Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Right now there’s ballpark food with its own Twitter and Tumbler feeds. The Porkfait—a.k.a. the Pulled Pork Parfait—is a high-rising, layered combo of pulled pork, mashed potatoes and gravy, served ice cream parfait–style. You can find it at Milwaukee Brewers’ Miller Park, or you can follow it at @MillerParkPork (tweets include #braun and ERMAHGERD MAHSHERD PERTERTERS #NationalPotatoDay).
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Reading, writing, arithmetic and...hand washing? Personal hygiene might seem like an odd addition to the academic canon, but a new study found that a significant portion of home cooks may not have mastered the basics of kitchen cleanliness. This can have some pretty serious impact on the health of the people they feed.
As we’ve noted many, many times before, if it seems like foodborne illness is on the rise, that’s because it is. About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention, and salmonella is often the culprit. The bacterial infection causes an estimated 1.3 million illnesses each year in the United States.
While the U.S. Department of Agriculture’s Food Safety and Inspection Service hopes to tackle that toll with the help of a “Salmonella Action Plan," only part of the effort is centered around creating best practices for food inspectors and farmers. The rest will be focused on teaching consumers about food safety.
For Dr. Christine Bruhn, a plan for public education can’t come quickly enough. As director of the Center for Consumer Research and a professor and researcher with the UC Davis Department of Food Science and Technology, Bruhn has spent her career advocating for better public awareness of the risks consumers face from food, and the role they play in their own well-being.
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook’s Country magazines, and on our two public television cooking shows.
Salsa verde is a sauce made by grinding parsley, capers, anchovies, lemon juice and olive oil into a smooth purée. While its flavor - umami-rich and savory - is something to be touted, its versatility is our favorite aspect: This sauce can be served with grilled or roasted meat, fish or poultry, poached fish, boiled or steamed new potatoes, sliced tomatoes, sandwiches and countless other dishes.
We find that a slice of sandwich bread (dried out slightly in a toaster) is the key to creating a sauce that doesn’t separate. The bread also mellows out the potent flavors and helps create balance. And be sure to use a high quality olive oil, as the flavor is an essential component.
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