Photo: Pyrex One-Quart Covered Casserole, "Blue Floral" or "Willow", made by Corning Glass Works, Charleroi, Pennsylvania, 1970. 2010. Courtesy Corning Museum of Glass.
Vegetable Cooking with April Bloomfield, LA Beer Trends, Pyrex Turns 100
From this Episode:
Robert Sietsema and Jonathan Gold Talk NY Pizza and Pastrami
LA Times restaurant critic Jonathan Gold grabs the Good Food reins and chats with Robert Sietsema, the senior critic at Eater New York and longtime critic for the Village...
April Bloomfield: A Girl and Her Greens
April Bloomfield is the Michelin-starred chef behind five restaurants from New York to San Francisco. Known for her love of meat and a nose-to-tail ethos, she turns her...
Santa Monica Farmers' Market manager Laura Avery visits Carlsbad Aquafarm , a sustainable aquafarm cultivating Mediterranean blue mussels, Pacific oysters and ogo. Their...
A Year on the Beetlebung Farm
Chris Fischer is a chef and farmer at Beetlebung Farm on Martha's Vineyard, where his family's roots date back twelve generations. He documents a year of hauling in...
Tapping into LA Beer Week
Jolie Myers covers the Los Angeles beer scene for Liquid LA, Los Angeles magazine's online outpost for beer, wine and cocktail stories.
Pyrex Celebrates 100 Years
The cookware giant Pyrex was originally developed and introduced by Corning Glass in 1915. To commemorate the 100 year anniversary, the Corning Museum of Glass presents...