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  • +5

    How to Make Peach Clafoutis

    How to Make Peach Clafoutis
    If a peach in the hand is worth ten in the bush, then a few peaches in a Clafoutis are worth the haul of an entire basket. Usually, I’m unable to drive away from a farmer’s market without devouring at least half of the peaches I’ve procured. I arrive at home, appetite spoiled, lips sticky. I make a face in the ...
    Rated: +5
  • +1

    The 45th Parallel: A World of Change in Winemaking

    The 45th Parallel: A World of Change in Winemaking
    Wine drinkers are thirsty. Whether it's an $8 glass of 2006 Brooks Riesling from Oregon raised in a toast at a wine bar in Chicago, a $15 bottle of French rosé named the "Pink Criquet" and tossed back on a Californian porch, or a $2,125 bottle of Gaja's 1978 Italian Barbaresco, sipped respectfully at one of New York City's prime tables, ...
    Rated: +1
  • +4

    Curry: Scotland's Other National Dish

    Curry: Scotland's Other National Dish
    It is Scotland's other national dish, with more than 50,000 curries being wolfed down every night. Curry was introduced to the masses in 1888, when the International Exhibition in Glasgow featured an Indian kitchen. Since then there has been a roaring trade in the hot stuff. Research by beer giants Cobra has revealed Scots are spending pounds 8.7million a week on ...
    Rated: +4
  • +2

    Chicken and Egg: The Evolution of City Chickens and Urban Livestock

    Chicken and Egg: The Evolution of City Chickens and Urban Livestock
    From bees to chickens and even goats, urban farming has taken root in many an urban environment recently. Many turn to urban husbandry as a way to fight against industrialized farming, while others want to connect with their food, and others still want a more cost effective food source. And then there are those who just want a more symbiotic relationship ...
    Rated: +2
  • +3

    Cara Cara Oranges

    Cara Cara Oranges
    With my life long alliance with farmers and growers of vegetables and produce in California, I try not to purchase fruit from another country (the hell with NAFTA), no less from another hemisphere. But why? Well, first ask any American grower how much produce we send to foreign countries and which countries we send to and you’ll find it’s not to ...
    Rated: +3
  • +2

    Are Fish Farms the Way to Meet Growing Fish Consumption?

    Are Fish Farms the Way to Meet Growing Fish Consumption?
    Friday night fish fries are a delicious staple of American life. Even the nation's fat phobia hasn't curbed the taste for crispy, golden fish and shellfish served right out of the fryer. The basics of a fish fry have remained unchanged, thank goodness, but there's fundamental change going on behind the scenes. Where generations once relied on the bounty of local ...
    Rated: +2
  • +22

    Foraging, Permaculture, and Dumpster Diving

    Foraging, Permaculture, and Dumpster Diving
    Last weekend, my friends at Forage SF organized a foraged dinner, and, ever since, I have been asked what foraged food actually is. Foraged food, boiled down to the essentials, is food that has been gathered from naturally-occurring places instead of, say, farms. Forage SF is a foraged food co-operative, whose goal is to collect foraged foods both from the urban ...
    Rated: +22
  • +2

    A Temple to German Sausage at Wechsler's Currywurst & Bratwurst

     A Temple to German Sausage at Wechsler's Currywurst & Bratwurst
    It's always the humble foods that worm their way into our hearts. Displaced New Yorkers don't miss Per Se—they miss their neighborhood pizza place. The Quebecois yearn for poutine, and Californians long for proper tacos. And all this time, Andre Wechsler dreams of currywurst. Currywurst is so beloved in Germany that there's a Berlin museum entirely devoted to the saucy, porky ...
    Rated: +2
  • +3

    Gluten-Free Tasty Cakes: Cupcakes, Anyone?

     Gluten-Free Tasty Cakes: Cupcakes, Anyone?
    It's almost cool to be gluten-free. More national brands are offering gluten-free versions of their popular products, cookbooks for celiac disease sufferers are available at your local bookstore and now allergy-friendly bakeries - such as Sweet Sin Bakery in Waverly - are available at your doorstep. But it hasn't always been that way. Jules E.D. Shepard of Catonsville was diagnosed with ...
    Rated: +3
  • Rate

    Lusikkaleivat or Spoon Cookies

    Lusikkaleivat or Spoon Cookies
    When I dropped these off, my friend's eyes widened in anticipation. "These cookies taste like Christmas," she told me mid bite as she helped herself to seconds. "My mother makes something like these every year. Actually, we are going to be making some next week," she explained after carefully chewing, making sure not to miss a beat, a flavor, or a ...
  • +1

    Dummy's Guide to Ordering First Date Wine

    Dummy's Guide to Ordering First Date Wine
    First dates are very fragile affairs. They are about two individuals testing the waters to decide if they are compatible enough or if it is worthwhile spending your gunpowder in a relationship with the other person. On a first date you would probably have many things to worry about, but if I were you I would certainly make sure that ordering ...
    Rated: +1
  • +3

    Home Cooking: Oyako Donburi

    Home Cooking: Oyako Donburi
    In 1975, Don Maloney, an American expatriate businessman who’d been writing a series of short columns for the English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these little vignettes, Maloney conveys a lot of the difficulties and oddities of a big fat white guy living in Japan — the sort of guy who, at least ...
    Rated: +3
  • +1

    Food Styled Meat: Does It Taste As Good As It Looks?

    Food Styled Meat: Does It Taste As Good As It Looks?
    As most chefs or backyard bar-b-quers will tell you, there is a certain knowing and understanding when it comes to cooking meat just right. The same goes when cooking meat for the camera. There are rules to be followed and things to consider but all in all it gets right down to knowing what the client wants the meat to look ...
    Rated: +1
  • +3

    French Onion Duck Soup: Use What You Have

    French Onion Duck Soup: Use What You Have
    I wanted to let you know that the way I cook is not segmented. Yes, I do respond to sudden sniffs of inspiration and the breadth of my dishes are expansive, but I don't cook in a vacuum. I don't flutter about from one project to the next with little hindsight. I don't go to the market and buy a whole ...
    Rated: +3
  • +3

    Obama's "Crustmaster" Shares His Pie Recipe

    Obama's "Crustmaster" Shares His Pie Recipe
    White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama. His trick to making fruit pies worthy of a president is to bake the bottom crust first, then fill and top the pie and bake it again. Yosses prefers to mix the dough by hand to avoid overworking it but ...
    Rated: +3
  • +2

    In the Kitchen with David Chang

    In the Kitchen with David Chang
    'Regular dude' chef is not afraid to mix it up, and call it simple American food. Outside of New York's five boroughs and the foodie bloggerati (most of America, let's just say), the name David Chang rings few bells. He seems to prefer it this way. Barrels of ink already have been spilled about Momofuku, Chang's five Manhattan restaurants that have ...
    Rated: +2
  • +1

    Ancient Purple Carrot Finds New Life Coloring Food

    Ancient Purple Carrot Finds New Life Coloring Food
    FRESNO, California-The ancient purple carrot is returning to its roots, this time to dye processed foods rather than the robes of Afghan royals. Researchers in California are preparing for increased demand for fruits and vegetables that pull double duty as dyes as the deadline approaches for when the European Union will require warning labels on synthetically colored foods. "There's a mad ...
    Rated: +1
  • +3

    Deconstructing the Cuban Sandwich

     Deconstructing the Cuban Sandwich
    Take sweet smoky ham, garlicky roast pork, Swiss cheese, sour pickle chips and tangy yellow mustard. - Assemble them between two soft, chewy slabs of Cuban bread and smoosh the ensemble in a hot sandwich press. - If you've done this right, you'll end up with a fragrant, gooey, crispy treat that ranks among the best sandwiches in the world. - ...
    Rated: +3
  • +3

    The Real Beef: Why Serve Grass Fed Beef

    The Real Beef: Why Serve Grass Fed Beef
    Not so long ago—fewer than 100 years—cattle were raised very simply. They roamed freely in pastures, eating grass at will, and remained free of routine drugs. Now, most cows are raised on “factory farms,” large-scale operations that confine them to pens and fatten them quickly for slaughter by feeding them large quantities of grain. Here’s the problem: cows are designed to ...
    Rated: +3
  • +5

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million
    A decade ago three friends mashed £500 worth of oranges, bananas and pineapples together on their kitchen table to make a giant smoothie. Yesterday they made what could be described as a giant killing – they sold a small stake in their company to Coca-Cola for £30 million. Innocent Drinks, now Britain’s leading smoothie maker, was valued at up to £300 ...
    Rated: +5