A few days ago, we shared our most clicked, shared and commented-upon stories of 2012, but life isn't always a popularity contest. Here are a few food stories we're proud to have shared.
Eat them before they eat everything
Farmers aren't evil. Now can we have a civil conversation?
Chefs with Issues: Food for the heart
Hugh Acheson: Southern food, beyond the butter
Holiday party season is time to eat, drink and be merry. But too much merriment can sometimes result in a not-so-celebratory hangover.
Dehydration is a main factor behind hangovers, as the body recovers from alcohol consumption.
CNN Health shares some myths vs. facts on hangovers, and what you can do to feel better.
Previously - Our readers weigh in on their favorite hangover remedies
Ex-con Dave Dahl is on the rise after multiple prison stints, with a fresh start at his family's popular bakery business, Dave's Killer Bread.
Americans who celebrate on New Year's Eve with a bottle of champagne, party hats and a kiss at midnight have an important lesson to learn from the rest of the world (and certain regions of this country): The arrival of the new year is meant for feasting.
As the new year arrives around the globe, special cakes and breads abound, as do long noodles (representing long life), field peas (representing coins), herring (representing abundance) and pigs (representing good luck). The particulars vary, but the general theme is the same: to sit down and share a meal with family and friends to usher in a year of prosperity.
Here are some of the common traditions around the world and a few hints about where to partake in them:
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Everything’s better with bubbles! December 31 is National Champagne Day.
It’s no coincidence that National Champagne Day falls on New Years Eve; the two are probably one of life’s more obvious pairings. In France (and New Orleans), the new year is ushered in with a lavish Réveillon feast where extravagant dishes like lobster, foie gras and escargot are served.
Because Champagne has long since been associated with celebrations, it’s no surprise it was, and still is, the drink of choice for the festivities. Since then, the tradition of toasting the year to come with Champagne can be found worldwide. But, not all countries can rightfully claim to be serving or producing Champagne.
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2012 was a huge year in food, from a "pink slime" lawsuit, an upswing in contamination and the devastation wreaked by a massive drought to Paula Deen's diabetes revelation, increased scrutiny of foie gras and pork producers, and the (likely) end of Twinkies.
We'll be sharing our favorite stories and the ones we think most shaped the year in food, but for now, we're going strictly by the stats. Our readers clicked, shared and had plenty to say in response, and here are the top ten stories of 2012 in each of those categories:
Ten Most Read
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Though there are plenty of drinks that have had New Year’s connotations over the years—mead, beer, mulled wine, you name it—the bubbly stuff, i.e. Champagne or sparkling wine, is really the spot-on gift if you happen to be headed out to a party or three.
The thing is, wine with bubbles ranges wildly in price; a bottle of 1998 Krug Clos d’Ambonnay will set you back about $2,000, whereas a bottle of André Cold Duck (no vintage on that one, strangely enough) will damage your finances to the tune of $4.50 or so. So, to make life easier, especially in this last-minute-what-do-I-do moment, here are some suggestions.
2012 has been yet another milestone year in the world of American craft beer. There are currently more breweries in operation in the United States than ever before, even surpassing the alcohol boom of the late 1800s. Outdated beer laws are beginning to change and will benefit both brewers and consumers, and a debate began between the little guys and the big boys about what exactly defines craft beer. Oh yeah - there were also some incredible beers made in the last 12 months.
Editor's note: Nathan Myhrvold is CEO of Intellectual Ventures, author of "Modernist Cuisine" and "Modernist Cuisine at Home." Sanjay Gupta hosts The Next List on Sundays at 2 p.m. ET, only on CNN
CNN: For people who don't know anything about cooking, how would you define modern cuisine?
Myhrvold: So modern cuisine is the movement of chefs that are trying to create new kinds of food, new food experiences. And they don't care if they have to break some of the traditional rules of cooking to do so.