Podcasts about cook's illustrated

Is it unethical to sample an ice cream shop's flavors and not buy anything? A married couple calls in for advice, and Cooks Illustrated's Dan Souza reveals the artisanal ice cream industry's biggest secret. Plus, two listeners who run a French fry stand together call in to debate the definition of a condiment.This episode originally aired on February 26, 2018, and was produced by Dan Pashman and Anne Saini, with editing by Peter Clowney. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.

It's Brett's 46th birthday bash, and he's celebrating in style with Jeff and Christina. Expect gifts like Cooks Illustrated and flood detectors, riveting overflowing toilet tales, and sampling fun with Koala. Dive into comedy insights with an ‘Elf' story featuring James Caan, and honor Bob Newhart's 1961 Grammy win. Plus, a TUAW domain kerfuffle and Macstock marvels. Laugh, learn, and maybe even fix your toilet seat! Sponsor 1Password Extended Access Management solves the problems traditional IAM and MDM can't touch. It's security for the way we work today, and it's available now to companies with Okta, and coming later this year to Google Workspace and Microsoft Entra. Check it out at 1Password.com/product/XAM. Chapters 00:00 Introduction and Birthday Celebrations 00:43 Gifts and Subscriptions 02:37 Home Improvement and Plumbing Stories 03:53 The Best Toilet Seat Ever 05:52 Plumbing Mishaps and Family History 11:10 Birthday Party Plans 13:40 CrowdStrike Incident 19:09 Sponsor: 1Password 21:20 Sponsor bonus content 27:33 Reviving TUAW: A Controversial Story 33:59 AI Articles and Identity Theft 35:08 The Resurrection of Old Content 35:48 Reflecting on Past Work 37:40 The Sale of Content Rights 44:50 Macstock Reunion 50:09 GrAPPtitude: App Recommendations 01:04:38 Remembering Bob Newhart Show Links Best toilet seat ever Major Windows BSOD issue hits banks, airlines, and TV broadcasters - The Verge A Beloved Tech Blog Is Now Publishing AI Articles Under the Names of Its Old Human Staff (404media.co) Early Apple tech bloggers are shocked to find their name and work have been AI-zombified - The Verge Apple blog TUAW returns as an AI content farm (engadget.com) Screen Studio Kaleidoscope Welcome Kaleidoscope 5 Koala Sampler Jammin' on the One Join the Conversation Merch Come chat on Discord! Twitter/ovrtrd Instagram/ovrtrd Youtube Get the Newsletter Thanks! You're downloading today's show from CacheFly's network BackBeat Media Podcast Network Check out more episodes at overtiredpod.com and subscribe on Apple Podcasts, Spotify, or your favorite podcast app. Find Brett as @ttscoff, Christina as @film_girl, Jeff as @jsguntzel, and follow Overtired at @ovrtrd on Twitter. Transcript Jammin' on the One [00:00:00] Introduction and Birthday Celebrations [00:00:00] [00:00:03] Brett: Hey, happy birthday. It's my birthday. It's Overtired. Um, we're all here this week. It's Jeff Severance Gunsel, Christina Warren, and myself, Brett Terpstra. Uh, how are you guys? [00:00:16] Christina: Not too bad. Go on, go on, Jeff. Yeah, exactly. I was gonna say pretty birth I was gonna say happy birthday. I was like, not as good as you, birthday boy, but you know, [00:00:24] Brett: I'm 46 today [00:00:26] Jeff: Forty six. [00:00:28] Brett: I'm not lying about my age like some people do. Um, [00:00:33] Christina: It might be, it might be your birthday, but I'll still tell you to fuck off. I can lie about my age as long as I want. [00:00:37] Brett: I wasn't singling you out. I just said some people. [00:00:41] Jeff: Some people. [00:00:43] Christina: Some [00:00:43] Gifts and Subscriptions [00:00:43] Brett: Um, yeah, I, uh, I've had a really good birthday. Elle, Elle knows how much I love getting gifts and I'm too old for most people to give me so they take it upon themselves to shower me. With gifts every year. [00:01:00] Um, and this year they got me a bunch of cool stuff, including a subscription to Cooks Illustrated and, uh, the book Vegetables Illustrated from Cooks Illustrated, which I'm very excited. [00:01:11] Jeff: Print subscription? What a beautiful is this still beautiful? It's been a long time. I don't know if it got eaten by okay, [00:01:17] Brett: I was picking them up at the co-op and just like, well actually, uh, one of the, one of the families that EL was house sitting for had them laying out. And I had forgotten how much I loved that magazine. Even like,

Hi Bakers, This is a better snickerdoodle than the original ones. Maybe everyone won't feel this way… But for me, this buttery, rich cookie with rum and nutmeg bring holiday delight in every sugar covered bite. This is an easy bake but, you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough and you get the cookie baked how you like it!  Enjoy ~Carolyn Adapted for gluten-free from the Snickerdoodle recipe from Cooks Illustrated and the NYT Recipe for Eggnog Snickerdoodle Gluten-Free Eggnog Snickerdoodles makes 18 large cookies (3”diameter) Dry Ingredients 2¾ cups Cup4Cup Multipurpose flour*** 1½ teaspoons Koda Farms sweet rice flour ½  teaspoon xanthan gum 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1/4 teaspoon ground nutmeg Wet ingredients 1 cup butter, softened 1½ cups sugar 1 large egg 2 large egg yolks 1 tablespoon rum extract ( I like Cook's brand) Topping for rolling In a cereal bowl, mix together 2 teaspoons ground nutmeg and a 1/4 cup granulated sugar. Preheat the oven to 350F. Make sure the oven rack is in the middle position. In a medium-sized bowl, combine the dry ingredients with a whisk and set aside. In a large bowl, combine butter and sugar until well creamed. Add egg, yolks and rum extract and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl. Add the dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 1 minute to work in the flour and develop some stretch in the dough. Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in nutmeg sugar topping to coat. Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart**. Bake for about 12 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator. **Flatten the dough in the center a bit before baking if you like a flat, crispy cookie. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Some things are worth fighting for; that includes Dan Souza's recipe for Butterscotch Pudding. This week, Dan talks to Jesse about his career trajectory, including a summer he spent working in a graveyard, and then explains the science and story behind his hard-earned recipe for Butterscotch Pudding. Dan Souza is the editor-in-chief of Cooks Illustrated and a chef at America's Test Kitchen. You can follow him on Instagram @testcook.  If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe with a donation of any amount today.

Welcome back to the show. This week the HID Boyz talk about Battle Rap Teams, Kevin Gates, and Hip Hop museums. Thanks for tuning in! Stay safe and watch battle rap. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In today's episode, we are focusing on one thing and one thing only: PIES! More specifically, how to make the ultimate pie crust. Because,  if you're anything like me, pie making seems to have a  magical quality, like it's a special talent doled out to a select few in the family who have mastered the art of pie making.I, admittedly, would LOVE to be one of those people. In the spirit of fully exploring our pie crust recipe options, I could not take one magazine's promise of perfection alone.  Referencing the pages of Food and Wine, Sunset Magazine, Martha Stewart Living, Better Homes and Gardens, Cooks Illustrated, Bon Appetit, Taste of Home, Epicurious, and the Pioneer Woman, today's episode is the ultimate education in making perfect, flaky pie crust. So today, friends, we become pie bakers together by exploring time-tested pie crusts curated from the pages of our beloved magazines. In the end, the goal is to land on the pie dough for the pie that we will proudly and triumphantly lay on the Thanksgiving buffet -just right of the green bean casserole and just below the cranberry relish. Friends and family may swoon. And we may even have an entry for the State Fair. Goals! Joining me today is the one, the only, the pie champion of all time for our family … my mom!This is the Page Living Podcast. We are grateful for YOU. And YOU are welcome here. 

What does a cookbook editor actually do day-to-day in the year 2022? It turns out, more than you could ever imagine. On this episode of the show, we catch up with our old friend Raquel Pelzel. She's the editorial director at Clarkson Potter and has authored more than a dozen cookbooks of her own. It's clear that Raquel has tremendous respect for her authors, including Eric Kim, Rick Martinez, and Claire Saffitz, and we find out how she allows her authors' voice to shine through. We also talk about the way she edits a recipe, which goes back to her time working at the demanding Cooks Illustrated. Was her mom “the worst cook in the world”? Yes, she was, and we find out about Raquel's interesting upbringing living on the North Side of Chicago. This is such a great conversation about making and loving cookbooks!More from Raquel Pelzel:High Cuisine: How I Wrote a Serious Pot Cookbook [TASTE]Thank You, WhatsApp. Or, How to Crowd-Source an Israeli Family Recipe. [TASTE]What Cookbook Author and Publishing Maven Raquel Pelzel Cooks for Her Family in a Week [Epicurious]

Hi Friends! Who doesn't love butter and sugar with a hint of vanilla? Done right sugar cookies are a welcome addition to any gathering but the usual type of cookie is bland, dry, and not buttery enough. I wanted a cookie that was soft and rich inside but with a sugary crunch around the edge. Simple but not dull, flavorful but satisfying. Try this amazing gluten-free cookie and have a treat you will want to share with everyone! This recipe was adapted from the Snickerdoodle and Sugar Cookie recipes from Cooks Illustrated. Gluten-Free Sugar Cookies Dry 2 ¾ cups Cup4Cup Gluten-Free Flour 1½ teaspoons Koda Farms Sweet Rice Flour ½ teaspoon xanthan gum 1 teaspoon baking powder ½ teaspoon salt Wet 1 cup butter, softened 1½ cups granulated sugar 2 large eggs 2 teaspoons vanilla extract Extra sugar for rolling in a small bowl Preheat the oven to 350F. Place rack in middle oven position. Dry Whisk dry ingredients together in a medium-sized bowl and set aside. Wet Cream softened butter and sugar together. Scrape bowl and add eggs and vanilla. Mix until thoroughly combined, scraping bowl as needed. Add dry to the wet and mix again, then stir a half a minute or so longer to develop the chew. Scrape down the bowl if needed. The dough will be soft but rollable. If you would like to chill it, 15 minutes is plenty to give the dough more stiffness to roll into balls. Roll dough into balls about 3 tablespoons in size between your palms. Roll in sugar and place on a baking sheet about 3 inches apart. Flatten slightly with the bottom of a drinking glass. Bake 10-12 minutes or until slightly browned on the bottom edge and puffed but soft in the middle. Cool on a rack and store in the refrigerator for longer freshness. Enjoy! -Carolyn --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

In this episode I provide tactical ways to get out of a cooking rut, explain toolbox recipes and how to expand your culinary repertoire to new cuisines. I'll also give you my top 3 cookbook recommendations and what I've learned from them. Episode takeaways: Cooking ruts are normal - you should have a toolbox of recipes you feel confident cooking. If you're in a rut, it's time to build out your toolbox. Toolbox recipes should be seasonal FWAL menu plan program and cooking classes are designed to build your toolbox of seasonal recipes while teaching a framework of how to menu plan in the future. https://www.foodiewithalife.com/menuplanning The Seasonal Recipe Bundle (SRB) membership delivers toolbox recipes each season that save you time and keep you inspired. https://bit.ly/3BHktkvSRB Get out of a rut by looking through cookbooks, magazines and cooking websites Recommended cooking websites: Smitten Kitchen, The Kitchn, 101 Cookbooks, The Spruce Eats Recommended cooking magazines: Bon Appetite, Cooks Illustrated, Food & Wine Expand into new cultures by checking out cookbooks at the library Top 3 cookbooks that have gotten me out of a rut: French Women Don't Get Fat Cookbook by Mireille Guiliano, East by Meera Sodha, Nothing Fancy by Alison Roman Support this podcast with a small monthly donation to help sustain future episodes: anchor.fm/christina-conrad/support --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/christina-conrad/message Support this podcast: https://anchor.fm/christina-conrad/support

This week, Steve, Dana, and Julia tackle some listener questions in our annual call-in show. Topics include: favorite pieces of art, culture their children introduced them to, and previous years' endorsements that have become staples in the panel's lives. In Slate Plus, the panel continues to field some stellar listener questions.  Email us at culturefest@slate.com. There are no endorsements this week, but here are links to some of the things mentioned in the episode: Here's Julia's former (Dana approved) Cooks Illustrated blueberry muffin recipe endorsement that's sourced from The New Best Recipe. Here's her current favorite blueberry muffin recipe. Dana's suggestions for content that might help with grief features Francois Couperin's Leçons de Ténèbres. Some songs Steve would like played at his funeral include: Everything but the Girl's cover of Captain Beefheart's “My Head Is My Only House Unless It Rains;” Nina Simone's version of “Who Knows Where the Time Goes;” Charles Mingus's “Myself When I Am Real;” and The Go-Between's “Cattle and Cane.” Julia's picks include: Felix Mendelssohn's “Op. 62 No.3” and Superchunk's “Me & You & Jackie Mittoo.” Here's Dana's Spotify playlist of her picks. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "Lonely Calling" by Arc De Soleil. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Steve, Dana, and Julia tackle some listener questions in our annual call-in show. Topics include: favorite pieces of art, culture their children introduced them to, and previous years' endorsements that have become staples in the panel's lives. In Slate Plus, the panel continues to field some stellar listener questions.  Email us at culturefest@slate.com. There are no endorsements this week, but here are links to some of the things mentioned in the episode: Here's Julia's former (Dana approved) Cooks Illustrated blueberry muffin recipe endorsement that's sourced from The New Best Recipe. Here's her current favorite blueberry muffin recipe. Dana's suggestions for content that might help with grief features Francois Couperin's Leçons de Ténèbres. Some songs Steve would like played at his funeral include: Everything but the Girl's cover of Captain Beefheart's “My Head Is My Only House Unless It Rains;” Nina Simone's version of “Who Knows Where the Time Goes;” Charles Mingus's “Myself When I Am Real;” and The Go-Between's “Cattle and Cane.” Julia's picks include: Felix Mendelssohn's “Op. 62 No.3” and Superchunk's “Me & You & Jackie Mittoo.” Here's Dana's Spotify playlist of her picks. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "Lonely Calling" by Arc De Soleil. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Steve, Dana, and Julia tackle some listener questions in our annual call-in show. Topics include: favorite pieces of art, culture their children introduced them to, and previous years' endorsements that have become staples in the panel's lives. In Slate Plus, the panel continues to field some stellar listener questions.  Email us at culturefest@slate.com. There are no endorsements this week, but here are links to some of the things mentioned in the episode: Here's Julia's former (Dana approved) Cooks Illustrated blueberry muffin recipe endorsement that's sourced from The New Best Recipe. Here's her current favorite blueberry muffin recipe. Dana's suggestions for content that might help with grief features Francois Couperin's Leçons de Ténèbres. Some songs Steve would like played at his funeral include: Everything but the Girl's cover of Captain Beefheart's “My Head Is My Only House Unless It Rains;” Nina Simone's version of “Who Knows Where the Time Goes;” Charles Mingus's “Myself When I Am Real;” and The Go-Between's “Cattle and Cane.” Julia's picks include: Felix Mendelssohn's “Op. 62 No.3” and Superchunk's “Me & You & Jackie Mittoo.” Here's Dana's Spotify playlist of her picks. Podcast production by Cameron Drews. Production assistance by Nadira Goffe. Outro music is "Lonely Calling" by Arc De Soleil. Slate Plus members get ad-free podcasts, a bonus segment in each episode of the Culture Gabfest, full access to Slate's journalism on Slate.com, and more. Sign up now at slate.com/cultureplus. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our conversation with food media baron Chris Kimball was a hoot. Although he produces his own Milk Street podcast and radio show (carried on over 200 radio stations) he was willing to come on our show. He's wry man with amazing energy and a boundless entrepreneurial spirit. Founding Cook's Illustrated, Cook's Magazine, America's Test Kitchen––and now Milk Street––not to mention his seven books (and counting!) –– have all been centered around food and food media. An empire builder of the first order, we asked him “Why Food”?Photo Courtesy of  Milk Street Kitchen.Heritage Radio Network is a listener supported nonprofit podcast network. Support Let's Talk About Food by becoming a member!Let's Talk About Food is Powered by Simplecast.

We are so excited for you! After listening to this episode you will have plenty of fresh ideas for how to keep yourself and the kids entertained. With cooler weather coming and gift-buying on the brain, this topic is perfect for the turn of the season. Emily has a suggestion for how you can be Fun Mom for about $15 with a yes moment vs. yes day, Kate has a free-ninety free activity that can keep you busy for hours and Rebecca brings it with book suggestions (from her fictional genre “page-turner”) that will eliminate decision fatigue for you.  WHAT WE CHAT ABOUT: TV Suggestions: Monk, Psych, The Mysterious Benedict Society, Tiny Desk, Mark Rober Our ideas for getting kids off screens: Diamond painting, custom paint by numbers,  parent/child coloring book, What Do You Meme (Family Edition), Pictureka!  Ideas for getting outside: Throw Throw Burrito, Yardzee, Spike Ball Grab and go for your purse: Spot it, Play-doh, Slime, Uno, Uno Flip!, Dos Magazines we like: Cooks Illustrated, Clubhouse, National Geographic Kids, Highlights, Highlights High Five, Sports Illustrated Kids, Real Simple, People & Cooking Light Books we like: The Penderwick Series, Joyce Maynard books, You, Murder in the Yoga Store Gift idea for parents: StoryWorth + Rebecca's experience with it Helping your kids navigate cell phones in a healthy way with Pinwheel  Ways to create space in your house for non-screen activities KS: Bible and a Bag, Home Decorating, Front Door Fails GL: Being a COVID nurse, enneagram 2 best friends, organizing during stress *Disclaimer: As an Amazon Associate I earn from qualifying purchases.  CONNECT WITH REBECCA: website | instagram | patreon CONNECT WITH KATE: instagram | website | patreon CONNECT WITH EMILY: website | instagram | facebook | patreon EPISODE SPONSORS: Uncommon Goods: Follow the link to get 15% off your next gift KiwiCo: Use code MSW for 50% off your first month + FREE shipping MamaZen: Follow the link and use code MSW to unlock your free trial PrepDish: Follow the link and use code MSW for two FREE weeks of meal planning SHARE THE STRUGGLE! If you've been encouraged, share this episode with a friend.  The struggle is real.  We might as well do this together! Do you love Mom Struggling Well? Please leave a review here! LINKS MENTIONED ON THE SHOW: Patreon | Amazon *Disclaimer: As an Amazon Associate I earn from qualifying purchases. 

EventsCrankers Of Wonderful Socks July 14-18 - search on FaceBook or contact me Stitches Expo at Home August 5-8 Michigan Fiber Festival August 18-22 Techknitters Machine Knitting Club InterKnit Machine Knitting Guild  AcquisitionsAn Illustrated Handbook of Machine Knitting by Janet Nabney (can sometimes be found on eBay for a reasonable price) Hand KnittingVeste Everest by Veronique Avery Pirate’s Cove by Hilary Latimer Machine KnittingStarpunzel converted it for machine knitting My green hoodie/vest Anatomy of dropped ribber stitches - a step by step fix it pdf Things I want to do this year Test White 1502 patterning Chenille + other fair isle or stripe Jacquard Tuck lace Thread lace, so much rayon thread to use Fine lace Reversible cables Fair isle sweater for E 1RT drop shoulder pullover Fair isle vest for me, subtle colors Veste Everest Mohair + multi color fingering weight yarn Something with the apple green Wool Crepe Deluxe yarn Baby blanket - cotton Twin set Something with the thin white rayon from Forma Something with the off-white WCD type yarn from PP Linen on the ribber Test FB100 Try the 1000E yarn changer  Sideways garment with gores and MAO’s neckline shaping MK version of Granito - Nancy Roberts’ project Take an old bag shopping, tips for making one on a Brother machine BygonesNo error in the Baby Surprise Jacket machine knit conversion Sorry about the lack of music last month ResourcesNon-roll edge - here’s something similar by the Answer Lady How I organize articles and other stuff related to knitting Increase the friction! Rant: Jasmine tea Rave: Neutrogena Rainbath liquid bath soap and body oil VMVMThaw frozen food on a sheet of aluminum or other metal plates. Cooks Illustrated has a quicker method. Please join in the Ravelry group for this podcast. My Instagram  

Super fun conversation with America's Test Kitchen co-host Julia Collin Davison. She talked to Trish about growing up in Rochester, New York, going to cooking school and then landing what she calls the perfect job at America's Test Kitchen. Davison talks about how Cooks Illustrated magazine and America's Test Kitchen have evolved over the years, the science behind testing recipes, and why the show is so incredibly popular with viewers. Davison also gives us the skinny on the best cookware and a peek inside her gadget drawer.

In this episode of Healthy Family Project we talk to, Sally Sampson, Founder ChopChop Magazine. Sally shared her tips for getting kids to prepare their own snacks and spend more time in the kitchen. Besides being a fun cooking magazine for families, ChopChop was named 2013 Publication of the Year by the James Beard Foundation and is endorsed by the American Academy of Pediatrics. ChopChop Family’s mission is to inspire and teach kids to cook and eat real food with their families. ChopChop Family believes that cooking and eating together as a family is a vital step in resolving the obesity and hunger epidemics.  Sally is the author and co-author of 23 cookbooks, including ChopChop: The Kids Guide to Cooking Real Food with Your Family, The Olives Table (with Chef Todd English), The Fifty Dollar Dinner Party and Souped Up! She is a contributor to the New York Times’ Motherlode Blog with her Picky Eater Project. She has contributed to Bon Appetit, Food and Wine, The Boston Globe and Cooks Illustrated, among others and previously owned From the Night Kitchen, a café in Brookline Village, Massachusetts. Healthy Recipes & Tips in Your Inbox Sign up for the Healthy Family Project e-newsletter to receive healthy recipe inspiration, our latest blog posts and more directly to your inbox each week.  Healthy Family Project Facebook Group Join our Healthy Family Project Facebook group! This group will serve as a safe space for parents and caregivers to talk all about raising a healthy family - from dealing with a picky eater and tips to get more fruits and veggies onto plates to exercising as a family and mental health. We welcome all of you to join in! Want to skip straight to a hot topic? See time stamps below. But of course, we recommend listening all the way through! 3:58 Meet Sally 5:02 Sally's journey to healthy eating & ChopChop 10:46 How to empower kids to make their own snacks 15:12 Picky Eater Project 23:27 How to encourage independence & get kids in the kitchen 29:47 Snacks for different age groups 38:50 How to get kids to clean up after themselves 43:20 What does a healthy family mean to you? Relevant Links  Check out ChopChop Magazine Follow ChopChop on Instagram and Facebook Eatable Alphabet 5 Tips for Getting Kids Involved in the Kitchen 3-Ingredient After-School Snacks After-school Snacks That Won't Ruin Dinner Fun Snacks for the Holiday Season Other Podcast Episodes to Check Out: Episode 59: Creating New Holiday Traditions Episode 54: Family Dinner Conversation Starters Episode 21: Meal Planning & Cooking with Kids

Have Questions? Send yours to askjeff@comeonover.com! He may just answer it in a future podcast!   IGQ&A - Jeff’s Instagram Links & RecipesCrusty Italian Bread Homemade REAL Chicago-style #HotGiardiniera  Jeff Sings Seventh Inning Stretch at the Cubs Game Other StuffsBreadit Subreddit Want to jam out again to those face-melting theme songs?Click HERE to listen to all of Jeff’s one-of-a-kind tunes. And guess what….there will be new ones each week! 

How to judge seltzers, plus the science of carbonation... Over the past decade, seltzer has exploded. Sales have doubled, and companies like Coke and Pepsi are buying up brands and creating their own sparkling waters. So in a crowded field, with a drink that doesn't have much flavor to begin with, how do you tell which one is best? We talk with the hosts of the podcast Seltzer Death Match to find out. Then we nerd out on the science of carbonation: What exactly is it, how does it affect the taste experience, and how do you get the best results from home carbonation systems? Dan Souza, editor-in-chief of Cook's Illustrated, has the answers. Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

On this episode, Dave and Nastassia are joined by Rebecca Palkovics and Chef Kate Williams, of Lady of the House and Karl's, who is in from Detroit. Together they discuss the Cult of James Beard, Detroit's Pizza and Hot Dogs, pitching rates for sourdough, and how to prefect your Muffin recipe. Last but not least, Dave Finally tells the Gross Story he teased last week.Classic in the field: Cook's Illustrated Bound Volume - 1993Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to a New York City must-visit: Boulay at Home. Support the show.

Episode 62 - 2019 Review EventsIn the Group page for the podcast, you’ll find upcoming knitting events. Jojoland Melody sock yarn AcquisitionsMinus five knitting machines and a lot of yarn On the Plus Side Tofutsies yarn Red Heart Heart and Sole sock yarn Indulgence Silk 6 ply Mary Lue’s Harmony yarn Quetzal dress yarn Lycra (gossamer spandex) Zozo suit Passap orange tool Spike device for making heels and toes LED circle light Lycra cone holder (computer mouse pad desk accessory) CSM travel frame in the map case Easy Cut thread cutter Four Corner Cover by Susan Adams Grace Jacket by Marianne Henio Good Neighbor cardigan by Amy Herzog Hand Knitting 2019Red scarf project Rose Red Beret Zigzag head band Ladies Felted House Slippers My black slippers Felted Moccasins Duffers  French Press Felted Slippers Linen Stitch Scrap Rug Machine Knitting 2019Felted Hat on a Bulky Dominica hiking wrap Double Mitt Twist mittens for the CSM Double Mitt Twist Flatbed mittens Polar Vortex Mitts Tuck Striped Dishcloth Amelia  Baby Bunny Hat Little Green Cardi No show socks Grace Top Irish Hiking Jacket four curtain panels mohair boucle cardigan Heidi  Double thick slippers My machine knitted slippers Winter Scarf for Spouse Dash of Cheer Copy Cat For 2020 Shore Cardigan Crochet the button band (Mason-Dixon blog) Crochet band tutorial ResourcesThe Revised Knit, Cut and Sew book 1 and book 2 by Pam Turbett The Art of Dryer Felting Diana Sullivan’s smiles and frowns cast off YouTube video showing the Australian and NZ cast on methods Ask Jack uses Marvel Mystery Oil and LPS1 and LPS Food Grade Cathie’s CheckList for DBJ Jerry Ritthaler’s DBJ in Eight Easy Lessons Double Jacquard Methods by J&S Distinctive Knits The Brother Techniques book is available on machineknittingetc.com OzLorna.blogspot.com Sleeve Caps, Armhole and Neck Shaping Tutorial given by Helga Guyot The Art of Dryer Felting Diana Sullivan’s smiles and frowns cast off The Importance of Being Well-Adjusted: Adjusting Your Machine by Scott Reno in Machine Knit America Mar/Apr 1996 issue Machine Maintenance by Patricia Coulston Make Your Knitting Machine Sing by Scott Renno and James Dixon Marianne Henio’s How To Design, Write, and Convert Your Own Knitting Patterns - Instructional Guide for Hand and Machine Knitters Principles of Knitting Pamelacruse blog post about tuck stitch Four interviews Jenny Deters Susan Adams Glory Spouse Rant: Unnecessary Ravelry comments Rave: Frasier What Would Ruthie Say“Copernicus called and you are not the center of the universe.” VitaMeataVegeMinMama Leone’s Chicken Soup Pasta e Fagioli Ina Garten’s Lemon Yogurt Cake Cook’s Illustrated Salad (chicken, apples, pecans, cheddar,  cranberry vinaigrette) Canning tomato sauce Chetna’s chicken curry) Sous Vide Cranberry apple pie with the vodka pie crust from Cooks Illustrated 2007 Nov/Dec issue Please join in the Ravelry group for this podcast. My Instagram

Grocery shoppers have a lot of convenient options these days. Stores like Stop and Shop, Walmart and Wholefoods offer delivery services as a time-saving hack for the busy consumer. But a new Providence-based company is upping the ante - offering both convenience and direct ordering from your favorite local farmers and vendors. WhatsGood brings the farmer's market to your front door. Guests: Matt Tortora – Former chef and co-founder of WhatsGood, a new online marketplace that allows consumers to order directly from local producers. Javier Amador-Pena – Founder of El Colombiano Coffee and vendor with WhatsGood. Aaron Damus – Co-founder of Sprout Organic Farms and vendor with Whatsgood. Later in the show… Ten thousand Americans turn 65 every day, a number expected to double by 2030. Many entering this third chapter of life are embracing a host of new do-for-yourself experiences, like learning how to cook. Enter Seasoned, a new cooking magazine for adults over 60. It's the latest publication from the Belmont, Massachusetts-based publisher, ChopChop Family. Offering a mix of recipes ranging in skill level from beginner to life-long cook as well as pro-cooking tips,* Seasoned* aims to inspire older adults to take ownership of their health and happiness through home-cooked meals. *Guests: * John “Doc” Willoughby – Editor of Seasoned. Doc has written about food for three decades as a cook book author, executive editor for* Cooks Illustrated* and* Gourmet Magazine* and editorial director for America's Test Kitchen. Sally Sampson - Founder and President of ChopChop Family and Readable Feast's 2019 Literary and Culinary Achievement "Literary Lion" Award honoree.

During the summer our family has a tradition called “Fry Day.” We make fried foods several times during the summer. It is a type of project meal that is as much about the preparation as it is about eating. Oil- You want to use a high smoke point oil because it will not oxidize at the temperatures required for frying. Most recipes fry at 350-375 degrees Fahrenheit. I like to use peanut oil. If you have peanut allergies, canola or shortening both work too. When you are done frying, strain the oil in a fine mesh strainer lined with a coffee filter. You can store the oil in the refrigerator or freezer and reuse it several times. Vessel- I have used an electric deep fryer. Pros- You can set it for a specific temperature. Cons- It can take a long time to heat up and tends to lose temperature as you add food. It is also difficult to clean. I prefer to use an enameled cast iron Dutch oven (like LeCruset.) It works especially well on gas stoves because you can regulate the temperature with the flame. I have used Dutch ovens on electric stoves too. You will want a candy thermometer with a Dutch oven so you can see the temperature. Order- If you are reusing the oil, you want to start with foods that do not have strong flavors or odors. I like to start with corn dogs or donuts. We always do funnel cakes on the 4th of July and then I move on to French fries, fried chicken and end the summer with fried fish or shrimp. Once you have used it for fish you will want to throw away the oil. Smitten Kitchen has a good recipe for French fries that she adapted from Cooks Illustrated. You can find the recipe here.

On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every single component all over the studio. Also, we indulge in a shockingly involved string of tangents; Dave waxes poetic about spitting cherry seeds, and we go in-depth on plans for surviving a NYC-based nuclear event. Also, how to make Oatly at home. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

This episode is all about salt. What are the different kinds of salt? Where do they come from? When do you use a specific kind of salt? Table Salt This is a refined salt mined from salt deposits left in the earth when it was covered in water. The salt is mined and then chemically refined to remove any trace minerals and impurities. It is NaCl and often has an anti-caking agent added. Because of the anti-caking agents it technically can expire or go bad. Iodized table salt has had an iodine solution sprayed over it. I use this salt in baking because it is easy to measure accurately and dissolves quickly. Kosher Salt This salt is also a refined salt that is mined and refined but the grains are lighter with a larger surface area. It was originally used to Kasher meat to make it Kosher for Jewish dietary laws. There are different crystal shapes of kosher salt. Some are flat and others are conical, or shaped like a pyramid and have a slight crunch. It is important to note that different brands of kosher salt have different volumes. If you are using kosher salt, you will want to measure by weight and not volume. Pink Himalayan Salt This salt doesn’t actually come from the Himalayas. It comes from a salt deposit near the Himalayas in Pakistan. It get’s it’s pink color from the trace minerals that are in the salt crystals. Red Salt This salt comes from a salt deposit in Utah. It get’s it’s red color from trace minerals that are in the salt crystals. In the United States it is often found under the brand name, Real Salt. It has little red flecks in it that do not dissolve and can feel gritty in your mouth. If you use it in something like a soup you will likely find a little residue at the bottom of the pot. Celtic Sea Salt This is my favorite salt. Celtic Sea Salt is a brand name.  I used it for all but the baking recipes in my cookbook. It is grey in color and has 60-80 trace minerals. It is harvested from sea pools in coastal France. The sea water evaporates on the clay shore and picks up minerals from the clay. It comes in two textures: coarse and fine. I prefer the coarse grind salt and buy it in 5 pound bags from Amazon. I like this salt because it satisfies my taste for salt with less. I am not an expert, but I believe the trace minerals make a huge difference in the way it tastes. I keep it in a small container with a lid next to my stove. The lid is very important because salt is hydroscopic which means it draws water to itself. When you are cooking the food lets off steam and the salt can draw that steam and take on off flavors. You don’t want your salt tasting like last week’s salmon. Finishing Salts Maldon is a popular brand of finishing salt. These salts usually have large, fluffy, grains. They are meant to be added on top of a food and add texture as well as flavor. You can get all different kinds of finishing salts in all sorts of colors and flavors. Some are even smoked salts. What to do if you add too much salt to a dish There are three tricks you can try if you accidentally add too much salt to a dish. 1-If it has liquid like a soup or stew, you can peel a potato and cut it in quarters and add it to the liquid. The potato will absorb some of the salt. Therefore you want to cook potatoes for mashed potatoes in unsalted water. 2-If it is a piece of meat, you can rinse it under water in the sink. This can take off some of the excess surface salt. 3-Cooks Illustrated wrote an article about how salt in foods is perceived at different temperatures. They reported that food served at 40 degrees Fahrenheit tasted less salty than food served at 90 degrees and food at 180 degrees was also less salty tasting than the 90 degree food. So, if you add too much salt, you may consider serving your food cold or very hot.

Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release. Instant Pot Chili This is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin. 3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes 3 dried ancho chiles 3 dried New Mexico chiles 2 dried pasilla negro chiles 2 teaspoons kosher salt 1 teaspoon dried Mexican oregano 1 tablespoon ground cumin 1 teaspoon dried coriander 1/2 teaspoon MSG 5 garlic cloves, minced 2 tablespoons vegetable oil 1 onion, diced 2 jalapeños, seeded (if desired) and minced 1 tablespoon lime juice 1 8-oz. can tomato sauce 1/2 cup water Toast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic. Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute. Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve. Yield: 6 hearty servings Links: Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast: Urvashi Pitre: 9781939754547: Amazon.com: Books Amazon.com: Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot® eBook: Melissa Clark: Kindle Store The “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot | The New Yorker Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®: Melissa Clark: 9781524762964: Amazon.com: Books

Renowned chef and cookbook author Christopher Kimball is the founder of Milk Street and the host of “Christopher Kimball's Milk Street Television” and “Christopher Kimball's Milk Street Radio,” a weekly public radio show and podcast. In 1980, Christopher founded Cook's Magazine and served as publisher and editorial director through 1989. In 1993, Mr. Kimball re-launched Cook's Magazine as Cook's Illustrated and went on to found Cook's Country magazine in 2004. In 2001, Kimball was hired by PBS to host a half-hour cooking show called “America’s Test Kitchen,” a concept of his own creation. In his 16 years at the helm, “America’s Test Kitchen” became public television’s most-watched cooking show, eventually drawing nearly 2 million viewers a week. Kimball added “Cook’s Country” in 2008. Join Christopher and Leonard for a discussion on his distinct views on all things food-related.

Faith and the gang celebrate Hanukkah with Leah Koenig, the author of Little Book of Jewish Feasts. Once you’ve tried Leah’s cinnamon-dusted fried chicken, you’ll never make fried chicken any other way. Plus, get the recipe for Balsamic and Brown Sugar Brisket and more of our favorite kitchen tips, including one from a listener in Old Lyme. Faith shares the results of a Cooks Illustrated taste test: Which butters are best? And she also tips you off to two New York City must-visits: a hot chocolate cart for the holidays and Boulay at Home. Support the show.

Alex Province makes smashed cheeseburgers at home for a crowd with a clever hack, and Faith and the gang taste three phenomenal wines (all available in our region!) from the portfolio of Rosenthal Wine Merchants. Plus, neuroscientist Rachel Herz shares findings from her fascinating book, Why You Eat What You Eat. We’re also sharing our thoughts on “massaged kale” and revealing the brand of Basmati rice Cooks Illustrated magazine declares best. This week’s shout-outs: Story and Soil Coffee and Capital Ice Cream. If you haven’t been to the Frog Hollow neighborhood in Hartford to check them out yet, fix that. Support the show.

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:Caramelized Onion Dip (p. 20)Cucumber Soup with Roasted Beets and Potatoes (p. 31)Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)Spiced Carrot Salad with Creamy Basil Dressing (p. 40)Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)I Can’t Believe It’s Mushroom Risotto (p. 101)No-Boil Mac and Cheese (p. 144)Bok Choy and Portobellos over Rice Vermicelli (p. 150)Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)Honey-Glazed Spice Cake (p. 212)Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and more! Cooking Issues is powered by Simplecast

The chef in the bow tie, Christopher Kimball, is the founder of Emmy-winning America's Test Kitchen, Cook's Illustrated magazine, and now Christopher Kimball's Milk Street. Mr. Kimball is old-school, and on this episode of YLM, Rachel digs into everything from table manners to his Rockwellian choice for last meal. Ever hear the expression "as American as apple pie?" Well, turns out that's not entirely accurate. We learn the history of apple pie, which apples make the best pie, and that there more passionate opinions about how to make this delicious treat than you knew existed - a la mode, anyone? Thanks to author, illustrator, and adorable person Jesse Oleson Moore from cakespy.com; poet and pie expert (she was an Iowa State Fair Pie Contest judge!) Kate Lebo of katelebo.com. Also, Rebecca Loions, International Marketing Director at The Washington State Apple Commission. Original music by Prom Queen.

Today a couple of amusingly inquisitive lightweights gulp down fruit punch for grown ups, also known as Sangria. Hold on to your bedknobs as we traverse the perils of adulthood while chatting eighties ladies, MILFs and mahjong. EXPLICIT. www.spilledmilkpodcast.com The Best Sangria from Cook's Illustrated

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer. She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

Keyboard Shortcut of the Week; Ron Bilodeau interview; Geeky Blog Posts; Obscurity of the Week: Remember Font with Bullet Listen in your browser: InDesignSecrets-152.mp3 (24.2 MB, 44:52 minutes!) See the Show Notes for links mentioned in this episode. The transcript of this podcast will be posted soon. Keyboard shortcut "of the week" Interview with Ron Bilodeau, InDesign Master at O'Reilly Media Incredibly geeky blog posts you should check out Obscure InDesign Feature of the Week: Remember Font with Bullet Quizzler! -- News and special offers from our sponsors: >> In-Tools has a number of great InDesign plug-ins, all of which were recently updated to work with CS5.5. One of the most powerful plug-in is his AutoFlow Pro ($79). It puts you in complete control of automating the flowing and reflowing of your layout’s text and images, using both master frames and non-master frames, across entire documents. It's a great solution for creating horizontal and vertical layouts of the same content, too. >> Rorohiko is offering 50% off their SodukuGenerator ($149) plug-in until the end of July 2011; after that the discount drops to 20% off. As the name implies, the plug-in uses InDesign to create "easy" to "diabolical" level Soduku puzzles, great for any newsletter, magazine, newspaper, or even a book full of these puzzles. To get the discount, use the promo code INDESIGNSECRETS152 when you purchase it. – To enter this episode’s Quizzler: Send an email to info@indesignsecrets.com with the word QUIZZLER in the subject line and as many correct answers as you can think of. You have until Monday, July 25 at midnight CDT to send in your answer, one per user! We will randomly choose a winner from the correct answer(s). Winner will be announced in the first podcast after July 25, 2011! -- Links mentioned in this podcast: > InDesign Keyboard Shortcuts posters > InDesignSecret's collection of GREP-related posts and resources > Twitter #eprdctn posts > Ron used to work at Cook's Illustrated magazine > Now he works at O'Reilly Media > Geeky post #1: Guide to Interpreting InDesign Crash Reports > Geeky post #2: Favorite GREP Expressions You Can Use > Geeky post #3: Picking the Best Video Format for Digital Publishing > Geeky post #4: Free Script to Batch Apply ALT Tags > Seybold Report reviewed Soduku Generator with Patterns > Keith Gilbert suggested the Quizzler > InDesignSecrets webinars > Jim Maivald's book, Designer's Guide to InDesign and XML