tags: harold mcgee: stories and blogs
harold mcgee: stories and blogs
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Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s eyeglasses.
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Mushrooms Will Save the World
And other findings from Taste^3^ 2007.
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Like Botox for Wine
Except these gadgets try to turn young wine old.
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A Cheese Primer
CHOW’s guide to the major cheese types.
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Why Do You Need a Nonreactive Bowl for Some Recipes?
It’s a matter of flavor and color.
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Does a Silver Spoon Stop Champagne from Going Flat?
Keep your bubbly bubbling.
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The Year in Food 2007
Vegansexuals, tainted dog food, greenwashing, and more.
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Winning and Hoping
Food blogs end the year with contests, fund-raisers.
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Essential Oils
Olive oil is anti-inflammatory. And delicious.
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Saving the Five-Second Rule
According to actual scientists, our favorite justification for picking up and eating dropped food may have some basis in reality.
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The Coolest Chicken
Air-chilled chicken looks better, may taste better, and doggone it, people like it.
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Full of Hope and Help
Food bloggers around the world are working to give to those in need this season, raising money by raffling off a staggering array of meals, culinary experiences (coffee with Thomas Keller!), cookbooks, and more.
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Lard lovers
Forget your cold pressed olive oil, pay no mind to chunky blocks of Plugra and Lurpak. These days it’s all about homemade lard—time to fire up a pot and get rendering.
