What We're Reading: September 23, 2014

 

Tour the country, one phosphate at at time: the best Soda Fountains in the U.S. [Food & Wine

 

The Aromafork uses odors to make chocolate mousse taste like wasabi. [HuffPo

 

A new company, Barnraiser, aims to be the Kickstarter for farmers. [The Kitchn

 

No so haute cuisine: the new trend of “famine food.” [Spiked

 

This guide to the... Read more >

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What We're Eating

Pizzas at Pizzeria Bianco in Phoenix

 

When our editors aren't thinking about food, writing about food, or researching food, they're eating it. This month's installment of "What We're Eating" includes some superlative pizza in Arizona, a surprising salad in Minneapolis, and some great dishes here on our home turf in New York City.

 

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Alison Tozzi Liu, Editorial Director: "I've been hearing about Pizzeria Bianco in Phoenix all of my adult life, and my (several) trips there last weekend while out West for Taste America did not disappoint. Each dish was a lesson in highlighting what's special about local ingredients: the wheat used in the pizza dough (and in the handmade pastas at the newer location) is... Read more >

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What We're Reading: September 22, 2014

 

You’ve probably never eaten real wasabi. [First We Feast

 

Forget Carvel and DQ: Grossinger’s, a New York bakery, may have been the true inventor of the ice cream cake. [Jersey Magazine

 

Consumer backlash forces Taco Bell’s new bánh mì chain to  change its logo. [Grubstreet

 

From war rations to ketchup as a vegetable: a photo history of American school lunch. [... Read more >

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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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