Are you singing about Splenda? Or nuts for Nutrisweet? Ecstastic for Equal? Slaphappy for Sweet 'N Low? Seems like everyone has an opinion on coffee shop sweeteners. Are you ready to add one more sweetener to your non-sugar repertoire? Welcome Truvia, a stevia-based sugar substitute that was approved by the FDA in December. With sugar substitutes raking in over $1.2 billion a year, you can expect new competitors in the market, but are they any good? Why are the fans so brand loyal? And whatever happened to plain old sugar? The New York Times food writer Kim Severson joins us in an exploration of the fierce competition for our tastebuds.
"People are wanting shorter supply chains, they want healthier food, so sugar — pure cane sugar — sort of has this aura about it. This sort of green aura."
—New York Times food writer Kim Severson on choices in sweeteners
For more, read Kim Severson's article, Showdown at the Coffee Shop, in today's New York Times.
Feed six people for fifty dollars? No problem. No problem that is until you realize what your competition is serving. When the New York Times asked two of their food writers to create menus for dinner parties on a strict $50 budget both of them quickly realized they couldn't offer chicken and salad, not when their competition was dishing up tilefish ceviche in handmade tortilla chips or cheddar gougeres and Jean-Georges desserts. In this culinary Thunderdome, it's Julia Moskin versus Kim Severson and they are battling it out for best budget dinner party. The judge? Frank Bruni, the feared New York Times food critic. They join The Takeaway for a reenactment.
The story of their dinners, Comrades at Arms: Two Food Writers in a Kitchen Smackdown, is in today's New York Times.Recipe Files: Kim's Tacos de Carnitas
Yield: 6 to 8 servings.Julia's Tangerine-Vanilla Floats
Adapted from "Sunday Suppers at Lucques" by Suzanne Goin with Teri Gelber (Knopf, 2005)Time: 10 minutes
"Just be careful and if all else fails, have a cheeseburger."
— New York Times reporter Kim Severson on food safety and the meaning of the organic label