Not only is Chef Matthew Kenney making vegan cheese for his restaurant M.A.K.E. — he's more than willing to tell us how we can make it, too. And not only is he making it and teaching it, but this cheese sounds unlike any other vegan cheese I've ever encountered. It sounds straight-up delicious.
Cooking directly on charcoal is the latest grilling trend, but London-based culinary design duo Bompas & Parr decided to up the ante and grill on 2,000 degree molten lava, even going so far as making synthetic lava to do so.
This article "Coke Confronts Its Big Fat Problem" in Business Week is utterly fascinating. It is not (unfortunately) about Coke finally owning up to its part in our current obesity epidemic, but it is a detailed look at Coke's rise through the 80's, decline through the 2000's, and what they're doing now.