Scoop! How icecream flavours are bornIce cream company Ben & Jerry is known for its kooky flavours but how are they chosen? Its “flavour gurus” run contests, ask the public — everyone wants more peanut butter — browse magazines and gain weight, all in the search for the perfect flavour.
Food
Coriander-phobia: why the green garnish tastes soapy to some, sublime to others
Why do some people hate coriander so passionately? Apparently, it’s not their fault they’re so misguided: it’s a medical problem — and also a psychological one.
Everything the NYT‘s food critic eats in a week
New York Times food critic Sam Sifton keeps a diary of everything he eats in a week, and your arteries may harden just reading it: 24,560 calories from dishes like maple-glazed ham, fried rabbit livers and foie-gras dumplings.
A lifetime of legal battles over Oreos
Ice cream mogul, Ben & Jerry’s Ben Cohen, tells the fascinating tale of his lifelong relationship with the Oreo biscuit (and the legal department of its parent company, Nabisco) — from sticking them in ice cream to using them to explain economics to the Pentagon.
KFC cooks up a deep-fried marketing win
KFC has released perhaps one of the most terrifying food-like products of all time: a double-cheese and bacon burger with fried chicken in place of a bun. And every food critic in America just had to try one.
Seven technologies that will transform the way we eat
From nuclear-powered, nanotechnology-delivered calories to pancakes in a can, Wired’s Epicenter looks at the emerging technologies that could shape the future of food.
Why don’t Australians eat camel?
Camels and kangaroos are at plague like levels in Australia, yet we rarely eat their juicy meat. Why are Australians such lazy snobs who won’t cash in on the possibly multimillion dollar bush meat industry? asks The Atlantic.
graph pr0n Which country consumes the most fake food?
The NYT compares different countries’ consumption of fresh food versus packaged food. Surprise! American eat a lot of prepackaged and frozen crap, the Chinese and Indians don’t.
Egg-cellent Easter eats
What else is Easter about if not stuffing your face (and, y’know, Jesus)? Gourmet Traveller’s collection of Easter recipes — including hot cross buns, roast lamb, chocolate eggs, simnel cake and more — look worth rising from the dead for.
A whine about our government’s wine snobbery
The Governor General’s wine collection is a bitter drop. Rather than tasty wines that go well with food, we’ve got a collection of extravagant Australian only wines that the GG is too embarrassed to serve.
The secret sex lives of truffles
Truffle sex. It exists, and many animals find it pretty raunchy. French biologists explain how, why and where this rooting-amongst-the-roots occurs.
The Last Supper gets super-sized
It isn’t just fat 21st century Westerners whose meals are getting bigger: scientists have found that depictions of the food being eaten by Jesus and his disciples in paintings of the Last Supper have gotten progressively larger over the past century, too.
The saucy scandals staining the tomato business
You say tomato, I say industry wrecked by scandal. Arthur Allen explores the messy world of the canning tomatoes industry, with juicy tales of bribery, corruption and a dirty competitor war.
$1 Coke? Still a rip-off
Soft drinks dispensed from fountains and machines (like you get at pubs and the movies) are an absolute price-gouge, Wallet Pop explains: it costs Coke $2.60 to manufacture enough syrupy goop for 50,000 drinks.
I’ll swap you a pile of seeds for a handful of strawberries
Food swaps aren’t just for hippies swapping their lemons and parsley. Sue Jackson explains how macadamia nuts, neighbour grown grapes and salted kumquats are all helping the organised food trade movement grow.
North Korea: the theatre restaurant
Slate goes inside “Pyongyang”, Kim Jong-il’s North Korea-themed restaurant chain, with outlets throughout Asia (except in North Korea itself), featuring dog meat, karaoke and performing waitresses.
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A century of American eating
The US Department of Agriculture looks at food availability and consumption in America over the past 100 years. It’s a fascinating look at how the Western diet has changed (in most cases, not for the better) over the last century.
MSG “the essence of taste” once again
Chinese restaurants rejoice, apparently MSG isn’t bad for us. Despite previously being associated with headaches, castration and brain damage, the tasty additive was just the victim of food hysteria.
“Drunk” foods from around the world
What are other countries’ versions of the drunken late night kebab? Lemondrop looks at what other oily, fatty foodstuffs late-night revelers are cramming down their gobs — plus recipes so you can try it yourself this weekend.
How to make Steve Jobs’ head out of cheese
Liven up your next dinner party by serving cheese carved into the shape of Apple founder Steve Jobs’ chiseled cranium. A step-by-step guide, including recipes for Apple Cheese Plate, Spicy Steve Nachos Supreme, and iPad Thai.
The sad rot of food critics
With news that the WSJ has lost its restaurant critic of 25 years, Josh Ozersky laments the loss of authoritative and knowledgeable restaurant critics amongst a sea of food fad bloggers.
This is why we’re fat
When soft drink costs less to buy than a bag of oranges, is it any surprise that we’re suffering obesity issues? A fascinating graph from the US shows how fruit is 46% more expensive now than in the 70s.
How to cook dinner in a dishwasher
OC Weekly’s food bloggers test what foods will and won’t cook in a dishwasher. Catfish, Brussels sprouts, corn? Yep. Strawberry cobbler? Not so much.
Taste-testing breast milk cheese
A New York chef is in hot water for making and serving cheese out of his wife’s breast milk. Naturally, food critic Gael Greene just had to sample some. The verdict? Sweet, soft and perfect with a glass of good Riesling.
Why vegetarians should be weary of wine
Not all wines are necessarily suitable for strict vegetarians or vegans, since a large range of wineries use animal-based products in the ‘fining’ process of their wines, including crab shells and animal bones.
