We love it when sites we dig do extra-smart stuff, so we were thrilled when our pals at Chow.com offered us a sneak preview of a few honorees in the latest edition of The Chow 13, going live tonight.
Snack on that and let the guessing games begin. We'll share the link as soon it hits our grubby little paws.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Back in the early days of 5@5, chef Anita Lo extolled the unglorified finds of the farmers market. Now, she's back talking the rare breed that is the woman chef.
In case you need a refresher course, Lo is the executive chef and owner of annisa restaurant in New York City. As one of the most esteemed female chefs in the United States, she's been named one of Food & Wine magazine's "Best New Chefs in America" and competed on the first season of "Top Chef Masters," where she finished fourth.
Five Things to Know About Being a Female Chef in a Male-Dominated Profession: Anita Lo
Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
Yesterday's New York Times report on the Corn Refiners Association petition to United States Food and Drug Administration to start labeling the embattled ingredient high-fructose corn syrup as "corn sugar" had Team Eatocracy rolling our eyes so hard they practically popped out and skidded across the floor.
As we've previously reported, a study from Princeton University that suggests high-fructose corn syrup causes more significant weight gain than table sugar and a UCLA study suggests that cancer cells feed off fructose at a higher rate than regular sugar.
Yes, these findings are preliminary and there's still plenty of research to be done, but we personally seek to avoid the stuff as much as possible. Sure, it's a health thing, but frankly, we think it tastes kinda nasty.
And of course, we're making jokes about other names the Corn Refiners Association might have gone with - "The Sweetener Formerly Known as HFCS," "FatMax," etc. Share your suggestions in the comments below, but first:
Sink your teeth into today's top stories from around the globe.
The official statement from Olivia Watkins of the Louisiana Department of Wildlife & Fisheries is, "Low tide kept the fish trapped in the body of water without access to the Gulf, limiting the available dissolved oxygen and killing the fish," but locals fear oil is to blame.
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"It's very important to feel the bees," says this glove-free British beekeeper. He swears by tactility and terroir as key influences on honey's flavor variances from block to block on rooftops all around London.
Previously - Honey laundering and a hive in peril
Rick Moonen is an acclaimed chef who runs the restaurant RM Seafood at Mandalay Bay in Las Vegas, Nevada, and is the author of the cookbook Fish Without a Doubt: The Cook's Essential Companion. For the past 20 years, he has been one of the country's leading advocates for the sustainable seafood movement. Follow him on Facebook and Twitter.
I am and always will be completely against any food that has been altered genetically for human consumption. And never, in the 30-plus years I have been a restaurant chef, has one customer requested a genetically modified organism for dinner.
This is why I was alarmed to learn early this month that the Food and Drug Administration announced with "reasonable certainty" that a new genetically modified Atlantic salmon awaiting approval posed "no harm" to humans who might soon have the opportunity to buy it and eat it as though it were a fish from nature. The announcement brings this "Frankenfish" one step closer to your table.
But make no mistake. The creation of this fish is just another tactic for big industry to make bigger, faster profits with no consideration for the impact it will have on our personal health and the health of our environment and ecosystem.
CNN Opinion has the FULL STORY
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
If you're looking for a way to pasta time away, feast on National Linguine (often seen spelled linguini) Day. Twirl up some fun by serving up the long, narrow and flat strips of pasta.
Linguine literally translates from Italian as the diminutive form of lingua or "tongue" - and for these "little tongues" of carb-y goodness, today is the day to stick out. (Sorry, we had to.)
What's on TV?