Reviews

One of the most common requests at Whats4Eats is for more Ecuadorian recipes — refreshing ceviches and hearty stews. We do our best here at Whats4Eats to put up recipes for everyone. But with 160-plus countries in the world...well...let's just say we fall behind sometimes. But for you Ecuadorian food lovers, Laylita.com can help! Read more »

There are a lot of yogurts out there on the market. Quality plain yogurt should be just milk, live cultures and perhaps a pinch of salt. But so many brands out there have additives, stabilizers like gelatin and carageenan, or preservatives. Others are so spiked with sugar or high-fructose corn syrup that they have more carbs than a can of soda. I found a yogurt with none of that, but one that has all the thick, creamy texture of a great Greek yogurt. Read more »

I don't normally do product reviews, but I was intrigued by an email that landed in my inbox recently. A company called Bonadea was introducing a line of bottled aguas frescas, and would I be interested in trying some samples? Why, yes! I love free samples. Read more »

Ever get a hankering for some great Hokkien mee? Want to throw together the perfect shabu-shabu? Looking for beautiful photos of mouth-watering caldereta? If you answered yes to any of these questions — and even if you didn't — you won't want to overlook these great websites dedicated to the cuisines of East Asia. Read more »

This blog is going to be one of those jumbled sentences that I can hopefully tie into a nice, neat package at the end of the blog. Here goes... Read more »

There are basically two types of chefs: culinary chefs and bakers. I'm not much of a baker, and I never have been. No cakes, cookies or scones for me. I prefer the messiness and quick gratification of grill and saute, chop and mash. But bread-baking is the one exception. I love baking bread. The transformation from flour and water to the staff of life is magical to me. So I was excited to hear that a colleague of mine was publishing a bread-baking book. Read more »

This is a diss to MSG. Monosodium glutamate is no mate of mine. I can't stand the stuff. It ruins every perfect night out and leaves me with a pounding headache and stomachache. It takes away all the enjoyment in a steaming bowl of pho, pan fried noodles and greasy dumplings!

I wish Asian restaurants would stop using that nonsense and let the food speak for themselves. Why are they so addicted to that junk? Is it the culinary version of crack? Crack is wack and MSG is not for me. Can I get an amen? Read more »

Originally posted January 21, 2007.

Do you love Indian food? Are you a food tv junkie? Prefer a gentle, motherly hand to guide you through a recipe? Then Manjula’s Kitchen is for you! Read more »