Search

ingredients

food + cooking

The Kid’s Menu: Warming Up to Frozen Vegetables

I never thought I’d find myself bypassing the farmers market in favor of the freezer section, but that was before I had an infant.
02.12.09
food + cooking

Sleuthing Squid Ink

Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?
02.11.09
food politics

Politics of the Plate: Secrets of the Stinking Rose

When it comes to garlic, the smellier the better: The compound responsible for its pungent odor is linked to its health benefits.
02.11.09
food + cooking

Outrageous Chocolate Combinations

Bacon bars were only the beginning. Now chocolate makers are competing to deliver the most bizarre (and some would say most unappealing) flavor pairings.
02.10.09
food politics

Politics of the Plate: Land of the Rising Seafood Awareness

In Japan, sustainable seafood is finally becoming more widely available. Most consumers, however, are still in the dark about it.
02.04.09
food politics

Politics of the Plate: Swimming Upstream

Wild salmon from Alaska has been one of the most sustainable seafood choices out there—but that’s about to change.
02.04.09
food politics

Politics of the Plate: High-Mercury Corn Syrup

If you didn’t already avoid high-fructose corn syrup, here’s a good reason to start: Scientists have found mercury in the sweetener.
01.30.09
food politics

Politics of the Plate: A Nutty Situation Gets Nuttier

A company linked to the salmonella outbreak knowingly sold tainted peanut butter a whopping 12 times in the past two years, according to officials.
01.30.09
food + cooking

The Magic of Mangalitsa Pork

It tastes like beef and has more delicious fat than almost any other kind of pig. So why have so few American foodies tried Mangalitsa?
01.29.09
wine + spirits + beer

Super Sherry

This strange, sea-scented wine really does go with everything.
01.28.09
Subscribe to Gourmet