Nutrition
Mar 21 2009, 12:28 pmIs Food the New Tobacco?
The Rudd Center at Yale is devoted to establishing a firm research basis for obesity interventions. Its latest contribution is a paper in the Milbank Quarterly. Its provocative title: The perils of ignoring history: Big Tobacco played dirty and millions died. How similar is Big Food? The paper is getting much attention.read more
Photo by Anastatia Curley
Sustainability
Mar 20 2009, 12:45 pmUrban Oasis: The Fifth Avenue Garden
For two short months, New Yorkers will find a lush, if tiny, garden growing in the middle of the city. It's a place where New Yorkers can escape the concrete and traffic and learn about the wonderful world of urban gardening.read more
Photo by Jarrett Wrisley
Abroad
Mar 20 2009, 12:45 pmPastry With a Sense of Adventure
In this little shack they sell five things -- Goan pastry, newspapers, bars of soap, sodas, and sausage. In India, fritters and flaky triangles are not what they seem. Indeed, they are filled with an array of tantalizing spices to satisfy any palate. Finding a hidden "inn" with sweet and savory results.read moreNutrition
Mar 20 2009, 12:32 pmWhat's Up With the Organic E-Mail Scare?
E-mail inboxes are being flooded with copies of a wild message about how proposed food safety legislation will kill organic farming. Does the message come from opponents of animal traceability who think that having to track animals will be difficult for small farmers?read moreNutrition
Mar 20 2009, 12:21 pmThe Obama's Garden: Happy News!
By this time everyone in the world must know that the Obama's are planting a vegetable garden at the White House. Today's New York Times not only covered it, but on the front page yet. Planting a garden is front-page news? Indeed it is.read more
Photo by Mike Nizza
Made for Julie
Mar 20 2009, 8:45 amThe 24-Hour Cheeseburger Project
Racing against time to prepare a romantic meal, rescued by what may be the greatest essay ever written on hamburger meat. Cooking for the girlfriend on a Friday night proves to be an altogether new -- and welcome -- culinary challenge.read more
Photo by xmatt/FlickrCC
Back of the House
Mar 20 2009, 8:45 amCreativity, In the Most Unexpected Places
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.read more
Photo by Jerry Baldwin
Coffee Culture
Mar 20 2009, 8:45 amCoffee Leaves: A Whole Different Cup of Coffee
On the prowl for great coffee beans at the market in Harrar, Ethiopia, some familiar green leaves catch a seasoned eye. The evergreen coffee tree produces leaves that can be used in the manner of tea, but there's a reason these leaves are rarely found outside Ethiopia.read moreMade for Julie
Mar 20 2009, 7:45 amRecipe: The Blue Cheese Bacon Burger
Cooking the blue cheese bacon burger, no modest meal. Luckily there are some excellent sources of inspiration and cooking tips, from great chefs and restaurants alike, to get through it.read more
Photo by Lizabeth Steinhart/Flickr CC
Corby's Fresh Feeds
Mar 19 2009, 4:00 pmWhat Gets Good Service in L.A.
RESTAURANTS Los Angeles lessons: What it took to get a table (finally) at Jose Andres's Bazaar, LA's new "it" restaurant.read moreNutrition
Mar 19 2009, 2:06 pmFood Lobbying and its Consequences
NYU developed programs in Food Studies based on the premise that food is so central to the human condition that studying it is a great way to get into much larger social questions. There's a terrific example in an article in the April 9 New York Review of Books (not yet posted) that deals with lobbying, earmarks and how they effect food.read more
Photo by Enzo Algarme & Anastasiya Laufenberg
Abroad
Mar 19 2009, 1:15 pmIn Recession, Good News for Diners
From DC to to San Francisco to Buenos Aires, economics are inspiring chefs to do less with more. From haute cuisine chefs renting out old Chinese restaurants by the night to gourmet food stands, great food is getting cheaper and, often, better.read more
Photo by Aglaia Kremezi
Abroad
Mar 19 2009, 12:45 pmGreek Pork From a Medieval Past
On Greece's Cycladic islands, the ancient legacy of Italian occupiers can be found in its cuisine. Loza , or cured pork loin, is the Jamón serrano of the Cyclades. One cannot just walk into a local butcher's shop and buy loza; it remains a rare delicacy that takes great care to make.read more
Photo by Daphne Zepos
Artisans
Mar 19 2009, 12:45 pmDeeply Inhaling a Prizewinning Cheddar
From Wisconsin's Carr Valley, Snow White Goat Cheddar gives off the aroma of toffee and tastes even better. The wheel weighs around 38 pounds, and develops a mottled, gray, and white surface. And it won Best of Show at the Winter Artisan American Cheese Fair. The winning cheddar.read moreCorby's Fresh Feeds
Mar 19 2009, 8:45 amIn Food Today
UP NOW Compost is not necessarily the most inviting topic--unless Carol Ann Sayle is writing about it. ...read more
Photo by Carol Ann Sayle
On the Farm
Mar 19 2009, 8:45 amCompost: Come On In, It's Warm Inside
The pile doesn't care if it's Sunday morning and you're tired. It's hot and it wants to be turned. A compost pile is full of living beings, you know, and while the tiny critters don't complain, they do want to keep on living. Getting down and dirty on the farm.read more
Photo by Sektormedia/Flickr CC
Back of the House
Mar 18 2009, 4:30 pmThe Thrill of the Gel Is Gone
The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs?read more
Photo by highlimitzz/Flickr CC
In the Vineyard
Mar 18 2009, 1:00 pmSour Grapes: The Acid in Your Wine
Done right, acidity can lend dimension, giving deep flavors like chocolate. Too much, and your wine may begin to smell like nail polish remover. Learning how to work with acidity -- and make the most of it -- is essential for any vintner or wine drinker.read more
Photo by ulterior epicure, Flickr CC
Everybody's a Critic
Mar 18 2009, 1:00 pmLaugh, Cry, Eat Quail, and Souffle
Helping a friend cope with family illness, the sophisticated comfort food at Braeburn, in New York's West Village, is just what the doctor ordered. The amazing therapeutic power of a good dining experience is not to be underestimated.read more
Photo celesteh/FlickrCC
On the Farm
Mar 18 2009, 8:45 amThe Politics of Animal Antibiotics
Feeding growth-promoting antibiotics to farm animals is dangerous, immoral, and unnecessary, and the practice is contributing to serious diseases in humans. Fortunately, it can be done away with as long as we are willing to improve the conditions in which animals are raised.read more
Photo by lauriesmithphoto.com
Home Cooking
Mar 18 2009, 8:45 amButter Like You've Never Tasted
In times of stress and anxiety, creamy, hand-churned butter can be a wonderful comfort food. In fact, Good butter is like a perfect cheese but better in these moments: purer, simpler, direct, and voluptuous. And in a pinch, you can make your own. read moreCorby's Fresh Feeds
Mar 18 2009, 7:30 amA New Use For the King of Cheese?
STARBUCKS Oven-baked food isn't just bad at Starbucks, its odors harm the coffee. Can Parmesan neutralize the effect?read more
Photo by Maureen Cotton
Corby's Fresh Feeds
Mar 18 2009, 7:00 amThe Glory of Irish Baking
Irish baking is one of the world's greatest traditions. From scones to real soda bread -- that soft, sweetly nutty excuse for endless amounts of butter -- these baked goods are salty, sweet, and tender. And an encounter with the right Irish baker can be a real revelation.read more
Photo by Allerina and Glen MacLarty/ Flickr CC
Mixmaster
Mar 17 2009, 1:00 pmLoving and Not Loving Schnapps
Schnapps are available the world over, of course. But only in Europe can you regularly find a range of inexpensive aperitifs and digestifs on almost every menu. And creativity in Schnapps has risks. One company distilled Schnapps from beer -- with disastrous results.read more
Photo by Mai Le/Flickr CC
Artisans
Mar 17 2009, 12:58 pmSome Saffron in Your Ice Cream?
Creating new ice cream flavors is a specialized art with its own risks, but creativity has its rewards. Have you ever had an ice cream inspired by the spices of India, or the cuisine of America's Deep South? Even carob can be a flavor.read more
Photo by Ryan Stiner
Behind the Counter
Mar 17 2009, 12:55 pmIn Nashville, Chicken With a Kick
One of the best-kept (and tastiest) secrets of great American food is Nashville's "hot fried chicken." A fusion of Tennessee's two cooking styles -- Western, Memphis BBQ and Eastern, Nashville black pepper -- this is a spicy treat with dangerously addictive qualities.read more
Photo by Velo Steve/Flickr CC
Mixmaster
Mar 17 2009, 8:08 amFood Pairings Beyond Wine
Food goes with more than just wine. Beer, cocktails, and tea can make a great partner for many dishes. If a sommelier expands his or her horizons beyond simple red-or-white, food pairing options -- and the dining experience itself -- profit enormously.read more
Photo courtesy of Dario Cecchini
Abroad
Mar 17 2009, 8:06 amStar Butcher, Butcher to the Stars
Dario Cecchini, Italy's most famous butcher, recently expanded his food empire with restaurant McDario. He offers such treats as Chianti "butter" (ground fat-back and herbs), Chianti "tuna" (pork marinated like canned tuna) or "arista" (roast pork loin porchetta-style).read more
Photo by Carol Ann Sayle
On the Farm
Mar 17 2009, 8:04 amLittle Farm in the Big City
Boggy Creek Farm has been thriving in Austin for generations. Farming just two miles from downtown isn't always easy, but it is well worth it. Running the stand at the Austin farmers market and getting to know the regular customers is just one of the many joys.read more
Photo by iLoveButter/Flickr CC
Nutrition
Mar 16 2009, 2:27 pmCOOL Finally Becomes Law
Long-awaited Country of Origin Labeling legislation becomes law today, after a long battle with beef producers who wanted to keep the information off of meat labels. But will the law be as widely ignored by meat sellers as it is by fish sellers?read more
Sketch: History of Cheesemaking
Artisans
Mar 16 2009, 12:54 pmWho Are These People, "Cheesemongers"?
As American cheese begins to edge in on the European-dominated cheese world of old, increasingly prominent U.S. cheesemongers face an existential crisis of sorts. The cheese revolution has many questioning who they are, what they do, and -- most importantly -- what they should be called.read more
Photo by Juan Alcón
Abroad
Mar 16 2009, 12:53 pmTapas Time Warp in Morocco
Since it was reunited with Morocco, Tangier is no longer the booming, bohemian global city it once was. But if you know where to look, Tangier's exuberant heritage can still be found, with traces as far-flung as France and the Middle East.read more
Photo by SlickFilms/Flickr CC
Back of the House
Mar 16 2009, 12:50 pmIn Madrid, Defending Molecular Gastronomy
Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food.read more
Photo by Aglaia Kremezi
Abroad
Mar 16 2009, 8:36 amIn Greece, Slaughtering the Pig
Taking part in the generations-old traditional Greek ritual of slaughtering and preparing a pig. The day-long ceremony, filled with wine and friends, comes with the joy of creating some truly delicious pork. Includes an audio slideshow documenting the event.read more
Photo by Sean Fraga
Sustainability
Mar 16 2009, 8:32 amAt Yale, Seeds of Revolution
In 2000, Yale undergraduates were inspired by the conviction that the toughest environmental challenges call upon us to change the way we eat and produce food. Student activists agitated for local, organic food and a college farm was born. The roots of the Yale Sustainable Food Project.read more
Photo by Nicolette Hahn Niman
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