FoodBlogroll

Facebook asks, “What’s on your mind?” Twitter wonders, “What are you doing?” Foursquare wants to know where you are. Flickr wants to see what photographs you’re taking

“Iron Chef” fails to impress.

Garlic’s new hue signals entirely different taste Black garlic? Yes, indeed.

Risotto is endlessly accommodating.

Caesar salad sparked the rebirth of romaine lettuce and one of the more remarkable turnarounds in modern agricultural history. A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house sends its models out dressed in gingham and lace: “Oh, how very droll!”

Chicago chef dishes on everything from his 50th birthday to his new cookbook to being in the hall of fame Art Smith is having quite a winter.

We rate six models to find which ones work In Mom’s kitchen, I often had the job of peeling carrots or potatoes. The only utensil to turn to (besides the treacherous paring knife) was a stainless steel, vertical swivel peeler from the supermarket (also known as the Lancashire peeler).

Can America build a better hot dog?

I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market . I had hoped to make that announcement the new post on the WordPress version of this site, but the conversion looks like it will take a while.

I wrote an article for the San Francisco Chronicle about wine blogs and their effect on the market . I had hoped to make that announcement the new post on the WordPress version of this site, but the conversion looks like it will take a while