We are rounding up the best of 2008 here at The Kitchn, and while we're going through the most popular posts each month as well as some of the big themes for the year, we also wanted to get a more per...
In the spirit of growth, new voices, and broader national coverage, we are introducing four wonderful new writers who will help nourish The Kitchn on a daily basis. We'll introduce them to you through...
For the casual-yet-discerning wine drinker, perusing the jumbled aisles at the liquor store can be an antiseptic and uninspiring experience. And yet it's easy to feel intimidated and tongue-tied when ...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices. Do you know how long you can leave that potato salad on your buffet ? What temperature meat ...
We're still trying to catch up on a few of the top foodie reads from 2007, and we wanted to make sure you didn't miss this one! Animal, Vegetable, Miracle chronicles the struggles and triumphs from a...
Many of you left comments in our recipe for New England Fish Chowder wondering how we can be using beer in our favorite dishes. Like many of you, beer tends to be more of a beverage for us, but we don...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices. Do you know how long you can leave that potato salad out or how long to cook meat for it to ...
Whether it's crisp and flat, big and chewy, full of nuts or simply with toasted oats, we all know exactly what makes our bellies rumble and our hands itch for a frosty glass of milk. Yup, it's the Per...
With the USDA ground beef recall fresh on our minds, we are brushing up on our own food handling practices. Do you know how long you can leave that potato salad on your buffet before it needs to go ...
With the USDA ground beef recall fresh on our minds, we thought it might be smart to brush up on our own food handling practices. Do you know how long you can leave that potato salad on your buffet be...
Back at the end of the summer when the farmer's markets were closing shop for the season, we bought a 20-pound bag of winter squash for $20 thinking we'd surely never get tired of squash! And now it...
For our review of Artisan Bread in Five Minutes a Day, we tried out a no-knead recipe for challah. The authors of the book have kindly agreed to let us to share this recipe with you. ...
The host of no-knead recipes from Artisan Bread in Five Minutes a Day have been making quiet ripples through the baking community, and we felt that it was time take a look for ourselves to see what th...
Eating consciously and minding our budgets can be a tough balancing act, especially as we all look for ways to trim down our spending as gas and food prices continue to rise. Sometimes thinking stra...
A tight-fitting lid is an essential component when we're cooking long, slow braises that need a consistent temperature and a lot of moisture in order to cook properly. But if you're anything like us...
It's no secret that New Englanders have a particular reverence for chowders of all kinds, and on dreary winter days like those we've been getting, there's nothing we crave more. And with good reason...
We've often wondered why so many recipes for beef braises call for lean cuts of meat like bottom round or chuck and whether a more tender cut might work just as well or better. Since lean cuts also ...
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