332 posts tagged with Cooking and food.
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'Older isn't automatically better.'

Edward Behr is the editor and publisher of The Art of Eating, (named for MFK Fisher's book), a well-regarded food magazine. [more inside]
posted by the man of twists and turns on Jun 29, 2012 - 12 comments

Chocolate Chip Cookies

Now I agree that to some people using half a kilo of chocolate to make 12 biscuits may seem excessive. But I can tell you I don't put a price on alleviating human suffering. - Nigella Lawson [more inside]
posted by Trurl on May 15, 2012 - 128 comments

Hook Up Your Slurry Tube And Chow Down

io9 asks the question: When and Why did Science Fiction drop the ubiquitous "Dinner in a pill" device?
posted by The Whelk on May 7, 2012 - 95 comments

Oniongate

Undoubtedly, at some point in your life, a recipe has told you to brown or caramelize some onions for 5-10 minutes. As many frustrated cooks have found through experience, this step of the recipe is a damned lie. In fact, the now-ubiquitous suggestion of 5-10 minutes isn't even a remote approximation of the amount of time it takes to brown an onion; Alton Brown and Julia Child weigh in on the matter, suggesting that the task can take anywhere from 45 minute to an hour. [more inside]
posted by schmod on May 7, 2012 - 202 comments

Sichuan hot pot

Each bite brought a delicate balance between pleasure and pain—deliciously peppery flavor, bought at the price of having your mouth feel like you’d swallowed fire. But the pain was a good pain, somehow. It forced you to slow down and experience each bite, and that’s a rare experience these days. No one mindlessly gobbles Sichuan hot pot, simply because it’s physically impossible to do so without powerful anesthetic.
posted by Trurl on Apr 13, 2012 - 42 comments

Charlie Trotter

You have only 128 days left to eat at Charlie Trotter's eponymous restaurant in Chicago. [more inside]
posted by Trurl on Apr 11, 2012 - 66 comments

BBQ Sauce Reviews

BBQ Sauce Reviews
posted by Trurl on Apr 6, 2012 - 43 comments

Kyoto tofu

Fresh tofu in Japan is far better than it is anywhere else, and the tofu in Kyoto is generally held to be the best in the country. This is generally attributed to the skill, refined court and/or temple-influenced culture and the quality of the local water. ... During my week in Kyoto, I was able to pursue one family business’s vision of what tofu should be from beginning to end. [more inside]
posted by Trurl on Mar 22, 2012 - 30 comments

Jiro Ono, sushi master

What animates a sushi master? What drives someone to be so focused, to be a god of small things?
posted by Trurl on Mar 20, 2012 - 62 comments

"What I want for dinner is a bass fished in Lake Huron in 1920" -William Burroughs

Classic seafood and fish recipes, from a time when it was cheap and plentiful, and often cured in salt.
posted by Brian B. on Mar 19, 2012 - 26 comments

Rub a greased palm along the bottom

For Super Tuesday, sardonic food writer Michael Procopio presents an excellent Rick-Santorum-themed cake recipe. [more inside]
posted by w0mbat on Mar 6, 2012 - 40 comments

Or understand the deliciousness that jiaozi has

You can make jiaozi. But you can't make it like this. [more inside]
posted by Trurl on Feb 14, 2012 - 29 comments

Grown-Up Bacon Mac & Cheese

This is the perfect recipe for those of you who like to enjoy a big bowl of macaroni and cheese for dinner and absolutely nothing else. It’s beautifully flavored, creamy, cheesy, and with the smokey bite of crisp salty bacon on top?? Oh man, you guys are in for a treat — I’m not even kidding. It’s amazing. (previously)
posted by Trurl on Feb 3, 2012 - 111 comments

Did Gordon Ramsay “nightmare” kill off Austin’s El Greco?

Kitchen Nightmares shows Gordon Ramsay helping restaurants make miraculous turnarounds. Ramsay helped relaunch Austin, Texas's El Greco, but the restaurant still ended up closing. Some people are saying that Ramsay's interference may have been the final nail in the coffin for the restaurant.
posted by reenum on Jan 22, 2012 - 112 comments

Belgian Fries

If you don’t use the right potatoes, the right oil, and the right fryers, well, you get french fries. And that’s the reason you don’t find Belgian fries anywhere. [more inside]
posted by Trurl on Jan 4, 2012 - 113 comments

Two mind-blowing revelations for the price of one!

Energetic consequences of thermal and nonthermal food processing. Or, as discussed by Discover Magazine, Why Calorie Counts Are Wrong: Cooked Food Provides a Lot More Energy. (N.B. second link references a video of house mice eating a baby albatross alive.)
posted by d. z. wang on Dec 8, 2011 - 36 comments

chicken and rice recipe

Now you can make the famous NYC halal style Chicken and Rice at home.
posted by AceRock on Dec 5, 2011 - 93 comments

Cooking with vahchef

Chef Sanjay Thumma (vahrehvah.com) wants to teach you how to make pretty much any Indian dish you can think of.
posted by curious nu on Nov 22, 2011 - 18 comments

Are you paying attention, boy?

He does not cook like you do. But I would like an invitation for dinner: Cajun Stuffed Pork Chops with Bacon [more inside]
posted by Toekneesan on Nov 17, 2011 - 40 comments

Giving thanks with pumpkin juice and butterbeer.

Great food ideas for a fantasy and sci-fi themed Thanksgiving features recipes from Inn at the Crossroads (medieval recipes/Game of Thrones), Harry Potter Recipes, and The Geeky Chef ("a collection of recipes inspired by books, movies, and video games").
posted by flex on Nov 17, 2011 - 34 comments

Is That Cupcake Vegan or Just Butter- and Egg-Free?

Vegan bakeries are churning out increasingly tasty treats. Due to the negative connotations associated with veganism, many of these bakeries are forced to keep their vegan identities on the down low.
posted by reenum on Oct 20, 2011 - 111 comments

M.F.K. Fisher's "How to Cook a Wolf"

[M.F.K. Fisher's] "How to Cook a Wolf" reads like an issue of Lady's Home Journal, if the editorial staff were taken over by a philosopher with an empty stomach, a slightly tipsy poet and your mischievous, foxy grandmother who once kept many lovers. (related) [more inside]
posted by Trurl on Oct 15, 2011 - 19 comments

Is Cooking Really Cheaper Than Fast Food?

Is Cooking Really Cheaper Than Fast Food?
posted by reenum on Oct 7, 2011 - 192 comments

The Dinner Party Matrix

The Dinner Party Matrix from Mark Bittman. Drinks, appetizers, entrees, and desserts grouped by cuisine and ingredient.
posted by lalex on Sep 30, 2011 - 12 comments

Mock Apple Pie

A recipe for no-apple apple pie, with notes on the dish's science and history.
posted by Iridic on Sep 29, 2011 - 115 comments

Your garlic-related life will be forever changed

How to easily peel a whole bulb of garlic in ten seconds [single-link vimeo]
posted by DoctorFedora on Sep 28, 2011 - 216 comments

The cost of healthy food

Food Fight: Does Healthy Food Have to Be More Expensive? In which the blog Get Rich Slowly chronicles an argument about nutrition vs cost and then invites readers to chime in.
posted by Brandon Blatcher on Sep 23, 2011 - 129 comments

Carbonara

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or parmesan), bacon (guanciale or pancetta), and black pepper. [more inside]
posted by Trurl on Sep 20, 2011 - 105 comments

The Joy of Cooking

In 1931, Irma Rombauer, a Missouri homemaker struggling to support her family after the suicide of her husband, self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. The New York Public Library later named it one of the 150 most influential books of the century. [more inside]
posted by Trurl on Aug 29, 2011 - 61 comments

Peter Greenaway's "The Cook, The Thief, His Wife & Her Lover"

Though it is by far Peter Greenaway’s most well known film and, for all of the visceral and intellectual challenges it proposes, probably his most approachable, The Cook, the Thief, His Wife & Her Lover remains a difficult film to apprehend. (the beginning and the end, both NSFW)
posted by Trurl on Aug 21, 2011 - 37 comments

Just like Mom used to make.

Aspic and other delights showcases the absolute horrors of good, old-fashioned home cooking. Or, at least the advertisements for it. Aspic, in case you were wondering, is food, often meat or seafood encased in gelatin or cooled meat stock.
posted by converge on Aug 17, 2011 - 84 comments

Food Network Humor

Food Network Humor (previously)
posted by Trurl on Aug 3, 2011 - 61 comments

Dietary restrictions reframed as sensory surrogates

Doppelgänger Dinners. That was the seed of an idea that grew into our most recent dinner: a 7 course meal with an omnivore and vegetarian option where each corresponding course looked identical across the meat/vegetable line. [...] We also wanted to challenge ourselves by not simply creating a bunch of meat dishes and substituting each meat with tofu or some other protein stand-in. So no repeating of ingredients: if we used basil puree in the veggie dish, then we had to use parsley puree in the meat dish. Studiofeast commits culinary counterfeiting. [via]
posted by shakespeherian on Jul 27, 2011 - 26 comments

Asian fast food artistry

Fast food in South India is fast | in Thailand iced tea is really cool | in Sri Lanka tea is cooled with dramatic effect | in Delhi the bread is made fast too | in Calcutta it puffs up magically | tea serenely | singly | or two at a time | in China tea is served with a long spout, acrobatically. [more inside]
posted by nickyskye on Jul 5, 2011 - 39 comments

Illustrated recipes

Do you find yourself envious of the perfectly staged photos accompanying recipes? Are your drawing skills better than your culinary skills? Recipe Look is a collection of user-submitted illustrated recipes, some with pictures fit for a magazine, others a bit more casual. See also: Drawn Butter, an illustrated recipe blog (via Johnny Wander's Ecto-Cooler Smoothie); Pictoral Recipes from Oregon State University (in English and Spanish); and two recipes from comic artist Lucy Knisley (via; Knisley prev, prev).
posted by filthy light thief on Jul 1, 2011 - 5 comments

Nathan Myhrvold

Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) [more inside]
posted by Trurl on Jun 28, 2011 - 31 comments

I hope they don't cook bacon

Cooking With Beefcake was a VHS cooking show about cooking near naked men. (Warning: Contains butts, feathered hair) (via)
posted by The Whelk on Jun 26, 2011 - 38 comments

Chef Boyardee

26 years ago today, we said goodbye to Ettore Boiardi - who fed the Plaza Hotel, Woodrow Wilson, millions of GIs, and - more likely than not - you. [more inside]
posted by Trurl on Jun 21, 2011 - 18 comments

D.I.Y. Cooking Handbook

What follows is a D.I.Y. cooking starter kit: small kitchen projects that any cook can tackle. What they all have in common is that they are simple, season-less and a clear improvement on the store-bought version. Includes: Chinese Chili-Scallion Oil, Chocolate-Hazelnut Paste, Corn Muffin Mix, Crème Fraîche, Cultured Butter, Fresh Cheese, Horseradish Beer, Mustard, Kimchi ,Maple Vinegar, Preserved Lemons, Tesa (Cold-Cured Pork Belly), Tomato Chili Jam, Vin d'Orange
posted by AceRock on May 25, 2011 - 43 comments

Cooking should be fun

Food should be delicious, cooking should be fun, and people should feel good about what they eat. This blog is all about making that happen!
posted by Brandon Blatcher on May 24, 2011 - 46 comments

But that's another show

After 249 episodes on a wide variety of ingredients and other cooking related topics, Alton Brown ended Good Eats last week (save for 3 unaired one hour specials). The show leaves behind many unaddressed recipes that were to be in "another show." [more inside]
posted by mccarty.tim on May 11, 2011 - 138 comments

Burgers. Juicy, Juicy Burgers.

Linda's dad is not an adventurous eater. Linda's dad likes hamburgers. All-American juicy hamburgers. Linda doesn't want to cook the same thing for her dad every night. So, Linda decides to introduce her dad to new foods through inventing a NEW hamburger recipe for every country in the world. 192 United Nations recognized countries. Using ingredients inspired by the cuisine of each country but relatively available in most U.S. grocery stores. Enter...the hearty Australian. The piquant Azerbaijan. The sweet and spicy Afghanistan. Each recipe invented for and tested out on Linda's dad. [more inside]
posted by jeanmari on Mar 27, 2011 - 153 comments

Perfect Risotto

Engineering the perfect risotto. [more inside]
posted by AceRock on Mar 8, 2011 - 62 comments

Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now." Alice Waters [more inside]
posted by puny human on Mar 7, 2011 - 11 comments

Key Ingredients

Key Ingredient: in which Chicago chefs grapple with kluwak nuts, geraniums, hops and spirulina.
posted by Iridic on Mar 4, 2011 - 5 comments

The Easy-Bake Oven

The Easy-Bake Oven has inspired some children and mutilated others en route to being immortalized in The National Toy Hall of Fame. But with 100-watt incandescent light bulbs effectively prohibited from manufacture starting in 2012, the suprisingly versatile cooking instrument is being retired in favor of an "Ultimate" model powered by a non-bulb heating element.
posted by Joe Beese on Mar 3, 2011 - 73 comments

The new school of fish

The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
posted by Joe Beese on Feb 4, 2011 - 47 comments

"Nutella is more than just a 'chocolaty hazelnut spread,' it is a way of life."

February 5 is World Nutella Day! [more inside]
posted by dcheeno on Feb 4, 2011 - 64 comments

The Minimalist ends its weekly run

Today marks the exit of The Minimalist from the pages of the Dining section, as a weekly column at least. There may be return appearances, but the unbroken string of more than 13 years and nearly 700 columns ends here. (I’m not leaving the Times family; more about that in a minute.) (previously)
posted by Joe Beese on Jan 26, 2011 - 51 comments

A Thousand Ways To Please A Husband/Family/Yourself With Bettina's Best Recipes

A Thousand Ways To Please A Husband With Bettina's Best Recipes from 1917. A Thousand Ways To Please A Family. Free online with retro illustrations and stories. [more inside]
posted by melissam on Dec 25, 2010 - 12 comments

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