iOS app Android app

Harold Mcgee

Best Books for the BBQ Lover

Meathead | Posted 12.07.2015 | Taste
Meathead

Ten years ago when I started my BBQ and grilling website, AmazingRibs.com, it was because there were no good books on barbecue. Now, each new season b...

On Rocky IV, Modernist Cuisine, and Keeping the (Kitchen) Romance Alive

Elizabeth Gunnison | Posted 06.05.2011 | Home
Elizabeth Gunnison

Maybe cooking, like athletics, can be divided into two camps: the rationalists and the romantics. Ivan Drago is Nathan Mhyrold; Rocky is Julia Child.

15 Food & Cooking Myths, Busted

Posted 05.25.2011 | Home

For over two decades, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen has been an authoritative reference for amateur and prof...

Cooking by the Book

Michael Laiskonis | Posted 05.25.2011 | Home
Michael Laiskonis

I love books. Skipping the typical route of formal culinary school, I sought a lot of my early education from them. These days, I don't afford myself ...

Kitchen Science Guru Harold McGee's Top Thanksgiving Cooking Tips

Associated Press | MICHELE KAYAL | Posted 11.23.2011 | Home

Associated Press: As Americans we believe we can have it all. But there's nothing like struggling to roast a Thanksgiving turkey to shatter the myth. ...

Cilantro: Why You Might Not Like It

From Harold McGee in the New York Times | HAROLD McGEE | Posted 05.25.2011 | Home

Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules ...

Father's Day Gifts: The Best Barbecue and Food Books for Dad

Meathead | Posted 05.25.2011 | Home
Meathead

"Give a man a chicken and he will turn it into a black lump. Teach a man to grill a chicken and he will gloat all night." Meathead Dad's chicken look...

A White Knight Talking Backwards: The Manchurian Candidate in the Kitchen

Elissa Altman | Posted 11.17.2011 | Healthy Living
Elissa Altman

Without a doubt. So, after the hideous spectacle of the convention was over, I did what most food writers do when they're mildly hysterical: I fled for the safety of my kitchen.