Mark Bittman's How to Cook Everything app for the iPhone, now has a free essentials version available on iTunes.
French Onion Soup ~ Warm, rich and comforting... Cooking How's french onion soup is good for the soul and a great way to make use of those oven proof soup bowls.
Guinness Foreign Extra Stout ~ Gone in the United States since prohibition! TastingTable announces this beer's return.
Slashfood reviews some of the winners of Chiquita's recent contest to design new stickers for the bananas.
Buttercream - The Kitchn breaks down the differences between American, French, and Italian buttercreams.
Toasted Parmesan Rinds ~ Simply Recipes toasts the ends of Parmesan cheese on a fork, for a quick roasted on an open fire treat.
Candies Throughout History. ~ A classic candy time line from Saveur.
Key Lime Pie ~ Saveur's key lime pie recipe is the perfect balance of sweet and tart.
Cauliflower, Bacon and Chili Pasta ~ Simple and delicious... Sparkling Ink shares this easy to make pasta dish.
Millionnaire's Shortbread - Chocolate on caramel on shortbread and topped with sea salt... Food 52 stacks up this old school dessert.
Orange Peel Kindling - A great tip from the Kitchn... dried orange peels work as a fragrant and effective fire starter.
A great behind the scenes video of the making of Phaidon's What to Cook.
An illustrated guide to preserving mushrooms from Kokblog.
Pissaladière - A french flat-bread... The Kitchn profiles the french answer to pizza.
Chocolate Hazelnut Biscuit ~ Cannelle et Vanille's amazing looking chocolate squares are gluten free.
Duck Confit ~ Preserve duck through the winter or until a last minute dinner with this guide from Michael Ruhlman.
Beef Chili and Cheddar Biscuits ~ It's classic and all here, but Smitten Kitchen has reconfigured it into a cute little sandwich.
Dark and Bitter Orange Chocolate Cookies ~ A very adult cookie... Technicolor Kitchen combines strong complimentary flavors in this great looking treat.
Toasted sandwiches at home without the press! Stone Soup and a heavy frying pan do the trick.
Charlotte Cassis - Paris Patisseries dives into this amazing looking pastry from Arnaud Larher.
Out of season orange weighing heavy on your carbon footprint/conscience? Good shows how to engineer your own orange juice at home... with science!
Frozen Strawberry Margarita Pie ~ Graham cracker crust, fresh strawberries, Cointreau and Patron! Ceramic Canvas has the perfect cold boozy end of summer pie.
Pumpkin Muffins ~ More stunning food photography and great recipes from What Katie Ate.
Arrope ~ A thick sweet Spanish syrup made from boiled down fruit. Saveur recommends pouring it over some creamy goat's cheese, or as a glaze for roasts.
Brown Bread ~ David Lebovitz manages to bring some of Ireland home with him, with this quick brown bread recipe.
Grill 'N Chill ~ Because Gear Patrol noticed that your grill didn't serve draft beer..
S'more turnovers and more over at Design Crush's s'more overload.
Gourmet's new ipad app Gourmet Live goes live!
Giizmodo sings the praise of the rice cooker.
Egg Salads ~ Culinary Comforts indulges her craving for Austrian egg sandwiches with a dazzling array of hard-boiled options.
Oven-Fried Chicken ~ Parade re-imagines the 60's TV dinner with this dish from Bobby Flay.
Vegan Cinnamon Bread - Namely Marly has a beautiful swirl in her soon to be cinnamon toast.
Nine Restaurants Sent Back From the Future to Destroy Us - Gizmodo profiles some futuristic eateries in our times.
Roasted Cauliflower with Tahini ~ Saveur shares a simple way to prepare cauliflower with a little middle-eastern flair.
Apple Compote ~ Junglefrog Cooking shares the fruits of her ongoing patisserie lessons... a super flaky pastry stuffed with apple.
Roasted Pumpkin Quiche ~ Little Teochow's quiche looks amazing!
Mexican Chocolate and Almond Ice Cream ~ Quite the flavor combination... Love and Olive Oil blends cocoa powder, cayenne pepper and cinnamon together in a delicious scoop.
Love the taste of habaneros, but not all the heat? Saveur investigates ways of turning them down a notch.
Gelato University ~ The LA Times profiles a training program run by Carpigiani for those interested in setting up shop.
Apple Fritters ~ Lara Ferroni shares these beautiful golden brown apple fritters, spiced with cinnamon and cardamom.
Tiramisu with blood orange juice ~ Jul's Kitchen heads to Bell'alimento's site to bring us this decadent treat.
Cinnamon Chocolate Macarons ~ Natalie's Killer Cuisine bakes these beautiful macarons filled with a chocolate butter cream.
Make your own crème fraîche ~ Cultured buttermilk acts as a starter in Food and Style's guide to making the cream.
Biscotti - Mark Bittman and the New York Times explore the world of savory biscotti.
The Ultimate Peanut Butter Cup Cake ~ The peanut butter cup cake to end all peanut butter cupcakes... Have Cake, Will Travel breaks in a new vegan cookbook with fabulous results.
Edible School Yards ~ The Washington Post reports on statistical findings showing improved diets in school children who are exposed to culinary training.