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Food / Dining

Could Common Ground on GMOs Save Our Depleted Oceans?

Wednesday, July 30, 2014

Scientists at DuPont have genetically modified a yeast to produce a long-chain omega-3 fatty acid, essential to human health and previously available in meaningful quantity only from marine sources. In other words, they can create in the lab something that, up until now, we’ve had to harvest wild fish to obtain. I’m going to tell you more about this yeast (you’re on the edge of your seat, I know), but …

Tomato Season: Serve Them Up In a Salad

Wednesday, July 30, 2014

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is nigh upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are coming in just now, big and small, beefsteak and cherry. At the base …

Rhode Island Town Declares War on Shave Ice

Wednesday, July 30, 2014

Westerly, r.i. — A $3 cup of shave ice is at the center of a dispute between street vendors trying to stay in business in this beach town and town officials who say the vendors cause traffic congestion and increase the potential for accidents. George Manko sells Hawaiian shave ice in a private …

Seeking the Real Pennsylvania Dutch Cookery

Wednesday, May 21, 2014

Pennsylvania Dutch cooking does not seem to capture the food lover’s imagination the way barbecue, Southern, Cajun/Creole, Pacific Northwest or other American cooking styles do. Ask most people what they know of it, and they are likely to …

Coffee Fungus Raises Prices for High-End Brews

Monday, May 19, 2014

Washington — The U.S. government is stepping up efforts to help Central American farmers fight a devastating coffee disease — and hold down the price of your morning cup. At issue is a fungus called coffee rust that …

Jam Company Causes a Stir

Wednesday, May 14, 2014

In a small commercial kitchen in Waterbury Center, Vt., the deep, warm aroma of spices and a faint, vinegary tang of wine fill the air. It’s May outside but inside it’s late fall and early winter — or …

Culinary Teachers Find Students Often Don’t Know the Basics

Wednesday, May 14, 2014

Processed and convenience foods and shortcut cooking methods have become so entrenched in our culinary culture, it’s easy to forget just how much we have forgotten about real cooking. But cooking instructor Darina Allen knows all too well. …

Frozen Food Makes Push As Sales Flag

Wednesday, May 14, 2014

New York — Frozen food makers planned to launch their first national TV ad in defense of their products on Tuesday as the category fights to boost slipping sales. The ad will include the tag line “Frozen: How Fresh Stays Fresh” and is intended to address negative misconceptions …

Vt. Is First With GMO Labeling

Friday, May 9, 2014

Montpelier — As hundreds cheered, Gov. Peter Shumlin signed a law Thursday that puts Vermont on the path to be the first state to require labeling of genetically modified foods and promptly announced an online fundraiser to battle expected legal challenges from the food industry. The Vermont law …

Make Your Own Granola: It’s Better, and Costs Less

Wednesday, May 7, 2014

I love breakfast. Lately it seems every article I read on healthy lifestyles promotes eating a good breakfast. As we finally emerge from the hot cereal time of year, I always start hankering for good granola. There’s nothing …

Top Chefs Recognized, Cronuts, Too

Wednesday, May 7, 2014

And you thought the lines to get a Cronut were bad before. Last year, New York pastry chef Dominique Ansel needed crowd control and rationing to handle the frenzy over his trademarked doughnut-croissant hybrid that became a viral …

The Right (and Wrong) Chardonnay With Food

Wednesday, May 7, 2014

Perhaps chardonnay is the world’s most popular fine white wine grape because its wine just tastes so delicious all by itself. For years, shorthand for “a glass of white wine, please” has been the word “chardonnay.” But, to …

Copenhagen Restaurant Rated World’s Best

Wednesday, April 30, 2014

Rene Redzepi’s daringly innovative Danish restaurant Noma has reclaimed the title of world’s top restaurant. Noma — which has a meticulous focus on simple, indigenous ingredients such as snails, moss and cod liver — held the No. 1 …