What We're Reading: December 24, 2014

 

A panettone you won’t want to re-gift: find the real deal in Philadelphia. [Serious Eats

 

Forgo the roasting on an open fire and tackle a few new chestnut recipes. [HuffPo

 

A new study questions the health benefits of the paleo diet. [FoodBeast

 

For Slovakians, Christmas dinner means carp in the bathtub. [NPR

 

Get a head start on your New Year’s resolutions by rebooting your lunch routine. [... Read more >

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What We're Reading: November 27, 2014

 

Who was the genius that first deep-fried a turkey? [Serious Eats

 

Advocacy group Food Chain Workers Alliance has released a comic book called Food Chain Avengers in the hope of reaching a wider audience. [Civil Eats

 

Today’s the day for indulging, but here are some healthy options for tomorrow’s parade of leftovers. [NYT

 

The Atlantic answers all your pressing Turkey Day health questions. [... Read more >

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What We're Reading: November 13, 2014

 

The tumultuous history of french fries and ketchup. [HuffPost

 

It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats

 

If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic

 

Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

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What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

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What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into... 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: August 20, 2014

WIne

 

The new Whole Foods in Evanston wants to let customers "sip and shop." [Evanston Patch

 

Short Stacks is the new hybrid cookbook-magazine that is all about the recipes. [NYT

 

The exclusive, highly priced, and thankfully nonfunctioning chocolate bathroom. [ABC

 

Facts about the dreaded "freshman fifteen," and how to avoid it. [... Read more >

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What We're Reading: July 17, 2014

Chips

 

Salt and vinegar, barbecue, and … cappuccino? Lay’s offers up new consumer-created flavors. [Food Beast

 

One man’s quest for the nation's best ballpark hot dog. [Smithsonian

 

The latest yogurt innovation: buffalo milk. [The Globe and Mail

 

Dip into some nut butter trivia. [Food Republic

 

Why do we refrigerate our eggs? [ABC

 

Why your... 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: May 13, 2014

pizza

 

Take-and-bake pizza has spawned a tax-code debate. [NPR]

 

Is the quest for the perfect hard-boiled egg over? Not quite. [LAT]

 

Frozen food companies devise a comeback plan. [Fox News

 

Soylent: will it lead to the death of the lunch break or a solution to world hunger? [Aljazeera America

 

Cranberries could help to lessen allergic reactions to peanuts. [... Read more >

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