Video: Next sent a video to Alinea for their anniversary.  They had something to say: This is Alinea, via Next Restaurant

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Video:  Modernist Cuisine Chef Nathan Myhrvold shows the wonders of gelatin hitting a surface and bouncing back, via Foodista.

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OpenSky’s knife sharpener offer to people who follow me there forced me to think about sharp knives (I had to write the copy). Normally, I only think about sharp knives when they aren’t. Here’s the fact: the biggest problem in home kitchens is dull knives. There is no greater hindrance to the person in the house who does the cooking than dull knives. Almost without fail, every friend’s kitchen I go to, there is not a sharp knife to be found. The only kitchens I’ve been in where there are sharp knives, are the big fancy ones where no one cooks. And my mom’s. Because she only uses those crappy ceramic knives, so her nice Wusthofs, used on my once- or twice-a-year visits remain pristine. (OpenSky has a great deal on the higher end Ikon Read On »

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This is the last of the whiteonricecouple‘s video we did at the end of the BlogHer conference in San Francisco last fall. They were off the cuff experimental food and cooking editorials, and this one came on the tail of my linking Richard Wrangham’s contention that it was the cooking of food that gave us the calories we needed to make the leap from hominid to human and what it might have to say about our current state, having largely given up cooking in America for the past 60 years (that’s video here). This video has nothing to do with food, but it does have something to do with awareness, and that has everything to do with the kitchen. Of all the knowledge I’ve absorbed from Thomas Keller, perhaps the most important one of all Read On »

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