Food! Glorious Food!
Jul. 17th, 2019 09:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonDean & DeLuca Closes Stores as Debts Pile Up
By Julia Moskin
Sushi Restaurant Fires Linked to Deep-Fried Tempura Flakes
The crunchy mixture can spontaneously combust, fire officials say, and should be handled properly.
By Neil Vigdor
16 Black Chefs Changing Food in America
By John Eligon and Julia Moskin
The Sweet Hallmark of an Indian Celebration
As a child, the cookbook author Hetal Vasavada longed for American cookies and cakes, but her family made burfi — ambrosial confections — instead.
In the dessert cookbook, “Milk and Cardamom,” the author Hetal Vasavada puts American twists on burfi, a genre of Indian confections.
By Priya Krishna
FRONT BURNER
KitchenAid Celebrates Its Centennial
The company is hosting a pop-up in SoHo to honor its birthday, with cooking demonstrations and more.
By Florence Fabricant
The Seltzer Bubble
Demand for sparkling water is higher than ever. So is supply.
By Sheila Marikar
THE SHORTLIST
Behind the Scenes in the Food Biz: Four Culinary Memoirs
15 Helpful Words for Talking About Wine
Here is a practical lexicon that helps to describe the elusive characteristics of wine, without eliciting eye rolls and forehead slaps.
Energetic, Tense, Plush, Lean, Structure, Linearity, Length, Depth, Focus, Power, Precision, Life, Sweet, Savory, & Mineral
By Eric Asimov
Elka Gilmore, Chef Who Blended the Old and the New, Dies at 59
Elka Gilmore in the kitchen of her San Francisco restaurant Elka in 1993. The New York Times Magazine called her “the enfant terrible of the modern California kitchen.”
By Anita Gates
By Julia Moskin
Sushi Restaurant Fires Linked to Deep-Fried Tempura Flakes
The crunchy mixture can spontaneously combust, fire officials say, and should be handled properly.
By Neil Vigdor
16 Black Chefs Changing Food in America
By John Eligon and Julia Moskin
The Sweet Hallmark of an Indian Celebration
As a child, the cookbook author Hetal Vasavada longed for American cookies and cakes, but her family made burfi — ambrosial confections — instead.
In the dessert cookbook, “Milk and Cardamom,” the author Hetal Vasavada puts American twists on burfi, a genre of Indian confections.
By Priya Krishna
FRONT BURNER
KitchenAid Celebrates Its Centennial
The company is hosting a pop-up in SoHo to honor its birthday, with cooking demonstrations and more.
By Florence Fabricant
The Seltzer Bubble
Demand for sparkling water is higher than ever. So is supply.
By Sheila Marikar
THE SHORTLIST
Behind the Scenes in the Food Biz: Four Culinary Memoirs
15 Helpful Words for Talking About Wine
Here is a practical lexicon that helps to describe the elusive characteristics of wine, without eliciting eye rolls and forehead slaps.
Energetic, Tense, Plush, Lean, Structure, Linearity, Length, Depth, Focus, Power, Precision, Life, Sweet, Savory, & Mineral
By Eric Asimov
Elka Gilmore, Chef Who Blended the Old and the New, Dies at 59
Elka Gilmore in the kitchen of her San Francisco restaurant Elka in 1993. The New York Times Magazine called her “the enfant terrible of the modern California kitchen.”
By Anita Gates
