Lucian Millis - Cooking Stuff

Epicurious.com (Recipes, menus, forums on food and cooking)
Recipe Archives (by Stephanie de Silva)
RecipeSource.com (The Searchable Online Archive of Recipes)
CopyKat Recipes (Restaurant recipes that you can make at home)
Everything About Herbs and Spices (by Gernot Katzer)
Encyclopedia of Spices
McCormick - Spice Encyclopedia
Spice Advice (Spice Encyclopedia, usage tips, recipes, history)
Herbie's Spices: Newsletters
Science of Cooking
Sauté Wednesday (Links to food, wine, cooking, recipe articles)
Chocolate & Zucchini (Food Blog)
Mediterranean Recipes - Falafel
Abu Shanab's Falafel recipe
Recipe for Hummus
Hummus recipes from FatFree.com
Lekach, Jewish honey cake
Recipes of Jewish dishes with wine as one of their ingredients
Roadfood.com (The most memorable local eateries along the highways and back roads of America)
My repository for thoughts and notes on my eating experiences. (by Hillel Cooperman)

Coffee Stuff (Tips & Information) »

The Olive Oil Source (Industry Resources, Olive Facts)
Praising Balsamic Vinegar - Information and Sources
Elegance Turned to Vinegar (Homecanning.com)
Turkish-Cypriot Cuisine: A Taste of the Mediterranean
Introduction to Greek Cuisine
Tokyo Food Page (A complete guide to Japanese cuisine and eating in Tokyo)
Recipes for Mexican food
History and Legends of Pizza
Decorated bread
I love food shaped like other food!
OnlineConversion.com: Common Cooking Conversions

TIPS

To revive the flavor of dried herbs you intend to use in an uncooked recipe such as salad or salsa, mix the herbs with lemon juice and/or chopped onion and let stand 15 minutes.
-- Epicurious.com

Drizzle balsamic vinegar into bean or vegetable soups.
-- Epicurious.com

Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. When no recipe is available, try starting with 1/4 teaspoon for 4 servings, per pound of meat, or for each pint (2 cups) of sauce or soup; adjust as necessary. For cayenne and garlic powder, decrease to 1/8 teaspoon; adjust as necessary.
-- Spice Advice

Brush with a mixture of garlic, rosemary leaves chopped and olive oil before grilling slices on the barbecue. To 2 tablespoons of oil, add 1 teaspoon garlic powder and 2 teaspoons chopped rosemary leaves.
-- Herbie's Spices

Pickling vegetables not only improves their flavor, it can also make them more nutritious and easier to digest. During fermentation, bacteria produce vitamins as they digest vegetable matter. Also, if the salting causes a vegetable to lose water, the fat-soluble vitamins will become more concentrated.
-- Science of Cooking

Learn how to marry food and wine
Eat Drink Dine (Principles of Food and Wine Pairing)
Do you simply drink wine, or do you taste wine? The Art of Wine Tasting
Mixed Drinks Recipes (Cocktails, Coffee / Tea, Liqueurs and more)

Good Food (Israel's leading directory of good food, restaurants and recipes, hebrew)
Shum, Pilpel & Shemen Zayit (Cooking with Chef Hayim Cohen, hebrew)
Couscous (hebrew)
All - Hasulchan (hebrew)

Tomato ingredients 'fight cancer' (BBC News)
Christopher Hitchens on why he won't fall for the weight-loss gurus (Mirror.co.uk)