What We're Reading: September 18, 2014

 

A new study finds a link between chocolate consumption and Nobel laureates. [First We Feast

 

The mash-up madness can’t be stopped: introducing the Ramen Donut. [Foodbeast

 

Starbucks is testing out a “mini” Frappuccino that’s only two ounces less than a “tall.” [Foodbeast

 

Is the free bread basket dead? [Yahoo!Food

 

A New Zealand wildlife expert thinks the best way to save endangered... Read more >

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What We're Reading: September 17, 2014

 

How the humble meatball transformed Italian-American cooking. [Serious Eats

 

Scientists pursue a new direction in biotechnology with a focus on the microbiome of rice. [NYT

 

Heat rises: peppers may grow better on rooftops than on farms. [Food Republic

 

Brush up on your spice knowledge with this handy guide to seasoning. [The Kitchn

 

The complex internal life of cows. [Modern Farmer] ... Read more >

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What We're Reading: September 16, 2014

 

A breakdown of a fall favorite: pumpkin pie spice. [CakeSpy

 

Italian police prevent a massive influx of fake Tuscan wine. [HuffPo

 

Fees may be going up, but airlines are spending even less per person on food. [The Week

 

Science crowns the best strategy for pizza consumption. [Wired

 

José Andrés tastes his way through Japan. [... Read more >

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What We're Reading: September 15, 2014

Forget letters or smiley faces — this dad has your pancakes beat. [HuffPo

 

The surprisingly long history of gumbo. [Serious Eats

 

We’re living in an age of bespoke raisins, thanks to the new company Little Wrinkles. [Grub Street

 

European budget airlines offer in-flight meals, but who actually eats them? [MUNCHIES

 

The U.S. is one of the only countries in the world that refrigerates its eggs. [... Read more >

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What We're Reading: September 11, 2014

 

A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES

 

NYC specialty food stores worth a visit. [USA Today

 

How Red Delicious claimed the top spot on produce shelves across the nation. [... Read more >

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What We're Reading: September 10, 2014

 

The case for refrigerating tomatoes. [Serious Eats

 

Take a peek at the new PBS show, Food Forward. [Civil Eats

 

The man who brought cotton candy to the masses was … a dentist? [Priceonomics

 

Before it gets too cold outside, try a Champagne popsicle. [FoodBeast

 

From chicken tikka to General Tso’s, “ethnic”... Read more >

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What We're Reading: September 9, 2014

 

America runs on Twinings: the U.S. market for tea is growing. [WaPo

 

Would you eat vegan cheese if it came from human DNA? [MUNCHIES

 

There’s a restaurant in China where robots will cook and serve you dinner. [MUNCHIES

 

Agricultural sin? A farmer fesses up to selling non-local produce at a farmers market. [... Read more >

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What We're Reading: September 8, 2014

 

Not into your beer? You may be using the wrong glass. [Edible Manhattan

 

The story behind a Southern staple: the history of pimento cheese. [Serious Eats

 

Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network

 

Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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What We're Reading: September 4, 2014

 

Either way you get to lick the bowl: the difference between batter and dough. [CakeSpy

 

New science suggests that your run pairs well with a nice rosé. [Atlantic

 

Yes, there really was a Little Debbie: the truth behind your favorite food mascots. [First We Feast

 

Häagen-Dazs refuses to use lab-grown vanilla flavoring in its products. [Mother Jones

 

Dinner Lab brings... Read more >

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Our Favorite Beard House Dishes in August

Evan Rich

 

 

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

 

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Scallops with Cauliflower, Sugar Snap Peas, and Radishes / Renegade Wine Dinner

 

Scallops with Cauliflower, Sugar Snap Peas, and Radishes

 

"When New York's Pearl & Ash cooked at the House, guests were treated to an innovative menu from chef Richard Kuo and a whopping 15 wine pairings curated by sommelier Patrick Cappiello. I loved Kuo's first course: an elegant scallop crudo with creamy cauliflower, bright sugar snap peas, and... Read more >

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