by Michael Ruhlman | Apr 27, 2016 | Article, Books, Breakfast, Business, cookbooks, egg, Eggs, Food Business, Food Culture, Food Politics, Food Safety, food science, health, Rant
(First published in Finesse, Thomas Keller’s superb magazine, earlier this year.) In the 1970s, the egg was bad-for-you food in America. After being a mainstay of the human diet for millennia, doctors here decreed that the cholesterol-laden yolk clogged...
by Michael Ruhlman | Apr 15, 2016 | Cocktails, Recipes
Happy Friday, all. Reposting this cocktail as I’ve been ordering it recently and enjoying it immensely. It remains a perfect cocktail for a chilly spring evening. I love how various flavoring components (bitters, vermouths) become different cocktails when...
by Michael Ruhlman | Apr 11, 2016 | Books, Charcuterie, Pork!, Recipes, roast, Seasonings and Spices, Technique
It’s bacon time again! I don’t know why but I’ve been getting a lot of bacon questions in my email recently, so thought I’d address a few issues I haven’t before. Of course, I’ve long commented on the fact that curing your...
by Michael Ruhlman | Apr 7, 2016 | Kitchen Tools, ruhlman products
Mom’s Day is important. Dads, sons, and daughters, undervalue it at your own peril. It’s May 8th. For those of you with wives and moms who love to cook, Mac Dalton and I have put together a special bundle we think all cooking moms will...
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