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.
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
Biscotti - Wikipedia backgrounder. Known also as cantuccini, biscotti are Italian almond biscuits (cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo.
Blue Apron - Delivers
to you all the ingredients you need to make a delicious meal in
exactly the right proportions.
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.
Caviar - Offers domestic and imported caviars, seafood products
and gourmet foods that are substainably selected, responsibly
packaged and eco-friendly by nature.
XOX Truffles - Don't
miss this tiny coffee bar and chocolaterie, where you can purchase
any of an interesting selection of petite handmade truffles of
excellent quality. Truffles include liqueured varieties, those
without alcohol and even vegan soy flavors.
Chow - Recipes, instruction,
news, entertainment, discussion, and advice.
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
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.
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.
Illustrated - Trusted recipes that work, honest equipment
reviews and ingredient taste tests, and kitchen tips. Also see:
Kitchen - Recipes that work, TV show episodes, kitchen
equipment reviews, taste tests, how to cook and cooking
Cook's Country -
Recipes, equipment reviews, kitchen shortcuts, blind taste tests
for supermarket ingredients.
Challenge - A group blog written by authors who are interested
in the benefits of eating food grown and produced in their local
Eat Well Guide - Find
wholesome, fresh, sustainable food in the US and
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
Henry - Fine quality ceramic ovenware, gourmet cooking
products, and bakeware products.
Empty Bowl - Devoted to
serving the cereal eating community.
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
Food Museum - One stop
source for food exhibits, news/issues, resources, food history,
answers to your food questions, and book reviews.
Network - Recipe search, TV shows and recipes,
cookbooks, celebrity chefs, world cuisine, terms, tips, and
ingredients and more.
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 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.
Food52 - Online community
cookbook and curated recipe database.
Gourmet World -
Catering services, cooking schools, dining, chefs around the world,
festivals, contests and evets, nutrition, recipes, gourmet
GourmetSpot - Food
information portal, providing food and beverage links.
Great Chefs - An
extension of the popular TV series. Here you can find your
favorite cookbooks, videos, DVDs, CDs, cassettes,
Great Food -
Showcasing the most famous television chefs in the world, exotic
location shooting and irresistible food.
Gumbo Pages, The - Chuck Taggert's musical, culinary and cultural information
source for New Orleans.
GVCI: Virtual Group of Italian Chefs - This site is the voice of a network of chefs, restaurateurs and culinary professionals working in the Italian cuisine industry outside Italy. They belong to the moderated internet Forum (in Italian) of GVCI, Virtual Group of Italian Chefs, which has over 2200 associates working in 70 countries in the world. Today this site has become a fundamental point of reference as well as for restaurant managers, sommeliers, food and beverage managers, other hospitality managers, food and wine manufacturers, importers, distributors, retailers and media people, and all those who have an involvement with Italian food and wine all around the world.
Health foodie and ten year ovarian cancer survivor Chris Smith
shares her passion for whole foods.
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.
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.
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."
How to Store Food in the Refrigerator - Decay, mold, and odors
can spread among foods in the refrigerator. Follow these tips to
keep foods―including leftovers―fresher longer and reduce the risk
Gourmet - Recipes, cookware and appliance information, a
cooking glossary, and what's new in food products.
Peppin - KQED Food is now the official Jacques Pepin portal for
the legendary chef's recipes, books/dvds, program information and
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
Jacques Pepin - An internationally recognized French chef, television
personality, and author working in the United States. Also see official
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
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
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'
ChefClass - This series takes viewers inside one of the country's most
prestigious cooking schools, The International Culinary
Schoolsw 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
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."
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 - Recipes, cooking, and
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.
Pepin: 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.
Pepin: 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
Pepin: The Complete Pepin - 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.
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.
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
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.
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
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
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
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.
Morsel Bakery - A collective of California bakers committed to providing quality cannabis edibles that have been operating out of the San Francisco Bay Area since 2010
Munchery - Chefs from top
restaurant kitchens put dinner on your table. Choose from main
dishes, sides, salads, desserts and drinks. Menus change
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
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.
Naturals - Certified organic and all natural extra virgin olive
oils, expeller pressed cooking oils, italian balsamic vinegars, and
barrel aged artisan vinegars.
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.
New York Public Library:
Menus - The NYPL is transcribing our historical
restaurant menus, dish by dish, so that they can be searched by
what people were eating back in the day. Also see Dishes and Blog.
New York Times:
Cooking - Browse years of Times recipes, searching for
your favorite ingredients, and watching how-to cooking videos.
(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.
One of Paris's best-loved bakeries. Specialties include apple
tarts, butter cookies, and a chewy sourdough loaf cooked in a
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.
Serious Eats - Food,
recipes, where to eat, restaurants, cooking, cooking
Slow Food - A movement
for the protection of the right to taste and
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
Truth in Olive
Oil - Advising consumers about buying and enjoying olive oil,
connecting them with skilled oil-makers, celebrating the culture of
this storied substance, and calling out fraudulent oils which cheat
consumers and undercut honest producers.
USPastry - 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
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. Also see:
KWSnet is an
Internet subject directory providing special attention to U.S.
national and international news, the arts, computing, culture,
environment, law, literature, media, politics, science and
technology. Based in San Francisco, California, KWSnet contains
over 125,000 annotated links to resources worldwide. Use Search KWSnet, located at the top of each page, to search within this site. Use Ctrl-F (Windows) or ⌘-F (Mac) to search within individual pages.
KWSnet's Zotero Library provides news articles as well as primary and secondary sources and bibliographic information for your research. More information on Zotero, a powerful, easy-to-use research tool, can be found at its site. Also, and highly recommended, subscribe to RSS content for latest updates.
completely non-commercial. It has no commercial objective or
emphasis. Instead, it is intended for educational purposes,
research, and personal use. It is updated regularly.
KWSnet is IPv6 enabled, HTTPS deployed, and fully HTML5 compliant.
KWSnet may be
contacted via email with any comments,
suggestions or link submissions. KWSnet is designed and maintained, in its entirety, by Kirk W. Smith.