Wednesday, May 2, 2012
Denmark's Noma restaurant has been named the best in the world for a third year running in an international survey that also gave top rankings to establishments in Spain, Brazil and Italy.
First study the color, then the nose, the structure and taste: as for any good wine, tasting chocolate is both a treat and a serious art, requiring regular practice to fine-tune the senses.
Wednesday, February 29, 2012
Calling cassava “the Rambo of food crops,” scientists said the long-neglected root becomes even more productive in hotter temperatures and could be the best bet for African farmers threatened by climate change.
Thursday, February 9, 2012
Nine out of 10 American adults consume too much salt and the leading culprit is not potato chips or popcorn but slices of bread and dinner rolls, the Centers for Disease Control and Prevention (CDC) said on Tuesday.
Tuesday, January 17, 2012
Researchers in Australia on Monday called for health warnings on caffeine-loaded energy drinks following a spike in the number of people reporting medical problems after drinking them.
Tuesday, January 10, 2012
Chinese entrepreneur An Yanshi is convinced he has found the key ingredient to produce the world's most expensive tea — panda poo.
Sunday, December 25, 2011
Four out of five bottles of extra-virgin “Italian” olive oil are actually blended with foreign oil in a five-billion euro (US$6.5-billion) a year business, La Repubblica daily reported on Friday.
Friday, November 18, 2011
I am not a fussy eater. This makes finding things to eat in foreign countries both easy, and exciting. I especially love the reaction from local people when they learn you have tried a special and often unpopular local delicacy, and enjoyed it. I'd like to share with you some food experiences I have had in the past few months.
Sunday, October 23, 2011
Move over azuki and sweet sticky rice. While Japanese pastry chefs may have started using cocoa a few centuries after the West, this once foreign flavor has captivated Japan's confectionery world.
Tuesday, September 27, 2011
Amid the din of a dozen kids beating batter, squeezing lemons and bustling about a commercial kitchen, Luca Lawandos expertly cracks an egg and separates the yolk from the white using the shell.