Tag: the salt

A Cookbook Map Reveals What’s Hot In American Regional Cuisine

A Cookbook Map Reveals What’s Hot In American Regional Cuisine

| April 29, 2014 | 0 Comments

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.

Continue Reading

Bracing For A Battle, Vermont Passes GMO Labeling Bill

Bracing For A Battle, Vermont Passes GMO Labeling Bill

| April 24, 2014 | 0 Comments

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.

Continue Reading

California Farmers Finagle A Fig For All Seasons

California Farmers Finagle A Fig For All Seasons

| April 24, 2014 | 0 Comments

Two growers are competing to harvest fresh figs earlier and earlier in hopes of transforming the industry for year-round production. But some fig lovers say they can hold out for summer fruit.

Continue Reading

We Didn’t Believe In ‘Artisanal’ Toast, Until We Made Our Own

We Didn’t Believe In ‘Artisanal’ Toast, Until We Made Our Own

| April 24, 2014 | 0 Comments

Inspired by toast’s ascendance as a trendy snack du jour, we push “artisanal” toast in new directions. Using a blowtorch, coffee maker and dryer, we prove you can toast it yourself without a toaster.

Continue Reading

Obama Gets A Taste Of Jiro’s ‘Dream’ Sushi In Name Of Diplomacy

Obama Gets A Taste Of Jiro’s ‘Dream’ Sushi In Name Of Diplomacy

| April 23, 2014 | 0 Comments

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.

Continue Reading

Bake Bread Like A Pioneer In Appalachia … With No Yeast

Bake Bread Like A Pioneer In Appalachia … With No Yeast

| April 23, 2014 | 2 Comments

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.

Continue Reading

Fields And Farm Jobs Dry Up With California’s Worsening Drought

Fields And Farm Jobs Dry Up With California’s Worsening Drought

| April 22, 2014 | 0 Comments

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.

Continue Reading

UPDATE: Feds Say Powdered Liquor Not Actually Legal

UPDATE: Feds Say Powdered Liquor Not Actually Legal

| April 21, 2014 | 1 Comment

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.

Continue Reading

Can Wal-Mart Really Make Organic Food Cheap For Everyone?

Can Wal-Mart Really Make Organic Food Cheap For Everyone?

| April 21, 2014 | 1 Comment

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.

Continue Reading

Plant Breeders Release First ‘Open Source Seeds’

Plant Breeders Release First ‘Open Source Seeds’

| April 17, 2014 | 2 Comments

Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.

Continue Reading

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

Tasting With Our Eyes: Why Bright Blue Chicken Looks So Strange

| April 16, 2014 | 0 Comments

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.

Continue Reading

Where’s The Whole Grain In Most Of Our Wheat Bread?

Where’s The Whole Grain In Most Of Our Wheat Bread?

| April 15, 2014 | 0 Comments

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.

Continue Reading

The Latest Wacky Food Adventure: A Year Without Sugar

The Latest Wacky Food Adventure: A Year Without Sugar

| April 12, 2014 | 0 Comments

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.

Continue Reading

Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

Think You Know How To Cook Eggs? Chances Are You’re Doing It Wrong

| April 11, 2014 | 1 Comment

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.

Continue Reading