Posts tagged giveaway
Wednesday, December 18, 2013

one simple change – a giveaway


I met Winnie Abramson by chance a few years ago at a blogging conference in Atlanta. Somehow it came up in conversation that she didn’t have a room and was going to sleep on a cot in someone else’s room, and since I had two queen sized beds and was using only one, I just up and offered it to her. I didn’t know her very well, but she was friends with my friends, and I wanted a friend of my friends to be comfortable.

This decision was really how Winnie and I became friends. We spent the following morning sitting around in our pajamas, drinking tea, and talking. I think we might have even missed the morning session, which was fine by both of us. I told Winnie about trying to make a transition to food writing full time, I learned about Winnie’s parents’ restaurant, her passion in nutrition and whole foods, her family, and aspirations. The entire time I kept thinking, “This is such a healthy approach to eating and thinking about food – we need more of it.”

Continue reading one simple change – a giveaway.

Thursday, February 28, 2013

baking powder vs baking soda – and “the science of good cooking” giveaway!

Thanks for this, @testkitchen! Already found an answer to a long-burning question on baking soda vs powder!

Hi, friends. Today we’re going to geek out a bit. Sometimes you come here and there are stories or ramblings, but today, think of today as a mini science class. We’re going to talk about amino acids and browning and alkaline dough. I bet you can’t wait to get started.

For awhile now, I’ve been wondering about leaveners and the difference between the two. Why would you ever use baking powder instead of baking soda, and, more importantly, why would you ever use both? I’ve asked many folks this question, and gotten somewhat satisfying answers, but nothing that really made sense. I needed to delved deeper; I needed a super-geeky answer.

Enter a book to do just that, answer all my science-driven kitchen questions – Cooks’ Illustrated The Science of Good Cooking. Just the mere word “science” made me excited. The book was on my shortlist of cookbooks to purchase, but the generous (and lovely) folks over at America’s Test Kitchen, some of whom I met at the Cookbook Conference a few weeks ago, sent me a copy. And the first chapter to catch my eye, Concept 42, was appropriately titled “Two Leaveners Are Often Better than One”.

After reading through the book and thoroughly geeking out, I thought that you, readers, might benefit from a book like this on your shelves. Everyone, I think, could benefit from this book on their shelves. So I asked if they’d be willing to partner up on a giveaway, and much to my delight, they said yes!

Continue reading baking powder vs baking soda – and “the science of good cooking” giveaway!.