Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]
A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]
Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]
Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR]
From frozen to roasted to torched, the humble banana is much more versatile than you think. [Bon Appétit]
Culinary historian Jan Longone is praised by chefs and food bloggers for preserving America’s traditions through her extraordinary cookbook collection. [Saveur]
Ikea explores urban agriculture with the release of its indoor gardening hydroponic planters. [Eater]
These easy Easter biscuits are sure to delight family and friends this holiday. [NYT Cooking]
