Amy Guttman

Amy Guttman appears in the following:

Going Dry: The Benefits Of A Month Without Booze

Tuesday, January 06, 2015

As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those vowing to change their eating habits may cut the carbohydrates or say a sweet goodbye to sugar, for regular drinkers, the tradition may involve what's known as ...


Slowly And Sweetly, Vietnam's Chocolate Industry Grows

Wednesday, April 23, 2014

When you think about Vietnamese food, you might think of savory beef noodle soup, or endless fields of rice paddies. But chocolate?

As the world's demand for chocolate grows, Vietnam is making a bid to become one of the world's newest high quality suppliers.

Samuel Maruta and Vincent Mourou are ...


For A Faster-Aged Bourbon, You Need The Motion Of The Ocean

Tuesday, March 11, 2014

From its earliest days as America's homegrown whiskey elixir, Kentucky bourbon has been traveling on boats.

In fact, boats were a key reason why Kentucky became the king of bourbon. In the late 1700s, trade depended on waterways, and distillers in the state had a big advantage: the Ohio River. ...


N.Y. Immigrants Find They Can Earn Bread And Butter From Baking

Tuesday, February 11, 2014

In the heart of New York City's Spanish Harlem, women from Morocco to Mexico arrive before dawn to crank up the ovens at Hot Bread Kitchen.

Despite their different cultures and languages, this non-profit training bakery says most of its participants have one thing in common: they all grew ...


Dry January: Giving Up Booze For A Month Does Have Benefits

Friday, January 24, 2014

As New Year's resolutions go, cutting back on food and drink are right at the top of the list. And while those resolved to change their eating habits may cut the carbohydrates or say a sweet goodbye to sugar, for regular drinkers, the tradition may involve what's known as ...


Make Room For Mushrooms: Fungi Compete With Meat In Burgers

Tuesday, November 05, 2013

With so many people reconsidering their meat consumption, the mushroom industry is hoping their product can become the next "other" white meat. And with the cost of meat rising, scientists and chefs say they think mushrooms have a shot at moving closer to the center of the ...


San Francisco Kitchen Lends Low-Income Food Entrepreneurs A Hand

Friday, October 25, 2013

San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.

When 52-year-old Alicia Villanueva migrated ...


Chocolate Fashions Make For A Truly Sweet Little Black Dress

Tuesday, October 22, 2013

If you find yourself sauntering down the runway wearing 40 pounds of chocolate, don't sweat it. Seriously — you might find yourself dripping on the audience.

So warns Fiona Bitmead, one of 10 models who showed off edible chocolate creations Friday night at the Salon du Chocolat in ...


Forget Cronuts: London's 'Townies' Take On Hybrid-Dessert Craze

Wednesday, August 21, 2013

What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR reported on earlier this year? Simple: Come up with an equally addictive hybrid dessert.

Inspired by the increasing appetite for "mashup" desserts — fusing ...


Three Ways Cooking Has Changed Over The Last 300 Years

Monday, August 12, 2013

Cooking with calf's head and cow heel may not sound like the most palatable way to spend an afternoon, but it's all in a day's work for librarian Judith Finnamore of London's Westminster Archive Centre.

With help from food historian Annie Gray, Finnamore has been cooking – ...


France Aims To Net New Drinkers With Cola-Flavored Wine

Friday, July 19, 2013

Brace yourselves, Francophiles.

First, we broke the news about fast food overtaking restaurants in France. Then we reported the shocker that more than a third of French restaurants serve frozen meals. If these revelations ruin your impression of France as a bastion of culinary tradition, you may not ...


The Dog Days Of Summer Lead Drinkers To Shandy

Monday, July 15, 2013

A beer cocktail quaffed around the world for centuries is quickly becoming America's "it" drink of the summer: shandy.

Traditionally, a shandy consisted of beer mixed with equal parts lemonade or ginger beer or citrus soda. But these days, bartenders are pushing the boundaries with inventive mixes, like fresh fruit ...


France Battles Scourge Of Ready-To-Eat Meals In Restaurants

Monday, July 08, 2013

France's vaunted culinary culture has been taking it on the chin lately.

First came the news, which we told you about in April, that the majority of France's restaurants are now fast-food joints.

And now, another blow. In a recent survey of French restaurants, more than ...


The Art Of Food: Museum Celebrates Iconic Catalan Chef's Cuisine

Saturday, July 06, 2013

The man once hailed as the "Salvador Dali of the kitchen" is getting his own art exhibit.

Ferran Adrià might not be a household name, but for nearly three decades, as chef and mastermind of the acclaimed Catalan Spanish restaurant El Bulli, he moussed, foamed and otherwise re-imagined cuisine in ...


Moonshine As Moneymaker? Eastern Tennessee Will Drink To That

Thursday, June 27, 2013

Moonshine is trendy these days, with distillers large and small throughout the country offering up their own variety. But in eastern Tennessee, locals will tell you they've got the real "white lightning." Everyone seems to boast a family connection, and everyone has his or her own recipe.

"It's a local ...


Coronation Chicken: A Lowly Sandwich Filling With A Royal Pedigree

Tuesday, June 04, 2013

If you want to eat like a queen, maybe it's time to break out the cold chicken, curry and cream sauce.

Queen Elizabeth II celebrated the 60th anniversary of her coronation in a ceremony Tuesday at Westminster Abbey. But the event also marks the anniversary of a dish as ...


Meet London's Master Architects In Jell-0

Saturday, May 25, 2013

Banana-flavored vapors? A pineapple island?

These may sound like the makings of a Roald Dahl children's book (he of Charlie and the Chocolate Factory fame). But at London's Kew Gardens, visitors can now immerse themselves in such fantastic-sounding experiences like rowing down a blue-dyed boating lake to the aforementioned island, ...


Why Britain Has Gone Mad About Baking

Tuesday, May 07, 2013

The first rule of cake club is: You ONLY talk about cake.

The second rule of cake club is: Try as many cakes as possible.

OK, so the members of Britain's Clandestine Cake Club may not be pugilistic like those of Chuck Palahniuk's fictional Fight Club, but they're ...


Mon Dieu! Fast Food Now Rules In France

Tuesday, April 30, 2013

When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word gastronomie.

That's according to an annual ...


Italy's Financial Crisis Means More (Bread) Dough At Home

Tuesday, April 16, 2013

Processed food packed with salt, fat and sugar has been making incursions into the traditional diets of countries around the world. Even Italy isn't immune to the reach of junk food. But hard economic times are spurring Italians to rediscover home cooking, and especially bread making.

Coldiretti, an ...