It Isn’t Just a Matter of Culinary Illiteracy….

I know that both Kate at The Accidental Hedonist and Elise at Simply Recipes have covered this interesting piece in the Washington Post about the “dumbing down” of recipe writing, but I had a few thoughts on the subject that I wanted to share. Way back in the day, when I was a journalism student, […]

Asian Kitchen Equipment Essentials

A reader recently posted a request on my Ten Steps to Better Wok Cookery essay, asking that I do a post on what I consider the most necessary pieces of Asian kitchen equipment are, what they are used for and where to find them. Before I jump right into the list, I want to remind […]

Women, Food and Feminism

So, I am late. Yesterday, March 8, was International Women’s Day, and folks were supposed to be blogging against sexism. Oops. I was abed, asleep and sickly all day. So, here I am, all late and wrong, not to write about sexism, because, while I could talk about rampant sexist behavior in professional kitchens (a […]

Soybean Pastes: A Primer

Since I wrote the primer on soy sauces, I thought I should probably talk a little about the different kinds of fermented soybean pastes there are in Asian cookery, too. They are nearly as important as flavor enhancers as soy sauce, and the variation in flavor, color and texture in these sauces and pastes is […]

Announcing The Spice is Right #1:

Yes, I have finally cogitated upon the matter of the recurring spice-blogging event enough and thus come to a few conclusions. It will occur monthly. The deadline for entries will be on the 15th day of every month, meaning that for the first challenge, which will be in April, you will have extra time to […]

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