Gourmet’s Christy Harrison spoke to the bloggers of Ideas in Food about the allure of hydrocolloids and the frustrations of cooking for a New York audience.
For a cook, discovering a new ingredient is like a painter discovering a new color. And that's the source of my fascination with what is labeled the "ethnic aisle" at the grocery store.
The second biennial American culinary history symposium, held a few weeks ago in Ann Arbor, Michigan, left me kind of gasping to process all the things I saw and learned.
Of late, two Southern political personalities have impressed me. They seem progressive, enlightened. Both work in the world of food. And both hail from South Carolina
