Battening down the hatches, waiting for Hurricane Sandy on her long, slow approach? Watching weather newscasters on TV getting blown over on the beach? Pass the time doing something more productive, like prepping for a power outage and cooking up some good food! Here are some good posts from our archives discussing storm preparedness in the kitchen, and dealing with power outages. Good luck to everyone in the path of the storm! What are you doing today to prepare?
It happened gradually, a steady shrinking of normal-sized foods into 'cute' bite-size versions. The muffin pan has never gotten more use than in the last few years, as everything from lasagna to pot pies and pizzas has gotten miniaturized. What's the deal? Well, some scientists say humans are hard-wired to respond to anything that triggers our impulse to nurture and care, and that's what cute food does.
It's no secret that the cost of food is on the rise. It wasn't too long ago that I could buy a frozen pound of ground turkey from my local grocer for a buck, but now I'm lucky to find it for less than $3 a pound. Here are 21 items that over the last decade have skyrocketed in price. How many can you guess?
There are a lot of things we tell ourselves about chocolate in order to eat it on a frequent basis. It's great for headaches, it's good for the heart, it's better than other things I could be eating! But what if we told you it's been proven to make you smarter too? Hot diggity-dang!
From the perspective of cooks, eaters, and grocery shoppers, what would an ideal food label look like? What would be helpful to know about a given packaged food that we can't determine right now from the current labels? Here's what Mark Bittman thinks:
Today West Elm launched West Elm Market, and boy, are we excited! The new store (the first of which will open in Brooklyn on October 25th) specializes in what West Elm is calling "your total tool homekit" with categories for Kitchen, Garden, Care + Repair, and Personal Care. We're clearly especially excited about the new kitchen collection, which includes everything from Smeg refrigerators (in 10 juicy colors!) to Ittala cast iron pots.
Did that slice of pizza just burn the roof of your mouth off? That's what happens when you take a bite of something that just 30 seconds before was in a 500-degree oven. If we can't be relied on to use our own smarts when it comes to searing-hot pizza, at least science can step in and help us. Introducing pizza burn healing strips!
It should come as no surprise to anyone who, well, eats that bacon has ruled the food scene in recent years. For a while, it seemed bacon was in and on everything, from cupcakes to cornbread. But there's a new food in town, and its name is Pumpkin.
Ever wonder how home delivery grocery stores keep everything straight? Last week The New York Times investigated an order, start to finish, from NYC-based delivery service Fresh Direct. It's a fascinating look at how it all works:
If you've been seeding your tomatoes before using them in your cooking, we have news for you: maybe you should stop. Or so says America's Test Kitchen host Chris Kimball in his new book on the science of cooking. So what's wrong with seeding tomatoes? Find out below: