The dirt about "superfoods"
We're on a bit of a nomenclature binge, discussing the definition of the word "pizza" yesterday, noting the now legal definition of "gluten-free" last week, and today taking a look at the word "superfood." This is a…
Lindsay
Is it a pizza or isn't it?
We know it's August and in much of the world there's not a lot of heavy mental lifting going on. so we wanted to nudge the brain cells a little with this crucial question, posed by the kitchn, "When Is a Pizza Not a…
The link between food and rituals
The New York Times has a fascinating article called Rituals Make Our Food More Flavorful that provides incentive to mull over how we eat, as opposed to what we eat. Studies published in Psychological Science found that…
Is food writing sexist?
Here's something to mull over on the weekend: Is food writing sexist? Frankly, we had never thought about this question, but L.V. Anderson over at Slate has a decisivie article called Hey Food Writers, Stop Comparing…
Great prosciutto doesn't have to come from Italy
Having posted yesterday about lab-grown hamburgers, we wanted to bring the discussion around full circle, and this New York Times article about a small Iowa farm producing prosciutto that rivals that from Parma does the…
Unveiling laboratory-grown hamburgers
The biggest news this week is the unveiling and testing of the first laboratory-grown hamburger - you can read all the details in NPR's Long Awaited Lab-Grown Burger Is Unveiled in London. In a nutshell Google cofounder…
Finally, "Gluten Free" is now legally defined
Whether you need to shop for a gluten-intolerant diet or not, it's impossible to avoid seeing that label in grocery stores - it's become omnipresent. However, many people may not have realized that, until now, there…
Faking great balsamic vinegar
It's hard to keep a good tip down on the internet. Here's a quick tip from Food52 - A Trick for Faking Fancy Balsamic, which, in turn, was adapted from Sinfully Easy Delicious Desserts by Alice Medrich. "Simmer two…
How to use up past-its-prime fruit
To solve an obviously rotten problem, here's the Kitchn's take on 10 Top Ways to Use Up Overripe Fruit: Quick Bread Jam Crumble, Cobbler, or Pie Smoothie Sauce for Pancakes or Sandaes Meat Sauce Salad Dressing Juice…
What makes a good cookbook app
Yesterday, we wrote about the success of the cookbook Jerusalem - success partically driven by social media. Since we were discussing the effects of technology on cookbooks, we decided to delve into a related area, and…
Why 'Jerusalem' is becoming the Harry Potter of the cookbook world
There are thousands, of cookbooks published every year. Many are never noticed, some become popular with a select group, and some actually make the best-seller list for awhile. But every now and then, one incites…
Are these the 9 best global food magazines?
Everybody loves lists - if, for nothing else, than to disagree with them. So we wanted to present The Daily Meal's Ten Best Magazines From Around the World as a topic of discussion (the list is, actually, only of 9…