recommend Garden of Eden or Francesca’s, both on Tremont Street in the South End. Great baked goods and coffee drinks. Both are eat-in or take-out places. For pub food with style and substance, Christopher's in Porter...

I brined before it was fashionable but I don’t do it anymore. People TELL me that the turkey is moister but I can’t tell that much of a difference and brining is a pain in the neck so I don’t do it anymore....

The poster who noted that Christopher Kimball lives on another planet is certainly correct, but I used to like Cook’s Illustrated anyway. But now it drives me nuts and I am not going to renew. Has it changed, or is it me?...

I second the Deborah Madison reccomendation—especially the farmer’s market book. Mark Bittman’s How to Cook Everything is a great basic book, although I would get something else for cakes and pies, if...

That was amazing and disgusting and mindboggling. Thanks for sharing that link. I’m shaking my head in disbelief at those stooopid ATK folks — and it may not be Chris Kimball. My god, if you think what that blogger...

Wow. And he doesn’t take himself seriously at all. You must really love Christopher Kimbal. DT

Last year I made Christopher Kimball's linzertorte. Each slice had a dollop of gently whipped cream flavoured with a touch of framboise, plus a little extra drizzle of framboise on top (which made the dinner guests swoon).

The Christopher Kimball/Cook’s Illustrated/Best Recipe solution to this problem is to pre-nuke the stuffing to about 125-130 degrees before placing in the bird and roasting, thus preventing the need to overcook the bird for...

The Cook’s Bible, by Christopher Kimball is my go to book for people who are afraid to cook. The pictures aren’t pretty and they aren’t a lot of recipes. But what there is are basic with a very good explanation...

Christopher's in Maynard and Coach Grille in Sudbury are both good and Luigi’s and Lotus Blossom are both passable.

NPR The Splendid Table occasionally has ‘Stump the chef’ segment like that – where a caller names 3 ingredients and Lynne has to come up with a menu. Christopher Kimbal of Americas Test Kitchen is the judge. Food...

with some bacon draped on the breast to self baste and loads of vegies underneath to flavor the drippings. I’d heard Christopher Kimball on the radio in the morning talking about butterflying turkeys. I’ve done this...

Yeah, but they just lost their chef — Kimball Jones. I’m sure the menu will take at least a momentary dive with Christopher Gerard, the first chef at Angèle.

to the gospel of CI. (BTW I made up this example, but you get the drift.) (And I cannot abide Christopher Kimball and his bow tie... but that’s just me.) So. I guess I am more of a CI hater. I find their writing style kind of...

Gurley Brown’s Single Girls Cookbook, and Fergus Henderson’s The Whole Beast.) I have some others (Silver Palate Books, Christopher Kimball, Gest of Gourmet, etc.), but my bookshelves are full and so a couple of years...