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It's a new year, and The Food Guys are urging us to emulate the ancient Romans by cooking with beans. According to Jon Jackson, pulses and beans were so…
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"They say that man cannot live by doughnuts alone, but I say: why not?" - "Food Guy" Jon Jackson.This week, The Food Guys sprinkle out bits of doughnut…
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The Food Guys react to a March 2018 post published at the Serious Eats blog by cookbook writer Stella Parks (BraveTart: Iconic American Desserts) titled…
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At the start of each new year, The Food Guys take the opportunity to remind us that stocks are liquid gold - the edible kind. Your portolio of discarded…
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Food Guy, home baker and sugar-slasher Jon Jackson muses about why, when it comes to baking, so many recipes call for so much of the sweet stuff. "I…
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"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back…
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Food Guy Greg Patent has begun baking with vanillin, a synthetic version of the major compound in vanilla. Why? Because the cost of pure vanilla extract…
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"But on Sunday morning, there's the time when a man has time to eat..."Radio listeners can enjoy an excerpt of Cole Porter's "Sunday Morning Breakfast…
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The Food Guys return to the object of Jon Jackson's mother's phrase, "There's nothing like an RC and a moon pie." Jon recalls her fruit turnovers, baked…
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The Food Guys react to an article in Atlantic magazine by Laura Shapiro reviewing two books published in 2019: The Way We Eat Now: How The Food Revolution…