The Perfect Fruit: Book Review

Have you ever noticed how the perfect fruit demands your attention? A run of the mill apple or banana is fine, benign even. But really spec...

Why do YOU cook, Guy Prince?

Guy Prince is a man with focus. He grills and he smokes and coaxes the best out of food in his own unmistakeable way. Who else would serve s...

Hodo Soy Beanery Factory Tour

Last week I got a sneak peek at the Hodo Soy Beanery factory in Oakland. I learned how tofu, soy milk and yuba (tofu skin) is made and my ...

Halloween Chocolate: Michael Recchiuti

Have you noticed that Halloween has become a major commercial holiday? I'd complain except that I am completely beguiled by the marvelou...

Why do YOU cook, Susan Russo?

In a very short time Susan of the blog Food Blogga has established herself in the food blogging constellation. From the very beginning she...

Brussels Sprout Slaw with Apples & Walnuts Recipe

This brussels sprout salad recipe is perfect for lovers and haters of the little cabbage-looking sprout. The flavor is so mild, that it bar...

Goodbye, Gourmet

I am definitely going through the five stages of grief. I could not believe the news on Monday that Gourmet was closing--denial. I quickly ...

Why do YOU cook, Kamran Siddiqi?

Photo credit: Kamran Siddiqi Kamran Siddiqi is unlike any food blogger I know. It's not because his blog The Sophisticated Gourmet is ...

Starbucks VIA Ready Brew instant coffee & giveaway

I got a chance to try "VIA Ready Brew" coffee last week, and perhaps you tried it too over the weekend when Starbucks was offer...

Why do YOU cook, Matthew Amster-Burton?

Photo credit: Lara Ferroni Matthew Amster-Burton doesn't post photos and doesn't blog all that often, but his writing at Roots and ...

McQuade's Celtic Chutney Tasting

I love the idea of 18 Reasons . It's space where people can connect with artists, food producers and learn about food. I keep eyeing bu...