As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Kraft says it’s ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn’s out there’s a curious history here.
Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.
Wednesday is World Food Day, an occasion meant to strengthen the commitment to end global hunger. Across Europe, activists are throwing disco soup parties to turn leftover food into delicious food to give to the hungry. And as the name suggests, there’s music, too.
The Food Network was intended for cooks, but it wasn’t run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel’s progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.
Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.
The origin of the bagel “is somewhat mysterious,” says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.
This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.
Legend has it that an innkeeper caught a glimpse of the goddess of love in her bedroom and then rushed to his kitchen to create an egg pasta inspired by Venus’ belly button. Today the art of making tortellini is endangered, but several groups are devising creative ways to preserve the tradition.
When you put a librarian and a historian in the kitchen with a centuries’ old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.
Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.