CookShelfThe food world is abuzz with negative reactions to the theories on food and eating out, put forward by Tyler Cowen in his new book 'An Economist Gets Lunch' and in an article in The Atlantic. In addition to the buzz on…
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…
For today's blog we were torn between dreaming of traveling to the best outdoor farmer's markets or presenting some practical advice on how to best store your food items. Taking the easy way out, we decided to do both.…
Dianne Jacob of the Will Write for Food blog interviews Doc Willoughby, Executive Editor of the Cook's Illustrated and Cook's Country magazines. He explains how they test recipes (over and over and over) and shares his…
Every once in a while you come face to face with your own subtle biases. When I'm reviewing, I hunt hard for them...I figure that to be aware of a bias is a big step towards neutralizing it. But the one I discovered…
In Cooking From Every Angle, Advice for Future Food Writers, Food 52's Amanda Hesser gives indepth and realistic advice to anyone looking to make a career in food writing. Of particular interest is that she notes how…
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…
The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a…
For a comfort food that almost everyone loves, it's rare to see peanut butter and jelly used apart from the basic sandwich. However, this collection of recipes from Buzz certainly challenges the concept that PB&J should…
Like him or loathe him, Anthony Bourdain is one of the most fascinating figures in the food world today. After exposing the "seamy underbelly" of a commercial kitchen in Food Confidential, he moved on to traveling the…
Holidays & Celebrations Recipes
Many of our favorite sites have inviting recipes for Easter and Passover. Just to single out a couple, The New York Times has a wonderful collection of Passover recipes and, for Easter, Food 52 has a dream dinner that…
