May the cheapest pasta win! That's what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ's was the least expensive pasta of the b...
Would you like to guest post on The Kitchn? We get a lot of emails inviting us to look at some wonderful food blogs; it seems that many of our readers cook, write, and photograph food very, very well....
What's the first thing that comes to mind when you hear the words "swine flu"? Pigs, right? Sick pigs. Sick pigs that might make you sick too. Well, swine flu really has very little to do with pigs, a...
We tune in to Good Food every week to hear what food news Evan Kleiman has uncovered. In this latest episode, she brings us a discussion on what makes heirloom vegetables heirloom, a look at how the f...
We've had several requests for a Kitchn Twitter stream, and we're finally giving in. We post quite a lot here, so don't expect very frequent updates there, but we may offer a tweet every now and then ...
Last year you helped us give thousands of dollars to Habitat for Humanity, your non-profit of choice. This year we're asking you to help again. For three years Apartment Therapy has been teaming up w...
Last month, the magazine The Atlantic launched a comprehensive food section on its website. They're covering everything from food politics to home cooking, with big name writers like Bill Niman and Ar...
Quick site note: We just discovered that we haven't received any of our Contact Form email since March 18 or so. This little bobble comes on the heels of a site upgrade that's sped things up quite a b...
We missed this article in The New York Times over the weekend, but reader mschatelaine gave us the heads up in our most recent Open Thread. The story is about one company's mission to help customers c...
Yesterday we noticed a sign at Whole Foods imploring us to go to VoteforWine.com and show our support for getting wine into grocery stores in the city. Governor Patterson proposed the idea as part of ...
From Maxwell Gillingham-Ryan: Dear Readers, Lurkers & Commenters, We've had unfiltered (and amazing) comments since we launched in 2004. Yes, every now and then we’ve had to do a little polici...
There is an interesting article by Regina Schrambling over at Slate.com, all about the growing number of precocious children being billed as celebrity-chefs-in-the-making. We're not talking about intr...
This story from the March issue of Gourmet has been making the blog rounds recently, but for those of you who haven't read it, it's well worth a look. Writer Barry Estabrook gives a detailed descripti...
There's a lot going on this weekend at The Kitchn! Here's a guide to all the weekend activities: • It's the last weekend of voting in the February Jumpstart Project. See all entries and vote for...
The Times Online just came out with their list of the "Top 50 Food Blogs." The Kitchn is on the list, as well as a lot of our favorite reading. Serious Eats, 101 Cookbooks, Bitten, Orangette are all t...
Are you on Facebook? Would you like to follow The Kitchn there? If so, check out our new page on Facebook. You can follow updates, share links, and post your own photos and videos of recipes from The ...
Happy Presidents' Day from The Kitchn! We're taking today to look over some DIY posts in honor of our February Jumpstart Project. (Have you entered a kitchen project yet? You have just a few more days...
Bringing Michael Pollan onto a show for people who already support good food can feel a bit like preaching to the choir! But what he says about food policy in the US and his hopes for President Obama'...
We just read about this on Eat Me Daily (via Slashfood), and we're alternately overjoyed that we can type a code into a website to find out where our chicken grew up and amazed that someone hadn't tho...
We learned the news yesterday when the NY Times called asking for permission to use our photo of Jim Ades, the famous carrot peeler of Union Square (and occasionally other parts of the city.) He was ...
Hooray for honesty in the government, especially if it starts in the fridge. We were tipped off to a New York Times article about President Obama's more casual, laid-back style in the White House, a...
January is almost over...already! And now, here is a sneak peek at our big news for February: Do it Now! Small Projects Month We are inviting you to tackle one small household project, one you've b...
Thanks so much to everyone who voted for us in this year's Food Blog Awards. The Kitchn won the Best Group Food Blog award, and we're very flattered. This event was a great opportunity to rediscover...
Hey, we just got nominated for an award! This doesn't happen every day, and we're very flattered. Thank you very much to everyone who nominated us in this go-round of the Food Blog Awards. We are nomi...
We love all things oatmeal, but especially steel cut oats. A hot bowl of these tasty, nutty oats with a little milk and sugar is the best winter breakfast we can imagine. Well, it turns out that the...
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