CookShelfI've written before about how I think butter has changed in recent years, and not for the better. The shift to feeding cows more palm oil products (probably alongside other feed and nutrition changes) has resulted - in…
French fries are a ubiquitous side dish to any fast food or casual restaurant meal, and even find their way onto a few fine dining menus. What's not to love? A golden, crisp exterior that yields to soft fluffy interior…
The viral Korean sweet potato hack that's been circulating in social media promises that a good old-fashioned "one weird trick" will recreate the custard-like texture of goguma, whole roasted sweet potatoes sold at…
If you write your dates in the US convention (month/day/year), then today is pi day in honor of the mathematical constant. I usually forget about the “National Pie Day” that occurs in January, but that is okay since…
When homeowners design a kitchen, most of the work revolves around the mechanics of it: what kind of cabinets to use, how to arrange the workspace, which countertop materials will work best, and so on. Colors and…
As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around world and we’d like to highlight those for those members who might want to…
One of the reasons I love to bake is because of the science behind the craft. Physics and chemistry play vital roles and understanding how the various components interact with one another fascinates me. Cooking involves…
René Redzepi is arguably the most influential chef of the 21st century. His pioneering work in fine dining highlighted local foods and environmental sustainability through exquisitely plated, intricate food. While…
I think I may have discovered my dream job. A posh members' club in the Belgravia area of London recently posted an opening for a butter sommelier. The advertisement said that the club is looking for “a passionate…
A spoon is a spoon is a spoon, right? Not according to thousands of chefs working in esteemed restaurants. In the world of professional kitchens, one spoon rules them all: the Kunz spoon. Developed by chef Gary Kunz…
Celebrity scandal is nothing new - in fact, tabloid newspapers rely on it to sell their publications, where the headlines were 'clickbait' long before the internet was invented. Whether someone can make a comeback after…
When you enter your golden years, the cooking load tends to lighten. Children have grown and left and there are probably fewer dinner parties. Once you go to a nursing home or assisted living facility, it is possible…
