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Michael Ruhlman

Last Minute Xmas

Rozanne Gold | Posted 12.24.2014 | Books
Rozanne Gold

If you rush to your bookstore or computer, you can purchase these books for last-minute Christmas giving. There is something for him (How to Roast), ...

4 Ways You're Making Eggs Wrong (And What To Do Instead)

Posted 07.11.2014 | OWN

Such a simple food; so many ways to mess it up. We learned a few rules for making delicious eggs from Michael Ruhlman, author of Egg: A Culinary Explo...

A Chat With Thomas Keller at the International Association of Culinary Professionals

Denise Vivaldo | Posted 04.29.2013 | Taste
Denise Vivaldo

Last week was the International Association of Culinary Professionals conference in San Francisco. IACP is a culinary networking group started over 30 years ago by some of the world's greatest and most famous cooking teachers.

Nathan Myhrvold Claims 'Something For Everybody' In Modernist Cuisine

Huffington Post | Posted 05.25.2011 | Home

Nathan Myhrvold stopped by the Institute of Culinary Education in New York last night to demo some of the dishes featured in his new five-volume cookb...

Michael Ruhlman Reviews The 5-Volume 'Modernist Cuisine'

Michael Ruhlman in the New York Times | Posted 05.25.2011 | Home

DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterw...

Duck Charcuterie 5 Ways -- And Recipes

Daniel Klein | Posted 05.25.2011 | Home
Daniel Klein

Nose-to-tail eating sounds like a trend, but it's really just good practice. Indeed, even before British chef Fergus Henderson made "whole beast" cook...

The Best Lines From The No Reservations Holiday Special

Eater | Posted 05.25.2011 | Home

On last night's episode of No Reservations, Anthony Bourdain celebrated the non-denominational season in the grand tradition of holiday specials: with...

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 mysel...

Snorting Cocoa at the International Chefs Congress in NYC

Regina Varolli | Posted 05.25.2011 | Home
Regina Varolli

The small plastic contraption is spring-loaded, and two little tabs with powder cocoa on them are at the catapult end, spaced roughly as far apart as a person's nostrils.

Fowl Preservation: How To Make Duck Confit

Michael Ruhlman | Posted 05.25.2011 | Home

Football has started, the sky is slate, the air is cold and winter will be here soon. One of the very few excellent things about winter in Cleveland--...

Americans' 15 Favorite Restaurant Chains: Cheesecake Factory Tops List

The Huffington Post | Joe Daly and Colin Sterling | Posted 12.18.2014 | Taste

Nation's Restaurant News has published the findings of a new Market Force survey that asked Americans to rank their favorite casual-dining chain resta...

Message to Food Editors: What 30-Minute Meals Really Mean

Michael Ruhlman | Posted 05.25.2011 | Home
Michael Ruhlman

For decades, not only have the food companies been selling us speed, so have the media. "That's what people want!" argue editors and publishers I've spoken with.

Too Busy to Cook: The Dismantling of a Culture

Elissa Altman | Posted 05.25.2011 | Home
Elissa Altman

What is it that keeps the average Us from getting into the kitchen and cooking with some degree of care and thoughtfulness whenever we choose to eat at home?

Becoming Better Cooks, or Why Sandra Lee Is Not Evil Incarnate

Michael Ruhlman | Posted 05.25.2011 | Home
Michael Ruhlman

To anyone who cares about food, yes, she is truly spooky. Yes, given a can of Cheez Whiz, she may rank among America's most dangerous. But can I fault her?

Pancakes: A User's Guide, For National Pancake Day (RECIPES, TIPS)

Posted 05.25.2011 | Green

If you have pancake fever roused by all this National Pancake Day talk, but trekking out to your area IHOP for Free Pancake Day isn't your thing, espe...