Selected Articles
. . .from musings on food as art to gourmet product reviews and most everything in between
A look at three intriguing women who have made the cupcake, one of the sweetest symbols of the food world’s focus on homespun food, their livelihood.
Life has always been expensive in New York City, even more so as of late, but with a few kitchen tips and one deceptively simple restaurant quality recipe/technique you can stop feeling the hurt, at least in the kitchen.
A review of Essential Cane’s line of all-natural finishing sugars in flavors as comfortable as vanilla bean and as bold as green chili.
Art for Art’s Sake? Food for Food’s Sake.
The debate rages. . .is cooking a craft, an art, just something that needs to get done so we don’t die of starvation.
A look into the emerging world of natural sugar substitutes; what are they, where do they come from; and how the heck do we use them?
A review of Saltworks line of flavored sea salts and some ideas of just how to use them.
A cold blustery day in the life of one chef on a quest for comfort.
The tale of one family recipe (copied from a 1950s TV chef!), one culinary school student, one very French chef instructor and the surprising magic that happens when you toss it all together.
April Stamm is a freelance food writer, who writes for such publications as Pastry Scoop, The Nibble, and her own blog Culinary Casual. For more articles, reviews and insights from April check out their websites. . .
April Stamm
Food Writer, Chef
