The Best of the Web
1 - Food Lovers' Discussion Group
The Wine Lover's Page has a very active Food Lovers' Discussion Group devoted to discussing food and pairing food with wine. There are many more food than wine sites on the Internet, and my list doesn't make even the faintest effort to be comprehensive. I consider these to be really first-rate sites, a sort of "wine lover's quick tour of food on the Web".
Airlines Meals is a labor of love by "A 32-year old conceptual thinker (advertising) -slash- graphic designer -slash- web designer from Rotterdam, Holland. Still a bit surprised by the success of this site :-)" Described as the world's first website devoted just to food, it is filled with pictures and descriptions of airline meals, submitted by thousands of happy (and not so happy) travelers. Great fun! http://airlinemeals.net/
America's Test Kitchen
Cook's Illustrated and Chris Kimball are featured on this attractive site. "Step into the kitchen of Cook's Illustrated magazine, America's premier source of information for solving common cooking problems, demystifying recipes, and reporting the results of unbiased equipment tests and ingredient tastings. Chris Kimball, along with the cooks and editors of Cook's Illustrated, share their expertise and experience." FLDG members like finding out why things (both good and disaster)happen in the kitchen, and find America's Test Kitchen is a great place to do so. http://www.americastestkitchen.com/
Atlantic Monthly consistently carries interesting and authoritative articles and reviews about food, and the online edition is updated every couple of weeks.
Chef 2 Chef
Chef 2 Chef is a comprehensive food and wine related site, with an interesting feature: the Top 100. A variety of people nominate and then vote for their top choices in various categories: chefs, restaurants, cook books, kitchenware, culinary sites and instructors. Most lists are updated hourly. (Chefs nominate chefs, Amazon nominates cookbooks, surfers nominate websites, etc.) A useful list of ideas, even if you disagree with the rankings.
Chef James T. Ehler of Key West, Florida, has an extensive background in food preparation and in computers. He melds the two beautifully in the incredibly rich Chef James website filled with recipes, food facts, regular quizzes, quotes, puzzles, and much more. Our common interest in Key West adds a bit of spice to the mix for me personally. Highly recommended. http://www.foodreference.com/
Chef John Ash
Chef John Ash is Culinary Director of Fetzer Vineyards, and has taught at professional institutions and cooking schools around the world. He has published two books, American Game Cooking (Addsion Wesley) in 1991 and From the Earth to the Table: John Ash’s Wine Country Cuisine (Dutton) in 1996. He maintains an interesting page of wine facts, and an excellent collection of his recipes. http://www.chefjohnash.com/
Chef Talk is an opportunity to discuss food directly with chefs around the country.
Clos du Bois
Clos du Bois offers surfers a nice little food-and-wine-matching chart. Although it's not highly detailed, I find it useful because of the way it divides wine and foods into broad categories and shows how they work (or don't work) together. http://www.closdubois.com/
The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.
Cooking Light Online
The recipes at Cooking Light Online are excellent if you are trying to reduce calories. http://www.cookinglight.com/
Culinary History Timeline
Displaying the same careful scholarship and excellent presentational skills as it did for the Food History Timeline, the Morris County Library, New Jersey maintains a Culinary History Timeline. Featured are social history, manners and menus, organized chronologically. Fascinating. http://www.gti.net/mocolib1/kid/food1.html
Culinary Institute of America
The Culinary Institute of America is the leading culinary teaching institution in the United States. A very useful site.
Department of Agriculture
The US Department of Agriculture has put together an extraordinary collection of information about changes in American's eating habits over the past 100 years. Very interesting reading. http://www.ers.usda.gov/publications/foodreview/jan2000/contents.htm
Digital and Multimedia Center
Amelia Simmons' "American Cookery," published in 1796, was the first American cookbook published in America, and the folks at Michigan State University own a rare second printing copy of it. You’ll probably never hold a copy in your hand, and it would cost as much as $25,000 if you found one to buy. But soon everyone will be able to browse its pages online. The book is part of a project at MSU's Digital and Multimedia Center to scan, retype and add definitions to 75 American cookbooks published before 1923. It’s the first historic cookbook collection ever to be made available on the web. (Click on Collections, then on Cook Books.) http://digital.lib.msu.edu
"Everyone should try being Italian at least once a year." Even if you can't go to Florence, this visually stunning site can give you an opportunity to try being Italian for a day. The basic purpose of Divina Cucina is to promote cooking clases in Florence, but the site is much, much more. Food, wine, a slice of Italian life. http://www.divinacucina.com/
Epicurious is outstanding: 10,000 recipes, Bon Appétit and Gourmet magazines, food and wine dictionaries, 8,000 terms, clearly and well defined.
Fantes Kitchen Ware Shop
Fantes Kitchen Ware Shop is a Philadelphia cooking ware shop with an enormous range of items for sale and an enormous list of food related links.
Food & Beverage
Michael Walsh is exuberant and extremely knowledgeable about food, wine and the restaurant business. All of those attributes make Food & Beverage an excellent monthly magazine, and the website is extremely generous in providing samples of the contents on a regular basis. http://www.fbworld.com/
Food & Wine
Food & Wine's website features a generous serving of many of their better long articles on both food and on wine, as well as a nice food and wine matching program. Polls, wines and foods of the week, lots of links, all beautifully presented, round out an excellent package.
Food and Nutrition Information Center
The Food and Nutrition Information Center is sponsored by the US Department of Agriculture, and is filled with nutritional information of the highest quality. http://www.nalusda.gov/fnic/
Food Events.com promotes taste education and international travel. It attempts to provide a comprehensive list of tours, festivals, markets, classes and tastings, with a primary emphasis on food. http://www.foodevents.com/
The Food Museum contains a number of online exhibits about the world's foods. You can search for a particular food by name, hemisphere and type. The company has been in the business of creating actual food exhibits in major museums for 25 years. Their professionalism is evident in the virtual exhibits as well. http://www.foodmuseum.com/
The Food Timeline has been put together by the Morris County Library in New Jersey to help in locating food history and period recipes. All information is checked against standard reference tools for accuracy--The Oxford Companion to Food (Davidson), The Cambridge World History of Food (Kiple & Ornelas), Larousse Gastronomique (Levin), The Encyclopedia of American Food & Drink, (Mariani), Food in History (Tannahill), History of Food (Toussaint-Samat),The Food Chronology (Trager) and other sources as needed. As with most historical topics, there are some conflicting stories in the field of food history. The library did its best to select and present the information with the most documented support. Fascinating, and beautifully presented. http://www.gti.net/mocolib1/kid/food.html
Gallery of Regrettable Foods
The Gallery of Regrettable Foods is hysterical ... spend a little time poking around in these scans from '50s cookbooks and the latter-day captions ... http://www.lileks.com/institute/gallery/index.html
University of California Press publishes Gastronomica: The Journal of Food and Culture. Gastronomica displays appreciation for the pleasures and aesthetics of food, and the latest in food studies, focussing on the history, representation, and cultural impact of food. "Gastronomica is designed to appeal to scholars, food professionals, and the general public. Each four-color issue will feature poetry, cartoons, three to four peer-reviewed research articles, along with shorter features, essays, images and photography that explore the richness of food." Gastronomica’s cover price is $10, and is printed quarterly. http://www.gastronomica.org/
The Global Gourmet has been online since 1995, and continues to be a wonderful source of information on food, wine and much else. We exchanged links in the earliest days of the Web. I'm still delighted to do so.
The Hunger Site was purchased out of foreclosure in mid-August of 2001 by Tim Kunin and Greg Hesterberg, co-owners of EcologyFund.com. Greg and Tim hope to restore and maintain the site's position as a leader in online activism and a dynamic force in the fight to end world hunger. This appears to be a for-profit operation, not a charity, but the project appears to be reputable and legitimate.
Merely clicking on a button will help feed hungry people, and the site has additional information for those that want to help in this cause. http://www.thehungersite.com
"In every ethnic region of the globe, in every home, women have established traditional dishes, and have handed down heirloom recipes. With nurture as their only goal, and love their only motivation, our mothers changed local foodstuffs into the great cuisines of the world." inmamaskitchen.com honors home cooking, and recipes from mothers of members aroiund the world. http://www.inmamaskitchen.com/
Iron Fans Online
Iron Fans Online is a slick, well run unofficial site for devotees of the Iron Chef TV program. http://www.ironfans.com/
Italian Cooking and Living
There are a host of excellent Italian sites devoted to food, wine and other things Italian. Italian Cooking and Living is hard to beat in a very crowded field.
Jamison Lamb is considered by many US chefs as the best lamb in the United States. Raised totally on grass, with no grain finishing. Remarkably tender. http://www.jamisonfarm.com/
Julia Child's Kitchen at the Smithsonian was created in November, 2001 when she gave gave her kitchen to the Smithsonian's National Museum of American History, Behring Center. "Child's late husband, Paul, designed the kitchen for her in 1961, and there she cooked for herself, for family and friends, for professional colleagues -- and for the entire country. For seven years the kitchen was a set for three enormously popular public-television series. Millions of Americans watched the shows and felt they had cooked, eaten, and laughed there with an old friend." The site is comprehensive: pictures of the kitchen, a diary of the exhibit, Julia's voice narrating stories, and much more. Enchanting. http://americanhistory.si.edu/kitchen/index.htm
The premise of the Julie/Julia Project: Julie cooks her way through "Mastering the Art of French Cooking" and keeps a running diary of her experiences. Here's one enthusiastic FLDG comment: "I have been howling since following the link you provided. I am going to end up reading every single word of this, it's a must. I love her attitude, like: 'Julia has suggested boiling the bacon for the quiche for five minutes. This sounds to me suspiciously like an activity that would prevent bacon from tasting like bacon. But who am I to question. I'll boil the frickin bacon.'" Fascinating reading. http://blogs.salon.com/0001399/2002/08/25.html
The Kitchen Link contains over 10,000 food and cooking links. The numbers are staggering: 22,000 recipes, 9,900 copycat recipes, 28 forums and much, much more.
Let's cook in Italy
Let's cook in Italy is an attractive website offering cooking courses, wine and tours in northern Lazio. These folks promise full immersion in the local lifestyle, focusing on wine, olive oil and food tasting, with lodging in a family’s 16th century beautiful restored country house. http://www.cookitaly.it
Lobster Anywhere is located in Salem, New Hampshire, and ships live Maine lobsters and New England gifts anywhere in the continental US. The Resources page has classic seafood recipes as well as useful information on selecting, and cooking lobster. http://www.lobsteranywhere.com
Meals for You
Meals for You is a commercial site with many useful features: thousands of recipes, all searchable by ingredient, by nutrient content, and by category, such as desserts or vegetarian. Adjustable recipes for the number of servings.
Newspaper Food Sections
Linda Stradley maintains an excellent list of weekly US newspaper columns on food at Newspaper Food Sections.
On the Rail
Janet Fouts is a chef and a computer guru. Gary Epting is a waiter and a painter. They met when they both worked at San Francisco's Square One Restaurant, and now they host On the Rail, one of the best restaurant-industry Websites I've found. Although it's designed as a community for waiters, chefs and restaurant professionals, it's open to all, and offers an intriguing peek into the inside of the restaurant business.
The commercial Oster site includes everything from small kitchen appliance information to recipes and party planning, including wine tasting parties.
Passover in a Civil War Camp
The Smithsonian has put together a fascinating history of a celebration of Passover in a Civil War Camp. Ingenious and moving. http://civilwarstudies.org/features/passover.htm
The US Pastry Alliance — some 800-members strong from nearly every state in the country — is the only association singularly devoted to the career and art of pastry making. The website features a quarterly newsletter, live demonstrations and digital slide shows of classic and cutting edge techniques, a forum to discuss problems, an on-line job board, columns written by leading pastry chefs, a calendar of upcoming competitions. http://www.uspastry.org/
Penzeys Spices is an excellent online source of a wide range of high quality spices. The also have a good selection of recipes. http://www.penzeys.com/
Saute Wednesday is a remarkable site which presents summaries and links to food columns from around the world, and much more about food and wine. It is written by Bruce Cole who lives in San Francisco. As he explains: "This site originated as a series of emails to friends listing various links to articles about food. When that got to be too tedious, we made a web page. The original page is still out there somewhere, we just don't know what the URL is... it was one of those Frontpage designs we put up on our ISP's gratis page. Maybe someday we'll track it down. There was a nice picture of a chunk of mimolette... When we decided to get serious (so-to-speak), we plunked down some good old hard cash and with the help of our friend Steve Ward, came up with the name SauteWednesday, and purchased the URL. The 'Wednesday' portion of the name originating in the fact that we were patterning our site after most newspaper food sections, which are published on Wednesdays. Plus, it sounded pretty cool - still does, we think." http://www.sautewednesday.com/
Seafood Choices Alliance
Seafood Choices Alliance is a partnership of SeaWeb and several other conservation groups, with strong backing from a number of leading chefs. The primary purpose of the group is "to guide food professionals wanting to serve food that tastes good and doesn't have long-term negative effects on the environment. Seafood Choices will help subscribers sift through this information." A key feature is the SeaSense Database which gives the current status of a number of different fishes together with to dine or not to dine recommendations. There is also a clearing house and a free quarterly publication. http://www.seafoodchoices.com/
The Slow Food movement began several years ago in Piedmont, and today has over 60,000 memebers around the world. There are a large number of Conviviums (or Chapters) in many countries. Although the movement is aimed primarily at food, there is great interest among members in wine as well. In the US, membership is $60; call 877-756-9366. Website in English, Italian and French.
So, Ya Wanna Make Vinegar From Leftover Wine, Eh?
The Gang of Pour asks: "So, Ya Wanna Make Vinegar From Leftover Wine, Eh?"
All Recipes has an excellent online collection of Soup Recipes. The search engine is sophisticated, fast and accurate. http://www.souprecipe.com/
Specialty Food Sources
The New York Times periodically publishes useful lists of food-related items. In April 2001, it offered this list of specialty food sources available by mail order:
The Splendid Table has become an institution on National Public Radio. The website features RealAudio clips from the show, and a host of other features, including Cooking 101, the Bookshelf, an active forum, and much, much more. Lynne Rossetto Kasper serves as the host of the show and as an excellent moderator of the website.
Star Chefs is a hip and flashy site with lots of content and the chance to interact personally with leading chefs.
Sushi World Guide
There is a remarkable collection of almost 3,000 sushi restaurants located all over the world at Sushi World Guide. A very nice feature of the site: "the most common tongue-twisters you will encounter while attempting to explore the higher realms of Japanese cuisine. May they guide you well!" And, the collection of links is superb. http://www.sushi.infogate.de/index.shtml
Tufts University Nutrition Navigator
The Tufts University Nutrition Navigator is filled with trustworthy nutritional information. Rates, reviews, and links to over 300 websites based on nutritional content.
Weight Commander is a wonderful little shareware program, originally written by Michael Marder for a friend, to help his friend lose weight. The basic program is quite simple: enter your weight and the program will graph the ups and downs for as long as you continue to monitor your weight. But Michael has added dozens of fascinating features, some of which appear like magic after a month or two of use. Best of all, there is a free trial period, and if you like it, the program costs only $9.95. Several folks have strongly recommended Michael labor of love to me. http://www.weightcommander.com/
What's Cooking America
Oregonian Linda Stradley's What's Cooking America is one of the best food sites around, content-rich with information about American regional cooking. Just one of its many highlights is her annotated dictionary of food words and phrases.
Wine and Food from France
It's a bit like a slick magazine advertising supplement on the Web, but you'll find plenty of information about French food and wine at Wine and Food from France, which is also accessible by phone at (800) 522-WINE.
Wine Appreciation Guild
The Wine Appreciation Guild offers three sets of food and wine matching wheels: 28 California wines, each with four foods; Asian, Mexican, Moroccan, Nuevo Latinno, etc. foods; and French cuisine, covering all major regions and sub-regions in France (two wheels). http://www.wineappreciation.com/
Californians Patrick and Dee Sindt's excellent Web site, WineMatch focusing specifically on wine and food. The most comprehensive wine-and-food database I have seen online allows the reader to click on any of dozens of foods (or wines) and receive lists of matches, complete with recipes for specific dishes to match specific wines and wine types. [Despite the 1999 date on the home page, the site is current.]
The Rest of the Web
1001 Kitchen Tips
2 - Food and ingredient sites:
The following single food or ingredient sites appear comprehensive in their coverage of their favorite subjects. One can spend hours exploring the byways of every day products.
Almonds (CIA course)
Avocados (and guacamole recipes)
Backwoods foods (game)
Beer in cooking
Breakfast Food Characters
Calories per hour
Classic Jewish Food Recipes
Smithsonian film clip collection. http://memory.loc.gov/ammem/ccmphtml/colahome.html
Cod, A Biography of the Fish That Changed the World, by Mark Kurlansky.
Coffee (a National Geographic site).
Commercial Breakfast Cereal
Corn Syrup (Karo)
Dutch Oven Cooking
http://agsyst.wsu.edu/edamhome.htm -- check links as well.
Fun with Grapes
Ice Cream Makers
Olives, the Life and Lore of a Noble Fruit, by Mort Rosenblum.
Prunes (er... Dried Plums)
Raisins (and much more)
Safe Storage Times
Salt, A World History.
Strawberry Pop-Tart Blow-Torches
Swiss Spaghetti Crop
Tea (a slow loading MSN site).
WW I Doughboy foods