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But it gets me cooking new things.
WSJ: Recipe for a Better Book Club
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But instead of cooking the whole things, Dr Molette removed a 200-gram sample from each liver (an average liver weighed 550 grams) and put the rest in cold storage.
ECONOMIST: Why some duck livers are delicious, and others nasty
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The women can now choose from seven companies including Square, a Bangladeshi conglomerate that makes consumer goods like cookies and cooking oil among other things.
FORBES: In Bangladesh Women Are Taking A Shopping Network To The Villages
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She really was the kind of woman that folksingers sang about in those days, or she made herself into that kind of woman: good at growing things and cooking and healing and comforting.
NEWYORKER: She��s the One
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Things are definitely cooking over at CKE Restaurants headquarters.
FORBES: CKE Holds Out For Bigger Kahuna In Budding Burger Joint Bidding War
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Start cooking, however, and things change radically.
ECONOMIST: The evolutionary role of cookery
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My own mom is a seriously talented, dynamic woman, but cooking is not one of her favorite things.
CNN: Working moms, don't try to be perfect at home
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What cooking does is to enforce ownership, ownership of things, and namely, of course, the foods.
NPR: Scientist: Cooking Sets Us Apart From Apes
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Harold had written a section in the book where he said that browning meat doesn't keep in the juices -- and that flew in the face of all the things I had learned about classical French cooking up until then.
CNN: Heston Blumenthal: Why snail porridge consumes me
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When cooking with flowers at home, there are just a few things to keep in mind.
WSJ: Petal Pushers: Chefs Pick Edible Flowers
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To trade in my fashion week stilettos for cooking flip-flops to spend time with my family taught me the importance of slowing things down and savoring the truly important things in life that we often take for granted.
FORBES: This Time The Tiger's In The Kitchen: Q&A With Cheryl Tan
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Several things had helped, among them Elizabeth David's explorations of French and Italian cooking, cheap holidays abroad and the rise of a new middle class which had more money, and less sangfroid, than before.
ECONOMIST: Egon Ronay