Category Archives: Reference

Baking Soda v. Baking Powder


Here's another great question from reader Pauline all the way over in New Hampshire, on a topic that probably doesn't get asked all that often; “So, I bake infrequently, and I've got containers of baking soda and baking powder that … Continue reading

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Alt Fats for Baking


  Alert reader Christy, (always wanted to use that…), writes, “What kinds of fats can be substituted for each other when baking and how do you do it? You used lard for the piecrust, which does make the best crust. … Continue reading

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Anthony Bourdain hates your garlic press.


In his epic tell all, Kitchen Confidential, my favorite kitchen kermudgeon, Anthony Bourdain, had this to say about garlic. “Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old … Continue reading

Posted in Basics & Process, Classics & Standards, Growing Your Own, Preserving, Reference, Spice, Seasoning, Etc, Uncategorized, Vegetarian & Vegan | Tagged , | 4 Comments

That ain’t how we play…


I tweak and republish this post annually; I think you’ll see why when you read it. See, I’m not out to be tragically hip, in fact quite the contrary. Or maybe Matthew Selman said it best; “I wish there was … Continue reading

Posted in Basics & Process, Buy Locally, Community, Current Issues, Growing Your Own, Preserving, Reference, Shameless Promotion Department, Uncategorized | Leave a comment

MSG, by any other name


Is MSG really bad for you? Continue reading

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