5@5 - What chefs stress out about
June 9th, 2014
05:00 AM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Chefs have a lot on their plates, from food costs and health inspections to sourcing ethically produced ingredients and making sure to see their family every once in a while. They're an anxious bunch, but chances are that diners will never see anything beyond a perfectly arranged plate and a sweat-free forehead. Restaurants are as much in the business of theater as they are in dining.

Todd Wiss knows what it takes to keep the seams from showing to the customers. As the executive chef of Firefly in Washington, D.C., he has made a mission of serving seasonal, sustainable, local food (often harvested from just a few feet above the restaurant), often with diners' dietary restrictions in mind. But there's an awful lot of work that goes into making things at this neighborhood favorite - or any restaurant - seem cool as a cucumber, even when the heat is on.

5 things that make chefs anxious (that diners never see): Todd Wiss
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Filed under: 5@5 • Chefs • Dietary Restrictions • Gluten-free • Social Media • Think


May 19th, 2014
05:00 PM ET
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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 magazine, and on our two public television cooking shows.

It’s finally here: graduation season. After thinking, writing, calculating, experimenting, reading, and exam-ing for years on end, students are finally donning robes, tossing their tasseled hats in the air, and marching across the stage to receive diplomas.

Such momentous occasions deserve momentous cakes: Layered desserts with rich frosting and the perfect spongy crumb.

But what if your graduate can’t eat gluten? They should still be able to have their celebratory cake and eat it, too. Which is why, in "The How Can It Be Gluten Free Cookbook" we came up with a recipe for a layer cake that’s moist, springy, and holds its own with a decadent, chocolate frosting.
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March 3rd, 2014
10:00 AM ET
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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 full­time 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 magazine, and on our two public television cooking shows.

In the pantheon of cookies, chocolate chip cookies are just about everyone’s favorite. But gluten-free versions are all too often overly cakey or gritty - a far cry from the classic. We spent a year developing "The How Can It Be Gluten Free Cookbook," and what would a gluten-free cookbook be without a tried-and-true chocolate chip cookie recipe? Here’s how we made gluten-free chocolate chip cookies with a rich, buttery flavor, a crisp exterior and a tender (but not too cakey) interior. Even we had trouble tasting the difference between a traditional chocolate chip cookie and our gluten-free version.

We started the development process for our Gluten-Free Chocolate Chip Cookies by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy and greasy. We’d discovered during our baked goods testing that gluten-free flour blends simply can’t absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn’t bake up so flat.
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FDA sets 'gluten-free' labeling standards
August 2nd, 2013
10:30 AM ET
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The U.S. Food and Drug Administration set a final standard on Friday to clearly define what the term "gluten-free" means on food labels.

The new regulation is targeted to help the estimated 3 million Americans who have celiac disease, a chronic inflammatory auto-immune disorder that can affect the lining of the small intestine when gluten is consumed. Gluten is a protein composite found in wheat, rye, barley and crossbreeds of these grassy grains.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, in the release. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health."
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Filed under: Dietary Restrictions • FDA • Food Politics • Gluten-free • Labels


5 things you should know about gluten
April 5th, 2013
01:00 PM ET
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Editor's note: Dr. Arthur Agatston is the medical director of wellness and prevention for Baptist Health South Florida. Creator of the best-selling South Beach Diet series, he is the author of the new book, "The South Beach Diet Gluten Solution."

If you're confused by the gluten-free diet craze, you're not alone.

Like many people, you've probably heard about the phenomenon but really don't understand what gluten is or what, if anything, you should be doing about it. Yet millions of people in this country are turning their lives upside-down trying to avoid it.

Here are five things you need to know about gluten:
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Is Domino's new gluten-free pizza suitable for sensitive eaters?
May 14th, 2012
06:00 PM ET
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Domino’s Pizza is delivering some good news to gluten-free eaters, but not everyone with sensitivity to the stuff is happy with the move.

The pie chain announced that it will be offering gluten free crust at all of its nearly 5,000 stores in the US beginning this week, and claims to be the first delivery chain to do that nationwide.

"The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution,” said J. Patrick Doyle, Domino's Pizza president and CEO. “Now, the whole group can enjoy Domino's with the addition of our new Gluten Free Crust."

But Domino’s has a big caveat in its announcement: the crust is only appropriate for people with “mild gluten sensitivity.” That has some that suffer from Celiac disease scratching their heads and angered that they are left out and potentially put at risk.
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Filed under: Dietary Restrictions • Domino's • Fast Food • Gluten-free • Pizza


Allergy-friendly grocery shopping without breaking the bank
March 29th, 2012
02:30 PM ET
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Elizabeth Gordon is the author of 'The Complete Allergy-Free Comfort Foods Cookbook and Allergy-Free Desserts'. She was diagnosed with multiple food allergies in 2007 after the birth of her first child and decided to combine her social work background with her love of the culinary arts to help people just like her. She cooks up new treats, weekly, on her blog allergyfreedelights.com

The United States is home to 9 million adults and 6 million children coping with food allergies ranging from annoying rashes to life-threatening anaphylaxis. Millions of other families are taking note of government-funded initiatives like Michelle Obama’s Let’s Move project and reaching for less processed and more natural fare.

While healthy and safe eating is the common denominator between these groups, there is likely another: sticker shock when the checkout person hands over the grocery receipt.
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5@5 - Tips for gluten-free cookies
December 19th, 2011
05:00 PM ET
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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.

A few years back, when people heard the words “gluten-free,” the words “tough” and “tasteless” also came to mind. Now, with so many options available in stores and restaurants, gluten-free is kissing its drab reputation goodbye.

Mastering the art of gluten-free baking is easy with a few simple tips to ensure great texture (no cardboard here!) and flavor.

Just in time for the holiday cookie season, Whole Foods Market's gluten-free guru Lee Tobin offers five tips for gluten-free cookies that are good enough to bring to your next holiday party, or even offer up to Santa ... if you're nice enough to share them.

Five Tips for Gluten-Free Cookies: Lee Tobin
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Filed under: 5@5 • Baked Goods • Bite • Christmas • Cookies • Dietary Restrictions • Gluten-free • Hanukkah • Holiday • Make • Recipes • Think


5@5 - Amy Gjerde
June 1st, 2011
05:00 PM ET
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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.

We've said it once, we'll say it again: "Celiac? To heck with that!"

Don't get us wrong - we think a nice, crusty baguette is pretty groovy in its own right, but just because you're gluten-free (gluten is the group of natural proteins found in all forms of wheat and wheat flour) doesn't mean your life has gone to hell in a breadbasket.

Amy Gjerde is the co-owner of Woodberry Kitchen with Spike Gjerde - who just so happens to be the executive chef and, as the last name might have denoted, her husband.

Amy also has Celiac disease, but that's not stopping her from living the good - and delicious - life.

Five Places You Won't Miss The Gluten: Amy Gjerde
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Filed under: 5@5 • Bite • Dietary Restrictions • Gluten-free • Think


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