The Serious Eats staff rounds up some of their favorite "detox foods" like grapefruit, clementines and pizza minus a bite.
Mark Bittman Knows What's Best For You ~ This great tomato and fennel soup is part of Bittman's "vegan until six" meal plan for Bon Appetit.
How to Cook a Hard-Boiled Egg and a Soft-Cooked Egg. Part 1 of 3 of How to Cook an Egg series.
Fooducate ~ A new iPhone app provides you nutritional information on the items you scan.
Dining at California’s Northstar-at-Tahoe Resort.
Linzer Cookies! Pastry Pal braved a 40 degree walk in to learn the fine art of linzer cookie making.
Sweet Potato-Pecan Cookies with Orange Glaze - A great way to sneak a few more veggies into your diet.
Baked Brie is the simplest and most elegant appetizer. Paired with sweet preserves or savory fillings takes it to a whole new level.
These cranberry chocolate chip cupcakes are a play on sweet and tart.
Aloo Paranthas - Potato stuffed Indian Flatbreads
Coconut soup with tropical fruit makes the perfect tropical dessert, when you need something a bit different.
Oatmeal Muffins with Dates, Cranberries & Pecans
Country Vanilla Pie!
Cook's Illustrated puts a series of vegetable oils through a battery of tests.
Cassoulet made from D'Artagnan's amazing duck confit, sausages, pheasant and a little Gascon magic. It is the ultimate comfort food!
Carrot Ginger Cupcake with Maple Cream Cheese Frosting
Think there is no such thing as Canadian cuisine? Try this traditional French Canadian Tourtiere.
Looking for a great tapas dish to make? Here's A highly addictive recipe for Chicken Wings with Spicy Basque Ketchup.
These chocolate pepper matcha cookies were different from any cookie I’ve ever had, in the best possible way.
The Chocolate Orange Almond Gateau is wonderful and moist, with a beautiful balance of flavours. Orange, almond and chocolate hang in delicate harmony, each complimenting the other, no overpowering flavours here.
You won't believe how easy it is to make homemade ricotta cheese and it's so good, you'll never buy the grainy grocery store stuff again!
eCoupled goes from wireless charging to wirelessly cooking soup in its own can. Gizmodo checks out their station at CES.
Magnolia Bakery's Oatmeal Raisin Almond Cookies gone vegan, and you would never know! Enjoy with a glass of almond milk for a perfect combo.
Chili tomato chicken soup with lime and tortillas. A healthy quick version of Mexican 'Sopa di Lima' with spicy chipotle chili.
Grape Salsa and Goat Cheese Crostinis ~ Grapes form a beautiful tart topping for Sparking Ink's crostinis.
Sourdough with Butter and Watermelon Radish ~ Vanilla Garlic uses watermelon radishes as a dazzling accompaniment to simple bread and butter.
Pumpkin Gnocchi ~ Closet Cooking replaces the traditional potato with pumpkin and infuses them with a beautiful color and flavor.
Soba Noodle Salad with Vegetables
Soft and fluffy garlic knots.
Breathable Chocolate ~ Boing Boing shares an excerpt of David Edwards book and talks about a new aesthetic of eating... with a food inhaler.
Wild Mushrooms ~ Hank Shaw shares his experience identifying and eating a wild mystery mushroom with The Atlantic.
Artichoke Dip ~ A recipe that both healthy and delicious.
How to stuff and grill endives
Plum Cheesecake Bars ~ Technicolor Kitchen uses plum as a bright counterpoint in this dessert.
Raspberry Mousse Cakes ~ Mini Valentine's Day loveliness!
One-Pot Pasta e Fagioli ~ A great easy one pot Italian winter meal from the kitchn.
Michael Ruhlman shares a helpful primer on yeast.
Sesame Sweet Potato Balls - Lucky mahjong snack.
Fascinating interactive map from Slate showing food deserts throughout the United States.
Homemade Vanilla Extract - Love and Olive Oil makes a stylish collection of extracts from vanilla beans from across the globe.
Cranberry Orange Relish ~ Side dish, topping or muffin filling!
Spanish rice with clams and asparagus tips.
Cashew Shortbread Cookies- buttery, crumbly deliciousness!
Fried Egg Kale Toast ~ Feasting on Art shares this simple breakfast with the kitchn's breakfast with a blogger.
Whole Wheat Dougnuts ~ Lara Ferroni mixes in whole wheat flour to bring a depth and complexity to the traditional doughnut.
Maple buttercream perched atop a bright yellow beetroot cake - celebrating the nuttiness of beets, not hiding them.