CookShelfIn his NY Times column, The Opinionator, Mark Bittman recently wrote of a visit he took to California to scope out why industrial canned tomatoes can taste better than even the "heirloom" tomatoes he buys at the grocery…
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…
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…
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…
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…
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…
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…
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…
Because the amount of nutritional information out there is humongous, often contradictory, and may or may not have any scientific validity, we've tended not to post much on the issue. However, it is a body of knowledge…
Apparently, sour is the new spicy- i.e. the latest taste craze sweeping the U.S. (and other parts of the world). Recently we found two sources for this perception. In Michael Pollan's new book, Cooked, he only presents…
The Kitchn recently ran a report from the Total Home Event, held in New York, which highlighted intriguing new kitchen tools from select suppliers. In Check It Out! New Kitchen Tools from Le Creuset, Casabella,…
According to Time Magazine, a recent United Nations report states that we will have to eat more bugs to stave off world hunger. In Fight World Hunger by Eating Bugs, Urges U.N., they point out that bugs are a…
