Interesting Infographics That We Read in 2013
December 19, 2013
The Charted Cheese Wheel
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A Chef's Life
Martha Stewart’s Cooking School
The Mind of a Chef
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PBS Food – Latest Comments
Re: Butterbean Burger
Vegetarian worcestershire sauce (no anchovies) is readily available online and in specialty grocery stores. This is a delicious and easily reproduced recipe whether prepared "veggie" as Vivian states or, vegetarian or vegan depending on the substitution(s) made by the home cook. Thank you, Vivian.
Re: No-Knead Bread
so basically 27 1/3 hours or so (24+.25+2+.3+.5+.25-.30) to make a loaf of bread? or just go to a local bakery and buying one? hmmm. not a tough choice.
Re: A Chef’s Life: Find the Schedule in Your Area
My station Southern Oregon PBS is only airing reruns. Why is that?
Re: Discover the History of Beets
My favorite way to prepare and eat beets, from the fabulous Mark Bittman (I think it tastes like egg rolls, strangely enough):http://www.nytimes.com/1998/06...BEET ROSTI WITH ROSEMARYTime: 30 minutes2 pounds beets (3 very large or 4 to 6 medium)2 teaspoons coarsely chopped fresh rosemarySalt and freshly ground pepper to taste1/2 cup flour2 tablespoons butter
Re: Homemade Pickled Vegetables
I love home made pickles. My mom makes a lot of stuff like this and we have jars everywhere. My favorite spice to add is an Italian spice. I love my Italian heritage and it's food. http://italissima.com/category/products/preserved-vegetable/
Re: Take This Quiz and See if You Know Your Spooky Halloween History
That was fun!
What did that pumpkin ever do to you?
Re: Homemade Nettle Fettuccine Alfredo
Just read this post now, I'm so thrilled the nettle pasta was a hit with you and your sister, hurrah! Thanks for your enthusiasm! Viva la pasta :-)
Re: Cherry Tomato Galette
sure! go for it :-)
Re: Cherry Tomato Galette
Hi Ada, my apologies for not responding earlier, I only now saw your comment. This pie dough is more moist than other pie doughs, but after chilling in the fridge, it should not be gloppy. Was your yoghurt was too liquidey? It should be full-fat yoghurt, drained of any liquid. If your dough is too wet, there are a couple solutions, one is to put it back in t
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