What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that.
You might remember her cardamom-pistachio Swiss rolls from The Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another topic: Healthy Indian.
The '90s were a decade of information, SnackWell’s, and sun-dried tomatoes on everything. Here are eight events that shaped our opinions about cooking and eating.
Brooklyn restaurant owners Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.”
On today's episode of the TASTE Podcast, we speak to Michelle and Suzanne Rousseau about their book, Provisions, and to Gretchen Rubin, about how her latest book, Outer Order, Inner Calm, can apply to cooking.
Forget about New Year’s resolutions. Everyone needs a few ambitious (or not-so-ambitious) personal cooking goals to get them through the coldest, darkest months of the year.
On this episode of the TASTE Podcast, we talk to Amanda Cohen, chef at New York's Dirt Candy. We also ask Smitten Kitchen's Deb Perelman for tips about desserts to bring to parties.
On this episode of the TASTE Podcast, we talk to Rose Levy Beranbaum about her latest book, Rose's Baking Basics, and to Timothy Pakron about his book, Mississippi Vegan.
On this episode, we talked to chef Naomi Pomeroy about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.
