"Eat your cauliflower!" It's a phrase that might bring back horrific memories from childhood. But in the hands of London-based British-Israeli chef Yotam Ottolenghi, the humble cauliflower can be transformed into appetizer, side dish, main dish — and even dessert.
For people with celiac disease, a gluten-free diet isn't just a lifestyle — it’s the only cure. But what if gluten could be disarmed, making it safe for celiac patients to enjoy bread, pasta and pizza? A scientist in Italy claims to have done just that.
For decades, people have been focused on MSG as a source of health problems and allergic reactions, based on scant but seemingly compelling evidence, No research, though, pokes giant holes in those previous studies and suggests MSG is no worse than any other food additive.
Sushi has taken Russia by storm during Vladimir Putin's 12-year reign as president and prime minister. But Moscow's involvement in Ukraine is making it more difficult for Russians to get their sushi fix.
When Indian-American writer Deepak Singh went home to India this summer, he ate what felt like a year's worth of mithai — Indian sweets. But along the way, he realized that they're more than just sugary treats.
Sweet, sour and salty — those flavors get a lot of press when it comes to food writing. But bitter? Not so much. Jennifer McLagan wants to change all that, and she's written a new book extolling the virtues of bitter foods.
Why does an entrée mean a different part of the meal in America and England? How did tea and chai become universal terms? Linguist Dan Jurafsky, author of the new book The Language of Food, talks about how the grammar of food affects us every time we sit down to a meal.
Since 1991, the Ig Nobel prizes have been awarded, tongue firmly in cheek, to researchers whose work "first makes you laugh, then makes you think." The theme of this year's Ig Nobel ceremony? Food. And with that, we have this review of the Ig Nobel Cookbook, Volume I.
It's neither shaken nor stirred, but it's a beverage that James Bond would have enjoyed just as much: Coffee made with a brewer called a Chemex. The British spy's method of choice is actually Made in the USA at a factory in Massachusetts, so anyone can learn to brew Bond-style coffee.
Jay Close has built houses, jumped out of planes, and cooked food for the Rolling Stones. Now he's a cheese maker in Russia who's reaping the benefits of Moscow's embargo on Western food imports. And this American is awfully popular right now with his Russian customers and the media.
New kebab houses have been opening up around France for some time and the far-right National Front Party says it's a problem. They say they represent a threat to French cuisine — but it's really about immigrants influencing "French" culture.
Many of today’s synthetic pesticides are derived from chemical weapons developed during the First and Second World Wars. Today, in the US, chemical warfare is waged daily against weeds in industrial agriculture. It has become an escalating conflict, as unruly weeds rapidly adapt to new products. The latest weapon has stirred strong opposition from environmentalists, farmers and food safety advocates.
It turns out that the late fall and winter of 1970 was a turning point in America's culinary world. Three cooking legends met in the south of France by accident, and helped define a new American food scene.
Craft beer is booming across the US, giving beer drinkers more choices than they've had at any point in recent memory. But while the shelves are practically overflowing now, there's still a long way to go to have the same breadth of choices as there were back when beer was first introduced.
Does the idea of a world without Twinkies horrify you? Hostess, the company that makes the snack treat, may be going under. However, there's a Mexican company that would like to offer some alternatives...
One of the worst droughts in living memory is taking its toll on both people and wildlife in Kenya. Clashes over land and water lead to the deaths of 32 people and 24 elephants. The BBC's Peter Greste has the story.
Mr. Bigg's is the largest fast food chain in Africa's most populous country. But running a fast food operation is no easy feat in a country beset by mismanagement, corruption, and a lack of infrastructure. David Hecht reports.
For today's Geo Quiz we were looking for a Greek island named after a mythical figure who flew too close to the sun. The island is called Ikaria. We hear some of the island's culinary secrets from a Greek-American chef who lives there.
The French value fine cuisine, but it turns out they don't cook that much anymore. And they're buying a lot of their meals ready-made at supermarkets. So the city of Paris is offering cooking lessons. Genevieve Oger reports from Paris.
In America, many people will ask for a Coke or a Pepsi. A Fanta? But Fanta is right up there with the big boys in Europe, Latin America, and Africa. Brian Palmer wrote about the foreign Fanta phenom in ?Slate.? Katy Clark talks with him.
A new video pokes fun at the small European country which is the focus of our Geo Quiz today. It has problems, some serious. But at least all of its citizens agree that the national dish is french fries with mayonnaise. Clark Boyd has more.