Legendary writer and editor grades the current New York Times restaurant critics, talks about the very bad economic reality facing restaurants. She also might surprise some with her take on journalism in the #MeToo era.
For years, bakers have turned up their noses at Crisco as a cheap imitation of butter. But because of its high melting point and high burning point, vegetable shortening can pull off some tricks that are hard to do with oil or butter.
As early as the 1940s, Lawry’s seasoned salt had an important place in the spice racks of black families. But as home cooks become more health conscious and interested in fresh ingredients, are its days numbered?