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Page 9 of 13: Entries tagged with 'New York Times'

The Microwave Oven: Do You Actually Cook With Yours?

The Microwave Oven: Do You Actually Cook With Yours?

The Minimalist, Mark Bittman, and the Curious Cook, Harold McGee, pose all kinds of interesting questions and provide answers about the microwave oven, the kitchen appliance we all love to hate, in today's New York Times. Bittman's fundamental question: We all use a microwave, but can we make it cook? His conclusion, one he came to through trial and error and by interviewing Microwave Gourmet author Barbara Kafka, is that microwaves are great for steaming everything from vegetables to puddings both sweet and savory. What do Kafka and McGee have to say about microwaving?... More

This Weekend in 'New York Times' Food News

Wisconsin cheese goes gourmet. Parmesan cheese on seafood pasta? Italians wouldn't, but the Times does. The Moment blog has the back story on the article. Burger King's has plans for fancy new Whopper Bars. William Safire's 'On Language' column tackles the phrase "everything but the kitchen sink". The Butterfly Social Bar in Chicago infuses its alcohol with organic juices. Dita Von Teese has a matching pink stove and refrigerator in ’50s style. Vodka in Russia is being marketed to women. The price of rice has almost doubled on international markets in the last three months. Restaurant traffic does not always fall during a recession. Week in Review piece in praise of second-tier fast-food establishments.... More

This Weekend in the New York Times

Brits Margot Henderson and Melanie Howard cater dinners customized for artists The Navy Grog is a triple-rum drink that's sure to keelhaul you. With recipe Are reservations easier to get during a recession? Lidia Bastianich will be cooking for the pope Italian mozzarella makers fight dioxin scare Be careful in picking juniper berries The Times's returning Paris bureau chief offers eight lessons on the French The best tea spots in Manhattan... More

This Weekend in 'New York Times' Food News

On liqueurs in Vietnam and snake blood. Michael Ruhlman on chefs being charitable. Sunday Book Review write-up on Jennifer 8. Lee's Fortune Cookie Chronicles. Recipe for the Kinka, a drink at Marcus Samuelsson's Merkato 55. Story on the global demand for grain leading to rising prices. Oooh, pretty slideshow. More on the battle to label milk and Monsanto.... More

MSG Is In More Food Than You'd Think

MSG Is In More Food Than You'd Think

I bet you didn't know that MSG (monosodium glutamate) is in foods like "canned tuna..., canned soup, low-fat yogurts and ice creams, chips and virtually everything ranch-flavored or cheese-flavored." In fact, MSG is prevalent in many different foods and dishes around the world. In today's New York Times article "Yes, MSG, the Secret Behind the Savor", Julia Moskin explores how MSG is used and how its effects are still disputed.... More

This Weekend in 'New York Times' Food News

Drunkorexia: "self-imposed starvation or bingeing and purging, combined with alcohol abuse." Mark Bittman disconnects from the virtual world. One day a week. Director Michel Gondry saves a piece of bread for its sentimental shape. Getting a government-subsidized lunch is uncool, so eligible high-schoolers go hungry. The New York Times Magazine on small-scale maple syrup production in Quebec. Eating Greek in New York City.... More

The Space Time Continuum Is at Risk

Galaxies collide and the space-time continuum is at risk: Two Wednesday food sections, two very similar articles: The New York Times with I Love You, but You Love Meat, and the San Francisco Chronice beams down Odd couples: Culinarily mismatched mates achieve harmony in the kitchen.... More

Do You Find Coffee To Be a Soothing, Comforting Elixir?

Judith Warner says her attachment to coffee is about the smell, taste, and the gesture. I drink very little coffee (I can't get past the bitterness), though I do love coffee-flavored desserts and chocolate. Yet somehow I know what she's talking about, and I agree with her wholeheartedly.... More

How Hazardous is Double Dipping?

How Hazardous is Double Dipping?

Just how much bacteria is transferred when you "double dip," that is, dip a cracker twice in the same condiment? Maybe more than you think—a study at Clemson University found that three to six double dips transferred about 10,000 bacteria from the eater’s mouth to the remaining dip. Although double dipping is "unlikely to be a major public-health threat," you might want to be careful of who you double dip with.... More

If We Eat Less Meat, Can We Save the Planet and Ourselves?

Mark Bittman had a remarkable piece in the New York Times yesterday about the true costs associated with all the meat we consume. According to Bittman, growing more industrialized meat, growing the feed the associated animals eat, and eating the resulting animal flesh, are collectively having dire consequences on the environment and our health. Bittman's story even gave a passionate, enthusiastic carnivore like me pause, and that's saying something. Bittman makes a compelling case for eating less meat, which of course people like Michael Pollan have been advocating for some time now. I've been eating less meat on my diet, and I must admit I feel better. I don't miss the meat "hangover" that I used to get after polishing... More