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.
Tag: the salt
Amazon Books has curated an interactive map that shows who’s invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.
The Green Mountain State is poised to become the first to require GMO labeling. But a federal lawmaker recently introduced a bill that would outlaw state rules like Vermont’s.
President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary “Jiro Dreams of Sushi.” Director David Gelb says eating there is both an amazing and nerve-wracking experience.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
For the first time in six years, many California farmers have been told they’ll get little or no federal irrigation water. And as farms run dry, workers are deciding to pack up and move away.
UPDATE: Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau told CNN that its approval of Palchohol was an error. NPR amended the headline and Monday’s story accordingly.
The giant retailer says it’s adding a new line of organic food that’s at least 25 percent cheaper. But a large-scale production and supply of organic food likely can’t be achieved overnight.
The color of food can affect how we perceive its taste, and food companies aren’t afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there’s a lot to learn from a memoir of obsessive label-reading and weird baking.
Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.