I’m really enjoying Zagat’s short doc series that focuses its camera on something and examines in detail how it is made. This time they take a look at salt to find out where good salt comes from. They visited J.Q. Dickinson Salt-Works in West Virginia and Jacobsen Salt in Oregon to see how two small salt shops make… »
I’ve come to believe that mathematics, as an investigative science, as a practical discipline and as a creative art, shares many characteristics with cookery. It’s not just spaghetti alla carbonara, it’s the whole business of inventing dishes and preparing them. It’s an analogy with many parts, and it has consequences. »
Salt and vinegar potato chips are a polarizing topic; you either love them or loathe them. Living with vinegar haters can make life hard, but with the help of just two extremely common ingredients, your family won’t have to battle it out in the chip aisle. »
When we imagine the farms of the next century, the images tend to be cleaner, more clinical, perhaps more akin even to a laboratory than a field. But the future that’s actually on our horizon looks much darker and messier than all that. »
We know that Americans throw out a lot of food, but, hey, why are we doing it? A new survey tries something new to figure it out: It asks us. »
You already knew that the crab in your lunch roll wasn’t really crab — but you probably didn’t know about all the other kinds of imitation foods you eat all the time. From faux wasabi to milk and olive oil that’s partly made up of additives, these are the weird ingredients in the fake foods you eat. »
Today most kinds of foods are available most places — but even so, every place still has something that do just that much better than anywhere else. Tell us in the comments where you are and about a regional dish that you either can’t, or shouldn’t, sample anywhere else. »
The world has over 200 million fewer hungry people than it did 25 years ago. So does that mean hunger is decreasing around the world? The answer is yes — but sadly, not everywhere.
For a long time, the only two things that have really separated humans from apes is our ability to make fire and and our propensity towards french fries. Turns out that chimpanzees likely possess both these qualities as well, thanks to a study that claims they have the “desire” to cook. »
Right down to the fraction of a cent, here’s the breakdown of where the money you spend on food goes. »
Hunger is a problem all around the world, but in some places,that problem is getting better, and in some places it isn’t. So what are the improvers doing differently than the rest of the world? There’s one big difference.
Even if you don’t enjoy lobster (and I don’t, particularly), more than perhaps any other food it’s synonymous with a certain kind of luxury. But it wasn’t always that way. In fact, for a long time it was just the opposite. »
You might think you’re buying from small food producers at the store, but you’d be surprised at what companies are really pulling the strings. This chart reveals the big time food processors that own 92 of the most popular organic food brands. »
We all love seafood — but the ocean can be a terrifying place. The ocean depths are home to some deadly and poisonous creatures... so of course, people always try to eat them. Here are the scariest fish dishes you could possibly eat. »
California grows a pretty significant part of our food supply, both in terms of sheer numbers and in terms of different varieties. But as the land out there gets drier and drier, not everything is going to make it.
For some eateries, it’s not enough to have good food and a reasonably attractive decor. They instead use odd gimmicks to attract drinkers and diners. While some of these places do look like a great deal of fun, others might encourage you to lose your lunch. »