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Features : Archive for Food

Designer Kitchens And Why We Think We Need Them

Thursday, July 26, 2012

Trophy kitchens rule the real estate market, but fewer of us than ever actually cook, or need granite counters and Viking ranges. It's more about the look than the practicality, one realtor admits.

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Pizza Museum To Offer A Slice Of American Food And Culture

Wednesday, July 25, 2012

Some pizza lovers in Philadelphia are taking their affection for the popular food to a new level by opening a museum and restaurant. It will include pieces from the world's largest collection of pizza-related items and, of course, real slices of pizza for sale.

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DIY Food Mash-Up: Hot Dogs, Bacon and Donuts

Tuesday, July 24, 2012

WNYC

This Associated Press story caught my eye last week.  How could it not?

Hot dog, bacon and doughnut lovers can get all three foods in one cholesterol-boosting item at this summer's New York State Fair. The Big Kahuna Donut Dog tops the list of unusual items at this year's fair. The offering consists of a maple-glazed doughnut around a bacon-wrapped hot dog.

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Ordering Food Online? That'll Be More Calories, Cost And Complexity

Monday, July 23, 2012

It may be easy to order food online, but it's also more pricey and more calorific compared to traditional ways of ordering, says a new study. It seems we lose our personal inhibitions when we don't have to talk to the seller or see other customers.

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Flavorless

Friday, July 20, 2012

WNYC

I had a bad food day Thursday. Not "bad" as in salad vs. cheeseburgers. (I don't think of food that way. It doesn't deserve such moralizing.)

I mean bad as in flavorless. Bad, as in, everything I ate today turned to sawdust in my mouth.

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Let Them Eat Kale: Vegetarians And The French Revolution

Saturday, July 14, 2012

The French Revolution conjures up memories of Marie Antoinette and the guillotine and angry peasant uprisings, but middle-class vegetarians may have also played an important role in the politics of the day.

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60-Second Stir-Fry: Diane Kochilas

Friday, July 13, 2012

WNYC

Summertime makes me want to stay far away from anything hot, especially a stove or the hot seat of the 60-Second Stir-Fry. But chef and author Diane Kochilas teaches cooking classes in sunny Greece, so she didn't break a sweat.

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Wake Up Call To Grocery Stores: Young People Shop Around

Wednesday, July 11, 2012

The younger generation is less loyal to grocery stores and grocery store brands than their elders. This has big implications for how stores must adapt and change in the future as millennials gain more purchasing power.

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The Importance Of Making Sushi And Mozzarella On Mars

Tuesday, July 10, 2012

NASA has enlisted a crew to test how astronauts will cook and eat on years-long missions to Mars. The volunteers are learning to make French bread and Puerto Rican white bean stew out of shelf-stable ingredients in a low-gravity environment because you can only eat so much freeze-dried ice cream.

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Brits Battle For Cheesy Glory By Writing National Anthem For Cheddar

Monday, July 09, 2012

The British Cheese Board is looking for a national anthem for cheddar cheese. They've narrowed down the field of its competition to five cheesy songs, and now they need your help.

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In Lean Times, Creative Bakers Turn To Desperation Pies

Thursday, July 05, 2012

Vinegar pie and green tomato pie don't usually top the list of America's favorite sweets. But in Depression-era America, these and other desperation pies that survive today showed off home cooks' ingenuity.

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In 'Sponge Candy Crescent,' Addicts Hoard 'Heaven'

Sunday, July 01, 2012

During the long winter months on the eastern shore of Lake Erie, sponge candy is a mainstay. But the temperamental treat isn't available in hot weather, so to get their fix in the summer, fans have to plan in advance.

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America's Affection For Hometown Confections

Sunday, July 01, 2012

If you're gaga for a Nut Goodie, we know just where you're coming from. In fact, the candy you love can say a lot about where you grew up. Americans rally around their regional treats, maybe because they take us back to a simpler, sweeter time.

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Foraging for Food Trends in Brooklyn

Saturday, June 30, 2012

WNYC

A day of eating in Brooklyn with the Whole Foods foraging team.

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60-Second Stir-Fry: Tamar Adler

Friday, June 29, 2012

Tamar Adler, author of An Everlasting Meal, has shucked and peeled hundreds and hundreds of fava beans during her time in the kitchen at Chez Panisse, so she was unfazed by the prospect of a lightning round of Stir-Fry questions.

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Unlike Chicken And Pork, Beef Still Begins With Small Family Ranches

Thursday, June 28, 2012

The beef industry is shaped like a bottle: It starts at the bottom with 750,000 small ranches and ends with just four meatpacking plants processing about 82 percent of the beef we eat.

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The Making Of Meat-Eating America

Tuesday, June 26, 2012

Thanks to American wealth and ingenuity, we're a nation of meat eaters. But that's not the whole story. Over the years, we've made access to land near cities affordable to farmers, and created a cheap market for beef and chicken.

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Fukushima Markets Get First Local Seafood Since Nuclear Meltdown

Monday, June 25, 2012

Seafood markets in Fukushima, Japan, are being stocked with locally caught products again, as officials seek to reintroduce local fare in the area that hit by a nuclear meltdown in 2011. Seeking to lure customers back, the seafood was available at a 40 percent discount at one store.

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Noteworthy: Mayo Man to Open Ice Cream Shop in Williamsburg

Friday, June 22, 2012

WNYC

Sam Mason, the man who's putting bacon, lime, smoked paprika and coffee flavors into mayonnaise, will soon be bringing his unique flavor profiles to another fat-rich substance: ice cream.  

He said he's negotiating a lease this week for a space at Union Avenue and N. 12th Street in Greenpoint, Brooklyn — right across the street from McCarren Park, and the huge, soon-to-reopen McCarren Park swimming pool.  What could be sweeter for an ice cream joint?

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Artist Protests Death Penalty By Painting Prisoners' Final Meals

Friday, June 22, 2012

For many of us, choosing our last supper on Earth is a parlor game. For some, it's real. Here's the story of death row prisoners' final meals, painted one plate at a time, by Oregon artist Julie Green.

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