Serious Eats - seriouseats.com

"cake's porkiness"--two words that should never, ever be together. Barf.

This is the most kick-a** thing I've seen all day. Amazing.

Congratulations! Serious Eaters know when to stop. You'll be fitting in your skinny jeans in no time :)

Wow, what an original concept: eating the food you make yourself at home! The American people have never done THAT before. I think Mme Michelle should issue a communique mandating that all U.S. citizens stop eating out; moreover, we can only shop for groceries in a sardine can-sized vehicle that gets at least 35 mpg...Or, perhaps we should simply hire a private chef, as the Obama family did back in Chicago.

Dijon mustard is delicious and versatile, and I'll wager that French plebes love the stuff--there goes the elitist argument. There are plenty of reasons to knock Obama, most of them political, IMO, so critiquing his choice of condiment is silly.

I'm one of those desperate, grasping at straws republicans, and I put it on everything :)

I do not look to the government to dictate what I should or should not eat. It tends to ruin everything it touches in the food arena (e.g. government cheese, policies toward American Indian populations, food pyramid). Just because we have a president whose wife has a vegetable garden means nothing for substantive policy changes when it comes to nutrition, farming, etc. Also, I don't think Obama gives two beets about food politics. He's too busy cultivating his own image.

I agree with the other posters: please keep government & politics out of Serious Eats. That's one of the reasons I love reading and talking about food--political affiliation shouldn't matter here.

Unless you're stranded in the Canadian wilderness a la Hatchet, why bother? I prefer my food NOT to give me a rash.

I try to replace refined white sugar and brown sugar with maple syrup, honey, and agave syrup. For diabetics (me), sugars with a lower glycemic index are better because they are used more slowly by the body. Also, sometimes they change the nature of the sweetness for the better. Works well in bars, quickbreads.

But nothing beats regular sugar in cookies for texture and mouth feel.

Natural peanut butter, sliced dill pickle, yellow raisins on whole wheat bread. Perfect when you're pregnant.

I've learned that replacing refined flours and grains with whole grains and incorporating more vegetables into my diet doesn't have to result in bland dishes. After I revised my pantry based partly on his recommendations, I found I didn't have to shop as often because I can stretch many of the foods and ingredients. Finally, my grocery bill is much less than before, in spite of the fact that I am buying more expensive items--processed foods cost more.

Billions of babies can't be wrong. I've never tasted it, but my baby can't get enough of it. Boobcakes sound pretty good.

Hmmm. Interesting, but so complicated! As a type 1 diabetic, I have had much more luck with crepes. They are far lower in carbs (5 vs. 30 per serving) than pancakes, quicker cooking, lighter and more versatile.

Go crepes!