Serious Eats - seriouseats.com

Good thinking. I like to make onion soup, and this first step is carmelizing the onions. Then a bit of apple cider and wine and an maybe some cognac and we're there. Any precautions you'd recommend if the onions aren't destined for chips?

A pointless exercise except for math geeks. Why show the grill marks? they only confuse, visually. But in those pictures, the only distinguishing marks are the grill marks. Where's the grain? If I'm supposed to know how to cut the steak BEFORE I cook it, I'm still nowhere. Is there someway I could push on the meat to know how the grain goes?

First of all, there's too much crust showing!

Skippy!!?!?!? I think that kind of processed stuff and its hidden sugar dis-equilibrates the body's way of equalizing hunger, what we eat, what we weigh, and how we feel about it (satisfied, full, stuffed, replete, etc.)

Anyone who thinks Oalmeal is "neutral has had too many bowls of old, packaged oatmeal. Try Anson Mills; it'll open your eyes.

If you make pizzas you'll find that the quality goes in with the making of the dough. Lots of hours and maybe several risings. Probably (thought I haven't tried it) you could make decent pizza on a hot car roof if the dough was right. Jolivore

Listen to your wife, man! Bent Spoon's good, but it's not gelato—which is semifreddo, made with ice milk, while American "gelato" is made with cream—and it's too sweet. Halo has terrific, honest ice cream, too: the coffee ice cream is superb. Princeton food in general is student food, cheap and dirty, not worth a detour.