Photo by aresauburn/Flickr CC
Nutrition
Jun 20 2009, 9:43 amThe Cookie Dough Recall
The author tries to get to the bottom of the FDA's latest food recall: Nestlé's Toll House cookie dough.read more
Photo by monstershaq2000/Flickr CC
Mixmaster
Jun 19 2009, 12:45 pmThe Story of a Legendary Bartender
Prohibition ended the career of mixologist Henry William Thomas. Fortunately, his legacy lives on.read moreCorby's Fresh Feeds
Jun 19 2009, 9:49 amWhy I'm Leaving the Oatmeal Wilderness
OATMEAL WORTH THE TIME I didn't have it this morning, though I gave it an hour. Seems only Ari's fave will do.read more
Photo by The Bitten Word/Flickr CC
Behind the Counter
Jun 19 2009, 8:26 amIreland's Renowned Oatmeal
Not all oatmeal is equal: Taste Macroom's, from a 200-year-old mill, and you won't want instant again.read more
Photo by Faith Willinger
Abroad
Jun 19 2009, 8:22 amIn Italy, a Chef Extravaganza
Every year, 100 chefs gather in an Italian seaside village to show off their most impressive dishes.read more
Photo by Ed Yourdon/Flickr CC
Nutrition
Jun 19 2009, 8:21 amSigns of Hope for Better Food Policy
Legislators are considering a variety of measures that could make our food safer and healthier.read moreBehind the Counter
Jun 19 2009, 6:45 amRecipe: Macroom Oatmeal Biscuits
This recipe was developed by Myrtle Allen of Ballymaloe House in Shanagarry, Co. Cork in Ireland for the Walton Mills oats from Macroom.read more
Photo by Kelsey Robinov/Salt Institute for Documentary Studies
On the Farm
Jun 18 2009, 12:45 pmThe Growing Demand for Goat Meat
After years of being popular everywhere else in the world, goat meat is finally starting to catch on in the U.S.read more
Photo by Nicolette Hahn Niman
On the Farm
Jun 18 2009, 8:01 amWhy We Raise Goats
Why two legendary ranchers started raising goats--and why you should add their meat to your diet.read more
Photo by Daphne Zepos
Artisans
Jun 18 2009, 8:00 amA New Use For Goat Cheese
Goat cheese isn't just for spreading on crackers; this cheesemonger shows how to use it to make dessert.read more
Photo by JMRosenfeld/Flickr CC
Behind the Counter
Jun 18 2009, 7:56 amA Simple Springtime Salad
Combine cabbage, celery, and fennel with good olive oil and vinegar, and serve with a side of feta or goat cheese.read more
Photo by LDCross/Flickr CC
Vegetarianismism
Jun 17 2009, 12:45 pmThe Case for Semitarianism
Vegetarianism isn't for everyone, and that's OK. Consider a semi-meatless diet instead.read more
Photo by Paul Goyette/Flickr CC
My Transformation
Jun 17 2009, 8:17 amNew Clothes for a New Body
Having lost 55 pounds after gastric bypass surgery, the author finds himself looking for a new wardrobe.read moreNutrition
Jun 17 2009, 8:15 amNanobots in Your Food
Advocates of nanotechnology say it can increase food safety and nutrition. Its critics say beware. The author tries to make sense of the conflicting messages and asks for her readers' input before drawing a conclusion. Is this just another form of genetically modified food? Or does it have promise?read more
sashafatcat/Flickr CC
Mixmaster
Jun 17 2009, 8:14 amAmerican Whiskey's Next Big Thing?
Critics have long been skeptical of Rick Wasmund's tiny distillery. He's finally proving them wrong.read more
Photo by Gio_JL/FlickrCC
Vegetarianismism
Jun 17 2009, 6:45 amRecipe: Baked Rigatoni with Eggplant and Sausage
Meatless sausage, that is. Inspired by Tyler Florence's rigatoni from his book, Tyler's Ultimate, this meatless variation sacrifices next to nothing in flavor. This is a great way for a meat-loving eater to try vegetarianism or semi-vegetarianism.read more
Photo by foodistablog/FlickrCC
Vegetarianismism
Jun 17 2009, 6:45 amRecipe: Mushroom French Onion Soup
This appetizer is inspired by a recipe from Tyler Florence, which he calls "The Ultimate French Onion Soup." I won't claim this is the best, but it's pretty good, and the addition of mushrooms helps to fill in for the lost beef broth. It's actually a bit more savory than I imagine Tyler's original to be, but I really enjoy that.read more
Photo by Stewart/Flickr CC
In the Vineyard
Jun 16 2009, 12:45 pmIn Defense of Older Wines
The author explains why Napa wine-lovers should allow their wines to age before they drink them instead of thirstily seeking out the latest "cult wine." Nostalgia is a factor, of course--an older wine can bring back memories of happy times past. But aged wines also offer flavor their younger counterparts can't match.read moreStories
Jun 16 2009, 10:09 amThe Skinny: Childhood Obesity Rates Stable?
Since 1976, a Chicago-based research firm has been compiling detailed data on the choices kids make when they visit fast food restaurants. For the first time, the "bad" stuff that kids order is losing share (though not its top perch) to the "good" stuff.read more
Photo by Jarrett Wrisley
Abroad
Jun 16 2009, 8:04 amFor Freed Prisoners, a Taste of Home
Four men from China's Uighur region were just freed from the U.S. prison at Guantanamo. The author hopes they get to taste their native food soon, with its mutton-centric stir-frys, chopped salads of onion, tomatoes and, coriander, and stews that combine Chinese ingredients with Central Asian ones.read more
Photo by Judy Sirota Rosenthal
Sustainability
Jun 16 2009, 8:02 amSummer Reading at the Farm
Summer at the farm lets students engage more closely with their work, both agricultural and academic. The author shares stories of going to the library in compost-covered overalls and stopping to admire the delicate beauty of a Hydrangea.read more
Photo by taste-buzz/Flickr CC
Abroad
Jun 16 2009, 8:00 amHow to Find a $15 Tasting Menu
Tasting menus don't have to be expensive or pretentious, as the author's recent meal at a Korean restaurant proves. He enjoyed a 30-course meal, with wine, and only spent $15 per person.read more
Photo by Michael A. Parks
Abroad
Jun 15 2009, 12:45 pmTasting History in Mongolian Spring
In the country's vast flatlands, the author samples foods that have nourished Mongolians since Genghis Khan. He tries meat soup, clotted cream, yogurt, leeks, and orag, an unforgettable fatty, creamy delicacy that showcases the country's springtime milk.read more
Photo Courtesy of the Animal Welfare Institute
On the Farm
Jun 15 2009, 8:17 amThe Lesson of Swine Flu
The swine flu pandemic highlights a decades-old problem: industrial animal farming poses serious public health risks. The authors, who practice humane farming practices on their California ranch, explain how they think the food system should change to keep both animals and people healthy.read more
Photo by Carol Ann Sayle
On the Farm
Jun 15 2009, 8:15 amLettuce: A Farmer's Ideal Crop
Lettuce isn't just the base of a good salad. It plays a crucial role on the farm by keeping other plants healthy. The author describes the process of saving one year's lettuce seeds for use in the next growing season and explains how the plant works to support other parts of the farm as well.read more
Photo by bluguia_pablo/Flickr CC
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