Good Mold, Bad Mold
While some molds on foods are bad, others -- like the powdery white Penicillium camembert on some salumi -- are welcomed.
Keller on Culinary Composition
Even when cooking at home, Thomas Keller pays serious attention to the colors, textures, and composition of the food he serves.
The Bone-in Ribeye, Deconstructed
For a thoroughly cooked rib-eye and a nicely charred bone, cut the bone off the meat and grill them separately says Bon Appetit editor-in-chief Adam Rapoport.
With Bricks and Foil, a DIY Yakitori Grill is Born
Last summer, following the advice of Russ Parsons in an old Los Angeles Times article on yakitori, I took my first attempt at home-cooked yakitori. Before that, I had only experienced the yakitori made by the professional grillers at the now-closed Yakitori Torys. This summer, my education in making yakitori at home is expanding light years with the publication of Tadashi Ono and Harris Salat's The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables.
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what's fresh
FDA: Black Licorice Could Be Bad for Your Health
October 27Eating two ounces a day could cause an irregular heart rhythm.
Garject: A Garlic Press With an Ejector Seat
October 25James Bond would love it (if he was into pressing garlic).
The Corkcicle Chills Wine from the Inside Out
October 21A wine cooling device that chills from inside the bottle.
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