A berry good harvest
It appears that 2015's strawberry harvest in England is going to be a bumper crop. According to The Telegraph, strawberry yields are expeced to increase by nearly 20 percent this year. The bump is due to "a perfect…
2015
DIY herb stripper
If you're like me, you love to browse through kitchenware catalogs. (In my case it runs a close second to perusing cookbooks.) We may already have cupboards and drawers overflowing with bowls, pans, and kitchen tools,…
Rhubarb moves from sweet to savory
Rhubarb season is in full swing in the Northern Hemisphere. Usually that means pies, tarts, and crisps, but chefs are taking a look at using rhubarb in savory applications as well. The Washington Post recently devised a…
Author Articles Food Biz People
Sarah Leah Chase breaks long hiatus to write a new cookbook
After a two-decade hiatus, Sarah Leah Chase is back with a new cookbook, New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England, which will be released later this summer. Chase is a caterer,…
How to marble like a pro
You know those gorgeous marbled tops and spiderwebs on cakes, tarts, and cheesecakes? They're really easy and don't require any fancy equipment, says Alice Medrich (via indexed blog Food52). In addition to the classic…
Blanching vegetables locks in color and crunch
Spring vegetables are exciting for cooks because they are fresh, delicious, and fast. You can maximize their bright flavors and colors by blanching them before using, and indexed blog Serious Eats provides a guide to…
New ways to get your foodie fix
Can't find enough online sources to get your foodie fix? While that's an unlikely scenario, both Facebook and Twitter have recently created new feeds that deal exclusively with food. Twitter announced its new feed on…
Cookbook giveaway - A Free Range Life: Winter Goodness
In her latest cookbook, A Free Range Life: Winter Goodness, Annabel Langbein takes a lighter approach to roasts and gravy, slow-cooker meals and winter cakes and puddings. She attempts to streamline and simplify winter…
Jammin' cocktails
It's easy to end up with a large collection of assorted jams, jellies, and preserves. The tiny, adorable jars packed with fruits both novel and familiar practically beg us to take them home. But there is only so much…
Irreverently delicious
Adriano Zumbo is one of Australia's most celebrated patissiers. He began his apprenticeship at the age of 15 where his love affair with pastry flourished. It's this love affair, combined with his Parisian training at…
Cookbook giveaway - The Zumbo Files
For his third cookbook The Zumbo Files, top Sydney pastry chef Adriano Zumbo recreates some of the classic desserts we all grew up drooling over. In addition to providing his favourite recipes for these confections, he…
Is congee poised to become the next ramen?
If you aren't already familiar with congee, the staple porridge of many Asian countries, you should be, according to chefs who are elevating the humble dish to restaurant-worthy status. Congee is being reimagined as…