Raw cauliflower and lettuce salad
Duck, orange and coriander salad
Beetroot and celeriac slaw
Chinese cabbage, fennel and mixed leaf salad

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs. From Harvard

The New York Public Library has long been a haven for the niche market of food-obsessed history buffs, maintaining an exhaustive collection of restaurant menus from 1840 to today. But now, they're taking it one step further with the launch of a crowdsourced menu transcription project, in an effort to make their ginormous menu database more digestible (forgive us).

The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions. What do you do when a recipe calls for basil and you don’t have any? Or if a recipe is for snapper, can you use a different fish? The Cook’s Thesaurus is fantastic encyclopaedia that covers these kinds of questions and more.

With pictures, pronunciations, synonyms and suggested substitutions, this online reference can help you get out of cooking jams when you run out of ingredients or just want to substitute alternative or healthier options. Browse by category or just search for the ingredient or kitchen tool in question.

Century egg plus prawn