Is the fish cooked?

February 4, 2013 by
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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

February 3, 2013 by
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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?

February 1, 2013 by
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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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