News Archive
  • Monday, March 15, 2010How to cook up a food celebrity

    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.

  • Monday, March 15, 2010Nagging question

    Why do people aAlways order ginger ale when they fly?

  • Monday, March 15, 2010Why your wine may not be vegetarian friendly

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

  • Monday, March 15, 2010Meet MSG's little-known brother

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

  • Monday, March 15, 2010The femivore's dilemma

    Can chickens save the desperate housewife?

  • Thursday, March 4, 2010Say goodbye to bluefin

    Have we reached peak tuna ?

  • Thursday, March 4, 2010Don't tell the kids

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

  • Thursday, March 4, 2010IACP finalists

    Momofuku snubbed in cookbook awards?

  • Thursday, March 4, 2010Cuisine or death: The real chef's motto

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

  • Thursday, March 4, 2010Caviar at the kids’ table

    Serving guests’ tots at dinner parties.

  • Thursday, March 4, 2010Woman finds finger in salad

    Sues the pants off of IHOP.

  • Wednesday, February 24, 2010 Will turning vegetarian save the planet?

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

  • Wednesday, February 24, 2010Top 10

    Mispronounced foodie words

  • Wednesday, February 24, 2010Gordon Ramsay cuts off his fingernail

    while making vegan food on Ellen.

  • Wednesday, February 24, 2010Better bread with less kneading

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

  • Wednesday, February 24, 2010No brownies at bake sales

    but doritos may be O.K.

  • Wednesday, February 24, 2010 Food for thought

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

  • Thursday, February 18, 2010Bad news! Chefs discover the Internet

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

  • Thursday, February 18, 2010Adobe Photoshop Cook

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

  • Thursday, February 18, 2010Orthorexia

    Can healthy eating be a disorder?

  • Thursday, February 18, 2010Diner's Journal

    What Grant Achatz saw at El Bulli.

  • Thursday, February 18, 2010Nyotaimor

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

  • Thursday, February 18, 2010Top 10

    Fortune cookie messages.

  • Wednesday, February 10, 2010A Viagra alternative to serve by candlelight

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

  • Wednesday, February 10, 2010Bill Murray & Anthony Bourdain

    ... go on a man date.

  • Wednesday, February 10, 2010The future of cookbook publishing

    What happens to sauce-splattered pages online?

  • Wednesday, February 10, 2010Anthology editor

    Moby chews on some Gristle.

  • Wednesday, February 10, 2010Food myths: Salting aubergines and crossing sprouts

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

  • Wednesday, February 10, 2010The Kitchn is asking

    What is the best way to wash dishes?

  • Tuesday, February 2, 2010Should you sear steak?

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

  • Tuesday, February 2, 2010How to eat less meat

    Tips on de-meatifying your favorite dishes.

  • Tuesday, February 2, 2010Leaving food on the plate

    How to be a conscientious eater.

  • Tuesday, February 2, 2010Is the garlic press a devilish invention?

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

  • Tuesday, February 2, 2010Are Aronia berries ...

    ... the next Açaí?

  • Thursday, January 28, 2010recipeShelf FAQs

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

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

    We're happy to accept suggestions on how to improve recipeShelf, but can not promise the enhancement to be available in a specific version, or at all.

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

    Although the final version will, the beta version does not provide a full backup & restore mechanism - please consult your web hosting provider / database admin panel for complete table backups.

    Alternatively and for the time being, you can use the Import / Export feature to locally store a backup of your recipes. recipe sharing facility and does not include ‘Cooked for..’ & ‘References...’ data.

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

    Unfortunately recipeShelf does require a web-server to run on, however, depending on your technical skills, you could setup a local web-server on your laptop/desktop computer and run recipeShelf locally.

    Alternatively you can also try to find free web space provider who will host the application - some of the users are in fact using recipeShelf this way, without any troubles.

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

    We are currently not planning on providing hosting services.

    5. How do I add additional users?

    The app per se is meant to be a single user web application, it's all about managing *your* recipes. The final version will come with a feature to create GUEST accounts with read-only capabilities.

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

    To allow recipeShelf to use all of the iPhone screen, make sure you follow the Usage/Installation steps as outlined in the Usage Guide.

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

    The iPhone part of recipeShelf doesn't come in form of a native "iTunes iPhone app", but will run on the same server as your recipeShelf installation. See the demo here.

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

    If your language is not supported (see ____LANGUAGE-SUPPORT.txt in the ZIP file), you can translate recipeShelf yourself - if you like :-)

    9. My recipe TAGS aren't showing !?

    That's a known issue in v0.91 beta and will be fixed in v0.92.

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

    We tried our best to make the application error free, but please do let us know in case you stumble upon unexpected application behavior!

  • Monday, January 25, 2010Know your fats

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

  • Monday, January 25, 2010 Franz Ferdinand's Alex Kapranos

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

  • Monday, January 25, 2010A life in the day: Marco Pierre White

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

  • Monday, January 25, 2010 Nagging question

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

  • Monday, January 25, 2010When pasta met sauce

    A guide to which sauces go best with which noodles.

  • Monday, January 25, 2010Cultivating failure

    How school gardens are cheating our most vulnerable students.

  • Monday, January 18, 2010 Salon's cheatsheet for best wine values

    A fantastic bottle is well within reach.

  • Monday, January 18, 2010Should you wash mushroooms?

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

  • Monday, January 18, 2010Whole grains 101

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

  • Monday, January 18, 2010Does culinary school matter?

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

  • Monday, January 18, 2010Does kosher mean healthier?

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

  • Monday, January 18, 2010Monsanto has farmers cornered

    It's illegal for farmers to save seeds.

  • Wednesday, January 13, 2010recipeShelf

    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...

    detailed recipe form, including recipe source references & 'cooked for' tracking

    auto completing key fields

    configurable auto saving

    extensive recipe categories

    user definable categories

    recipe search

    favorite recipes

    recipe tags

    export / import (XML)

    thought / idea tracking

    multiple images per recipe, auto scaling

    recipe printing and emailing

    different 'skins' / backgrounds

    iPhone support

    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


  • Tuesday, January 12, 2010Nagging unsanitary cooks

    How to handle hygiene issues in the kitchen.

  • Tuesday, January 12, 2010Pinot noir with an umlaut

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

  • Tuesday, January 12, 2010For German butchers, a wurst case scenario

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

  • Tuesday, January 12, 2010How did your great grandparents ever figure out what to eat?

    Michael Pollan offers 64 ways to eat food.

  • Tuesday, January 12, 2010Kitchens of the future

    Tech and Trends at CES.

  • Tuesday, January 5, 2010Worst food trends of the noughties

    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?

  • Tuesday, January 5, 2010I love food - that’s why I’m slim

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

  • Tuesday, January 5, 2010When the kids make dinner

    Nostalgia for some really very bad times

  • Tuesday, January 5, 2010Will it save my life?

    From red wine to Kombucha, are superfoods actually healthy?

  • Tuesday, January 5, 2010Wine: Five golden rules for the supermarket

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

  • Tuesday, December 22, 2009Village People threaten lawsuit over Jamie Oliver advert

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

  • Tuesday, December 22, 2009Yelp walks away from google deal

    and half a billion dollars. [via TFS]

  • Tuesday, December 22, 2009Cereal was on the breakfast menu 100,000 years ago

    Our ancestors had a "sophisticated and expanded diet."

  • Tuesday, December 22, 2009Should parents introduce children to alcohol?

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

  • Tuesday, December 22, 2009Reclaim your personal space

    Hovering kitchen guest conundrum.

  • Wednesday, December 16, 2009Wow

    Ever eaten black horns or red walnuts?

  • Wednesday, December 16, 2009The accidental empire of fast food

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

  • Wednesday, December 16, 2009Humoring picky kids

    Should you make them eat their broccoli?

  • Wednesday, December 16, 2009 In Paris,

    politically incorrect dining.

  • Wednesday, December 16, 2009Super bowls

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

  • Wednesday, December 16, 2009World’s best sommelier

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

  • Monday, December 7, 2009Older isn’t always better

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

  • Monday, December 7, 2009Don't play with your food

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

  • Monday, December 7, 2009Label snobbery

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

  • Monday, December 7, 2009Nagging question

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

  • Monday, December 7, 2009French macarons

    coming soon to Starbucks.

  • Monday, December 7, 2009For a smoky taste in oven ribs

    Ribs and smoke require summer. Or do they?

  • Wednesday, November 25, 2009Bailing before the host notices

    The infamous “French leave”.

  • Wednesday, November 25, 2009Food: Waste not, want not.

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

  • Wednesday, November 25, 2009Designer dough

    Pane Quotidiano No. 5

  • Wednesday, November 25, 2009An Italian lesson for the overstuffed

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

  • Wednesday, November 25, 2009Welcome to Salon Food

    Salon's highly anticipated food site is online.

  • Wednesday, November 25, 2009Cinnamon stinks

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

  • Wednesday, November 18, 2009What’s the recipe?

    Our hunger for cookbooks.

  • Wednesday, November 18, 2009Modern manners: RSVP

    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?

  • Wednesday, November 18, 2009Lunch with M.

    Undercover with a Michelin inspector.

  • Wednesday, November 18, 2009Fighting wine snobbery

    Don’t encourage the wine bores in your life!

  • Wednesday, November 18, 2009Alice Waters wants a table set

    School lunches need more flowers, please.

  • Wednesday, November 18, 2009The doubtful dividends of detox diets

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

  • Wednesday, November 11, 2009Stars, stars, stars

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

  • Tuesday, November 10, 2009The world's 10 weirdest things to eat

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

  • Tuesday, November 10, 2009Pleasures of ekeing out

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

  • Tuesday, November 10, 2009Italian food: now mafia free!

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

  • Tuesday, November 10, 2009Genius?

    Colgate ads remind you to brush after you eat.

  • Tuesday, November 10, 2009Let’s skip lunch, say the hungry generation

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

  • Monday, November 2, 2009100 Things restaurant staffers

    should never do - and waiter Rant's response.

  • Monday, November 2, 2009Handpicked

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

  • Monday, November 2, 2009Nagging question

    How does food affect your dreams?

  • Monday, November 2, 2009The six best UK foodie breaks

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

  • Monday, November 2, 2009Eat the weeds

    Ready for nettles and dandelions on your plate?

  • Monday, November 2, 2009Girls who hate girly drinks

    Bad bartenders assume you’re wimpy.

  • Tuesday, October 20, 2009Eat local; drink European

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

Takashi's Noodles

Takashi's Noodles
- Harris Salat

Tacos: 75 Authentic and Inspired Recipes

Tacos: 75 Authentic and Inspired Recipes
- Mark Miller

Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons

Low & Slow: Mastering the Art of Barb...
- Colleen Rush

Jam It, Pickle It, Cure It: And Other Cooking Projects

Jam It, Pickle It, Cure It: And Other...
- Karen Solomon

delicious days

delicious days
- Nicole Stich

Everyday Novelli

Everyday Novelli
- Jean-Christophe Novelli

'wichcraft: Craft a sandwich into a meal--and a meal into a sandwich

'wichcraft: Craft a sandwich into a m...
- Tom Colicchio

I Loved, I Lost, I Made Spaghetti

I Loved, I Lost, I Made Spaghetti
- Giulia Melucci

The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market

The Joy of Pickling, Revised Edition:...
- Linda Ziedrich

Hummingbird Bakery Cookbook

Hummingbird Bakery Cookbook
- Tarek Malouf

Mrs. Rowe's Little Book of Southern Pies

Mrs. Rowe's Little Book of Southern Pies
- Mrs. Rowe's Restaurant and Bakery

The Oxford Companion to American Food and Drink (Oxford Companion To...)

The Oxford Companion to American Food...
- Andrew F. Smith

Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies

Bite-Size Desserts: Creating Mini Swe...
- Carole Bloom CCP

Endangered Recipes: Too Good to Be Forgotten

Endangered Recipes: Too Good to Be Fo...
- Lari Robling

Gennaro's Italian Home Cooking: Quick and Easy Meals to Feed Family and Friends

Gennaro's Italian Home Cooking: Quick...
- Gennaro Contaldo