Amy Guttman appears in the following:
Tuesday, March 11, 2014
The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.
Tuesday, February 11, 2014
In the heart of Spanish Harlem, women from Morocco to Mexico are finding a path to entrepreneurship at the incubator Hot Bread Kitchen. The non-profit has been hailed by President Clinton as scalable model for a training programs worldwide.
Friday, January 24, 2014
For regular drinkers, the New Year's resolution tradition may involve what's known as a dry January: giving up booze for a month. But could such a short-term breakup with alcohol really impart any measurable health benefits? A small but intriguing study suggests yes.
Tuesday, November 05, 2013
Chefs and school cafeteria directors say burgers that blend mushrooms and meat are a hit. Mushroom-meat burgers are, on average, 24 percent lower in fat and 27 percent cheaper than regular, all-beef burgers, according to the Mushroom Council.
Friday, October 25, 2013
Tech startups aren't the only businesses incubated in Northern California. Since 2005, the nonprofit group La Cocina, Spanish for "kitchen," has been providing equipment, mentoring and access to capital to promising small food businesses in the Bay Area.
Tuesday, October 22, 2013
Chocoholics, take note: Fashion designers are crafting dresses — and purses, hats, even bikinis — to drool for. But don't expect to find these edible outfits on a ready-to-wear rack: They're really just high-concept eye candy for now, part of the world's largest chocolate fair open to the public.
Wednesday, August 21, 2013
While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.
Monday, August 12, 2013
When you put a librarian and a historian in the kitchen with a centuries' old cookbook, you get a lot more than recipes. You also get a sense of how much the way we eat has changed — from how we define dessert to the size of our eggs.
Friday, July 19, 2013
With wine consumption in France plummeting, winemakers are breaking with tradition to cater to evolving tastes. One new product, Rouge Sucette, is made from 75 percent grapes, 25 percent water, sugar and cola flavoring.
Monday, July 15, 2013
A beer-cocktail combo popular in 19th century England is seeing a global revival. Shandies are tasty, fruity and practically scream summertime. They're also lower in alcohol than a regular beer, which makes them more appealing as governments tighten rules on drinking and driving.
Monday, July 08, 2013
French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.
Saturday, July 06, 2013
As head chef of El Bulli, the widely influential Ferran Adria revolutionized modernist cuisine. Now, the man hailed as the "Salvador Dali of the kitchen" is the subject of an experimental new art exhibit in London.
Thursday, June 27, 2013
Locals in eastern Tennessee have been making moonshine for centuries. But until a few years ago, it was pretty hard for most distillers to do so legally. Now, entrepreneurs have turned their moonshine heritage into a way to boost the local economy and help farmers, too.
Tuesday, June 04, 2013
Queen Elizabeth II celebrated the 60th anniversary of her coronation in a ceremony Tuesday at Westminster Cathedral. But the event also marks the anniversary of a cold chicken-and-curry dish that is the culinary equivalent of the famous British stiff upper lip.
Saturday, May 25, 2013
London duo Sam Bompas and Harry Parr have made names for themselves with their wild, experimental food installations. From pineapple islands and banana vapors to re-creations of famous architectural monuments, their work playfully pushes the boundary of how we experience food.
Tuesday, May 07, 2013
Some 9 million Britons have taken up baking in the last year alone. A TV program showcasing home bakers is a runaway hit, and sales of baking goods have skyrocketed. Then there are the cake clubs, where the rules call for pacing yourself — and sampling as much as you can.
Tuesday, April 30, 2013
The French may have a global reputation as gastronomes, but the majority of their restaurant spending now goes to fast food chains, a new survey finds. The change comes amid shrinking lunch breaks and growing laxity among the French when it comes to their famously rigid food culture rules.
Tuesday, April 16, 2013
A third of Italians are now making pizza at home, and 19 percent are baking their own bread, an association of Italian farmers reports. Bakeries are adapting by by offering prepared food, and more importantly, sandwiches.
Sunday, March 31, 2013
Easter eggs are a tradition in many cultures. But in Italy, elaborately decorated chocolate eggs — some costing upwards of $300 — are the holiday food gift of choice. The best part? There's a gift tucked inside (and it can be a doozy).
Monday, March 25, 2013
The Jews of Ribadavia, a small medieval town in the north of Spain, are long gone. But no matter: The town's plan to host its first Passover Seder in centuries is aimed at tourists. Like many cities across Spain, Ribadavia hopes reclaiming its Jewish history will also boost its economy.