recently run across two insightful, but quite different interviews about cooking and food. In the first, Mark Bittman discusses his new book, How to Cook Everything: The Basics. And, per usual, he doesn't sugar…
At least here in the United States, most of us are probably feeling a bit poorer - April 15 was tax date. So we thought an article about taking a remarkably inexpensive food - packaged noodles/ramen - and converting…
I am testing pies this week. (Yes, I know, poor me. Taking one for the team again.) Today was key lime tart and strawberry-rhubarb crumble pie. All day I made dough and fillings. The tart dough and filling for the key…
The Salt just ran an interesting two-part series on whether buying in bulk at the store actually makes sense. As they write, "For price-conscious and waste-averse shoppers, the bulk aisle ought to be the go-to spot of…
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…
We couldn't resist the chance to highlight flowers for the weekend. It's spring here in the northern hemisphere and we wanted to challenge our readers to think about using edible flowers in their cooking - and for our…
Forbes Magazine is running a two-part expose on the latest food scam - selling high-priced steaks and meat for even higher prices by labeling them "Kobe." The label "Kobe" became synonymous with high quality beef after…
