Fondant and chocolate are only the beginning: Parisian pastry chefs get creative with bûche de Noël. [Saveur]
Umami Burger: an “urban, avant-garde” establishment. [New Yorker]
Why we eat more during winter. [NPR]
A bowl, hard cider, and a Christmas carol: the story of wassail. [Culinate]
Digital thermometers and organized prep: Seattle chefs share tips for holiday cooking. [Seattle Times]
Goodbye, stained cookbook: the top ten food apps of the year. [WP]
Adding pistachios to winter dishes. [SF Chronicle]
Dining for a cause: San Francisco's Commonwealth donates proceeds to charity. [NYT]
Fondant and chocolate are only the beginning: Parisian pastry chefs get creative with bûche de Noël. [Saveur]
Umami Burger: an “urban, avant-garde” establishment. [New Yorker]
Why we eat more during winter. [NPR]
A bowl, hard cider, and a Christmas carol: the story of wassail. [Culinate]
Digital thermometers and organized prep: Seattle chefs share tips for holiday cooking. [Seattle Times]
Goodbye, stained cookbook: the top ten food apps of the year. [WP]
Adding pistachios to winter dishes. [SF Chronicle]
Dining for a cause: San Francisco's Commonwealth donates proceeds to charity. [NYT]
