How To

Vacuum pumps reduce cooking juices into concentrated sauces, distill essential oils from fruits, vegetables and brew coffee while retaining aromatics that otherwise escape into air

By W. Wayt Gibbs and Nathan Myhrvold

Scientific American 2011-09-04

Submerged cooking - usually under vacuum, called sous vide - yields more precise results than the typical steakhouse chef can provide in 1,800-degree broilers

By W. Wayt Gibbs and Nathan Myhrvold

Scientific American 2011-01-17

Sourdough starter, overnight rising time and spare toppings are secrets to pizzeria-style pies

By Oliver Strand

The New York Times 2010-05-20

Real American pie is mincemeat, intrepid baker learns after making traditional versions from scratch

By Cliff Doerksen

Chicago Reader 2009-12-17

Chefs share secrets of low-cost cooking for crowds

As ranks of poor grow, demand at soup kitchens increases. Menu planning, cooking from scratch, using every shred of food and stocking up on produce at low-cost Asian markets - plus flexibility - among tips from seasoned chefs on low-cost cooking for a crowd. For recipes, click 'See also.'

By Beth D'Addono

Philadelphia Daily News 2009-10-08

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From city girl to sustainable empire builder

From city girl to sustainable empire builder


Patti Moreno is Modern American Homemaker and Urban Homesteader (click 'See also') who's hardworking, media-savvy. Former city girl started kitchen garden to lose weight; will soon release DVD, garden goods line. Already host of PBS's Farmer's Almanac TV, she's now talking to Sundance Channel and Regis; also opens farm stand to neighbors.

By Carlene Hempel

The Boston Globe 2008-08-17

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Perfect pig part

After research in Italy and New York that involved many meals, it's clear that the classic pasta all'amatriciana (with or without olive oil and onions, but that's another story) is just a spaghetti dish without the rich, sweet pork flavor and buttery texture of guanciale. Bacon is no substitute for cured, unsmoked pig jowl.

By Florence Fabricant

The New York Times 2008-01-16

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Brine over brawn

Take two turkeys: one, rock-hard and pre-injected; two a fresh one from a nearby farm. The first needs no attention, but is dry-ish at the breast. Dry-brine the second for three days in the fridge, then roast. Delicious!

By John Kessler

The Atlanta Journal-Constitution 2007-11-15

Jumping around

Learning how to saute is a basic for thinly sliced, tender foods, and is a building block for many dishes.

By Adam Ried

The Boston Globe 2007-11-04

Earning thanks

Writer recalls the year she learned, hours before her tradition-starved guests were due to arrive for Thanksgiving, that a 40-pound turkey won't fit in a Budapest-size oven, that predictability is perfect for the trip down memory lane - and that sipping a glass of wine can make the sweet potato spatters on your clothes less important.

By Amy McConnell Schaarsmith

Pittsburgh Post-Gazette 2007-10-29

Review: Snobs only

In "The Food Snob's Dictionary," David Kamp and Marion Rosenfeld have compiled a pocket-size paperback both as a defense in dealing with such a person and as a primer for those aspiring to lord their knowledge over others, but the reference section isn't quite complete.

By Jill Santopietro

The Boston Globe 2007-10-24

Quick supper:

Talking turkey, and cooking it, with Jonathan Waxman, a chef's chef, from his debut book, "A Great American Cook."

By Ann Curry


Plate by plate

When Alice Waters makes a meal from the farmers' market, it's clear she believes that a luscious meal has transformative powers, and she writes about those powers in "The Art of Simple Food: Notes, Lessons and Recipes From a Delicious Revolution"

By Kim Severson

The New York Times 2007-09-19

Grass-fed brisket:

When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.

By Corby Kummer

The Atlantic magazine

Cooking for diabetics:

A few new cookbooks for those with diet-related disease have words of wisdom for all of us: Adapt everyday cooking to healthy meals that can be prepared quickly, practice portion control, shop carefully and read food labels.

By Kathie Smith

Toledo Blade 2007-08-14

Camp gourmet:

Key to good food on the trail or at the campground is packing light and packing smart, prepping at home before the trip, and then eating the chicken and bell peppers first, and saving hardy potatoes and carrots for the last days.

By AnnMarie Timmins

Associated Press; Springfield Journal-Register (IL)

Grilling serenade:

Plethora of high-tech gadgets pushes columnist to consider making meals over burning sticks, but she's not alone; there's a slew of campfire cooking in contests, in back yards and in the backcountry across the nation.

By Joyce Rosencranz

The Cincinnati Post

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