What We're Reading: February 18, 2015

 

Brush up on your dumpling definitions and discover what separates gyoza from potstickers. [The Kitchn]

 

A sharp knife is a chef’s best friend: learn how to hone your blades at home. [Food52]

 

Thanks to NYC company Wandering Bear, you can now start your day with boxed coffee, and end it with boxed wine. [Pure Wow]

 

Carnival Cruises’s newest ship features a fully functional on-board brewery. [FoodBeast]

 

Despite a solely seafood, umami-forward diet, penguins actually can’t taste the savory fish they eat... Read more >

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What We're Reading: February 12, 2015

 

Strawberry feuds aren't forever: a big lawsuit over the strawberry breeding program at the University of California, Davis is finally over. [NPR]

 

Step outside the (chocolate) box with your sweet treats gifts for Valentine's Day. [NYT

 

How do our school lunches compare to those around the world? [Bustle

 

One beer enthusiast says craft beer is dead, and it's all because of Gose. [... Read more >

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What We're Reading: February 10, 2015

 

Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats

 

The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 

 

Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones

 

According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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What We're Reading: February 9, 2015

 

Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  

 

The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]

 

With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]

 

Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]

 

The craft beer boom has... Read more >

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Happy Hour: The Hooker

The Hooker cocktail

 

A jilted John Lee Hooker comforted himself with “one bourbon, one scotch, one beer.” Those wanting a more efficient consolation should seek out this marvelous cocktail by mixologist Jamie Boudreau from Seattle's acclaimed Canon. “It came about as John Lee Hooker's song came on the sound system. It made me realize that I hadn't heard of or seen a cocktail with bourbon, scotch and beer as ingredients, so I set about to make one. Surprisingly it became very popular.” Can't make it to the Pacific Northwest? Don't fret: we've got the recipe right here.

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Sustainability Matters: January 30, 2015

 

Maple water, the latest trendy health beveragecould actually be a boon for environmentalists. [Civil Eats

 

Schools across the country are experimenting with offering lunch via food trucks instead of the typical cafeteria line. [Food Network

 

Large meat packers, facing PR and export concerns, are refusing to use Zilmax, a cattle weight-gain drug that the FDA says is legal. [... Read more >

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What We're Reading: January 28, 2014

 

A city in China is blaming its air pollution on bacon. [FoodBeast

 

If you thought the KFC Double Down was a travesty, meet the next generation: the Double Down Dog. [FWF

 

Aqua-Spark, the world’s first investment fund focused on sustainable aquaculture, is looking to save our seas through better fish farming. [NPR

 

Leave the beer for the Clydesdales and prep these make-ahead cocktails for the Big Game. [Yahoo! Food

 

By the time they hit store shelves, some GMO foods actually no longer contain genetically-modified DNA. [... Read more >

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What We're Reading: January 22, 2015

 

A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]

 

Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]

 

Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]

 

An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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What We're Reading: January 15, 2015

 

Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT

 

Before you start home-brewing, make sure you have these equipment essentials. [Food52

 

Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats

 

The truth behind the crab stick inside your California roll. [HuffPo

 

Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

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What We're Reading: January 8, 2015

 

In the midst of Russia’s economic struggles, a black market for cheese has emerged. [Kitchenette

 

New studies suggest traffic light labeling could help us eat better. [Civil Eats

 

Don’t toss the brine out with the bathwater: unexpected uses for pickling liquid. [Serious Eats

 

It’s stout season! Break out of your Guinness rut with one of these alternative brews. [The Kitchn

 

Opinions are changing on the value of fake meat. [... Read more >

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