Who are the Food Experts?
“Rachael Ray is to chefs what Harold McGee and Nathan Myhrvold are to food scientists.” That’s the title of a blog post by Rachel Zemser who blogs as the Intrepid…
Read moreCooking. What is It?
We are bombarded with information about how to cook and with exhortations to cook. But what is cooking? It’s a question that I have considered from time to time over…
Read moreLaugh or Cry? Pollan and Moss Face Up to a Challenge
The [New York Times] Dining section had brought together Mr. Pollan (whose latest book, “Cooked,” was published last week) and Mr. Moss to make a tasty, reasonably healthy lunch. But…
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