Ask anyone from Rhode Island about the most delicious falafel they've ever eaten, and they will surely get a dreamy, faraway look in their eyes and recall the best stuffed pita they've ever had—the one at East Side Pockets on Thayer Street in Providence. When I was in high school I went late in the afternoons, in between classes and play rehearsals. My order never changed: a falafel pocket with all the trimmings—hot sauce, hummus, lettuce, tomato, hot peppers, onions, pickles, tabouleh, tahini, and cucumber yogurt sauce. I've lived in New York City for six years now, and I've sampled falafel far and wide. While there are certainly some terrific options (my favorite is Bedouin Tent on Atlantic Avenue...
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Science and food links from around the web! Were chickpeas responsible for the rise of a human empire? Cultivated chickpeas had more than three times as much tryptophan as their wild cousins. Increased amounts of tryptophan in the diet can improve performance under stress and also promote ovulation, handy advantages when you're taking over the world. An In-depth scientific explanation of why we develop food allergies. Duda Farm Fresh Foods has engineered celery to grow with hollow stalks, thus celery straws. MIT Technology Review's two-parter, "The Alchemist" (part 1, part 2) goes deep with Grant Achatz and Alinea: The highest and most expensive forms of cooking have always involved the latest kitchen technology. But seldom has technology worked to bring...
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