If you’re Katie Lee, start with a dollop of fame (marriage to Billy Joel), parboil a couple of cookbooks, marinate on the morning shows and serve a spec TV pilot.

Why do people aAlways order ginger ale when they fly?

Many bottles are made with animal products, but you can find ones that aren't.

Recent massive snack recalls are turning attention to HVP, a "substitute" for MSG that's basically the same thing.

Can chickens save the desperate housewife?

Have we reached peak tuna ?

Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how good the meat tastes.

Momofuku snubbed in cookbook awards?

One of the world's best pastry chefs explains what drives him.

Serving guests’ tots at dinner parties.

Sues the pants off of IHOP.

Even committed carnivores can't dodge the facts: we're going to have to cut down on the red stuff. A bit.

Mispronounced foodie words

while making vegan food on Ellen.

Baking the same loaves daily — firm and wet, kneaded and not — to find out whether less work makes a superior bread.

but doritos may be O.K.

What's on Your Plate? Food, Inc. for Kids

The New York Times finds that some restaurateurs are angry - and really like tweeting about it.

In a perfect world, Photoshop would be able to do much more than just create fake Alyson Hannigan porn.

Can healthy eating be a disorder?

What Grant Achatz saw at El Bulli.

The Japanese tradition of eating sushi off a perfectly still, naked woman's body. Just the sort of thing to enrage a diehard feminist.

Fortune cookie messages.

Chefs and academics have been rethinking the list of alleged aphrodisiacs.

... go on a man date.

What happens to sauce-splattered pages online?

Moby chews on some Gristle.

Is it necessary to salt aubergines to remove bitterness, and should you cut crosses in sprouts? [via]

What is the best way to wash dishes?

Does searing meat to lock in juices really work? What's the real secret to a juicy, flavoursome steak?

Tips on de-meatifying your favorite dishes.

How to be a conscientious eater.

When it comes to preparing garlic are you part of the press gang or do you prefer to wield the knife?

... the next Açaí?

Please find below answers to frequently asked questions. This area will be updated frequently.

1. Can you add "xyz" as a new functionality?

2. How do I prevent data loss in case of a desaster?

3. I don't have my own web server or domain?

4. Can you host an installation for me on your domain?

5. How do I add additional users?

6. When using the iPhone application, scrolling to the top I see the URL bar!?

7. I've been searching the iTunes store but can't find the iPhone app!?

8. How can I get recipeShelf in my own language?

9. My recipe TAGS aren't showing !?

10. I think I found a bug / error !?

We're always being told to reduce our fat intake. But is ­cutting out butter really the best option?

doesn't want his music used to sell big macs.

Marco Pierre White, 48, celebrity chef and restaurateur, dishes out pain and passion.

What’s the difference between parchment paper and waxed paper?

A guide to which sauces go best with which noodles.

How school gardens are cheating our most vulnerable students.

A fantastic bottle is well within reach.

No-wash rule for fungi, or does it just create extra work for the cook?

How to cook them and why they’re worth the wait.

"It's like being at Oxford to study English," declares Mario Batali [via]

The NYT on the Jewish diet's growing popularity with gentiles and conscious eaters.

It's illegal for farmers to save seeds.

recipeShelf is a lightweight web application that provides you with an intuitive user interface to enter, archive and manage your delicious recipes from any point in the world.

Ease Of Use

The user interface is highly interactive and by design limited to a single page. Keeping navigation simple and intuitive has been a priority, while making your data easily accessible.

Features And Functionality

The intent has been to not overload recipeShelf with bells and whistles but to add as much functionality as needed, supporting a full fledged web environment as well as a streamlined, iPhone-optimized user interface for mobile access while you're on the road. recipeShelf comes with...

Sharing Recipes

Sharing recipes with friends via recipeShelf is easy, either by email straight from the application or by exchanging recipe data via export/import (XML).

iPhone Support

Besides the full fledged recipeShelf web interface there is also an iPhone optimized version. The functionality has been limited to retrieving & viewing recipe data, emailing recipes and adding ideas to your ideas collection. Within a click you have access to your favorite recipes, the last ones entered or alternatively can use the search function to quickly check on ingredients.
Please note: this is not a native iPhone app and can't be found in the iTunes store.

Minimum Installation Requirements

- ftp access
- database access
- a few MB of web space

recipeShelf is a PHP and MySQL based web application, similar to Wordpress and such. To painlessly install, you need to know a few things about your web server / domain...

Note: If the above is too cryptic, please get in touch with your web developer or system administrator, or web hosting company.

Version & Roadmap

The currently available version is v0.93 beta. Version details are kept up to date in the version history accompanying the ZIP file.

The preliminary roadmap foresees an export feature / connector to allow Wordpress users to include recipes on posts and pages. The final version will come with back-end admin features offering complete database backup / restore and data management (editing, purging of certain recipe/ingredient data etc.). Please refer to the user guide.

Different Languages

recipeShelf supports localization. The language of choice can be configured as part of the installation, currently Germany and English are supported. If you're interested in translating recipeShelf into your own language please get in touch with us.

FAQs & Support

For software support please see the FAQ page, as well as the installation / user guide.

Copyright, Terms and Conditions

recipeShelf is a standalone software product and fully copyright protected, please also refer to the license document contained in the ZIP file. The currently available beta version of recipeShelf is fully functional and free of charge, however, future versions (including the final, official release) and upgrades may involve a license fee.

Update 04.03.2010 - v0.93
- fixed: PHP servers not supporting GETTEXT (language localization)
- fixed: error when recipe saving (MAGIC_QUOTES support)
- fixed: RESET function when input fields have been moved around
- iPhone: fixed recipe preview err, when no categories selected
- iPhone: fixed localization of categories
- added: Hungarian Localization

Update 15.02.2010 - v0.92
+ added Spanish, Italian & Dutch
+ localized calendar tool
+ ingredients: TAB no more automatically picks an "auto complete" item
+ added message board feature (see bottom of screen/footer)
+ added noindex information to avoid google indexing of main page
+ fixed some CSS (cosmetics)
+ fixed PW RESET "Access Denied" error
+ fixed PW RESET URL when logged in
+ fixed minor cosmetic layout issues (ingredients)
+ fixed deletion of 'cooking ideas'

Update 29.01.2010 - v0.91
- fixes IE7 / IE8 render bug (recipe layout)
- adds iPhone detection/reminder to iPhone web app

How to handle hygiene issues in the kitchen.

Most people don’t realize that Germany produces any red wine at all, let alone some very good pinot noir.

As Germans turn to American-style supermarkets, the local butcher—a fixture in their sausage-happy culture—is packing it in. [via]

Michael Pollan offers 64 ways to eat food.

Tech and Trends at CES.

Smears of jus, small plates and TV cheffery are all on Simon Majumdar's list. Which food trends have really ticked you off over the last decade?

Relish your cake and chips, but not every day. That's the secret to staying slim.

Nostalgia for some really very bad times

From red wine to Kombucha, are superfoods actually healthy?

There's no failsafe way to ensure you'll get a good bottle without tasting it first, but you can avoid some real horrors.

Lawyer says Channel 4 failed to seek consent for trailers featuring Jamie Oliver dressed as members of the Village People.

and half a billion dollars. [via TFS]

Our ancestors had a "sophisticated and expanded diet."

How we can best pass on our wisdom to a new generation.

Hovering kitchen guest conundrum.

Ever eaten black horns or red walnuts?

With four Shake Shacks set to open in 2010 and long-range plans for more, the restaurateur Danny Meyer has built an empire.

Should you make them eat their broccoli?

politically incorrect dining.

Generally cheap, culinarily on-trend, and always perfect for winter, soup is having something of a moment.

vs. world’s worst customer. [via Vinoroma]

Does aging a spirit necessarily improve it? A panel tasted 20 bottles of rum that had been aged for at least seven years.

Or maybe you should? The Pancake Project. [via Eat Me Daily]

Today's Michelin restaurants are not so much about eating as macho posturing.

Why must you add only one egg at a time when baking?

coming soon to Starbucks.

Ribs and smoke require summer. Or do they?

The infamous “French leave”.

The average American wastes more than half a pound of food each day.

Pane Quotidiano No. 5

No country can match Italy for the sheer variety of its digestives.

Salon's highly anticipated food site is online.

America loves cinnamon, but why put it in almost everything? Doesn't the nation know you can have too much of a good thing?

Our hunger for cookbooks.

Is it too much technology or plain rudeness that means some people don't respond to an RSVP? How do you deal with the silent types?

Undercover with a Michelin inspector.

Don’t encourage the wine bores in your life!

School lunches need more flowers, please.

Are 'detox' diets and dishes complete hooey, or might there be something in them?

Michelin hands out 24 new stars in Germany, lauds young chefs.

A selection from the author of the new Lonely Planet guide to Extreme Cuisine.

The use of leftovers is a thing of the past. Affluence has not just made us extravagant, it has also made us neurotically hygienic.

The Libera Terra label guarantees that wine, olive oil and pasta are free of mob connections.

Colgate ads remind you to brush after you eat.

For teenage girls, missing meals to keep off the extra pounds has become the norm. Are body-conscious mums to blame?

should never do - and waiter Rant's response.

Trading the French Laundry for an apple farm in Northern California.

How does food affect your dreams?

Six top British chefs reveal the best gastro getaways for sampling local produce, browsing farmers' markets and dining in style.

Ready for nettles and dandelions on your plate?

Bad bartenders assume you’re wimpy.

At many restaurants in the Bay Area, the dedication to using local ingredients does not extend to the wine list.