Recent Topics
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FDA's 10-Year Plan to Curb Salt Intake
The Food and Drug Administration will initiate a 10-year plan to gradually reduce the amount of sodium in packaged and processed foods such as sauces, crackers and soups. For many years, there has been debate over the increasing amounts of sodium in the American diet. Research has linked sodium con... (Join Food Discussion) |
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Kosher Meat Supplier Continues Inhumane Ways
The largest seller of kosher meat in the U.S. obtains supply from a South American supplier that continues to kill its cattle using the "shackle and hoist" method, which experts deem as cruel and inhumane. However, officials from the Orthodox Union, the largest Jewish dietary certifying agency in t... (Get Food News) |
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What to Make of Agave?
Agave, once considered an alternative sweetener best used in cocktails, is now as mainstream as Splenda and other sugar substitutes. A stroll down the aisles of large grocers or wholesale membership clubs finds those amber bottles of agave nectar syrup. Read the ingredients for cookies, cakes and o... (Join Food Discussion) |
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Deducting Business Meals
The National Restaurant Association (NRA) supports recent efforts by Congress to increase the business meal tax deduction. With the April 15 tax deadline quickly approaching, H.R. 3333, a new bill cosponsored by Shelley Berkley (D-Nevada) and Reps. Adam Putnam (R-Fla.), and Sam Farr (D-Calif.), seek... (Join Food Discussion) |
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Explore Filipino Food and Culture
Join the Asian Culinary Forum's presentation of Filipino Flavors: Tradition and Innovation on May 15-16 in San Francisco for a deeper understanding of the food and culture of the Philippines. Food lovers can take a lesson in the art of souring foods or learn to pair Filipino dishes with wine. Local... (Get Food News) |
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Senate Passes Child Nutrition Bill
Last month, the Senate Committee on Agriculture, Nutrition and Forestry passed the Healthy-Hunger Free Kids Act of 2010, a $4.5 billion, 10-year reauthorization of child nutrition programs that provide school breakfast, lunches and snacks. The bill now moves to the full Senate for approval. "For fa... (Join Food Discussion) |
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Southeast Asia's Curious Delights
A crunchy snap tears into something briny and salty, with a touch of tart sweetness quickly cleansed by a bitter wave before the finishing bolt of heat. If the progression of sensations sounds familiar, you probably can pronounce or picture Thai Miang Khum, the street food one-bite taste explosion w... (Read Food Article) |
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Secrets in a Vegan Kitchen
If you are on the look for an occasional dalliance into healthier culinary fare, but still have suspect preconceived notions about vegan cuisine, resourceful vegan chefs are finding ways to duplicate the thick and velvety smoothness of a creamed sauce or the tender crumb of a cupcake. Wider accepta... (Read Food Article) |
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Neopolitan Pizza
In college, pizza was almost a daily necessity. As my pizza palate grew sophisticated, I began making pizza at home. This simple, basic recipe allows me to recreate thin crust pizzas that have a good balance of char and chewiness. The recipe is for the crust and sauce; toppings are up to the cook. (Get Recipe) |
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Cornstarch Matters in the Asian Kitchen
Cornstarch is an essential part of Chinese cuisine for two reasons. First, it is the primary thickener for sauces and other cooking liquids. Second, cooks rub their proteins with cornstarch to create a glossy outer layer that helps retain the protein’s natural juices. Cornstarch does not get as thi... (Join Food Discussion) |
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