Tag: cooking

Instand Pot: great. Dover eggbeater? Not so much.

The unsung heroes of the food world battle against time and chaos, cooking haute cuisine over lit cans of Sterno in the gloomy back hallways of New York’s civic landmarks.

“In the following essays, writers interrogate the complicated pasts of place through food, express nostalgia for long-gone homes, and find belonging by sharing meals.”

Anthony Boudain passed away in Strasbourg, France, on Friday, June 8th, at age 61.

How the scruffy kids of the ’60s youth movement turned cooking from a shameful job into a lauded profession.

Companies have re-coded their appliances to capitalize on men’s entry into the kitchen, and they’ve taken their stereotypes with them.

Judith Jones, the legendary Knopf editor, has died at the age of 93.

Eight must-read essays on how we cook and how we eat.

Jeong Kwan has no restaurant, no customers, and no cookbooks, yet her vegan cuisine earns rave reviews from Michelin-star chefs.

Have dinner with Harold McGee, the academic-turned-cookbook author who paved the way for Alton Brown and a whole generation of culinary scientists.

The poetry of cooking, the power of memory, and rejecting limits for women in the male-dominated culinary industry.

Daniel Le Bailly de La Falaise on private caterings for celebrities, the sexuality of a peach, and how the simplicity of food is the ultimate luxury.

At Serious Eats, Kat Kinsman analyzes America’s obsession with culinary appearances and makes the case for learning to measure food by other, non-visual standards.

Cricket flour is here, now what do we do with it? In Lucky Peach magazine, Michael Snyder writes about the many ways people in the Indian state of Nagaland cook their local insects. Your garden species will differ, but Snyder’s article, paired with Jennifer Billock’s “Are Insects the Future of Food?,” provides practical food for thought for a planet whose […]

Gelatin dishes as we know them date all the way back to medieval Europe. From that period up until the mid-nineteenth century, jellied dishes were foods of the elite, served as elaborate molded centerpieces on the tables of nobility. The reason was simple: the process of rendering collagen from animal bones and then clarifying it […]

“Dashi is like the key actor in a movie,” says 83-year-old Chobei Yagi, whose 275-year-old store, Tokyo’s Yagicho Honten, specializes in katsuobushi and other dried foods. “But dashi always plays the supporting role, never the star.” Most katsuobushi today comes pre-sliced in plastic bags, which is convenient and allows one to make dashi from scratch […]

Surprisingly, David Ben-Gurion, Israel’s first prime minister and a staunch secularist, opposed pork consumption. He viewed eating pork as a recent Jewish diasporic cultural development that Israelis needed to shed in order to forge a united Israeli identity. In 1962 the Knesset officially outlawed the breeding and selling of pigs, except for in Arab-Christian areas, […]

What is lost when families are not involved in selecting the dishes they cook? For one thing, it means that they are not sharing food drawn from their own store of recipes, their heritage, or even regional specialties. I was born to an Indian father and a Chinese mother, but spent my childhood around the […]

I made my decision not to cook anymore two weeks ago, and I have stuck to it. I have a feeling I have done this before, but this time, I really mean it. I am tired of the struggle to win and impress, to impress even myself, to be engaged mentally with food, which, if […]

I always give people this advice when people ask me how to do things—and it’s not like I’m in a position to advise people on how to do anything. But I feel like we try to make these big decisions, and really we only have to make small decisions, in all moments. I don’t understand […]

As much as [Hervé] This has spent his career chiselling deductions down to the molecular bone of physical chemistry, he is still entranced by the art involved in making something delicious. He talked volumes, veering between the intricacies of the chemistry of emulsions and the delights of a meal prepared with care and served with […]

Laurie Woolever, in The Billfold, on how she ended up becoming Anthony Bourdain’s assistant: With my dad’s help, I took out a loan and did a 6-month professional course at the French Culinary Institute, while continuing to work part-time for the family for a few months. I soon learned that I was poorly equipped to […]