Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
I’m facing a dilemma I’ve faced several times before. What to do about recipes? We don’t focus on churning out lots of start-to-finish recipes here on Foodists, mainly because it’s more about…
Posted by: Boris Mann on Tuesday, December 29th, 2009
Categories: Guidance | Tags: Chicken Marsala, cooks illustrated, Fannie Farmer, Foodista, Joy of Cooking, recipes, rouxbe, rouxbe.com | 16 Comments »
Ever wonder what type of wood to use in your bbq? Or even if it makes much difference? Chunks, chips, to soak or not? Hickory, maple, alder, mesquite? I just came across this handy little write up by Cooks Illustrated…
Posted by: Ben Garfinkel on Friday, July 11th, 2008
Categories: Meditations | Tags: BBQ, bbq smoke, bbq wood, cooks illustrated, flavored smoking dust, smokinlicious, wood chips | 2 Comments »
This four page PDF from my favourite food magazine, Cook’s Illustrated, features common food measurement equivalencies that may come in very handy when trying to translate certain recipes. A couple examples: 1/2 cup…
Posted by: Ben Garfinkel on Wednesday, March 8th, 2006
Categories: Meditations | Tags: cooking-tip, cooks illustrated, measurement, recipe | No Comments »