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food + cooking

Skimming Along

The Japanese make some of the finest skimmers. The mesh surface is so fine that fats and other undesirables are pretty much lifted out exclusively.
11.22.06
food + cooking

Taking Stock

I need only a tasting spoon to tell you that Gourmet’s roast turkey will make a wonderful base for gravy and/or soup.
11.13.06
food + cooking

The Joan Rivers Effect

A couple of readers have criticized the "burned-looking turkey" on our November cover. If you think that turkey was burned, you’ve been bamboozled.
11.10.06
food + cooking

Seasonal Market: Cardoons

Cardoons have arrived at the Ferry Plaza Farmers’ Market, looking, as always, like celery on steroids.
11.03.06
food + cooking

Find an Egg Beater

You could call me a Luddite for preferring my old-fashioned egg beater at home to high-tech electric versions, but don’t knock it till you’ve tried it.
10.26.06
food + cooking

The Vegemite Skinny

The good news is that there is no issue with personally importing Vegemite, and Australians can bring it in freely for personal consumption.
10.25.06
food + cooking

Tools of the Trade

One commercial appliance is worth the money. Once you use a Vita-Prep, once you feel the full 37,000 RPM at your disposal, you will understand.
10.24.06
food + cooking

Vegemite Ban a Sham?

A concerned friend sent me a Slashfood post saying vegemite was being banned in the U.S. I panicked. I’m addicted to this Aussie savory.
10.23.06
food + cooking

Onions: Lower and Slower

Why spend 45 minutes caramelizing onions when you can get it done in 10… with a little help from a Vidalia and some brown sugar?
10.20.06
food + cooking

Silicone Suggestion

I have become a convert to these brightly colored silicone potholders. If they get messy they can be washed and used again right away.
October 19, 2006
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