Is the fish cooked?

The classic time guide for cooking fish is to cook it for ten minutes for every one inch of thickness. But this really isn't a satisfactory method as it leaves too many questions open - At what oven or stove top temperature? What kind of fish? Oily or dry texture? And, as Molly Stevens at FineCooking writes: "The often-quoted theory… read more

Jello and Popcorn

As we already wrote the only Superbowl blog you'll need (Margaritas and guacamole), we thought that, while we'd get in the Superbowl spirit today, we'd take an off-beat path. So we're noting two recent articles on under-praised snack foods - jello and popcorn. Buzzfeed has a wonderful photo essay on popcorn that should provide lots of inspiration, as should some… read more

Are you a flexitarian?

We like to stay current with food terminology, so the word "flexitarian" caught our eye. The Guardian has been concerned recently with defining vegetarianism and, in two recent articles, they do a good job of summing up the fluidity with which this term is being used. In a moderately light-hearted article, Flexitarianism: Isn't it just vegetarianism with cheating? they note that "Flexitarians… read more
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