Food / Dining

USDA Revises Maple Syrup Grading

Thursday, January 29, 2015

Montpelier — Grading standards for maple syrup have been revised to match international standards, the U.S. Department of Agriculture said Wednesday, and now consumers can have a better understanding of what topping they’re buying. The revisions to the voluntary standards were released Wednesday. The move comes in response to a 2010 petition from the International Maple Syrup Institute, which represents maple producers in the U.S. and Canada, saying the different …

Brillat-Savarin’s Gastronomic Gem Resonates 200 Years Later

Wednesday, January 28, 2015

Jean Anthelme Brillat-Savarin was a French judge and politician who managed to survive revolution, the Napoleonic wars and the restoration of the Bourbon monarchy, all the while exercising a considerable and nuanced appreciation for the pleasures of the table. He died at 70 in Paris in February 1826, shortly after publication of the …

Super Bowl Spuds: Pub Inspiration for ‘Smashed’ and ‘Loaded’ Potatoes

Wednesday, January 28, 2015

Baked, fried or mashed, the potato remains America’s favorite vegetable. We inhale, on average, more than 50 pounds of spuds annually, no doubt much of it in darkened cars parked in back alleys, far away from dietitians, spouses or even government nags who clearly don’t cave to human weakness when confronted with a …

Raise Your Glass: Inexpensive Chardonnay That Passes Muster

Wednesday, November 5, 2014

Bridlewood Chardonnay Monterey County, Calif. 2012, $13.99 OK, so this wine is over the $10 ceiling of this column, but there’s a reason. Bridlewood is a dry, somewhat complex California Chardonnay, and that hasn’t been easy to find …

Family Celebrates 25 Years of Spirited Cook-Offs

Wednesday, November 5, 2014

Horntown, Va. — Andrea Sullivan strode into the kitchen with an air of confidence — and with a blue sticky note affixed to her clear poncho. The rain gear was a precaution for the showers forecast over an …

Fresh Beets: They’re Fine Pickled, but Eat Them Now for The Best Flavor

Wednesday, October 22, 2014

Shortly after my father’s family moved south from Ohio to Atlanta, a woman who was helping out with the cooking was overheard telling a friend over the back fence about the oddities of the northerner’s culinary habits. “They …

America to Coffee Potato Chips: ‘No Thanks’

Wednesday, October 22, 2014

New York — America has rejected the idea of cappuccino-flavored Lay’s potato chips. Frito-Lay says Wasabi Ginger won its contest that gives people a chance to create a new flavor, beating out the coffee-flavored chips and the two …

A Cajun in New England

Wednesday, October 15, 2014

Shayne Brunet found out pretty quickly that crawfish weren’t a big hit in New England. Shortly after arriving in Vermont with her family, Brunet, who is from New Orleans, where cooking and eating food is a love affair, …

Famous Chefs Lead a Charge Toward Vegetable-Centered Fast Food

Wednesday, October 15, 2014

Never mind that his latest restaurant, the over-the-top Bazaar Meat in Las Vegas, is a temple to suckling pig and foie gras. José Andrés would like you to consider, for a moment, the vegetable. Settled into a corner …

Suit: Onion Rings Sparked Attack

Saturday, October 11, 2014

Bloomfield, N.M. — A New Mexico man is suing Burger King after he says a manager attacked him for complaining about cold onion rings. KRQE-TV reports the lawsuit filed in state district court says Robert Deyapp was assaulted in June 2013 when he told a manager at the …

The Foundations of Flavor

Wednesday, October 1, 2014

You don’t need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base. …

Cookbook Examines the Allure of All Things Bitter

Wednesday, October 1, 2014

Take a bow, Jennifer McLagan. With your newest book, Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes (Ten Speed Press; $29.99), you’ve given foodists the chance to chew on a topic made for adults. Bitter, …

The Co-op’s Vivid History

Saturday, September 27, 2014

I am a card-carrying Hanover Co-op member. As my long membership number reveals, I’m a rookie, but shortly after we moved to the Upper Valley from Ohio a few years ago I began to see the Co-op as …