Recipe documentation (traditional food blog)
Food that might not be familiar to many readers
Discussion of techniques and flavors involved, background of the recipe...
Incremental photos and description (bringing the reader into the kitchen)
Seasonal/thematic foods (Halloween, Thanksgiving)
Lasagna is the best dish ever, and here is a picture ...
A comprehensive guide for caring about knives
Obviously, the community loves knives; we have some highly upvoted questions about them. But Aaronut pointed out that our current knife care questions aren't that great; the good answers there are buried under lots of noise.
I don't count myself as a specialist on knife care - I still use no-name knives and ...
The three best books in my kitchen:
Beginner Book: The Best Recipe - a bullet proof, comprehensive book that will teach you the why as well as the how.
Intermediate Book: Ratio - explains the basic building blocks of common dishes so that you can start to create your own food rather than follow a recipe. Cooking as template rather than ...
concise write-ups of single things (how to julienne carrots, chiffonade herbs, or sous-vide) , avoiding very complex tasks (though perhaps some could be split, e.g. a post about building a sous-vide setup, then a post about using it)
comparison of methods for a task
large-scale/commercial cooking (including "war stories")
general-purpose knowledge about selecting equipment (characteristics of chef's knives)
surveys of available products (various styles of garlic press)
too-localized specific product reviews (a single knife)
incomplete reviews (this knife seems sharp and balanced to me!)
How a novice can learn to make good cheese
I haven't tried it myself, but I know we* have the knowledge to produce such a post. This would be interesting for people, because most probably haven't tried making cheese themselves, but haven't thought of the idea seriously enough to read a thorough manual. So, experience-based info on what one needs to start, ...
I would totally love to read such a blog! In fact, I suspect that we already have some answers to questions that would be fantastic blog posts. (The process of finding an answer to Could coconut cream be used to create a non-dairy ganache for whipping? would be my recommendation for a start.)
Other useful topics might be compilations of the best advice ...
Cooking for TV
I was on a short spot that aired nationally on TBS about Molecular Gastronomy. Talk about the experience of coming up with a menu for the show and then shooting it. I think I can get production stills and can certainly link to the video.
Even when you're fairly experienced, every once and a while things go completely wrong. Sometimes, its because you did something stupid, other times it was a good idea, “in theory.” Either way, it provides an opportunity to learn from—and also encouragement to less-experienced cooks.
I'm imagining posts written in a semi-serious manner, ...
Sushi for Dessert
Creating a Novel Dessert from Scratch
How I came up with the initial seed of an idea, how that turned in to a full fledged dish, two iterations of a complete product, and serving it to 500 people at a food fair.
Substitutions and Workarounds
cooking method workarounds for people who don't have a given piece of equipment (e.g. what to do if you don't have a dedicated double boiler, room in your oven to roast garlic (how to roast garlic on the stove top))
cooking preparations workarounds for people who can't include a given, commonly used food item (e.g. how to ...
I like the idea. I will definitely read it, and I could imagine contributing to it.
About content: Long before the current swag offer was implemented, we discussed in chat ideas about possible rewards for the highest rep users. Back then, we discussed following: the community deciding on a topic for a volunteer to experiment on, and this person ...
How to bake in a toaster oven
This is advice for people who don't have access to a big oven, or prefer to use a toaster oven. It behaves differently than a normal oven, so we can list the differences and give tips how to work around them.
Difference between rice cooking methods
This is an experiment. Its goal is to compare the result of cooking rice by different methods. There should be two variable dimensions: Rice type (basmati, short grain and long grain) and method (exact amount of water, cooked covered (Western); more water than needed, cooked uncovered and excess water discarded (...
Cooking for Passover is a complicated task, since many ingredients are forbidden (such as flour, corn, beans, soy, . . . ). This could even be a series of posts on different challenges, such as one on reworking non-Passover recipes, a second on the challenges of baking without using flour (or by substituting matzah meal), and so on.
Example: The Italian Pantry
What staple ingredients would you always want to keep around to impart the flavor of a regional cuisine.
What are some common classic ingredient combinations, that people could use to play around with as a starting point.
What type of things help distinguish a dish as coming from that particular ...
That's No Ordinary Dish
Ask blog readers to submit one a recipe for an "ordinary" dish that they feel could be better (e.g., here on meta). Pick one, and one or more blog authors attempt the "chef it up". The results—importantly, including the thought process and any failures along the way—get posted.
International recipes and dishes
Since we are a community on the world wide web and we have members in different countries, I think it would be nice to see something typical from that cuisine and how it's made. Personally, I would prefer this if it involves available ingredients, so that everybody who wants, can recreate it.
Cooking for a large group of people
How can an amateur with a normal kitchen prepare catering for many people? What are the challenges, and how can they be worked around? In the best case, this will be an experience report of one case where the blogger did it.
I don't have experience in this area, but I know some of us do (wink @rfusca)
Give two authors the task of making a certain dish, or use a certain set of ingredients.
They document the process of creating their recipe, why the might of did something particular, or certain problems that they came up against.
Post to show how two different chefs go about tackling the same dish and/or ingredients.