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Food / Dining

A popular school of thought holds that tomatoes shouldn't be refrigerated, but there's a growing number who would argue that ripe tomoatoes aren't as flavorful at room temperature. (Glenn Koenig/Los Angeles Times/MCT)

To Chill or Not to Chill?

Wednesday, September 17, 2014

For many years I’ve been lecturing anyone who would listen that we shouldn’t put tomatoes in the refrigerator. Was I wrong? A very good post on the Serious Eats website this week seems to suggest so. In it, Daniel Gritzer writes persuasively about an experiment he ran comparing the flavor of very ripe tomatoes stored in the refrigerator and at …

On a Quest For Vermont’s Heady Topper

Wednesday, September 17, 2014

Let’s not call this a “beer run.” That has such a... Friday night frat boy connotation. Let’s instead call this a “beer journey.” The ultimate beer journey. For the ultimate cult beer. If you have even a passing interest in great beer, chances are good you’ve heard of Heady Topper, the intensely hoppy, …

Dorie Greenspan Encourages Bakers to Master the Basics

Wednesday, September 17, 2014

The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake... If you listen to her long enough, you’ll find yourself hankering to get your hands into some flour, certain even you can whip up some laborious, glorious …

FDA Readies New Salt Rules

Wednesday, June 18, 2014

Washington — Food companies and restaurants could soon face government pressure to make their foods less salty — a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke. The Food …

Cooking by Ear: Kitchen Sounds Communicate the Nuances

Wednesday, June 11, 2014

You expect a kitchen to be noisy. The tap-tap-tap of a knife mincing mounds of fresh herbs. The rhythmic beat of a wooden spoon mixing a batter. Fries sputtering in oil. Beyond such obvious noises, there are many …

Understanding Portion Sizes

Wednesday, June 11, 2014

In 2011, with much fanfare, the USDA unveiled MyPlate, the redesigned successor to MyPyramid, the so-called food pyramid that assigned nutritional value to the different food groups. Like MyPyramid, MyPlate assigns different values to the different food groups, …

Riesling Rises in the U.S.

Wednesday, June 11, 2014

Riesling, more widely planted than Chardonnay in California just 50 years ago, is on the rise again. And Riesling’s most ardent supporter is British wine writer Stuart Pigott, whose blog chronicles his adventures on what he likes to call Planet Riesling, along with sharp observations and pungent opinions. …

Deborah Madison Rewrites Her Classic ‘Vegetarian Cooking’

Wednesday, June 4, 2014

When Deborah Madison wrote Vegetarian Cooking for Everyone, who knew that the title would end up being so close to prophetic? The book has more than 400,000 copies in print, which isn’t literally everyone, of course. But when …

Facing a Cheese Challenge, Major Grocery Chain Caves

Wednesday, June 4, 2014

I can’t believe this is goat cheese. The Wegmans 1916 Aged Goat Cheese is smooth, silky, a little grassy but not at all punctuated by the sharp tang that turns off so many people from other goat’s milk …

Adventures in Grilling

Wednesday, May 28, 2014

Some of us grill throughout the year, happily tending to the flames and the food as flakes of snow fall from the night sky and sizzle on the grate. For people who are slightly more sane, though, the …

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 …