Food News
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D’oh! Homer Simpson’s Duff Beer Enters the Real World
In today’s food news, via our friends at Food News Journal: Duff beer is apparently doing quite well in Latin America. But is it licensed for distribution in the United States? Plus, China cracks down with the death penalty for food safety violators.Read on for more news of the day via Food News Journal.• E.
May 31, 2011
Gilt Taste: Ruth Reichl’s New Online Magazine
Yesterday saw the launch of Gilt Taste, the food website of luxury online retailer Gilt Groupe. We’re not terribly interested in the $200 steaks and $75 cheesecakes for sale, but quite excited to see the familiar face of the site’s Editorial Advisor: Ruth Reichl!Reichl has assembled a team of some of the most talented people in the food journalism world to contribute to this “new kind of magazine.
May 18, 2011
It’s True! Farmers Markets Are Cheaper Than Supermarkets
Fair or not, farmers markets are often viewed as places where wealthy people shop for expensive organic produce. But this week The Atlantic wrote about several studies proving exactly the opposite, that overall the goods from farmers markets in various regions are less expensive than the same items at nearby grocery stores. Surprised?The studies — conducted in Vermont, Washington State and Iowa — compared farmers market and grocery store prices on a small selection of items.
May 13, 2011
Local Food: What Is Your Definition?
More and more markets seem to be jumping on the local food bandwagon, selling produce that is prominently labeled as “locally grown.” But with no official certification process or legal definition, what does “local” mean when we are talking about food? How do you define it for yourself?The Boston Globe recently wrote about the problems that have come up as locally grown food has become more popular.
May 11, 2011
Food Forgery: The Swiss Search For Counterfeit Cheese
The phrase “counterfeit cheese” might conjure images of back alleys and trench coats stuffed with fake Parmesan, but your local grocery store could very well stock a forged cheese or two.Officials in Switzerland have begun cracking down on the cheap knock-offs of their beloved Emmentaler, using cheese DNA tests to shut down violators worldwide.Emmentaler, that hole-y cheese also known simply as “Swiss cheese,” is a protected food product, like Parma ham and Champagne.
May 6, 2011
5 Reasons Why We Love Some Foods & Hate Others
Do you love eating super-spicy curry that no one else at the table can stomach? Or hate slimy okra even though the rest of your family loves it? According to scientists, there are five reasons why food tastes different to every individual, and not all of them involve our taste buds.We are all born with a love of sweet foods and a dislike of bitter flavors, but beyond that, the foods we love and the foods we hate can vary wildly.
Apr 29, 2011
Passover Debate: Is Quinoa Kosher?
When we posted a Passover recipe for sweet and crunchy quinoa salad last week, we had no idea that quinoa may not actually be kosher. A comment on that post brought it to our attention, and this weekend the New York Times delved more deeply into the fascinating debate surrounding this South American grain and its place on the Passover table.
Apr 18, 2011
The Chew: ABC’s New Daytime Food Talk Show
Yesterday ABC announced that it is canceling the long-running soap operas One Life to Live and All My Children to make room for a food-focused daytime talk show called The Chew. Hosted by a revolving cast of food personalities, including Mario Batali, Top Chef’s Carla Hall and chef Michael Symon, The Chew sounds like a food-centric version of The View.Food shows replacing soap operas — is this the beginning of a new, foodie era on daytime TV?
Apr 15, 2011
Artificial Food Coloring: Harmless Fun or Health Risk?
Have you been following the news surrounding food dyes? Late last month the FDA decided against putting warning labels on foods that contain artificial coloring, saying there is not enough evidence it is harmful or causes hyperactivity in children, but we’re not so sure. Are the possible risks worth a more colorful diet?Supporters of artificial food coloring point out that colorless food is less visually appealing and can even taste less flavorful.
Apr 13, 2011
The May Issue: A New Direction for Bon Appétit?
Bon Appétit has seen a lot of changes in the last year, from its cross-country relocation to the appointment of former GQ style editor Adam Rapoport to editor-in-chief. Is the magazine’s content going to get the same kind of shake-up?Judging from a recent interview with Rapoport, beginning next month we can expect a whole new Bon Appétit.
Apr 11, 2011
5 Tips From Chemists for Making the Best Bloody Mary
The Bloody Mary is more than just a tasty way to get a little hair of the dog. According to the American Chemical Society, it’s also one of the most complex cocktails out there. That’s why this group of chemists decided to spend months analyzing the drink, in the process coming up with some tips for making the best Bloody Mary.The most surprising tip? Use cheap vodka! (Read on to find out why.
Apr 6, 2011
50 Favorite Food-Related Twitter Feeds
TIME magazine recently released its list of the 140 best Twitter feeds, but as it’s a little lacking in the food department, we thought we’d compile our own list of 50 food-related favorites on Twitter.From fictional foodie Ruth Bourdain to sustainable seafood experts Seafood Watch, we’ve rounded up the feeds we turn to for recipes, food news and thoughtful commentary. Read on for the full list!1. @Barry_Estabrook 2. @bittman 3. @ethicurean 4. @Francis_Lam 5. @goodappetite 6.
Apr 4, 2011
Apps vs. Books: Is It the End of the Cookbook Era?
The New York Times recently took a look at a number of gadgets that may now be unnecessary, thanks to the multitasking capabilities of smartphones and other consumer technology. The verdict? Books are worth keeping — except for cookbooks.Is it time to move beyond cookbooks?The article points to an iPad app, Martha Stewart Makes Cookies, as the future of cookbooks.
Apr 1, 2011
Why You Should Eat More Lukewarm Food
In today’s food news, via our friends at Food News Journal: The science behind the tastiness of lukewarm food. Plus, bread subsidies in Egypt and poor eating habits and anemia in women.Read on for more news of the day via Food News Journal.
Mar 28, 2011
Beyond BPA: Why to Avoid Plastic Food Containers
We’ve heard it before: Plastic containers can release chemicals into the food and liquids we store in them; It’s not smart to microwave food in plastic or leave plastics, including water bottles, out in the sun. I’ve avoided these behaviors, but thought I was safe using BPA free water bottles and take out containers. Well, a recent study reported by NPR suggests otherwise. It’s one of those articles you hate to read. NPR reports that a new study has found that most (most!
Mar 4, 2011
Smarter Searching With Google’s New Recipe Feature
When you’re on the hunt for a new recipe, are you more likely to open a Google search window than a cookbook? If so, Google’s new recipe search feature just made it easier to find exactly what you’re looking for.The feature basically restricts your search results to only recipes, then allows you filter them by ingredient, cook time and calories.
Feb 28, 2011
Official State Desserts: Maine Claims the Whoopie Pie
We love whoopie pies, but maybe not as much as the state of Maine does; lawmakers there are planning on making the whoopie pie the official state dessert. While this seems like an easy choice to us — we always vote “yes” on dessert — there are complications.Some say the whoopie pie was actually invented in Pennsylvania, and others question the wisdom of putting the state seal of approval on a calorie-rich dessert when over 30% of students in the state are overweight.
Feb 4, 2011
Martha Bakes: Martha Stewart’s New TV Show
We’ve baked a lot of recipes from Martha Stewart over the years — her precise cooking style and beautiful plating are especially inspiring when we’re making desserts.So we were interested to hear that next week Martha is debuting Martha Bakes, a new TV show which will teach viewers how to master various baking techniques over the course of thirteen episodes.
Jan 28, 2011
Gwyneth Paltrow On Breaking Sugar Addiction
This morning I sat down at my desk with a mug of hot chocolate and a giant gummy tarantula left over from Halloween. I settled in and opened my weekly Goop email from Gwyneth Paltrow, which was all about breaking the addiction to sugar. Awesome, hopefully no one else could see what I was eating for breakfast.In my own life, I’ve learned to fight against the constant battle of sugars making their way into my body.
Nov 4, 2010
It’s True! Yuengling Beer Is Coming To A State Near You
America’s oldest beer maker, D.G. Yuengling & Son Inc., announced plans to expand this week. Are you familiar with this sought-after beer? Remember the first beer you learned to order in a bar? You know, your go-to choice when you were too young to know much about beer except that you were happy to get it? Yuengling (pronounced ying-ling) was mine. It sounded a lot cooler than Bud or Miller and tasted better, too.
Oct 22, 2010
New Site for Foodies: NOTCOT Launches Tasteologie
After that kerfuffle two years ago with Tastespotting shutting down and then relaunching as an independent site, we thought NOTCOT had decided to steer clear of the food world. So it was with surprise — and tentative excitement — that we saw they’d launched a new site dedicated to foodie eye-candy: Tasteologie.The site follows the same format as the other NOTCOT sites (and, it should be noted, Tastespotting).
Oct 5, 2010
Would Your Kitchen Pass A Health Inspection?
I’ve always considered my kitchen to be a true representation of myself. A little polished, a little rustic — and sometimes a little sloppy. I’ll be the first to admit that if it’s been a long day I don’t do the dishes before bed, but I’ve never considered the kitchen too gross to not serve food to people. It’s a clean ship, even if it’s unkempt once or twice a week.But would it pass a restaurant-grade health inspection?
Sep 30, 2010
Trader Joe’s Is Carrying Proper Sugar at Last!
We do quite a bit of our shopping at Trader Joe’s. It’s nearby, relatively inexpensive, and well-stocked with many of the fun foods we enjoy (hello prosciutto!). We buy most of our grains and produce items at a local co-op or the farmers market, and a lot of our other food comes from TJ’s. We’ve always been annoyed, though, at the baking section.Trader Joe’s, at least in our part of the world, has never carried “proper” sugar, or sugar you can bake with.
Jan 15, 2010
Kitchens of the Future: Tech and Trends at CES
Wireless appliances, a splash-resistant recipe reader, and an interactive oven were among the intriguing new home kitchen products we spotted at CES – the International Consumer Electronics Show – last week. Read on to find out which products are available now, and for a sneak peek at the technologies we’ll be seeing in the new decade.
Jan 11, 2010
Apartment Therapy’s Design Showcase 2009 Call for entries…
Designs Posted: 1Designs Received: 42Pageviews: 4137 Deadline: Monday, August 24th Want to launch your design career? Let us help you. Thank you so much for all your feedback to our survey post last month. This month we’re putting out the call for great, new designs by independent and student designers that promise to make our
Aug 13, 2009
The Truth About Orange Juice Good Food with Evan Kleiman
Evan Kleiman’s interview with Alissa Hamilton this past week about commercially-produced orange juice really stopped us in our tracks. The good news is that the OJ you buy in the grocery store is technically 100% orange juice. Are you ready for the bad news?Alissa Hamilton is the author of Squeezed: What You Don’t Know About Orange Juice, and if anyone can be considered an OJ Expert it’s definitely her!
Jun 9, 2009
Trader Joe’s Pasta Wins a Taste Test New York Magazine
May the cheapest pasta win! That’s what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ’s was the least expensive pasta of the bunch, and it beat out some very fancy brands. Which grocery store staple came in last?
May 11, 2009
Adieu to Joseph Ades, The Gentleman Peeler of Union Square
We learned the news yesterday when the NY Times called asking for permission to use our photo of Jim Ades, the famous carrot peeler of Union Square (and occasionally other parts of the city.)He was known for his bravado and his enthusiasm for the peelers he sold. He never was officially part of the Greenmarket, rather choosing to park himself on the fringes of the market, capitalizing on the traffic, but never obtaining a vendor’s license.
Feb 3, 2009
Obama’s Honest Tea in the White House
Hooray for honesty in the government, especially if it starts in the fridge.We were tipped off to a New York Times article about President Obama’s more casual, laid-back style in the White House, and it mentioned his preference for this organic, fair trade bottled tea…Honest Tea is based in Bethesda, Maryland, and all of their teas are certified USDA organic, which is important with tea, considering tea leaves are not washed (this according to the company’s website).
Feb 2, 2009
The Golden Spurtle World Porridge Championship
We love all things oatmeal, but especially steel cut oats. A hot bowl of these tasty, nutty oats with a little milk and sugar is the best winter breakfast we can imagine.Well, it turns out that the Scottish nation takes this morning bowl of oats very serious. So seriously, in fact, they have a running competition for the world’s best oat porridge! Here’s a look at this year’s winner of the Golden Spurtle.
Jan 12, 2009
New Web Resource: Cookstr
There’s a new game in town. And we think it may give Epicurious and Food Network a run for their money. And what’s that? These guys are missing an “e” in their name? Funny, we here at The Kitchn couldn’t help but notice…Cookstr is a new website from some big names in cookbook publishing—Will Schwalbe, a former editor-in-chief at Hyperion, and Katie Workman of Workman publishing.
Nov 24, 2008
In Memoriam: Do You Have a Favorite Newman’s Own Product?
We were very sad to hear about Paul Newman’s death on Friday, and, as a food-loving community, we wanted to take a moment to appreciate what he brought not only to our televisions but to our pantries…Paul Newman started the Newman’s Own line of foods more than 25 years ago and referred to it as “the joke that got out of control.” His mission was to create all-natural products that would generate funds he could channel back into his favorite charities.
Sep 29, 2008
TV Watch: New High Fructose Corn Syrup Ads
Have you seen these new TV ads? The backlash against high fructose corn syrup is getting its own backlash from the Corn Refiners Association…We’ve seen two ads so far. One involves two moms discussing HFCS over a jug of juice. The other has a couple debating the health risks of a popsicle (above). In both, the general script goes something like this (paraphrased):Person 1: “You’re serving me a product with high fructose corn syrup?
Sep 16, 2008
Urban Agriculture: Raising Chickens in New York City
We’ve missed the lectures that Owen Taylor, city farms training and livestock coordinator at Just Food, has been giving about raising chickens in NYC. Twice, actually. But we had to know more about these chickens who, we hear, are laying eggs all over our bustling metropolis. So we called Owen, who was kind enough to answer a few questions.How did this program get started? Chickens and cities don’t inherently seem to mix.Actually, cities and chickens do mix.
Mar 19, 2008
Another Reason Not to Eat Tuna?
It keeps happening: discoveries like the one reported on the front page of today’s New York Times (High Mercury Levels Are Found in Tuna Sushi) keep telling us that eating tuna just isn’t a great idea.After being pregnant last year, I all but completely removed it from my diet. But lately, there are some interesting “lower” and “lowest” mercury options out there, which Burrows’s article neglects to discuss.
Jan 23, 2008
Columbus Day: A Menu
Today is a holiday and we’re off, enjoying the warm weather while it lasts. We’re also taking the opportunity to reflect on the great diversity and bounty of New World foods. There were no chili peppers in India before traders brought them from the New World, no potatoes in Ireland and no corn or squash anywhere but here.
Oct 8, 2007