What We're Reading: July 24, 2014

Honey Bee

 

The story of the honey bee and nature's only manufactured food. [Serious Eats

 

Food-focused films are starting to dominate the big screen. [The Guardian

 

Beautiful Frankensteins: A New York City artist plants "Trees of 40 Fruit". [Food Beast

 

10 facts about America's favorite pretzel. [ABC]

 

A new law in France requires restaurants to own up to packaged food use. [... Read more >

Comments (0)

What We're Reading: July 21, 2014

Sausage

 

A 176-pound sausage goes missing in Austria. [NY Daily News

 

A brief tour of Europe's longest-standing pastry shops. [CNN

 

Why is the next big food trend always considered "the new cupcake?" [Slate

 

Krispy Kreme unleashes two new summer flavors that are perfect for your next picnic. [The Daily Meal

 

The Duchess of Cambridge is learning to cook. [... Read more >

Comments (0)

What We're Reading: June 26, 2014

Dirt

 

A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail

 

Two Italian designers revolutionize recipe reading with tattoos. [NPR

 

Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT

 

A North Dakota town experiments with a barista-free coffee shop. [NY Daily News

 

Instant coffee finds a new market in China. [... Read more >

Comments (0)

What We're Reading: June 9, 2014

Camel

 

Forget kale: camel’s milk might be the next superfood. [Citizen Times

 

San Francisco's gourmet toast trend is taking the nation by storm. [Market Watch

 

Which is better for you, honey or sugar? [Huffington Post

 

Suggesting links to deforestation, a new report reveals the potential dark side of doughnuts. [NPR]  

 

Farmed fish might be able to feed the world, but will it destroy the environment? [... Read more >

Comments (0)

February's Best Recipes



Here are our recipe tester's favorite recipes from the last month:

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

Shrimp Rillettes
This sweet and spicy spread from Atlanta-based chef Linton Hopkins is equally at home at a dinner party or among your beer-slugging sports buddies.

Riesling-Poached Pineapple with Rosemary Whipped Cream and Pink Peppercorns

Comments (0)

Pages