This is a course preview for A Million and One Soy Sauces, which happens tomorrow (Thursday!). Turns out there's a lot more than just Kikkoman - and we'll be working our way across Asia to see what exactly each is for. Many dumplings and veggies will be consumed in the process.

This post is about the worst kind of soy sauce. The best is a secret for the class!

Back in the olden days, everyone made soy sauce pretty much the same way. Throw some...

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MSG is our free monthly lecture series all about the history and science of food. Up this month: ice cream. 

Sarah Lohman of Four Pounds Flour will unearth the stories behind our favorite ice cream treats and share some of history's wildest bygone flavors--that may be due for a revival. By the end of the night, you'll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone?...

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When you go to Chinatown, you're morally obligated to buy strange and unfamiliar goods, then decipher (and eat) them back home. It's Chinatown Roulette!

Ended up spending a lot of time in Chinatown shopping for my Thai Cooking Workshop this weekend, and it was about ten billion °F out there, so we needed some drinks.

This is in millions of degrees

First up was 100plus Lemon-Lime from Asia Market Corp.

It looks very Olympian.

...

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In case you didn't know, books are empirically cool.* Scientific fact.

Which is why The Sketchbook Project is automatically awesome -- it's a collection of thousands of books, all made by people just like your fine self. For $25, the folks at Art House Co-op will send you a blank sketchbook. Fill its pages with whatever you want, send it back to The Sketchbook Project, and next summer, your book will take an epic road trip across the U.S....

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A couple weeks ago, we started a new section of the site called The Library. Like most libraries, it's filled with books, but ours are virtual, and they're all recommended by our teachers about the topics they teach. 

Here are a few of our favorites to get you started this summer:

The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard

Why you should read it: Easy to follow instructions and a wide range of...

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