Food blogs are a lot like food.
There are some like fast food, served quickly with empty calories. There are others that look like comfort food – all hot, fuzzy, and satisfying. And then there are others that allow you to dream of all the things that you can create. But one thing is certain, food blogs have changed the way we digest what we know about food.
Blogs like This is Why You’re Fat.com “where dreams turn into heart attacks” would have been impossible before the Internet. The old food media were often about complex foods, complicated techniques and exotic ingredients. Food blogs have democratized food knowledge and appreciation and allowed everyone to participate in the conversation.
The internet gave voice to those who did not have formal food training but still had a lot to say about food. Food is political, social, sports and fashion. Blogs reflect the fact that food touches all aspects of our culture. The old media did not understand this.
“Food is now fashionable in a way that even Betty Crocker could not have imagined,” laughs SeriousEats founder Ed Levine, former New York Times and Gourmet writer.
Levine has created a small blog to share his passion for burgers and pizza. Six years later, millions of people follow SeriousEats.
Digital media allows people, not “gatekeepers” to create content, says Levine. âWhere does innovation come from? Not from The Times, âsays Levine. ” They know that. Everyone knows that, âhe says of the model that descends from the old media.
If food is your passion, if it’s something you “read, think or watch constantly,” a blog allows you to “connect with like-minded people,” says Greg Mowrey of StoveTopReadings.com.
âYou become part of a community,â he says.
The best blogs combine community and authority with an insightful, non-authoritative voice. A âbest ofâ list is a moving target as new blogs gain traction and old ones reinvent themselves.
Here is a list of the best blogs that you may never have heard of, but definitely should check out.
The accessible grandfather of food blogs. Their book Serious Eats (Clarkson Potter) guides you to the best burgers, pizzas, po ‘boys, sliders, whatever, in America. J. Kenji LÃ³pez-Alt’s Food Lab is a must-have for those obsessed with the intersection of food and science.
Mowrey has traveled, ate, and cooked with some of the world’s best cooks for decades as a major book publicist in New York City. He reviews cooking from cookbooks so you know which books have recipes that actually work. Sporadic posts but worth it because Mowrey never lacks opinion.
FoodGawker and Taste are photo-recipe blogs that prove that you eat with your eyes.
Blogger photos leave you speechless, as with FoodPornDaily.
Their fried shrimp double cheese burger with onion straws and a photo of arugula-pesto mayo rivals Botticelli’s birth of Venus for impact. Type in a favorite ingredient ie “Oreo” in “search” on one of these blogs and let the fantasies begin.
Deb Perelman is dedicated to intensified comfort foods like bacon pizza, onions and cream and baked rigatoni with tiny meatballs using accessible recipes and clear techniques.
It does not make “truffle oil, Himalayan pink salt or single origin chocolate”. Alleluia.
Jen Yates’ hilarious photoblog on professionally baked cakes (gone bad or just started badly) is not to be missed. âPush, Olivia, push! “Includes a cake with an anatomical birth (eeeeww) and a” newborn “comes with an umbilical cord and scissors. Also discover his first slice photo. Thank goodness these are just cakes.
Conceptually similar to two equally clever books: The Amazing Mackerel Pudding Plan (Riverhead Trade) and The Gallery of Regrettable Food (Clarkson Potter).
Stella Parks is a “pastry girl” at Table 310 restaurant in Lexington, Ky. Prior to that, the Culinary Institute of America alumnus was âBrave Tart,â releasing recipes like Bourbon Buttermilk Layer Cake, and yes, Pop Tarts. His motto: âI make desserts. Someone is taking a picture. You get the recipe.
Kieran Murphy is a New York-born ‘Chocolate Irish Ice Cream Man’ who, along with his brother Sean, makes ice cream in Dingle and Killarney, Ireland. With fun items and recipes like Irish Whiskey Ice Cream and Ice Cream Scones (made with, not on). What’s not to like?
Only home-cooked meals could ease Lisa Fain’s Lone Star blues when the seventh-generation Texan moved to New York City. She has remained true to her roots. A good chili, she explains, is without beans. Chili beans “is a meat and bean soup.”
Food photo blogger Matt Armendariz is a professional food photographer who makes food cool (breathtaking photography) and accessible (easy recipes). Check out Adam’s Scary Apples and Anything in a Tortilla.
Ree Drummond is the wife, mother, cook and head teacher of the family ranch in Oklahoma. So popular that she seems to turn into a state Martha Stewart earlier. Lots of comfort food and lots of butter.
A fantastic resource for people who cook or want to learn. Their knowledgeable community helps you understand why your Chicken Cacciatore was an epic failure and how to fix it.
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