Ingredient snobbery must go
Just about every TV chef I have watched has maligned a ready-made ingredient like boxed chicken broth or pre-peeled garlic. I've also seen scads of articles like Food & Wine's "29 things chefs never buy pre-made," where…
2022
The last two weeks: Looking forward to new releases, author events, EYBD cookbook previews, giveaways, recipes and more
I am still working on my Fall/Autumn preview - more pdfs are arriving daily and I promise to have it ready for you next week. For a sneak peek: Claudia Fleming's Delectable: Sweet & Savory Baking is everything and more…
World Chocolate Day is here
Today is World Chocolate Day! The middle of summer is a brave choice to host this food holiday in the Northern Hemisphere, but there is a reason: it's celebrated on 7 July because that is allegedly the date that…
Dome cakes are the perfect timeline cleanse
Reading the news today seems to be a masochistic endeavor. Endless stories about shooting, shenanigans (if not outright crimes) by high-ranking government officials or former officials, weather disasters, and other…
Cook It, Eat It, Live It - Cookbook Giveaway
Enter our worldwide giveaway to win one of two copies of Cook it Eat it Live it: The Everyday Joy of Food in 43 Varied, Vibrant Dishes by Jo Kenny. In this first publication from the blogger at Girl Eats World we find a…
Enhance your pizza IQ
Forget about the tired pickup line of "What's your sign?" - I posit that you gain a lot more insight into what someone is all about by asking them about their favorite pizza. You learn whether or not they are into food…
Food news antipasto
This week UNESCO added borsch (aka borscht) to its list of endangered intangible cultural heritage, saying that the war "threatened" the cooking of borsch. Ukraine claims the soup as its national dish, and the country's…
Everything's coming up ube
I don't know about you, but I've been seeing a lot of purple foods in my social media feeds recently. Everything from hamburger buns to drinks seem to be colored in an eye-catching deep lilac hue, and the ingredient…
World's largest chocolate plant shuts down after salmonella discovery
Chocolate lovers, brace yourselves: Barry Callebaut just shut down its chocolate plant in Brussels - billed as the world's largest - after it discovered salmonella in a batch of chocolates on Monday. The suspected…
Panna cotta is having a moment
Once found almost exclusively on Italian restaurant menus, panna cotta seems to be bursting out everywhere, says Bon Appetit's Genevieve Yam. She feels we are currently "living in panna cotta’s golden age—one where all…
Ayla - Cookbook Giveaway
Enter our worldwide giveaway to win one of two copies of Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas by Santosh Shah. Ayla: A Feast of Nepali Dishes from Terai, Hills and Himalayas by Santosh Shah…
You never forget your first real taste
When I was growing up, I rarely ate any strawberries or even anything strawberry-flavored. My mother detested strawberries, so they didn't make an appearance in our house very often. Generally speaking, I was fine with…