Two approaches to food writing: Memoirs and Cookbooks

We know that our members share our fondness for food writing - after all, many of us love to read cookbooks as much as cook from them. So we thought these two articles from Dianne Jacob's blog, Will Write for Food, would be fun to point out. In the first article, Dianne challenges her readers to "Go On a Quest:… read more

Going back to bread

We've just rounded the corner on Labor Day, which's bread season again! Time to make soup and swab the bowl with torn and crusty slices.  Time to slice sandwich breads for school lunches.   Time to rise early and smell the claylike aroma of the yeast.  Soon, there will be a sweet spot near the wood stove that's perfect… read more

A Stanford Univ. study finds no advantage in organic

The New York Times  today is reporting the results of a mega-study conducted by Stanford University on organic produce and meats, looking at four decades of results. The over-all study concluded "that fruits and vegetables labeled organic were, on average, no more nutritious than their conventional counterparts, which tend to be far less expensive. Nor were they any less likely… read more

Can you eat food dropped on the floor?

One of our favorite apps comes from "Fooducate." The app, (available for both iPhones and Androids) , allows users to scan a product's bar code, immediately see nutrition information, and get suggestions for a healthier alternative. Each item is graded and clearly marked why it earned that grade.  It's free and easy to use, recommended by the Wall Street Journal,… read more

Ingredient substitution guide

The Kitchn has a useful Quick Guide to Ingredient Substitutions for last-minute kitchen replacements or "if you're trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example)." Find the best gluten-free flour substitute, or what to replace for cake flour, buttermilk, vinegar, bananas, and much more. And make sure you read the comments… read more
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