File this under the "wouldn't it be cool if ...?" category.
IBM is developing a computer system that could theoretically customize healthy recipes based on your personal taste buds. An outline of the project was presented as part of the company's annual 5 in 5 list - five inventions that could change the world in five years.
"At the end of the day, taste is about chemistry," Bernie Meyerson, vice president of innovation at IBM, told Fast Company.
So how would it work?
Find out in the full story: Future computer system could be your personal chef
Bordeaux's not on the list, and that's one reason it's interesting.
New York-based Wine Enthusiast Magazine has released its picks for best wine travel destinations for 2013.
The selections are notable for including offbeat wine regions around the world, from a castle in Puglia, Italy, to a university town in South Africa.
Other picks include: Danube, Austria; Vale dos Vinhedos, Brazil; Monterey County, California; North and South Forks of Long Island New York; and Willamette Valley, Oregon.
Read the full list - 10 best wine destinations for 2013 - on CNN Travel.
This is the fourth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.
Nice, neat things make me nervous. I'm almost relieved the first time a pristine pair of shoes gets a scuff or there's a ding on the bumper of a new car. I'm no longer responsible for maintaining this object in a perfect state, and somehow through the rupture of it, it's finally marked as mine.
Cookbooks definitely fall into that category for me. The more one speaks to me, the more I'll crack it open, weight it down to splay the relevant pages, and muck up the pages in the frenzy of cooking from it. My most beloved are my most battle-scarred.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
January 10 is National Bittersweet Chocolate Day!
Not all chocolate is created equal, and not all chocolate tastes the same. Chocolate, which the Mayans thankfully discovered, is classified by the amount of fat in it. Chocolate starts out as chocolate liquor, the nib of the cacao bean that’s been ground down or melted. A fat, usually cocoa butter, is then added to this and it forms a solid substance. The amount of fat and sugar mixed into the liquor determines how the chocolate is classified.
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