Q&A: AP Food Editor J.M. Hirsch
What are the highlights of AP’s holiday coverage?
For AP’s food team, the holidays start in July. That’s when we start dreaming up delicious things for an entire season of holidays. From the usual treats at Halloween through three weeks of Thanksgiving offerings then right on through Hanukkah, holiday cookies and entertaining, Christmas and New Year’s. By the time the real holidays roll around, we’re pretty burned out.
All depends on how you make it. Hot cocoa is made using cocoa powder, while hot chocolate is made using melted chocolate. This was one of the fun things we covered in an AP Stylebook Twitter chat in November. All sorts of holiday food style terms. Even kicked up a little kerfuffle when I told folks our style is “baking sheet,” not cookie sheet (because it’s used for more than just cookies). And I’m hoping to add plenty of new food terms to the 2015 Stylebook (which comes out in May), including the difference between bruschetta and crostini, as well as why “preheating” an oven is nonsense.
We have such a great lineup of celebrity food columnists. AP’s subscribers have really loved the fresh, authoritative voices they bring to our content. Sara Moulton’s KitchenWise gives home cooks the basic skills they need to feel confident in the kitchen; Elizabeth Karmel’s The American Table wows with all things Southern and barbecue; Melissa d’Arabian’s The Healthy Plateshows us how to eat better (and save some cash); and my Cooking on Deadline column continues to show busy families how to get big flavors on the table fast.
In the restaurant world, pop-ups will continue to change the landscape. Bigger names are getting into the game because it lets chefs take risks and try new things without committing to a space or concept. Scott Conant did this in New York in the fall as a test run of a new place he’s working on. We’re going to see a lot more of this.
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