Animal Welfare Approved (AWA) -
Seeing the AWA seal on meat, dairy and egg products gives consumers a way to identify products which come from humane farming systems, and it gives farmers a way to show their customers how they farm. This certification and other technical and marketing services is offered to farmers at no charge. Because AWA is not financially dependent on farmer fees, it is able to remain unbiased and transparent in its auditing and certification. Find AWA-aproved farms and products in your area.
Asia Society: Food and Recipies - Asian recipes, cooking schools, food links, and features presented by the Asia Society. Site also draws upon the resources of The Encyclopedia of Asian Food.
Brogdale - Brogdale is home to the National Fruit Collections, the largest collection of varieties of fruit trees and plants in the world. Over 2,300 different varieties of apple, 550 of pear, 350 of plum, 220 of cherry, 320 varieties of bush fruits, as well as smaller collections of nuts & vines are grown here in 150 acres of beautiful orchards. Spectacular in blossom time, the orchards are also at their best in late summer & autumn, when the ripe fruit is ready for picking.
California Caviar - Offers domestic and imported caviars, seafood products and gourmet foods that are substainably selected, responsibly packaged and eco-friendly by nature.
Chef2Chef.net - Resources for chefs: jobs, foodservice, culinary schools, hospitality, recipes, cooking, food, wine, restaurant news, forums, and more.
ChefMD -
How to eat healthy: cooking for diet, diabetes, a healthy heart, and more. Free easy healthy recipes, health articles, food TV clips and food as medicine recipe tips, secrets and research.
ChefNet - Forum providing an opportunity to share information with foodservice professionals across the globe.
ChefShop.com - Find recipes, tips, ingredients, community, and information on how best to select, purchase and use basic ingredients.
Chez Panisse Foundation - Committed to transforming public education by using food traditions and rituals to teach, nurture, and empower young people.
Chow -
Recipes, instruction, news, entertainment, discussion, and advice.
Chowhound.com - Food-lovers worldwide gather here to swap expert tips about restaurants, foods, stores, and bars, as well as cooking, wine, beer, cookware, and more.
Chow - Favorite products, gadgets, restaurants, bars, wine, beer, and food websites and blogs.
City Cook, The - The ultimate guide for busy urban home cooks. Offering the best of Manhattan, New York small home and/or apartment fresh food, cooking tools, shopping tips, gourmet fast recipes, and neighborhood merchant grocery listings.
Clifford A. Wright - Cook and author specializing in Italy and the Mediterranean.
Community Alliance with Family Farmers (CAFF) - Building a movement of rural and urban people to foster family-scale agriculture that cares for the land, sustains local economies and promotes social justice. Find farm-fresh lettuce, juicy oranges or locally made bread in your area by searching our online local food guide - brought to you by the Buy Fresh, Buy Local Campaign.
Cook's Thesaurus - A cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.
Cooking.com - Cookware, accessories and specialty foods, recipes, menus and tips from today's top chefs.
Eat Local Challenge - A group blog written by authors who are interested in the benefits of eating food grown and produced in their local foodshed.
Eat Well Guide - Find wholesome, fresh, sustainable food in the US and Canada.
Edible Monument: The Art of Food for Festivals - Ornate edible architecture and sculptures were often created for celebrations in the cities and courts of early modern Europe. The Edible Monument, an exhibition of the ephemeral art created for these festivals, is drawn from sixteenth to nineteenth century books and prints in the Getty Research Institute's Special Collections.
Empty Bowl - Devoted to serving the cereal eating community.
Estiator - National magazine addressed to Greek Americans in the foodservice industry (restaurants, coffee shops, pizzerias, cafeterias and bars).
Feeding America: The Historic American Cookbook Project - The Michigan State University Library and the MSU Museum are partnering to create an online collection of the most important and influential 19th and early 20th century American cookbooks.
Food Arts - Authoritative coverage of trends and industry news that includes the latest and hottest restaurant openings, business-building tips from colleagues, menu and food trends, how-to culinary demos, tabletop and equipment innovations, marketing ideas, and recipes galore. Published 10 times a year, Food Arts serves the informational needs of the entire full-service segment of the restaurant/hotel industry.
Food Makers - The world's largest database of nutritional information, including nutritional information for over 27,000+ brand name foods, 3,400+ menu items from 71 restaurants, and 17,000+ generic foods.
Food Museum - One stop source for food exhibits, news/issues, resources, food history, answers to your food questions, and book reviews.
Food Network's FoodTV - Recipe search, TV shows and recipes, cookbooks, celebrity chefs, world cuisine, terms, tips, and ingredients and more.
Food Reference Website - Articles on food history and usage; food facts and trivia; food quotes; who's who in food; cooking tips; culinary humor, poems & crossword puzzles, Culinary Calendar reciipes.
Food Routes - Reintroducing Americans to their food - the seeds it grows from, the farmers who produce it, and the routes that carry it from the fields to our tables.
Food Network - Gateway to recipes, TV cooking programming, entertaining chefs.
Food52 - Online community cookbook and curated recipe database.
FoodNet - A place where food professionals meet with their peers, gather industry info and news, and learn from other specialists. Registration required.
Home Economics Archive - A core electronic collection of books and journals in Home Economics and related disciplines. Published between 1850 and 1950, these titles were selected by teams of scholars for the historical importance they hold.
Honey Locator - The National Honey Board's online guide to find suppliers for local and specific floral varieties of honeys.
How to Buy Herbs and Spices -
Herbs are loosely defined as the leaves and flowers of a plant used for seasoning, such as, rosemary, thyme, parsley and cilantro. Spices come from the bark, seeds, roots and fruit of plants, such as ginger root, cinnamon, coriander (which comes from the seeds of the cilantro plant) and pepper (berries). Salt is sort of in a category all its own, since it doesn’t come from a plant...
How to Eat a Lobster - Talia Bigelow, a lobster biologist, shows you how to get every last piece of succulent meat out of a lobster. She also shares some interesting insights into these fascinating creatures that may answer some of the questions you've always wanted to know the answers to.
How to Store Cheese - How long can you keep cheese in your refrigerator? Why should you keep your cheese in the vegetable crisper drawer? Why shouldn't you wrap cheese in plastic before putting it in the refrigerator? How long in advance should you remove cheese before serving it?
How to Store Bread (WikiHow) -
Also Cook's Illustrated, The Kitchn, and Luxist: "To minimize retrogradation, store bread at room temperature—for up to two days—in a container that minimizes moisture loss (tightly wrapped in foil or in a zipper-lock bag). After two days, wrap bread tightly wrapped in foil, place in a freezer bag, and freeze. Thaw the slices at room temperature, or in the microwave or oven. (For a frozen full- or half-loaf, we recommend heating the bread, still wrapped in foil, in a 450-degree oven for 10 to 15 minutes, then crisping it by removing the foil and returning it to the oven for a minute or two.) If you find yourself with stale bread, wrap it in plastic wrap and reheat briefly in a microwave, but be prepared to use it almost immediately as retrogradation will set in again fairly quickly. Finally, only refrigerate bread that you’re intending to reheat (e.g., toast or grill) later on."
International Gourmet - Recipes, cookware and appliance information, a cooking glossary, and what's new in food products.
Jacque Péppin - KQED Food is now the official Jacques Pépin portal for the legendary chef's recipes, books/dvds, program information and appearances
James Beard Foundation - Fosters the appreciation and development of gastronomy by preserving and promulgating our culinary heritage, and by recognizing and promoting excellence in all aspects of the culinary arts.
Jacques Pépin - An internationally recognized French chef, television personality, and author working in the United States.
Also see official site.
Jessica's Biscuit - Thousands of cookbooks from every corner of the world and every cuisine under the sun - basic to gourmet, bestsellers, hard-to-find titles, out-of-print classics.
Julia Child - PBS master chef series with Julia Child.
Kashrut.com - Kosher information source on the Internet.
Keith Famie's Adventures - Globe trotting chef brings flavor and adventure to the cyber-world kitchen.
Kitchen Link - Master index to over 10,000 food and cooking links on the Net.
America's Test Kitchen from Cook's Illustrated - Kitchen experts offers cooking tips, techniques, product evaluations and advice. The team teaches and entertains while determining the absolute best methods for preparing delicious and easy-to-follow recipes. Host: Chris Kimball.
Burt Wolf: What We Eat - Burt Wolf travels through the Caribbean, Latin America, Europe, Asia and the US to uncover how the migrations of people, plants and animals that started 1492-1502 continues to impact the culture, economics and the diet of the world today.
Check, Please! Bay Area - Every week, Check, Please! Bay Area features three guests who are local diners, not professional restaurant critics. Each guest chooses their favorite restaurant and the other two guests visit that restaurant under total anonymity — the restaurants are not notified that Check, Please! "reviewers" are dining there. After trying each other's restaurant recommendations, the guests come on the show to discuss, dispute, and celebrate their dining experiences. The panel of diners is moderated by host Leslie Sbrocco, an award-winning author, wine connoisseur, newspaper columnist, and speaker. At the end of the show, each restaurant is rated based on the panelists' comments.
ChefClass - This series takes viewers inside one of the country's most prestigious cooking schools, The International Culinary Schools at the Art Institutes, which number around 30 across the country. In each episode, the school's top chef-instructors focus on teaching a critical cooking technique such as roasting, grilling, braising and sauteing through the demonstration of mouth-watering recipes.
Ciao Italia - Mary Ann Esposito, host of the longest-running cooking show on public television, travels around the United States and Rome, Italy in search of recipes that can be prepared in thirty-minutes or less for a busy audience that has time to enjoy great Italian food but doesn' t always have time to prepare it "the old way."
Everyday Food - This series brings to life the magazine of the same name, featuring an ensemble cast of the magazine's food editors, test cooks and recipe developers. For an audience of consumers who are short on time and in need of healthy, everyday cooking solutions, the series offers quick, nutritious and delicious recipes using easy-to-find supermarket ingredients. Hosts are Allison "Allie" Lewis, Sarah Carey, John Barricelli, Margot Olshan and Lucinda Scala Quinn.
Food.com - Recipes, cooking, and nutritional information.
In Julia's Kitchen with Master Chefs - Inviting master chefs (literally) into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Jacques Pépin: Fast Food My Way - Designed to appeal to accomplished chefs and amateurs alike. With his signature charm, Pepin presents quick, easy and delicious recipes for today's busy lifestyle. Each episode features tasty, organically grown food that is both healthy and convenient to prepare. Pepin teaches viewers the best of everyday cooking, with dishes that translate from simple dinners to menus for entertaining.
Jacques Pépin: More Fast Food My Way - The culinary icon returns with a new line-up of healthy, home-cooked meals. This season, Jacques creates nearly 100 delicious recipes for every occasion -- from a light snack to an elegant dinner -- using readily available fresh foods, supermarket staples and simple techniques. Taking inspiration from around the world, his lamb stew, paella and Tibetan bread incorporate Asian, Latin American and diverse European influences, including his classic French background. Each episode contains four or more dishes, including minute-long recipes for croque monsieur tidbits, an instant red-pepper dip or butter bean canapes, along with Jacques' valuable tips and techniques.
Jacques Pépin: The Complete Pépin - Jacques Pepin, one of the world's most renowned chefs, returns to public television with The Complete Pepin, a new twist on his 1997 hit series, Jacques Pepin's Cooking Techniques. These thirteen half-hour episodes include his time-tested, classic teachings with brand new opens and closes from the culinary legend. To paraphrase Jacques Pepin, once you acquire essential cooking skills, your culinary repertoire is limited only by your imagination. Throughout the series, your viewers will learn the basics of everything from choosing and maintaining essential cooking equipment, to easy and fun ways to embellish your dishes.
Joanne Weir's Cooking Class - Weir's actual home kitchen becomes the classroom as she works side-by-side with a real-world student for a hands-on cooking lesson, preparing a wide variety of Weir's latest Mediterranean-inspired recipes, using the freshest and most seasonal ingredients available. As she shares her special cooking techniques, tips and tricks, and culinary fundamentals, weir guides students and viewers through solutions to their real-life cooking dilemmas - over-whipped egg whites, gummy risotto, and broken emulsions. Also: expert wine tips from sommelier Eugenio Jardim.
Lidia's Family Table - Lidia Bastianich offers delicious master recipes for everyday Italian-style feasting and imaginative ideas for variations and improvisations. From comfort food to haute cuisine, Lidia fuses recipes from both past and present into creative Mediterranean dishes, making them uniquely her own.
Made In Spain - A series exploring the culinary and cultural riches of Spain. Hosted by chef Jose Andres, it highlights the extraordinary cooking traditions of a country whose food and wine is capturing the worlds' imagination. In every episode, Andres brings the exciting flavors of his native Spain to the American audience with easy and informative recipes created in his Washington, D.C.. Each cooking segment is woven into a gastronomic and cultural tour of one of Spain's 17 regions.
Martin Yan's China - A fascinating trek through the sights, sounds and tastes of China as Martin travels through this vast country to explore the 4 schools of Chinese cuisine: the Mongol-inspired flavors of the North, the Cantonese seafood of the South, the fiery Szechuan meals of the West and the delicious Shanghai specialties of the East. He journeys to upscale restaurants, ancient streets, marketplaces, factories and nature preserves, as well as historic destinations in this captivating land, discovering the secrets and attractions of one of the world's oldest countries.
Martin Yan's Chinatowns - A culinary kaleidoscope bringing the sights, sounds and flavors of Chinatowns around the world into viewers' homes. Martin visits private homes and exotic markets, then demonstrates the finer points of preparing his favorite Chinese foods.
Primal Grill with Steven Raichlen - Steven Raichlen, creator of the popular public television series, Barbecue University and author of the award-winning, best-selling Barbecue Bible and How to Grill is back with a sizzling new show designed to help viewers take their grilling to the next level: Primal Grill with Steven Raichlen. The series features new recipes like coffee-crusted chicken, Chinese five-spice beef ribs and a grill-top ginger mint lobster roast, sizzling new grills, from state-of-the-art infrared rotisseries to ceramic kamado cookers, wood-burning grills, and industrial-strength smokers.
Simply Ming - Chef Ming Tsai, experienced in classical French, new American and Pan-Asian cuisine, provides a repertoire of very simple recipes which viewers can integrate into numerous dishes. Each of his flavor-packed sauces, salsas, pastes, rubs, stocks, syrups and doughs consists of fewer than seven ingredients, and each requires no more than 20 minutes to prepare.
Julia Child: Cooking with Master Chefs - Julia Child visits sixteen nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes, and culinary tips which guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer the viewer a unique and inspirational learning experience. Search and explore PBS video segments from each chef's TV episode or watch the whole show online.
Kitchn, The -
For those who care about the quality of their food, and how it affects the health of themselves and the planet. It is also for those who want to cook more, but are shy in the kitchen. It’s a place to dive in deep, and embrace the joy of one of our basic needs: food.
Marin Sun Farms - Located in the rolling grasslands of the Point Reyes National Seashore in Northern California. Committed to producing local, pasture based food for our Bay Area community with the aspiration of building a sustainable food model. Raises 100% grass-fed beef, lamb, goat, pasture raised chickens, pork and eggs.
Murray's Cheese -
New York's oldest and best cheese shop since 1940. Hundreds of imported, local and artisanal cheeses and specialty foods available for mail order.
Also see Murray's Cheese Blog.
Mushrooms: The Mushroom Council - In-depth information on several varieties of mushrooms, including Criminis and White mushrooms, the ever-popular Portabellas and Shiitakes, and the exotic Morels, Enokis, Maitakes, Oyster and Beech mushrooms.
National Association for the Specialty Food Trade (NASFT) - Trade association established in 1952 to foster trade, commerce and interest in the specialty food industry. NASFT is an international organization composed of domestic and foreign manufacturers, importers, distributors, brokers, retailers, restaurateurs, caterers and others in the specialty foods business. The organization has more than 3,000 current member companies throughout the U.S. and overseas.
Pesto (Wikipedia) - Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ ("to pound, to crush") from the same Latin root as the English word pestle, in reference to the sauce's crushed herbs and garlic.
Poilâne - One of Paris's best-loved bakeries. Specialties include apple tarts, butter cookies, and a chewy sourdough loaf cooked in a wood-burning oven.
Savor California -
Showcase for gourmet foods and beverages from California. Also publishes a newsletter.
Seafood Choices Alliance - Seeks to bring ocean conservation to the table by providing the seafood sector - fishermen, chefs and other purveyors - with the information they need to make sound choices about seafood and provide the best options to their customers.
Seafood Watch - A consumer's guide to sustainable seafood.
Slow Food - A movement for the protection of the right to taste and 'eco-gastronomes.'
Slow Food USA - An educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
Southern Oven - Popular desserts include home-made Caramel Pecan Pie, Sweet Potato Pie, Lemon Chess Pie, Texas Chocolate Cake, Seven-up Cake, and many more.
Food Spring - View thousands of hard-to-find gourmet products, previously found only at the most selective specialty food stores. The National Association for the Specialty Food Trade has created this simple way to discover specialty foods, ranging from smoked salmon and herb-infused olive oils to dessert sauces and gift items.
Sustainable Table -
Celebrates local sustainable food, educates consumers on food-related issues and works to build community through food.
The program is home to the Eat Well Guide, an online directory of sustainable products in the U.S. and Canada, and the critically-acclaimed, award-winning Meatrix movies - The Meatrix, The Meatrix II: Revolting and The Meatrix II½.
USPastry.org - The official web site of the U.S. Pastry Alliance. Devoted to the career and art of pastry making.
Weston A. Price Foundation - Dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.
World's Healthiest Foods / George Mateljan Foundation -
Established by George Mateljan to discover, develop and share scientifically proven information about the benefits of healthy eating, and to provide the personalized support individuals need to make eating The World's Healthiest Foods enjoyable, easy, quick and affordable.
Yan Can Cook - Chinese Master Chef Martin Yan explores Chinese and Asian cooking.
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Thursday, April 26, 2012 8:17 AM
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