Goin’ for the burn
They are two of the biggest players in a chili-fired challenge playing out in homes and restaurants across America. Ladies and gentlemen, meet our contenders: In one corner, a dapper,...
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Shelf Life
If you find your cooking and kitchen space limited by plump balloon whisks, this collapsible version called Twist 2-in-1, by Joseph Joseph, may solve the problem. Use it balloon-style to...
Shelf Life
Spicy sipper with sass We find many colas too sweet. Q Kola isn't. It is, though, a crisp capture of cinnamon, nutmeg, coriander and cloves, sweetened with agave, balanced with...
Culinary Institute of America ups its science curriculum
The Culinary Institute of America just approved adding a major in culinary science to its curriculum, according to an Associated Press story in the Washington Post. Students will now learn...
Coaxing cauliflower
You consider yourself a vegetable aficionado, buying Brussels sprouts by the stalk, munching beets of every stripe and crunching roasted kale chips with abandon. But sometimes cauliflower confounds you. You...
The blessings of routine
It's easy to dismiss routines and habits as "boring." But give some of them credit for keeping you on track amid the uncertainties of daily life, as well as freeing...
The blessings of routine
It's easy to dismiss routines and habits as "boring." But give some of them credit for keeping you on track amid the uncertainties of daily life, as well as freeing...
Stop the splash! Respect the power of vinegar
Chefs, cooks, foodies: Put down the balsamic vinegar. Stop splashing it on everything. Stop the madness. It has become, we fear, the most overused ingredient in America's kitchens. How did...
A chill settles over the coffee scene
Ever since canned and bottled coffees flooded the United States 15 years or so ago, there's been a steady increase in consumption as well as innovation. These days, ready-to-drink coffee...
Balsamic vinegar: We can’t seem to get enough
A few weeks ago, legendary Italian cookbook author Marcella Hazan, irked by a food writer's suggestion to splash balsamic vinegar on fresh-picked tomatoes, took to Facebook: "There is no taste...