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: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]

 

Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]

 

Some restaurants know exactly how often you use their bathrooms. [NYP]

 

Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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Daily Digest: May 29, 2014

bacon

 

The American Chemical Society explains the science behind the smell of bacon. [NPR

 

Meet the most expensive drink at Starbucks: the Sexagintuple Vanilla Bean Mocha Frappuccino. [LAT

 

Hazy beer isn't always a bad thing. [LAT

 

Experimental ocean-aged wine yields interesting results. ​[SF Weekly]

 

​World Cup participants beware: Brazilian authorities find expired food in hotels hosting soccer teams. [... Read more >

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Daily Digest: February 18, 2014

wine

 

Five wine clubs that are worth joining. [LAT]

 

Quadruple stirs and boomerangs: the secret vocabulary of New York City's best bars. [NYT]

 

There's a secret Starbucks at the Winter Olympics. [LAT]

 

An old air raid shelter in London has been transformed into a flourishing vegetable garden, with support from a two-star Michelin chef. [NPR]

 

It turns out that many cows have untapped milking potential. [... Read more >

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