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Mark Morford

BIO

The Saddest Job in the World

Mark Morford | April 16, 2014 | Food
I believe there's a special place in purgatory reserved for people who create, track, heartily defend and then barely enjoy the sidelong profits from the dregs of American fast food.
Wray Herbert

BIO

The Psychology of a Memorable Lunch

Wray Herbert | April 16, 2014 | Science
Our choices have implications, not only for how much we enjoy lunch today, but also for longer term goals like fitness and health. But how do we choose? What are the basic cognitive processes that lead from initial hunger pang to this soup or that sandwich?
Robert Rosenthal

BIO

Bobby Flay Wins, Like Him or Not

Robert Rosenthal | April 15, 2014 | Food
Bobby Flay has an army of vocal detractors. Flay hate is spewed across the internet, seemingly related to his perceived cockiness. He acknowledges as much on his Twitter account, which announces, 'This is a no-hater zone.'
Sea to Table

BIO

Just Say No to Illegal Pirate Fish: Support Sustainable Seafood

Sea to Table | April 15, 2014 | Green
It is a sad state of affairs that 91 percent of all seafood consumed in the U.S. is imported, with more than half of that farmed, often in dubious conditions.
Fodor's

BIO

Rome's 10 Best Bars for a Classic Italian Aperitivo

Fodor's | April 15, 2014 | Food
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Laurie David

BIO

A Healthy Week Begins... On Sunday!

Laurie David | April 15, 2014 | Parents
The idea is simple: Use the one day of the week we do have time to cook -- Sundays.
John Dick

BIO

The Quick-Service Restaurants' Healthy Food War

John Dick | April 15, 2014 | Healthy Living
It's no secret that quick-service restaurant (QSR) chains face a growing threat as consumers become more educated, discriminating, and adventuresome in their quest for healthy eating. From the advent of salads on fast food menus 20 years ago to the smaller portions, elimination of kids' menus, and marquee calorie-counts of...
Dr. Robert T. Fraley

GMO Foods and the Tooth Fairy

Dr. Robert T. Fraley | April 15, 2014 | Food
Food is so fundamental to human life that it stirs our passions like few other subjects. For the most part that's a good thing: Humanity needs all the passion we can muster if we're going to solve the problem of feeding 10 billion people just 35 years from now.
Carlotta Cooper

BIO

Changes Ahead for the Pet Food Industry

Carlotta Cooper | April 14, 2014 | Food
If you have a pet then you surely know how difficult it can be to choose a quality pet food these days. With yet another pet food recall last week, pet owners have to wonder why premium pet foods continue to have recalls.
Nevin Cohen

A Kale of Two Cities: Cultivating Social Justice

Nevin Cohen | April 16, 2014 | New York
For some farmers and gardeners, particularly those in low-income neighborhoods, urban agriculture is a means to a more ambitious end: an attack on racial, gender and class disparities and political disempowerment.
Ellen Kanner

BIO

Meatless Monday: Kosher Vegan

Ellen Kanner | April 15, 2014 | Green
With Passover beginning tonight at sundown, I've been thinking about the intersection of vegan and kosher. Seems like they'd be good friends. Being vegan means there's no risk of mixing meat and dairy, since neither are on the table. But it turns out what is vegan is not always by-the-book...
The Daily Meal

Amazing Desserts Around the World You've Never Heard Of

The Daily Meal | April 14, 2014 | Taste
Whether you're a food fanatic or just have a very sweet tooth, you probably enjoy a good dessert. We're all familiar with the delights of a baked apple pie, or even more international dishes like Italian tiramisu, or Asian green-tea ice cream.
Jose Martinez

BIO

Cooking With Chef Hannibal the Cannibal

Jose Martinez | April 11, 2014 | Entertainment
How does one politely decline eating one's own flesh? You don't if Hannibal the Cannibal is chef.
Rabbi Yonah Bookstein

BIO

A Guide to Going Kosher for Passover 2014

Rabbi Yonah Bookstein | April 11, 2014 | Religion
Going "kosher for Passover" is a cool way to do spring-cleaning, start a healthier diet, and get spiritual. While preparation requires some effort, understanding what is required can make the task cheaper, faster, and easier, giving you more time to prepare for the spirit of the holiday.
Food Riot

BIO

When Julia Child Gives You Advice, Take It

Food Riot | April 14, 2014 | Taste
Fourteen years ago, Julia Child gave me the best career advice on earth. And I was too concerned about the poison oak above my upper lip to listen.
Thrillist

BIO

Why I Hate Coffee: A Confession

Thrillist | April 11, 2014 | Taste
I used to drink coffee. All the time, actually. I drank it in high school, because pouring liquids from one container into another, and then into my body, was the most exciting thing that could happen while minding the front desk at the Y. I drank it in college because my stupid professors kept yelling at me for sleeping in class.
Food Riot

BIO

8 Foods That Are Totally Worth the Hype

Food Riot | April 11, 2014 | Taste
Some foods get the hype for various factors other than flavor, and other foods are just that damn good.
Rebecca Gerendasy

BIO

Annual Fermentation Festival Opens Up the World of Ferments (VIDEO)

Rebecca Gerendasy | April 11, 2014 | Food
If you haven't yet heard, fermentation -- the process by which foods are partially broken down by living microorganisms -- is big! Consider some of the more common ferments that many of us know and love: beer, wine, sauerkraut, bread, yogurt, and pickles -- all are ferments, and that just scratches the surface. Many foods can be safely preserved for long periods of time only because they can be fermented. Not only that, science is beginning to catch up with nature in terms of our understanding of the important role that microbes play in human health. There are billions of microorganisms that live in our gut; their varied composition and number are now suspected to play a significant role in maintaining individual health. Of course, food preservation and personal health are not the entire benefit package of eating fermented foods. The variety of ferments and their different individual tastes, are also a big reason for their growing popularity. And that's where three local friends, Liz Crain, author of The Food Lover's Guide to Portland; David Barber, owner of Picklopolis; and George Winborn enter the picture. Since 2009, they have produced Portland's annual fermentation festival that celebrates the culinary wonders of fermented foods. The perennial festival is a National Geographic-like expedition of recognized and exotic ferments representing different food cultures. This event brings home fermenters, professional fermented food producers, and the general public together for a night of indulgent ferment tasting pleasure. The fermentation festival is an opportunity for beginners to experience first-hand a variety of foods under one roof. Even more, it tastefully illustrates how the tiny world of microorganisms looms so incredibly large upon the culinary world -- and beyond. Originally posted on Cooking Up a...
The Daily Meal

Surprising Drinking Rituals Around the World

The Daily Meal | April 14, 2014 | Taste
We're no strangers to drinking -- so much so that drinking has become a ritualistic pastime.
Foodbeast

BIO

7 Reasons Maple Syrup Is Good for Something Other Than Pancakes

Foodbeast | April 11, 2014 | Taste
The nectar of the dessert Gods packs a solid amount of nutrients that can benefit you in the long run.
All posts from 04.16.2014 < 04.15.2014