Photo: ibison4, Flickr
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AP
And Thou Shalt Super-Size
Since the Last Supper, researchers have found a sizable increase in portions. -
JamesBeard.org
'Food Oscar' Nominees Announced
The nominees for the nation's top chefs and restaurants are out! -
Courtesy of Nintendo
Nintendo Gets Cooking
Nintendo is going to try to convince you to throw out your cookbooks. -
Yankodesign.com
Barcode Could Reveal Food's Freshness
The creation of a fading barcode will inform consumers of the products freshness. -
Getty Images
Is Anyone Watching Over Organics?
According to the USDA, companies aren't meeting basic federal standards. -
Getty Images/ Bravo
'Top Chef' Season 7 to Shoot in D.C.
All signs point to the nation's capital as the shooting location for the new season. -
Getty Images
Paula Deen Sued for $40 Million
Celebrity Chefs Tours slapped the star and her sons with a $40 million counter suit. -
Getty Images
The Pioneer Woman Heads to Hollywood
Suddenly, the little story of a woman on the prairie is not so little anymore.
Slashfood
Cheese and Beer Pairing 101 - Cheese Course
COMMENTS 3
Filed under: How To, Cheese Course
Pinot Noir - Wine of the Week
Photo: ourcommon, Flickr
The film Sideways (2004) made the red-wine grape more famous than it had ever been, catapulting it from obscurity into high demand. Suddenly wine drinkers were searching their local wine shops for bottles from California's Central Coast, eager to learn what thrilled Miles about Pinot Noir. Planted not just in California -- and in more regions than the Central Coast -- the grapes also do well in New York, Washington, Oregon, New Zealand, Italy and France. Considered a finicky grape to grow, winemakers consider Pinot Noir their pride and joy and spend a lot of time perfecting their craft as it relates to this particular grape.
After the jump, find some of our favorites, from Anderson Valley, California, to Orange, Australia. (Wondering why there aren't any Oregon Pinots on our list? Stay tuned for a post dedicated to Pinots from that state.)
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Fight Rainy-Day Blues with Chicory Coffee
Photo: mharvey.nyc, Flickr
Chicory, a member of the endive family (I know, right?), has long been used as an additive or even a substitute for coffee. When baked or cooked, the chicory's roots take on a dark-chocolaty bitterness not unlike darker-roasted coffee -- very handy during hard times like the Great Depression, when coffee was an out-of-reach luxury for many Americans. Although it isn't caffeinated, chicory's roots (and edible leaves) can be potent enough to snap unsuspecting taste buds to attention, and because the roasted root is more water soluble than ground coffee beans, the resulting brew tends to be quite a bit thicker than your average cup of joe.
How do you make chicory coffee? Read on after the jump to find out.
Filed under: Coffee
McDonald's Refutes Preservative Claims
Photo: Time.Deering, Flickr
Joann Bruso, whose website is called BabyBites.com, left a Happy Meal (a product primarily eaten by children) out for one year...that's right a whole year. The horrifying results? She alleges that the food did not change at all.
"It sat on my shelf for a year as a silent witness to our fast-food industry. It never smelled bad. The food did not decompose," she wrote.
Filed under: Fast Food
And Thou Shalt Super-Size
AP
Researchers (and brothers) Brian and Craig Wansink have examined 52 of the most famous images of the Last Supper -- where Jesus and his disciples observed a Passover seder, the last before the Crucifixion -- and found a sizable increase in portions over the past millennium, from the year 1000 to ten years ago.
Brian Wansink told the LA Times, "I think people assume that increased serving sizes, or 'portion distortion,' is a recent phenomenon. But this research indicates that it's a general trend for at least the last millennium." Wansink, who authored Mindless Eating: Why We Eat More Than We Think, and who has conducted many portion-size studies as director of the Food and Brand Lab at Cornell University, brought his years of nutrition research to the study. Meanwhile, his brother Craig, a biblical scholar at Virginia Wesleyan College, brought the religious studies chops to their analysis of what they are calling "history's most famous dinner party."
Filed under: News
'Jamie Oliver's Food Revolution' - Potato Pearls and Self-Loathing
Photo: ABC
In the decade since, however, he's settled down, gotten completely dressed, and refashioned himself as a crusading nutritionist/mentor to wayward youth all across the U.K., where they have a love/hate relationship with him, his teenage wardrobe and his accent. It was only a matter of time before he subjected all of us to the same -- and we subjected him to just as much love and hate.
You see, Jamie has realized that we don't eat so good, to sound like an ignorant American, and he's decided to give us "The biggest food revolution this country's ever seen!" Whether that's for good or bad is up to you, but we sure had squirm-inducing fun watching him try in his inaugural preview hour on ABC, in anticipation of a full, 2-hour premiere this Friday.
Filed under: Television/Film
'Food Oscar' Nominees Announced
Photo: JamesBeard.org
There were five nominees in for the top chef prize, ABC News reported. Nominated this year are: Tom Colicchio of Craft in New York City, Gary Danko of San Francisco's Restaurant Gary Danko, Suzanne Goin of Lucques in Los Angeles, Jose Andres of Minibar in Washington, D.C. and Charles Phan of The Slanted Door in San Francisco.
Filed under: Restaurants, Chefs, Events
Nintendo Gets Cooking
Courtesy of Nintendo
Compatible with the Nintendo DS, DSi and just-released DSi XL, the software has cooks-in-training use its touch-screen technology to choose dishes to prepare, then divvies up tasks among family members or friends. Cartoon chefs talk you through each step of every recipe, and the program includes instructional videos on kitchen basics like chopping an onion and mincing garlic.
Filed under: Food Gadgets, New Products
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