Food Matters: Tongue Map

Tongue Map Beginning in the 1940s, images of the tongue map featuring four distinct tastes popped up in grade-school science classes, psychology textbooks, and wine-tasting notes, resulting in some head-scratching for those who’d noticed that the sensation of saltiness wasn’t limited to the tip of their tongues or sweet to the back. Several years ago, taste researcher Linda Bartoshuk set the record straight with her findings that show that all tastes are perceived on all areas of the tongue, and what’s more, taste is also sensed in other areas of the mouth, including the margin between the hard and soft palate and the throat. Still, the myth persists. Further debunking the map, it is now widely accepted that there is at least one more taste, umami, the pleasant savory taste provided by glutamic acid and alanine, and experts believe more taste discoveries are surely on the horizon.

Comments (0)

America's Classic: Yank Sing

Whether it’s a clam shack near the shore, a barbecue joint on the outskirts of town, or a sub shop on the busiest city street, chances are your favorite local restaurant is a James Beard Foundation America’s Classics Award winner. Each week at Delights & Prejudices we'll profile one of these classic restaurants. This time it's the Bay Area dim sum mainstay Yank Sing. Henry Chan has made it his life's work to "uplift dim sum." At San Francisco's Yank Sing he has been serving dim sum classics like har gow and Shanghai dumplings alongside newer innovations such as phoenix shrimp and cabbage salad with honeyed walnuts to thousands of diners every day for over half a century. His mother opened Yank Sing's

Comments (0)

Eye Candy: Beard House

Almond Shortbread with Vanilla Mascarpone and Cherry Compote

Anne Burrell's almond shortbread with vanilla mascarpone and cherry compote—the finale to a menu prepared by the team at Centro Vinoteca. May 20, 2008, The Beard House, NYC (Photo by Joan Garvin)

Comments (0)

Recipe: Roasted Colorado Rack of Lamb with Spring Pea Sauté and Pea Emulsion

Kelly Liken's lamb

The various greens of spring—peas, mint, and fava beans—are now coloring every corner of farmers' markets nationwide; this recipe for roasted Colorado rack of lamb unifies them in a bright, elegant emulsion. It comes from Kelly Liken of Restaurant Liken in Vail, CO.

Comments (0)

Eye Candy: Beard House

A Voce Pasta

Taleggio-filled handmade pasta with peas and speck, part of Missy Robbins's ingredient-driven Italian dinner.

April 22, 2009, The Beard House, NYC (Photo by Geoff Mottram)

Comments (0)

At the Beard House: May 24 to May 30

Here’s what happening at the Beard House next week:

kitchen1aeileenmiller Wednesday, May 27, 7:00 p.m. Vérité Wine Collection Dominic Zumpano, Umami Moto, Milwaukee Thursday, May 28, 7:00 p.m. 10th Anniversary Celebration Special Guest JBF Award Winner Marc Vetri / Brad Spence, Vetri, Philadelphia Friday, May 29, 6:30 p.m. Beard on Film Harry Hawk, Water Taxi Beach, Long Island City, NY, and South Street Seaport, NYC / Festival Co-director George Motz, Brooklyn, NY / Festival Mixologist Marshall Altier, 2009 NYC Food Film Festival, NYC For details and reservations, visit... Read more >

Comments (0)

Recipe: James Beard's Huckleberry Cake

HuckleberriesAn Oregon native, James Beard was fond of the many types of wild berries that dot the Pacific Northwestern landscape. In Delights and Prejudices he recounts the springtime berry-picking excursions he took as a child with his family, searching for fruits to use in baked goods and jams. The holy grail of these outings was the huckleberry, which typically grows on mountain slopes and is difficult to reach. When the Beards had the good fortune to stumble upon an elusive patch, they gathered huckleberries to put in pies, clafoutis, or this simple but fantastic cake, a recipe from a family friend. Huckleberry cultivation is rare, so you usually won't see them at grocery stores or farmers' markets. Blueberries, which are similar in flavor and will be available soon, are an excellent substitute.

Comments (0)

Recipe: James Beard's Huckleberry Cake

HuckleberriesAn Oregon native, James Beard was fond of the many types of wild berries that dot the Pacific Northwestern landscape. In Delights and Prejudices he recounts the springtime berry-picking excursions he took as a child with his family, searching for fruits to use in baked goods and jams. The holy grail of these outings was the huckleberry, which typically grows on mountain slopes and is difficult to reach. When the Beards had the good fortune to stumble upon an elusive patch, they gathered huckleberries to put in pies, clafoutis, or this simple but fantastic cake, a recipe from a family friend. Huckleberry cultivation is rare, so you usually won't see them at grocery stores or farmers' markets. Blueberries, which are similar in flavor and will be available soon, are an excellent substitute.

Comments (0)

Eye Candy: Beard House

Pizza Workshop

Pizza topped with smoked mozzarella, fresh and sun-dried tomatoes, balsamic vinaegar, and basil—one of the many pies prepared by Mark Bello at his artisanal pizza workshop.

May 2, 2009, The Beard House, NYC

(Photo by Annabel Braithwaite)

Comments (0)

Ask a Chef: Anita Lo

Anita Lo Annisa and Rickshaw Dumpling Bar's Anita Lo, who prepared steak tartare with Korean anchovy broth at this year's Awards gala, tells us about her most treasured kitchen tools.

Comments (0)

Pages