News/Culture >> Browse Articles

Browse News/Culture Articles

  • +4

    Taste of Late Summer: Blueberry Crumble

    Taste of Late Summer: Blueberry Crumble
    When I was young, I had the good fortune of living up the hill from a blueberry patch that belonged to a place called March Farms. Just passed the farm was a pond called Long Meadow, where my family went from morning until evening in the days when school was out. Sometimes we headed down the road to March Farms for ...
    Rated: +4
  • +1

    Pastry Chef Dalia Jurgensen Pens a Not-So-Sweet Memoir

    Pastry Chef Dalia Jurgensen Pens a Not-So-Sweet Memoir
    If you’ve ever thought it would be sweet to bake for a living, Brooklyn-based dessert maven Dalia Jurgensen may inspire you to consider a career in confectionery. As the executive pastry chef at the Michelin-starred Williamsburg restaurant, Dressler, she spends her days as a culinary artist, creating edible visions from sugar, honey and pastry cream. But her life’s not all sugar ...
    Rated: +1
  • +4

    Food IS Art

    Working together for the past 7 years to create the most amazing and fantastical images of food, Akiko Ida and Pierre Javelle are from Tokyo and Burgandy, France, respectively, but now live and work in Paris; they have also been married for 10 years. In 2002, they created their first "Minimiams", of which we've included 10 for your enjoyment. Working as ...
    Rated: +4
  • +25

    How To Make a Chef

    How To Make a Chef
    Combine equal parts ambition, food knowledge and passion; gently fold in an aesthetic eye and strong arms. Bake in the oven, no peaking, and watch the chef rise. Lightly sprinkle a little ego for garnish and your chef is complete. Serve and enjoy while hot. Now, if I can only follow my own recipe. I have ambition, food knowledge and a ...
    Rated: +25
  • Rate

    Manischewitz: The Sweet Sadar Wine

    Manischewitz: The Sweet Sadar Wine
    New York » For many Jews, the thought of Passover conjures up images of families feasting on matzo, kosher wine and for a few brave souls perhaps, Gefilte fish. Chances are, the name on the packaging is always the same: Manischewitz. For the family that traces its lineage back to Behr Manischewitz and the Cincinnati bakery he opened in 1888, ...
  • +4

    The Meatball Phanton Travels the New York City to Decide Best Meatball Contest

    The Meatball Phanton Travels the New York City to Decide Best Meatball Contest
    The Meatball Phantom chucks another empty marinara-stained plastic container in the back of his car. This particular container is from Lorimer Gourmet Market in Williamsburg, Brooklyn, the sixth of seven stealth tastings the Phantom will make today, and one of the stronger contenders so far, he confides. The Meatball Phantom is assigned the arduous task of tasting meatballs across the five ...
    Rated: +4
  • +1

    ConAgra to Cut Sodium in Food Products

    ConAgra to Cut Sodium in Food Products
    MILWAUKEE - ConAgra Foods Inc. will cut sodium from the food it manufactures by 20 percent in the next five years, the maker of Chef Boyardee and Hebrew National said Thursday. CEO Gary Rodkin said the Omaha, Neb.-based food maker wants to make food healthier and lure health-conscious shoppers. Consumers are increasingly shopping with health in mind, even as they are ...
    Rated: +1
  • +3

    Home Brew Hobbyists Toast Imminent Change in Utah Liquor Laws

    Home Brew Hobbyists Toast Imminent Change in Utah Liquor Laws
    Doug Wawarzynski, a second-year law student at the University of Utah, could see that his future career and his beer-brewing hobby would come to a head one day. The Utah State Bar asks applicants if they have ever violated the law. But making beer or wine in the basement without a license is illegal in Utah. "I knew I'd be ...
    Rated: +3
  • +4

    How to Cook Spring Lamb

    How to Cook Spring Lamb
    Easter traditionally heralds the beginning of Britain’s highly prized new-season lamb. It’s a fantastic red meat and an ingredient I get really excited about. Young lambs produce tender meat but the flavour and texture can vary massively according to breed, age, feed and pasture. Needless to say, it is important to ask your butcher about the provenance of the meat. A ...
    Rated: +4
  • +9

    Merry Edwards: Pairing Wine & Food

    Merry Edwards: Pairing Wine & Food
    Merry Edwards, Proprietor and Winemaker of Meredith Vineyard Estate, Inc., has been crowned the “Grande Dame” and “Queen” of Pinot Noir. Her cutting-edge work with this varietal in the 70’s and 80’s, when America was not ready to drink, never mind create great Pinot Noir, broke the mold for winemakers everywhere. Launching her own brand in 1997 placed her on the ...
    Rated: +9
  • Rate

    Pavlova Wars: New Zealand Reclaims its Once Stolen National Dessert

    Pavlova Wars: New Zealand Reclaims its Once Stolen National Dessert
    New Zealand's Prime Minister is irritated by Australia's culinary thievery. New Zealand's new Prime Minister, John Key, faces a host of diplomatic challenges as he adjusts to the job. But of them all, the one exercising him most at the moment is the weighty matter of the provenance of a meringue dessert topped by cream and tropical fruit. Mr Key is ...
  • +2

    Food Co-Ops: What You Need to Know

    Food Co-Ops: What You Need to Know
    Travel to any other country and you'll quickly notice that our produce back home is blah. Much like a vacuous beauty queen, it is vibrantly colored and attractive with very little substance. Part of what has driven our markets away from quality and toward mass production is the ability to maximize farming resources_pesticides, hormones, substandard animal housing_to increase the amount produced. ...
    Rated: +2
  • +4

    My Life at the CIA

    My Life at the CIA
    I've just started my ninth and final semester - fingers crossed! - in the Bachelors of Professional Studies at the Culinary Institute of America. I have a bit of a crazy schedule. Tuesdays and Thursdays are booked. First class starts at 9:45 a.m. Last class ends at 9:45 p.m. One stupid night class until January. I've been trying to set my ...
    Rated: +4
  • +3

    Store Renames Fish to Spare Consumer Embarrassment

     Store Renames Fish to Spare Consumer Embarrassment
    Sainsbury's has renamed Pollack as Colin because, it said, potential buyers were too embarrassed to ask for pollack, a cheap and plentiful cod substitute. After a marketing revamp by the designer Wayne Hemingway, and extensive market research, Sainsbury's hopes colin will revitalise the market for the fish. Colin is to be pronounced "colan", after the French term for cooked pollack. France ...
    Rated: +3
  • +3

    Do Vegetarians Get Enough Iron?

    Do Vegetarians Get Enough Iron?
    Q: Does a vegetarian diet give me the iron I need? A: Yes and no. Now, you are right to worry about getting enough iron. It’s an extremely important mineral that’s present in all cells and is essential for transporting oxygen through your body. But although it’s true that red meat is high in iron, the mineral is also available in ...
    Rated: +3
  • +2

    What's New in the World of Taste Research

    What's New in the World of Taste Research
    Everybody talks about the taste of great food. But hardly anyone talks about the tongue and the nose that make the tasting possible. That's a shame. Without them, the wonderful world of cooking and eating would be flavorless, devoid of personality. Luckily, food can be memorable and desirable, even rise to the level of celebration and sensuality. Thanks, of course, to ...
    Rated: +2
  • +4

    Repetition: The Tasks That Make You a Chef

    Repetition: The Tasks That Make You a Chef
    Homework: tourné 5 carrots and medium dice 3 potatoes. My chef exits the class, and I am left with a bag full of vegetables and the realization I will be spending my evening cutting vegetables. Even though I dread repeating the same cuts all night, I know that there is something important in repetition, not only the idea that "practice makes ...
    Rated: +4
  • +7

    Organic Kicks Monoculture's Ass

    Organic Kicks Monoculture's Ass
    Guess what? Those endless fields of corn, soybeans, or alfalfa are not the thriftiest way to farm. Not in dollar terms. Not in environmental terms. So why are continuous and no-till farming still such staples in American agriculture? Because you & I subsidize them with our tax dollars. Farm welfare for the corporate farm. A 13-year study out of the University ...
    Rated: +7
  • +3

    World Hangs on Obama's Every Bite

    World Hangs on Obama's Every Bite
    At the bustling Pi pizza restaurant in St. Louis, the staff has come up with a new mantra: "It's just pizza!" Just pizza, and yet still, they marvel, customers are happy to wait well upward of two hours at peak time for a table. That is, ever since news came out that Barack Obama loved this pizza so much during a ...
    Rated: +3
  • +1

    Challenges Ahead for Global Hospitality Industry

    Challenges Ahead for Global Hospitality Industry
    Global hotel markets are expected to continue to feel pressure from contracting economies and reduced leisure and business travel across much of the world in 2009. However, despite declines across most major regions of the world in 2008, operating performance in the global hotel industry remained profitable as hoteliers focused on controlling costs and preserving the bottom line, according to a ...
    Rated: +1