Tag: COOKING

When Google announced its new recipe search earlier this month, I didn't pay the news much mind. As the resident foodie here, I've got my stable of RSS feeds and recipe databases from which I regularly cull meal ideas. I knew that Google's results, which would be predicated on page views and SEO, probably wouldn't fit my needs. I don't care to read Paula Deen's fried chicken recipe just because ...

Google has introduced a new tab that filters search results to show nothing but recipes. The search results in Recipe View can be refined by ingredient, calorie content and cooking time with the options found on the left side of the page. Each recipe also includes a star rating by users who have tried the dish and photos of the finished product, too. While this new feature does make finding the ...

Our grandparents and parents kept their recipes written on index cards, but when we need to plan a meal, there are thousands of easily accessible recipes indexed online. Honestly, it's overwhelming to browse them -- let alone, to decide on a menu. But Foodily, a new site that aggregates recipes from all over the Web, aims to make planning a meal easier with Facebook integration and an ...

David Chang, the owner of the delectable Momofuku restaurant family, is an unstoppable entrepreneur. (And a pretty fun drunk, apparently.) The 33-year-old, pork-obsessed chef seemingly isn't content with opening five acclaimed restaurants in nearly as many years, because now he's getting into publishing. According to the New York Times, Chang and his Momofuku cookbook collaborator Peter Meehan ...

Mad scientist/artist/all-around genius Dave Arnold (yes, the guy who uses a laboratory centrifuge to prepare fig juice) has been working with Cornell University's Fab@Home program to explore the possible uses of 3-D printers in the kitchen. In a recent segment for CNN Money, Arnold and the Cornell crew got to show off the frontiers of computer-controlled food extrusion. Yummo! Wait, wait. We ...

Despite all of our carping and kvetching about the coming robot apocalypse, some robots simply need to be given knives -- like this Japanese ham boning robot. Listen: 'tis the season for pernil, pulled pork never goes out of style, and we've lately been craving some salty country ham. (None of that pressed pink "ham product" for us, thanks.) But should we run the risk of slicing off a digit? Have ...

The Web is teeming with the unrealized ideas of both students and established designers who set out to produce astonishing renderings and prototypes for unusual products. Unfortunately, due to the lack of time, money, or technology, many of those products never progress from the planning stages to the mass market. But that doesn't mean we can't salivate over them, nevertheless. While you've ...

Be careful, iTunes shoppers. A new arrival to the App Store could gorge consumers with third-party cookies -- although the distributor in this particular situation is only Martha Stewart, and the cookies are actually tangible. The Martha Stewart Makes Cookies App for iPad serves up "a mouthwatering assortment of Martha's favorite cookies," by mixing "cutting-edge technology with beautiful design ...

The future in which robot servants toil in our kitchens to provide us sustenance is slowly becoming reality. (And we do mean slowly.) Two PR2 'bots named Rosie and James recently teamed up to make pancakes at Willow Garage, where they've also been made to fetch beer. The flapjack flipping is surely impressive, but making breakfast for a family of three could take days. Video after the break. ...

Last week we introduced you to Chefs Dave Arnold and Nils Norén, the superhero duo of high-tech culinary artistry that coauthor the brilliant Cooking Issues blog. But that was only a taste, so to speak, of the epic (and, at times, dangerous) demo that the chefs gave us at the French Culinary Institute a few weeks back. In the video after the break, watch through until the end, when ...

Cooking is its own special kind of alchemy, and chefs Nils Norén and Dave Arnold -- who write the brilliant Cooking Issues blog -- make an art of blending technology and science with delectable comestibles. How about some habanero-flavored vodka, or ice cream that you can fry? Hell to the yes. We had a chance to sit down with Dave and Nils at the acclaimed French Culinary Institute ...

Ferran Adrià, food science chef and owner of the soon-closing, three-Michelin-starred El Bulli in Catalonia, Spain, recently told an audience of adventurous gastronomes at Harvard University that he will begin posting a daily recipe from the research lab that his restaurant is scheduled to become in 2014. According to the Guardian, Adrià says he wants to create a "social networking ...

Who, besides vegans and the lactose intolerant, doesn't love ice cream? Nobody. (Even the dairy-averse have found alternatives for this universally adored frozen treat.) Although precursors to what we know as ice cream have existed for ages, Harold McGee -- food science master and author of the must-have 'On Food and Cooking: The Science and Lore of the Kitchen' -- notes in his book that "the ...

We're not all about cell phones and iPads here at Switched; we generally enjoy any technology that makes your lives easier, better, smarter and more interesting. We decided to put together a dinner party with some of our editorial team to determine the best electronics for your kitchen. Can technology make food better? Can a pricey gadget transform you from a mediocre microwaver into a ...

Move over, Paula Deen; the iPad is coming to the kitchen. According to The Unofficial Apple Weblog (TUAW), reader Alan Daly recently installed an iPad in the door of his kitchen cabinet. In case something went wrong, Daly bought a spare door for this experiment. He used a jigsaw to cut out a square hole, smoothed the edges with a Dremel and cut two pieces of wood to secure the iPad in place. ...