Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about favorite food science books and Italian meringue, questions about FOOD52 recipes, and suggestions for cooking baby purple artichokes, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »
Sundry Topics Articles
What's a Wobble Bowl? Aside from being fun to say, these nifty, all-purpose, brightly colored bowls are pretty fun to play with. Yep! A Wobble Bowl is meant to rock, tip, and twirl, but its low center of gravity means that your cereal or salad will never be in danger of spilling. Who knew that dishware could dance?Read More »
We love the profiles of food world leaders and their real-life kitchens in Pantry Confidential, and this time they've picked Alaina Browne, General Manager over with our friends at Serious Eats. Her short interview is inspiring: she talks about her favorite ingredients (she always adds more ginger than is called for), her culinary inspirations (her Chinese mother and Indian mother-in-law), and the best places to shop for spices in NYC (Kalustyan's and Dual Speciality).Read More »
Do you spend your days dreaming up new ways to cook with bacon? Does assembling a home smoker sound like your ideal weekend project? Were you a fan of our Holiday iPad app? Then the new Better Bacon Book: Make, Cook, and Eat Your Way to Cured Pork Greatness just released for iPad is the cure (pun intended) for you.Read More »
A lovely thing about recipes is their capacity to travel quickly. From every known corner of the world they come, alighting upon our computer screens, and then — if we're feeling particularly ambitious one summer night — on our own kitchen tables. It ensures that even if we can't make it to that island off the coast of Greece or to the hills of Northeastern China, we can still eat like we were born there. And even if we will never visit the cosy street corner in Stellenbosch, South Africa where Nook Eatery resides, we can still get there by daydream, traveling via the sun-dappled photos and simple-but-oh-so sweet recipes they regularly feature on their blog.
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We can't tell you much about French Cuisse. Its author, William Matthew Valle, is a 19-year-old kid studying restaurant management in Montreal, but his blog is intruigingly spare of any of other identifying details. "Spare" is what he does, though, and with tremendous success.
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Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about buttercream and kimchi, questions about FOOD52 recipes, and what to do with 15 pounds of pasta, it's a lively place.Here are our top 5 Hotline questions of the week.Read More »
This cleverly named, beautifully photographed, and often hilarious blog is a series of attempts - culinary and otherwise. Set with an endearingly self-deprecating tone, and some truly brilliant writing, it is no wonder that the blog earned a 2011 Saveur Magazine award for Best Culinary Essay, and a 2012 nomination for Best Food Humor. Between the jokes, there is no shortage of beautiful prose and recipes that we cannot wait to make.Read More »
Do you use the Hotline? If you haven't been lately, you're missing out -- between discussions about egg yolks and rapini, questions about FOOD52 recipes, and friendly debates about the new party planning site zokos.com, it's a lively place. Here are our top 5 Hotline questions of the week.Read More »