pickling

• Amazon.com is set to debut a wine superstore at the beginning of next month. — Serious Eats
• Gear up for Fall with this vegetarian recipe for chickpea, potato, and spinach stew. — Cookthink
• Learn the difference between toffee and caramel. — Chow
• Leftover pickling brine makes a wonderful, simple vinaigrette.— The Kitchn
• Intensive thinking may make you feel hungrier. — Slashfood
• How to get a better restaurant table.— The Epi-Log
• Make a cake that resembles a pizza! — Baking Bites
• Al Roker, Dana Cowin, and John Besh will host the Bocuse d'Or semifinals on Sept. 27.— Eater SF

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Pickling has been a craft for the past 5,000 years, but its biggest moment may be right now.

With supermarket prices on the rise, the home consumer products industry has seen a spike in canning and pickling at home. The Martha Stewart Show recently featured Momofuku minimogul David Chang giving a pickling demonstration. Prominent restaurants chefs from Los Angeles to New Orleans have been showcasing house-made pickles in menu items.

Even I jumped on the bandwagon, extolling the virtues of rapid preserving in a three-hour pickling recipe. Quick pickles are especially appealing, as they don't require any special canning equipment and the techniques can be used on everything from grapes to watermelon rinds. Because pickles are one of my favorite foods, I'm excited to try all the new ideas I've been reading about. What about you? Have you caught on to the pickling bug?

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