The Pillsbury Bake-Off always holds a strange fascination. Though many of the recipes seem bizarre and rely heavily on processed foods, the contest does inspire entrants to be creative. Most of the re...
We recently received an email from Nicole, a long-time reader of The Kitchn. Nicole is working on an advanced degree in graphic design and she's also an avid cook. She is collecting stories from peo...
We've blogged about how much we appreciate the More-with-Less cookbooks, a staple of our crunchy granola childhood and a newly rediscovered favorite. We appreciate that their approach comes from more ...
Our friends over at Everyday Food launched a new blog! Dinner Tonight does one of our favorite things: menu-planning. Each day the blog's editors pluck a few good recipes from their archives and put t...
Typography and fruit - two of our favorite things, and in one place too! This is Serious Eats' Photo of the Day - customized fruit from artist Sarah King. What would you write on your apple? More ...
We were sobered by last weekend's massive beef recall and strengthened in our resolve to be very careful where we buy our meat. We are cooking a big beef curry this weekend for some friends and we are...
Serious Eats is quite candid about not liking Valentine's Day much, and Ed Levine searches for a way to make Valentine's Day fun without pressure. But they do have some great candy and treats, like ...
We opened up the Times dining section this morning and lo and behold, Mark Bittman has a new blog! Bitten - not to be confused with Sarah Jessica Parker's super low-cost clothing line - is a daily ...
When we blogged about Gourmet's new web look, we blogged too soon. We should have cracked open February's issue, where Ruth Reichl informed us that yes, the new website would be a new platform for the...
Gourmet Magazine has a new online look, and we like it. They've dispensed with the Flash teaser of their old site, and replaced it with a new design that is less of a lead-in to Epicurious and more ...
We saw this beautiful herb-decorated bread at Eat'n Veg'n and now we want to try it. The author used a vegan substitute for an egg wash to glaze these herbs onto the unbaked loaf. If you aren't vega...
National Public Radio quietly and steadily provides some of the best food coverage around, and yet we often miss the best stories. We did catch Dorie Greenspan the other day in this segment: Now, Y...
[Twice a week we're rounding up our favorite recipes and tips from our friends at Serious Eats and sharing them here. We also want to say Hi to the new readers who found us through Serious Eats and ar...
We couldn't pass up these Balsamic Glazed Almonds at Coconut & Lime - they stood out as unique and tempting. Easy, too - it takes under ten minutes to transform raw almonds with balsamic vinegar...
The Kitchn's Prize: Autographed copy of The Greyston Bakery Cookbook and bakeware from Le Creuset and Fiesta To Enter: Buy tickets at Firstgiving - Menu for Hope The Kitchn's Raffle Code: UE07 More ...
Chocolate salami?! (Serious Eats, are you reading this?) Yes, Salame di Cioccolato (Chocolate Salami) is a classic Italian childhood dessert, and The Leftover Queen made up a batch. There's actual...
Speaking of aebleskiver pans... They are just one of the many unique pans you will find at the Wagner & Griswold Society, an entire community of cast iron and aluminum cookware collectors. They ha...
Sexy marmalade - that's what Fanny at Foodbeam has going on here with her bitter orange marmalade. She claims that a jar of marmalade is a path straight to the heart, and she shows you how to make a...
What's the deal - we don't blog restaurants, right? Yes, we're about home cooking - not restaurants - but we do love recipes from good restaurants and inspiration from the ideas of great chefs. Howeve...
How to use a pound of French butter? There have been some great entries - will you add your own for the chance to win a copy of her most famous work? Many of us were introduced to French cooking thr...
Escape at home. If you can't make it to a world-class, fantastically expensive restaurant this month, bring the food home to you. That's what Carol is doing with the food of Thomas Keller and The Fren...
The setup really couldn't be any better: film the grandmas of the world cooking their special recipes and preserve for posterity. That's the idea behind What's Cooking Grandma?, a new video weblog. ...
Nina Simonds is an award-winning author who has recently turned to the web to make new kinds of food media. Her website, Spices of Life, is an engaging look at food and cooking in our modern world, wi...
Dorie Greenspan's book Baking: From My Home to Yours was one of our favorite baking books this past winter. She brings a great blend of comfort home cooking and French sophistication to her desserts, ...
We're very intrigued by the current craze for bacon in sweet treats. We first noticed the trend with this Bacon Baklava over at Food & Wine. Here's another version of Maple Bak'nlava over at Holy ...
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