While those foams and flavor balloons might not be disappearing anytime soon, there’s a new food science on the horizon called neurogastronomy.
Neurogastronomy is the study of how our brains affect our sense of taste.
Prior to last week, I only liked baked potatoes two ways and the first was so weird, I usually had the decency to keep it to myself. Many years ago, I had an internship a couple blocks from a lunch place with a baked potato sub-menu, full of odd and awesome topping combinations. My favorite involved a marinated tomato-pepper salad, avocado, cheese and — yesss — ranch dressing and it was amazing and wonderful and stop looking at me like that because I have missed and longed for it since. The second way I like baked potatoes is equally troublesome, the classic with “the works” involving heaps of cheese, butter, sour cream, bacon, chives and blood pressure medication. I no longer eat them the first way because the sandwich shop is 250 miles from here and also it has since closed; I usually resist eating them the second way because if I’m going to have all of the fat and calories of a golden, glistening and salted pile of French fries, I’d rather have them in said French fry format.
But last Monday, me, my 3 month-old and 73 month-old fell for some gorgeous 18 hour-old oyster mushrooms at the Greenmarket and, on a hunt to do something special with them, I came across a recipe for a baked potato with mushroom ragù in Food & Wine that sounded delicious and a little fancy and I had to.
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This week’s meal plan has recipes from two of chef Jacques Pépin’s latest cookbooks, both of which were companion books to his popular public television shows. I’ve watched Jacques on television since I was a little girl and wanted to find out what this legendary chef, who’s cooked for presidents and with Julia Child, makes for dinner at home!
Q: My daughter has moved in with me and has decided she doesn’t like having the garbage in the kitchen, where it can be seen/accessed. Granted I would rather not see it as well, but I cannot afford any upgrades at the moment.
Good news for anyone with a gluten sensitivity — you will soon be able to test any food to see if it contains gluten right at the dinner table.
6SensorLabs, a start-up in San Francisco, has developed the Nima device, which can test a food for gluten in as little as two minutes.
“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal.
The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round.
4.13 / 5 Stars | 29 Reviews
by BEACHVOGEL
“A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.”
There are lots of ways to eat oatmeal for breakfast — from overnight oats to baked oatmeal to chewy steel-cut oats — but oatmeal is such a versatile grain, it can also be used in veggie burgers, cakes, baked apple filling, and of course, cookies. Here are 10 other ways to eat oatmeal, besides breakfast.
Going to work is easy and fun for me because my workplace is the kitchen, and my work is thinking about, researching, and figuring out how to cook dishes that catch my attention and make me want to learn how to make them and share them in my food stories and cooking classes.
I prefer recipes that have a story — dishes that teach us something about a person, a place, an ingredient, or life in times past. I love dishes that people developed out of necessity: too many tomatoes, a small amount of protein, a limited supply of fuel or cooking oil, and lots of people looking forward to supper.
There’s no question that tortilla chips are perfect for dipping in salsa and scooping up guacamole, but they’re way more than just a snack food. In fact, they have a well-deserved place on the dinner table — here are five types of meals that prove it.
