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Mar. 16th, 2022
Food! Glorious Food!
Mar. 16th, 2022 06:13 pmThe Case for Induction Cooking
As the perils of cooking with gas become more apparent, there’s ever more reason for cooks to turn to these flameless, easy-to-clean ranges.
By MELISSA CLARK
TRILOBITES
When Pigs Cry: Tool Decodes the Emotional Lives of Swine
An algorithm built by European researchers could help farmers “speak pig” to improve the animals’ welfare.
By CORINNE PURTILL
McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
A California tech company that tried to solve the problem of malfunctioning ice cream machines claims in the suit that it was thwarted by McDonald’s.
When the ice cream machines stop working at McDonald’s, they set off particularly strong emotions in disappointed customers.
By Maria Cramer
COOKING CLASS
The Milk and Cookies Cake Roxane Gay Swears By
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
Gay uses a slightly different recipe for the fluffy mascarpone buttercream.
By ANDRÉ WHEELER
The Pillowy Magic of Milk Bread
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
By ERIC KIM
These Garlic Noodles Are Magic
J. Kenji López-Alt’s recipe uses a garlic-butter sauce and ingredients full of umami for maximum flavor.
By EMILY WEINSTEIN
Crème de Cassis for the 21st Century
You can use this black currant-based liqueur in more than just kir. Here’s how to use it at home.
Stirred into a split of bourbon and rye, crème de cassis helps create a contemporary take on a manhattan.
By Rebekah Peppler
Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Founded in 1997 as a place for New York restaurant lovers, the site became a nationwide forum for dining and culinary discourse.
An early web home for food fanatics, Chowhound will close after 25 years, its moderators announced.
By Eric Asimov
Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90
She founded the French Laundry in the Napa Valley with her husband, Don, and is often cited as a pioneer in California cuisine.
The restaurateur Sally Schmitt at her farm in Philo, Calif., in 2019. In 1978 she and her husband, Don, opened the French Laundry in Yountville, Calif., and helped solidify the Napa Valley as a food-and-wine destination.
By NEIL GENZLINGER
Charles E. Entenmann, Last of a Storied Baking Family, Dies at 92
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
Charles Entenmann at one of his company’s dough-making machines in 1976. One of three brothers who ran the company with their mother, he had a knack for engineering and administration.
By JAMES BARRON
Fred Ferretti, Reporter Turned Writer on Food, Dies at 90
He covered every aspect of dining for The Times from 1969 to 1986 and then became a columnist for Gourmet magazine.
Fred Ferretti in 2008 with his wife, Yin-Fei Lo, an authority on Chinese cuisine. For a time they reviewed restaurants together.
By SAM ROBERTS
Alain Graillot, Influential RhĂ´ne Valley Winemaker, Dies at 77
Skilled, charismatic and energetic, he found success in a region that had not been esteemed for its wines, helping to raise its international reputation.
The winemaker Alain Graillot, right, with his son Maxime in an undated photo
By ERIC ASIMOV
As the perils of cooking with gas become more apparent, there’s ever more reason for cooks to turn to these flameless, easy-to-clean ranges.
By MELISSA CLARK
TRILOBITES
When Pigs Cry: Tool Decodes the Emotional Lives of Swine
An algorithm built by European researchers could help farmers “speak pig” to improve the animals’ welfare.
By CORINNE PURTILL
McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
A California tech company that tried to solve the problem of malfunctioning ice cream machines claims in the suit that it was thwarted by McDonald’s.
When the ice cream machines stop working at McDonald’s, they set off particularly strong emotions in disappointed customers.
By Maria Cramer
COOKING CLASS
The Milk and Cookies Cake Roxane Gay Swears By
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
Gay uses a slightly different recipe for the fluffy mascarpone buttercream.
By ANDRÉ WHEELER
The Pillowy Magic of Milk Bread
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
By ERIC KIM
These Garlic Noodles Are Magic
J. Kenji López-Alt’s recipe uses a garlic-butter sauce and ingredients full of umami for maximum flavor.
By EMILY WEINSTEIN
Crème de Cassis for the 21st Century
You can use this black currant-based liqueur in more than just kir. Here’s how to use it at home.
Stirred into a split of bourbon and rye, crème de cassis helps create a contemporary take on a manhattan.
By Rebekah Peppler
Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Founded in 1997 as a place for New York restaurant lovers, the site became a nationwide forum for dining and culinary discourse.
An early web home for food fanatics, Chowhound will close after 25 years, its moderators announced.
By Eric Asimov
Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90
She founded the French Laundry in the Napa Valley with her husband, Don, and is often cited as a pioneer in California cuisine.
The restaurateur Sally Schmitt at her farm in Philo, Calif., in 2019. In 1978 she and her husband, Don, opened the French Laundry in Yountville, Calif., and helped solidify the Napa Valley as a food-and-wine destination.
By NEIL GENZLINGER
Charles E. Entenmann, Last of a Storied Baking Family, Dies at 92
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
Charles Entenmann at one of his company’s dough-making machines in 1976. One of three brothers who ran the company with their mother, he had a knack for engineering and administration.
By JAMES BARRON
Fred Ferretti, Reporter Turned Writer on Food, Dies at 90
He covered every aspect of dining for The Times from 1969 to 1986 and then became a columnist for Gourmet magazine.
Fred Ferretti in 2008 with his wife, Yin-Fei Lo, an authority on Chinese cuisine. For a time they reviewed restaurants together.
By SAM ROBERTS
Alain Graillot, Influential RhĂ´ne Valley Winemaker, Dies at 77
Skilled, charismatic and energetic, he found success in a region that had not been esteemed for its wines, helping to raise its international reputation.
The winemaker Alain Graillot, right, with his son Maxime in an undated photo
By ERIC ASIMOV
Food! Glorious Food!
Mar. 16th, 2022 06:17 pmThe Case for Induction Cooking
As the perils of cooking with gas become more apparent, there’s ever more reason for cooks to turn to these flameless, easy-to-clean ranges.
By MELISSA CLARK
TRILOBITES
When Pigs Cry: Tool Decodes the Emotional Lives of Swine
An algorithm built by European researchers could help farmers “speak pig” to improve the animals’ welfare.
By CORINNE PURTILL
McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
A California tech company that tried to solve the problem of malfunctioning ice cream machines claims in the suit that it was thwarted by McDonald’s.
When the ice cream machines stop working at McDonald’s, they set off particularly strong emotions in disappointed customers.
By Maria Cramer
COOKING CLASS
The Milk and Cookies Cake Roxane Gay Swears By
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
Gay uses a slightly different recipe for the fluffy mascarpone buttercream.
By ANDRÉ WHEELER
The Pillowy Magic of Milk Bread
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
By ERIC KIM
These Garlic Noodles Are Magic
J. Kenji López-Alt’s recipe uses a garlic-butter sauce and ingredients full of umami for maximum flavor.
By EMILY WEINSTEIN
Crème de Cassis for the 21st Century
You can use this black currant-based liqueur in more than just kir. Here’s how to use it at home.
Stirred into a split of bourbon and rye, crème de cassis helps create a contemporary take on a manhattan.
By Rebekah Peppler
Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Founded in 1997 as a place for New York restaurant lovers, the site became a nationwide forum for dining and culinary discourse.
An early web home for food fanatics, Chowhound will close after 25 years, its moderators announced.
By Eric Asimov
Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90
She founded the French Laundry in the Napa Valley with her husband, Don, and is often cited as a pioneer in California cuisine.
The restaurateur Sally Schmitt at her farm in Philo, Calif., in 2019. In 1978 she and her husband, Don, opened the French Laundry in Yountville, Calif., and helped solidify the Napa Valley as a food-and-wine destination.
By NEIL GENZLINGER
Charles E. Entenmann, Last of a Storied Baking Family, Dies at 92
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
Charles Entenmann at one of his company’s dough-making machines in 1976. One of three brothers who ran the company with their mother, he had a knack for engineering and administration.
By JAMES BARRON
Fred Ferretti, Reporter Turned Writer on Food, Dies at 90
He covered every aspect of dining for The Times from 1969 to 1986 and then became a columnist for Gourmet magazine.
Fred Ferretti in 2008 with his wife, Yin-Fei Lo, an authority on Chinese cuisine. For a time they reviewed restaurants together.
By SAM ROBERTS
Alain Graillot, Influential RhĂ´ne Valley Winemaker, Dies at 77
Skilled, charismatic and energetic, he found success in a region that had not been esteemed for its wines, helping to raise its international reputation.
The winemaker Alain Graillot, right, with his son Maxime in an undated photo
By ERIC ASIMOV
As the perils of cooking with gas become more apparent, there’s ever more reason for cooks to turn to these flameless, easy-to-clean ranges.
By MELISSA CLARK
TRILOBITES
When Pigs Cry: Tool Decodes the Emotional Lives of Swine
An algorithm built by European researchers could help farmers “speak pig” to improve the animals’ welfare.
By CORINNE PURTILL
McDonald’s Ice Cream Woes Have Inspired Memes, Mockery and Now, a Federal Lawsuit
A California tech company that tried to solve the problem of malfunctioning ice cream machines claims in the suit that it was thwarted by McDonald’s.
When the ice cream machines stop working at McDonald’s, they set off particularly strong emotions in disappointed customers.
By Maria Cramer
COOKING CLASS
The Milk and Cookies Cake Roxane Gay Swears By
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
Gay uses a slightly different recipe for the fluffy mascarpone buttercream.
By ANDRÉ WHEELER
The Pillowy Magic of Milk Bread
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
By ERIC KIM
These Garlic Noodles Are Magic
J. Kenji López-Alt’s recipe uses a garlic-butter sauce and ingredients full of umami for maximum flavor.
By EMILY WEINSTEIN
Crème de Cassis for the 21st Century
You can use this black currant-based liqueur in more than just kir. Here’s how to use it at home.
Stirred into a split of bourbon and rye, crème de cassis helps create a contemporary take on a manhattan.
By Rebekah Peppler
Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Founded in 1997 as a place for New York restaurant lovers, the site became a nationwide forum for dining and culinary discourse.
An early web home for food fanatics, Chowhound will close after 25 years, its moderators announced.
By Eric Asimov
Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90
She founded the French Laundry in the Napa Valley with her husband, Don, and is often cited as a pioneer in California cuisine.
The restaurateur Sally Schmitt at her farm in Philo, Calif., in 2019. In 1978 she and her husband, Don, opened the French Laundry in Yountville, Calif., and helped solidify the Napa Valley as a food-and-wine destination.
By NEIL GENZLINGER
Charles E. Entenmann, Last of a Storied Baking Family, Dies at 92
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
Charles Entenmann at one of his company’s dough-making machines in 1976. One of three brothers who ran the company with their mother, he had a knack for engineering and administration.
By JAMES BARRON
Fred Ferretti, Reporter Turned Writer on Food, Dies at 90
He covered every aspect of dining for The Times from 1969 to 1986 and then became a columnist for Gourmet magazine.
Fred Ferretti in 2008 with his wife, Yin-Fei Lo, an authority on Chinese cuisine. For a time they reviewed restaurants together.
By SAM ROBERTS
Alain Graillot, Influential RhĂ´ne Valley Winemaker, Dies at 77
Skilled, charismatic and energetic, he found success in a region that had not been esteemed for its wines, helping to raise its international reputation.
The winemaker Alain Graillot, right, with his son Maxime in an undated photo
By ERIC ASIMOV
Dave Clement is Music GOH at 2023 Boskone
Mar. 16th, 2022 06:51 pmBoskone® 60 Guest Announcement
'We are proud to announce the Official Artist for Boskone 60 is Victo Ngai and the Musical Guest is Dave Clement. We look forward to welcoming them to Boskone on February 17-19, 2023.
“Decadent” Dave Clement is a virtuoso performer of folk, filk, Celtic, and old-time country music. He plays guitar, bodhran, cittern, and penny whistle. Until recently, he was one of the duo that made up Dandelion Wine. Although he’s been to Boskone before, this is his first time as Musical Guest. Welcome back, Dave!'
'We are proud to announce the Official Artist for Boskone 60 is Victo Ngai and the Musical Guest is Dave Clement. We look forward to welcoming them to Boskone on February 17-19, 2023.
“Decadent” Dave Clement is a virtuoso performer of folk, filk, Celtic, and old-time country music. He plays guitar, bodhran, cittern, and penny whistle. Until recently, he was one of the duo that made up Dandelion Wine. Although he’s been to Boskone before, this is his first time as Musical Guest. Welcome back, Dave!'