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The Cantankerous Cook

Fruitier than a Nut Cake

This dessert is far more than an insult…
By Edward Bottone

The Cantankerous Cook

Bubbles

It’s just “impregnating water with fixed air.”
By Edward Bottone

The Cantankerous Cook

The Dining Dress Code

Casual Friday doesn’t mean Casual Friday Night.
By Edward Bottone

The Cantankerous Cook

You Don’t Know Hallowe’en

It’s not about candy, though it is about food.
By Edward Bottone

The Cantankerous Cook

A Scream About Ice Cream

Do we really need a proscuitto dessert?
By Edward Bottone

The Cantankerous Cook

Anti-Claws

Dali loved the lobster, but I do not.
By Edward Bottone

The Cantankerous Cook

Thistle and Yawn

What’s the deal with artichokes?
By Edward Bottone

The Cantankerous Cook

Watermelon

A juicy confusion.
By Edward Bottone

The Cantankerous Cook

Smell This!

Who doesn’t love a good whiff?
By Edward Bottone

The Cantankerous Cook

Sweet Everything

Cakes, Tarts & Fools
By Edward Bottone

The Cantankerous Cook

Burger Melt Down

How the burger came about. And why it needs to disappear.
By Edward Bottone

The Cantankerous Cook

Sprinkle, Sprinkle, Little Star

In defense of salt.
By Edward Bottone

The Cantankerous Cook

Egged!

An ode to the meanings and multiple uses of nature's wonder.
By Edward Bottone

The Cantankerous Cook

Humbug!

Let's go back to the days of Christmas trick-or-treating.
By Edward Bottone

The Cantankerous Cook

Mac 'n' Cheese

At restaurants? Yes. From scratch? Yes. Boxed? No.
By Edward Bottone

The Cantankerous Cook

Turkey Trot

It looks weird and it's hard to cook: why do we keep making turkey?
By Edward Bottone

The Cantankerous Cook

Fatacular

Fat is flavor. There's no denying it.
By Edward Bottone

The Cantankerous Cook

Forked

The road to hell is paved with finger foods.
By Edward Bottone
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