Cookbooks
Books: In "Blood, Bones & Butter," Gabrielle Hamilton captures essence of contemporary cool, the gnarly, punk-rock aesthetic, the in-your-face food style, the vision of a generation
By Josh Ozersky
Time magazine 2011-02-16
Nathan Myhrvold's "Modernist Cuisine" is 2,400-page investigation into math, science, physics of cooking, from making juicy and crisp beer-can chicken to coating foie-gras in cherry gel
By Katy McLaughlin
The Wall Street Journal. (may require subscription) 2011-02-12
Apps for iPhone, Android bring tomes, recipes and techniques to fingertips
By S. Irene Virbila
Los Angeles Times 2010-12-01
Cooking with Children
Substitute teacher uses grant to teach children healthy cooking habits
By Charity Brown
The Washington Post 2010-01-26
Moving away from the vegetable-free 'kids' meal' model
Children's tastes have become more sophisticated, yet at most restaurants, kids' menus are the same, plus they're often high in fat, sodium, and sugar - with no vegetable. Then there's lack of shared experience, what eating is all about. Two most important predictors after innate sweets preference are exposure and role modeling, says expert. Then there's reinforcement of giving children the same menu items over and over, with toys, crayons, games, which forms foundation of what they come to expect when going out for meals.
By Devra First
The Boston Globe 2009-11-04
Japanese comics cook - and bake
Sub-genre of Japanese comics, or manga, revolve around cooking, culture. Among offerings in English: 'Best of' long-running series called Oishinbo (or, loosely, 'the gourmet') about adventures of food expert and journalist; manga featuring a teen with superhuman baking abilities; cookbooks written in graphic novel format.
By Lynne Char Bennett
The San Francisco Chronicle 2009-03-22
Foods & Ingredients
After heat devastates crop, ton of Runner peanuts that cost $450 a ton in 2010 now cost $1,150 a ton; price of peanut butter forecast to rise as well
By Tiffany Hsu
Los Angeles Times 2011-10-11
Yogurt, beans, jarred spaghetti sauce, oatmeal, canned salmon, peanut butter top columnist's list of best processed foods
By Jennifer LaRue Huget
The Washington Post 2011-09-27
Simplicity of pizza - flour, salt, yeast and water, a few tomatoes, a bit more salt, some oregano, a dab of oil, cheese and heat - belies a complexity like splitting the atom
By Jason Sheehan
Gilt Taste 2011-06-29
"Congress is fighting to keep pizza and French fries on the school menus when we have an obesity problem nationally."
Grocery Bill
Demand for corn, fewer farmers, fuel prices, commodity speculators, and using corn for ethanol contribute to rising food prices at supermarkets
By Tim Parker
Investopedia; San Francisco Chronicle 2011-01-26
Distribution network gives Wal-Mart price edge in Chicago
By Mike Hughlett
Chicago Tribune 2009-12-11
'Food basket' prices up for fourth consecutive month, UN warns
By Jess Halliday
nutraingredients.com/Decision News Media 2009-12-09
How To
Vacuum pumps reduce cooking juices into concentrated sauces, distill essential oils from fruits, vegetables and brew coffee while retaining aromatics that otherwise escape into air
By W. Wayt Gibbs and Nathan Myhrvold
Scientific American 2011-09-04
Submerged cooking - usually under vacuum, called sous vide - yields more precise results than the typical steakhouse chef can provide in 1,800-degree broilers
By W. Wayt Gibbs and Nathan Myhrvold
Scientific American 2011-01-17
Sourdough starter, overnight rising time and spare toppings are secrets to pizzeria-style pies
By Oliver Strand
The New York Times 2010-05-20
Recipes
Growing kale for a two-season crop along the East Coast, plus recipe
By Adrian Higgins
The Washington Post 2010-03-29
Seasonal produce, well-stocked pantry are linchpins of a good diet - and base of foods that are vibrant, light and a pleasure to eat: Recipes
Martha Rose Shulman
The New York TImes 2010-02-08
For salad seekers, a collection of 101 combinations
For summer, among the best times to eat but not to cook, a collection of 101 salads. Not everything needs to be farmers' market quality, but fruit needs to be ripe, herbs need to be fragrant, and greens need to be juicy. And: Dressings video (click 'See also')
By Mark Bittman
The New York Times 2009-07-22
Travel
Legendary food of central Hue region becomes popular among Vietnamese food aficionados in LA neighborhood of Westminster
By Linda Burum
Los Angeles Times 2011-10-27
For a truly green vacation, Wales is the place
By Pamela Petro
The Washington Post 2010-03-21
In Vancouver, Japanese food from sublime to silly, but way past sushi
By Remy Scalza
The Washington Post 2010-01-24