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What We're Reading This Week

Priyanka Anand

March 25, 2016

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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]