News from the world of food and wine that you might have missed this week. How to love rotten things. The joys of mold, fermentation,
Recipe of the Week: Cold Peanut-Sesame Noodles
One of the strangest flavor sensations I’ve had recently is that of Sichuan peppercorns. They are very mild with almost no heat. When you bite
Is Cooking an Art or Craft?
In his wonderfully eccentric cookbook Eat Me, New York chef Kenny Shopsin writes: I think the difference between art and craft is that in craft
Wine Review: Weinbiet Gewürztraminer Kabinett 2009
Sweet, plump, and polite like that girl you brought home that mom liked so much. Not too flamboyant or intellectual, just sensible. The flavor profile
Amuse Bouche
News from the world of food and wine that you might have missed this week. Food Rules for Kids: The King James Version If you
Just Because You Can Doesn’t Mean You Should
Food critic Jay Rayner is fuming. My sauté of chicken liver and bacon “satay” was no less bonkers. Chicken livers. Peanut butter. And bacon. Believe
Exploring the Philosophy of Food and Wine 