As a quick exercise to chart out my cravings, I decided to plot various foods on an arbitrary "meatiness" to "crave factor" scale. Take a look at that chart and you'll see that outside of a few major...

Here are the food policy stories we're reading: a piece in Nature magazine recommends that sugar be regulated like tobacco or alcohol, the Obama administration appointed food systems advocate Deborah...

I've always been a big fan of Dave Arnold, the French Culinary Institute instructor/cook/mad scientist/artist who's been a major player in the modern technology-driven food movement for at least a dec...

You must already be familiar with Pat the Bunny, the touch and feel children's book. Well, in this spoof of the classic, Pat the Foodie, the same Pat and Judy now have smart phones and only eat free-r...

I'm not much of a marmalade man, and I don't eat a lot of toast. So why are you looking at some kumquat-rosemary marmalade and goat cheese on toast? In my defense, the recipe came from Tom Colicchio's...

Hi everyone. I'm not entirely sure what happened, somehow this turned into the mother of all favorites lists. The number of things that caught my attention kept piling up - articles, videos, photo ser...

Somehow, I've managed to pass the weekday breakfast baton. Wayne has always been the house barista, keeping me (and any visiting friends) adequately caffeinated. At some point, a couple years back, he...

In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me t...

I'm not kidding when I tell you it looks like a citrus orchard shook out its limbs in my kitchen. There are sweet limes and Meyer lemons on the counter near the sink, wild limes in the corners of wind...

As promised, black bread. It's what I crave when I think of winter-time baking, and I've been making consecutive loaves over the past few weeks. Caraway-crusted, flecked with dashes of grated carrot,...

4.38 / 5 Stars | 42 Reviews by Jeanne "It 's franks-and-beans ...minus the beans! Slow-cooked brown sugar and bacon give these dogs a sweet and filling flavor." View Complete Recipe Details...

3.5 / 5 Stars | 4 Reviews by OLIVIANOVA "Mixing warm coffee with tequila and coffee liqueur makes for a perfect 'apres ski.'" View Complete Recipe Details and Reviews...

4.03 / 5 Stars | 88 Reviews by giamom "This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch." View Complete Recipe Details and Reviews...

3.88 / 5 Stars | 428 Reviews by JJOHN32 "Red-tinted chocolate cake is covered with contrasting fluffy frosting for a stunning presentation." View Complete Recipe Details and Reviews...

4.6 / 5 Stars | 281 Reviews by Bob Cody "If you love bratwurst, you'll love this simple, but delicious recipe. Brats are cooked in a large pot with beer, heaps of butter, and sliced onions then...

Foodies who want to get into the mood for Valentine's Day know that aphrodisiacs can help spice things up between friends and lovers. As documented throughout history, foods such as chocolate, honey,...

Instead of simply picking up a case of beer to share with guests during the big game tonight, why not spice things up by making beer cocktails? In this feature, we share recipes for five beer cocktail...

Get ready to cheer on Big Blue with a menu inspired by the big appetite of the Big Apple. Pick and choose a few dishes, or make them all on this Super Bowl Sunday.

Celebrate the Pats with this menu of Boston favorites. Make them all or pick and choose for your Super Bowl celebration.

Wondering what to make for the Super Bowl this year instead of the same old standards? Meatballs are riding a wave of popularity again, so we turned to the Meatball Shop's chefs, Daniel Holzman and Mi...

Valentine's Day is a week from tomorrow, which is as good an excuse as any to focus on chocolate for just a moment. Chocolate and Valentine's — together they make a February cliché, but this co...

I'm so blessed to have a job that allows me to work from home. Even better is that I get to cook for a living! But that means some days all that comes out of my kitchen is cupcakes. Or doughnuts. Many...

Have you ever tried twisting off the cap on a beer bottle only to irritate your palms and realize an opener is in order? Well, as Chow.com demonstrates, as long as you have a sheet of paper, you're in...

Specialty: Perfect touches for cooking & sharingPrice Range: ($) BudgetYou may know Rachel Ball from her blog and jewelry shop, Elephantine. Mignon Kitchen Co. is her newest venture, where she brings...

We recently wrote about kicking the coffee habit, and although I definitely enjoy my cup of joe in the morning, I agree that a lot of what I enjoy is the ritual. On the weekends I look forward to maki...

"You've converted me into a kale lover," a friend declared after eating a hearty bowl of this kale with sausage and white beans. Yay! I love it when I hear things like this. At our house a green veget...

Although the days are getting longer, the sun just beginning to ride a little higher in the sky, the nights are still bone-chilling. Honestly, I never look forward to winter. But when I'm smack in the...

I've always been a fan of onion dip, have you? Especially with ruffled potato chips. Most of the flavor in the onion dip with which many of us are familiar comes from a package of dried onion soup,...

Meandering along the Internet highway one day I happened upon several recipes for what looked like a hedgehog made of bread, stuffed with melted cheese and bacon. Brilliant! A lot like cheesy bread bu...

Please welcome guest author Garrett McCord as he shares a lip-smacking recipe for mushroom stir-fry he recreated from one he enjoyed in China. ~Elise During a recent trip through China I ate a lot of...

KQED's food blog, Bay Area Bites had been redesigned and relocated. Please go to http://www.kqed.org/bayareabites to reset your RSS feed.

A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well...

"The chestnut soup was good, but not Bar Jules good," a friend told me the other day. She was referring to a delicious chestnut and farro soup that we'd eaten at Bar Jules a couple of months back.In...

Blueberries and oysters? Chocolate and cauliflower? Blue cheese and rhubarb and pineapple?If taste buds could cringe, then mine were recoiled into a wincing mess when I first learned about these flavo...

I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local...

For Craig’s birthday this year, I didn’t take him to a fancy dinner as I’ve done in years past (see here, here and here). This year his birthday had two components: (1) a dinner at h...

If you cook the same thing over and over and over again, eventually you get really good at it. That’s what happened with me and chicken: I’m really good at cooking it. And though there are...

Confession: Before Saturday, I’d never been to a food truck. Predicted reaction: WHAT?! OH MY GOD!? YOU’RE A FOOD WRITER AND YOU’VE NEVER BEEN TO A FOOD TRUCK OH MY GOD I’M TOT...

It’s a day early, but the new banner’s up and I think you’ll get a kick out of it. I play Cupid (hence my posing nude; don’t worry, that’s a pre-gym picture), bringing to...

Little by little, bit by bit, L.A. is chipping away at me. First: I joined a gym. Then I started cooking quinoa. Most recently, I met my friend Isaac (pictured above) in Silverlake for coffee; only In...

We're taking off early for an extended holiday. Wishing everyone a happy Thanksgiving! See you next week.

A new study by French researchers that the best quality duck livers came from ducks that had a shorter period of overfeeding and whose livers were still active making and storing fats.

Alice Waters organized an elaborate dinner at the U.S. embassy in China meant to inspire eating organic and sustainable foods.

The author of the new book Cooking Without Recipes wants you to be free from "the shackles of someone else's instructions."...

According to a a new social media analytics report, 77% of all opinions on social media about popular beer brands were positive. The report did not indicate whether users were drunk-tweeting at the ti...

Federal prosecutors say a Torrance, Calif.-based seafood corporation has been ordered to pay $1 million in fines and community service donations for falsely labeling frozen catfish fillets as grouper.

Rihanna could be gearing up to release another of her Talk That Talk tracks to the masses.

Some say there is an art to eating chicken wings. If that's true, competitive-eating legend Takeru Kobayashi just unveiled his latest masterpiece by devouring 337 chicken wings in a half-hour at Wing...

Junk food remains plentiful at the nation's elementary schools despite widespread efforts to curb childhood obesity, a new study suggests.

We've all been there. It's time for dinner, the day went longer than you'd like and you just don't feel like cooking.

Pardon the shameless shill for a moment, but we're both pretty excited about this. As most of you probably know, Blake and I have been writing the Dinner Tonight column over at Serious Eats f...

Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle. We're helping their readers learn a few recipes, and t...

I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe keep...

The older I get, the more I appreciate the un-simple things. Sure, I admire the shining brilliance of singularly perfect foods — like the best summer tomatoes or a properly aged steak — bu...

I’ve worked enough days in my life, from my desk at home to mind-numbing office temp gigs, to have developed some theories on lunch. To me, the working lunch is a series of balances: it should b...

I never imagined when I started this blog nearly five years ago that someday my dishes would appear in a cookbook, but if there’s anything I’ve learned this year, it’s that life thro...

Julian Spencer Dietsch was born September 21, 2011 at 7:29 a.m., weighed in at 8 lbs. and measured 20 inches long. We’re at home now, still tired and recovering (and boy are the cats confused),...

I was five years old when my father died. It was pancreatic cancer what done the old man in. With a baby on the way, I’ve been thinking a lot about him, about the man he was, the father he was.

You’d never know it from this blog, but at 9 (!!) months pregnant, I’m still cooking dinner just about every night. Photos, too, are still being taken on a fairly regular basis, though the...

Whether you’re celebrating Canada Day or July 4th, or just enjoying a lazy summer weekend, I hope it’s a good one. Enjoy.

Hey, I was just wondering if anyone had any good links or info about new technology in baking equipment, I should also specify this is for plant bakeries. An example is Liquid-fed MDD mixers. I am hav...

The best recipe collection (bread, rolls and snacks) of German bakers' magazine, "Allgemeine Bäckerzeitung", supplied the formula for my third "fair baked" bread. A heavy weight, scaled for 21 loaves...

Hi all, I am looking for a recipe for a vietnamese baguette. Here are the characteristics i am looking for:   Thin, shiny crust, that cracks into thousands of pieces when bitten into.... Soft, bi...

Hi A while back I baked a raisin and rosemary loaf and it came out quite well, and the flavour was quite excellent. I have only been baking for a year now and from that year I have gather one opinion.

I made these 10 loaves using the wood-fired oven today. The oven is now heating up well; I have moved batches of wood inside around our Inglenook fireplace for a few days and this extra drying really...

With such entries as Average Betty's Super Bowl party tips driving heavy traffic to the site, YouTube is looking to expand its curated culinary collection.So you're hosting a Super Bowl XLVI at your h...

Now that trees are raining down bushels, it's time to peel, slice, squeeze and experiment.I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree.

The classical musician sets down his violin long enough to reveal a lesser-known trait: He's a serious foodie. The noshing place: the Bazaar.Joshua Bell is such a poster boy for his generation of clas...

Some restaurants try to accommodate smartphone addicts and even join in. Others try to discourage the diner distraction.Ding. Bzzzt. Bap. Beep. That's the sound of conversation in restaurants these da...

At the heart of so much of Japanese cooking is the fragrant broth called dashi . And at the heart of dashi are the delicate pink petals of katsuobushi , shaved flakes of dried bonito fish.

Nowadays, rather than a perfumed delicacy, a bottle of Côte-Rôtie is more likely to be a powerhouse, big and fruity.

At Butcher Bar in Astoria, cuts of meat can be taken home or cooked and served on the spot.

Dazzle your valentine with something luxurious: lobster stew with a pastry lid, finished with a shower of freshly snipped herbs.

Chocolate shortbread gets a slick of tart cherry jam, a thick layer of luscious dark chocolate ganache, and a salty sprinkle of fleur de sel.

Jamie Graber and her chef have created a menu full of yummy, creatively seasoned offerings, like zucchini almond hummus, carrot-coconut dahl and portobello Reuben wraps.

I have been writing and ruminating on food now for just over eight years. That would be, if I live an average life span, over 10% of my life. That's a fair bit of thinking on a topic that everyone in...

See if you can find the connection. Story #1: (Reuters) - The world is running out of time to make sure there is enough food, water and energy to meet the needs of a rapidly growing population and t...

There is a conflict within me. My head is all for scientific rationalization. I love the questioning various aspects of things we take for granted, and trying to find a coherent truth. But in my hear...

My friends and I are planning trips for the upcoming year, and it has given me the opportunity to reflect on what I think makes for a good-to-great trip. These are my own personal preferences, and som...

Trying to write about King Philip II in a single blog post is akin to summarize Crime and Punishment in a paragraph. Yes, it can be done, but so much will be lost along the way that the reader (and po...

It was my sister Pam who introduced our family to these Ham and Dill Pickle Appetizer Bites. (Introducing a new feature called Phase One Fridays!   So many people commented on how they've enjoy...

A slightly-spicy Phase One Chili with beef, two kinds of beans, refried beans, salsa, and lime juice I made this tasty chili several weeks ago and then today I realized that if anyone wanted to make...

How could I choose just one favorite Phase One Recipes from a Month of Daily Phase One recipes?  Pictured is Tuna Salad Lettuce Wraps with Capers and Tomatoes, Ham and Cauliflower Casserole Au Gratin...

This Baked White Fish with Pine Nut, Parmesan, and Basil Pesto could be a special Phase One dinner. (Let's finish out the Month of Daily Phase One recipes with this fish recipe from 2010 that pro...

A burger place run by Wahlbergs called Wahlburgers? I feared that the quasi-pun, borderline narcissist name was a bad sign, but they have the quality burgers to back up their branding.

From RocketNews24 comes a look at two burgers in North Korea. First is a burger given as part of the in-flight meal on Air Koryo. The fixings on this burger: mayo and a few slivers of onion.

NOPA serves possibly the most-hyped burger in San Francisco. And though it can be frustrating to wade through the masses to get your hands on a burger, this is one that warrants the extra effort.

The latest video from This Must Be the Place—"a series of short films that explore the idea of home"—features Prime Burger, a burger joint/diner in Midtown Manhattan that opened in 1938 an...

Carnitas' Snack Shack may be named after a mini pot bellied pig, but there's more to the menu than just pork. The burger is easily one of the best new entries in town.

Last year, I featured a post on French Onion Soup that I received from the folks at the National Onion Association. I haven't made Slow Cooker French Onion soup in a while but I think I'll try to do s...

Yes, we are making chicken wings in our household today. However, we will be baking our wings rather than frying them. I prefer this method because it is far simpler and easier to clean up. When I pre...

Stolen from my brother's Facebook wall: "Im not sure what will be more inappropriate during tomorrow's halftime show.....Nicky Minaj or the 30#'s of pork belly I'll be serving." Thirty pound...

This profile of competitive eater El Wingador by Academy Award-winning documentarian Errol Morris is chock full of quotable quotes but here's one that resonated with me: "I just love the taste of...

I love meeting small American purveyors who have created a viable business from a treasured family recipe! When I met Barbara Hughes in the seafood department of Shoreline's Central Market yesterday a...

When you buy a cookbook, how many recipes do you typically cook from it? For me, even with really good cookbooks that I dog-ear throughout, I’m lucky if I get around to actually make two or thre...

I have some exciting news. It’s been a while now since my friend Bea and I started talking about running a food styling and photography workshop together. It took us some time to find a time when it...

If you've been following my good friend and fellow doughnut cookbook author Jess Thomson's fantastic blog, Hogwash, you'll know that the past few months have found me all around Washington taking phot...

I wasn't really planning a post for today, but my heart and head have silently been with Jennie all week. When I heard the news of her husband's unexpected death, I went numb.

Wow. Has it really been a month since my last post? And is it really already August? Summer seems to finally have shown up around here, although the cool, misty mornings might lead you to believe othe...

Dans le cochon tout est bon from Iris Alexandre on Vimeo.The best sauce in the world is hunger.

I was going to post about my reaction to Paul Deen's announcement that she has Type-2 diabetes, but instead opted to do something positive and antithetical to the dangerous style of cooking that has m...

Terrine of Pork with  Chestnuts Actually, the title of this post is totally hyperbolic. The only thing remotely modern about the terrine that I am preparing for the holidays is the Thermoworks t...

Lately, I don't have the time or the will to write serious posts to this blog. But I hate the idea of just letting lie fallow. So, I'm going to try to post short items that may be interesting and, I h...

This salt cellar was given to us a dozen years ago by Inge, who at 17 years of age had come from Estonia to live with us and be "au pair." Since then, there has never been a day when it has not been o...

The NFL has made reducing food waste one of its environmental priorities for the Super Bowl. This year, a food rescue group in Indianapolis has recovered more than 20,000 pounds of Super Bowl leftover...

For this week's Sandwich Monday, we go once more into the breach that is the McDonald's Secret Menu: blending a Hot Apple Pie into a McFlurry. Spoiler alert: it was amazing.

Some of the nation's finest chefs spent a recent weekend at the Culinary Institute of America in New York competing in a cooking challenge. The winner goes on to represent the United States at the Boc...

The first big fields of stevia ever grown in the U.S. will spout this summer in California's Central Valley. One company is trying to turn this semiwild, zero-calorie plant into an industrial crop at...

Sturgeon have been swimming around for more than 200 million years, but their eggs are sought after for caviar. This week, the National Marine Fisheries Service placed the Atlantic sturgeon on its end...

Garsh. Were these good. I made them last night on a whim. Amid all the wings and ranch and other Super Bowl food—including a big mess-maker of a delicious cake my younger daughter made—I d...

Super Bowl Sunday is almost here! Yahoo yippety. Of course Super Bowl Sunday is primarily about football. But following close behind is the food surrounding the big game. Whether you’re having a...

My oh my, was this good. Ultra spicy, seriously tender stewed meat served over unbelievably creamy cheese grits. The spiciness of the beef combined with the mild creaminess of the grits was almost too...

The winners of the red mixers are: #3324 Liz: “Once it warms up enough, I’m heading out to the yard to continue the cleanup – have to get ready for my veggie garden. I’m getting the seed c...

I love make-ahead breakfast casseroles, also known as strata, also known as Breakfast Bread Pudding, also known as I Don’t Care What It’s Called, I Just Want to Eat It. There are thousands...

For the Super Bowl, my friends and I usually serve food that represents the teams. And with Boston and New York playing this year, clam chowder seemed like the perfect fit. But since I’m not... [[...

The other day, I was in a taqueria eating a sandwich stuffed with a spicy, saucy picadillo that was rich with tomatoes and chiles. It was delicious, but it was also a bit of a mess as the meat kept...

Isn’t January supposed to be a healthy month, a time when you renew your gym membership, eat soups and salads and have a piece of fruit for dessert? That’s what I always thought, but since New Yea...

My grandma calls me her good cook. She’ll say to her friends when I visit, “I don’t have to be in the kitchen because my good cook is here!” Usually, she lets me cook whatever I want. But the...

A year or so ago, I was visiting Texas in August and stopped by my grandma’s farm to say howdy. She asked if I was hungry, as she’d just cooked up a pot of black-eyed peas. How could I refuse? We...