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After the sensory overload I encountered at the Winter Fancy Food Show, it was nice to visit the much more intimate Food FĂȘte. However, compared to last year there seemed to be fewer exhibitors on display. I tried everything and there were still a few things worth mentioning, either because they were tasty or just weird.
I had the opportunity to visit the Winter Fancy Food Show on behalf of Cooking for Engineers this January. It was my first time attending this specialty food and beverage trade show and it is absolutely overwhelming in terms of the number of vendors exhibiting at the show. According to Specialty Foods Association, the sponsor of the show, there were 1300 exhibitors at this past show, representing not only North America but also many foreign countries.
Kitchen Notes
The blender. It's a great addition to every engineer's cooking toolbox. But, what do you need to know when you're ready to make the plunge to buy a blender? Do you really need to consider watts, amps and horsepower? What's the difference between a glass container and a polycarbonate container - other than the obvious?

I have your answers, so, let's get started.


This article contributed by April Jones from www.kitchen-blender-reviews.com a resource for healthy eating tips, kitchen blender reviews and smoothie recipes. For a variety of recipes and cooking tips, join her free newsletter.
One question that I keep getting asked (and that I keep asking myself when standing in the produce section of the market) is whether or not a particular type of fruit will ripen at home. It turns out there are only a handful of fruits which get sweeter after being picked: apples, bananas, kiwifruit, mangoes, and pears. There are a dozen additional fruits that continue to ripen (through aroma or textural changes) and all the rest do not. I put together the following chart listing the fruits which do ripen after being picked as well as those which do not from a variety of sources including but not limited to On Food and Cooking, Cookwise, Modernist Cuisine, and The Science of Good Food.
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