CookShelfIt's the peaceful, slow part of the year. Let's step away from cookbooks for just a moment and look at an often-overlooked corner of the recipe market. Did you know that there's a whole niche of publishing devoted to…
Whether you need to shop for a gluten-intolerant diet or not, it's impossible to avoid seeing that label in grocery stores - it's become omnipresent. However, many people may not have realized that, until now, there…
It's hard to keep a good tip down on the internet. Here's a quick tip from Food52 - A Trick for Faking Fancy Balsamic, which, in turn, was adapted from Sinfully Easy Delicious Desserts by Alice Medrich. "Simmer two…
To solve an obviously rotten problem, here's the Kitchn's take on 10 Top Ways to Use Up Overripe Fruit: Quick Bread Jam Crumble, Cobbler, or Pie Smoothie Sauce for Pancakes or Sandaes Meat Sauce Salad Dressing Juice…
Yesterday, we wrote about the success of the cookbook Jerusalem - success partically driven by social media. Since we were discussing the effects of technology on cookbooks, we decided to delve into a related area, and…
There are thousands, of cookbooks published every year. Many are never noticed, some become popular with a select group, and some actually make the best-seller list for awhile. But every now and then, one incites…
Everybody loves lists - if, for nothing else, than to disagree with them. So we wanted to present The Daily Meal's Ten Best Magazines From Around the World as a topic of discussion (the list is, actually, only of 9…
When it's hot out, the chances of food spoilage increase. So we thought a short primer on safe ways to defrost food would not go amiss. Most people understand that defrosting food in the refrigerator, which usually…
Is it 5? 6? 8? 10? This summer's cookbooks are having a silent contest for the hearts of cooks who subscribe to the "quick and easy" school of cooking. How many ingredients do we want to see in a recipe? Salt and pepper…
Because the amount of nutritional information out there is humongous, often contradictory, and may or may not have any scientific validity, we've tended not to post much on the issue. However, it is a body of knowledge…
One of the biggest misconceptions about steaks (and other proteins) is that you need to sear them to seal the juices in. It's now pretty widely accepted that that is not true - searing makes little difference to the…
It was very hot recently in our part of the world, so we spent more than the usual time breaking out the ice trays. With ice at the forefront of our kitchen, an article at SeriousEats by their food science columnist,…
