cuisine news stories on Newser

Insects: Our Next Food Craze?

Neal Colgrass — Sat, 17 Sep 2011 16:16:54 CDT

Cambodian deep-fried tarantula, anyone? A chocolate ant wafer or curried cockchafer? Such meals are already popular in many nations, but now the UN is investigating whether we should all munch on the critters. In his Guardian blog, Fraser Lewry says stats favor an insect diet: After all, the world population...

Panda Express May Open in ... China

Matt Cantor — Mon, 25 Apr 2011 09:51:05 CDT

Panda Express is weighing an expansion to China—but it could be tough sell for the Chinese food chain, given that American-style Chinese food here is “very alien” in China, writer Jennifer 8. Lee tells NPR . Indeed, American-Chinese food is a cuisine all its own, she notes. Take General Tso’s...

Food and Wine Pairings? All Lies!

Matt Cantor — Fri, 01 Apr 2011 13:59:15 CDT

We’re always hearing that this wine goes with that food, and feel guilty when we get it wrong—but what if it’s all a scam? asks Jason Wilson in the Washington Post . A new study suggests it might be: More than 60% of wine sipped by “high-frequency wine drinkers”—those...

Toking Chefs Cook Up 'Haute Stoner Cuisine'

Mary Papenfuss — Wed, 19 May 2010 04:44:47 CDT

A new "haute stoner cuisine" is being developed by chefs influenced by the weed with which they unwind, reports the New York Times . “Everybody smokes dope after work—people you would never imagine,” says author chef Anthony Bourdain. The inventive touch of a marijuana high has inspired cuisine in restaurants...

Try Some Locusts on Your Pizza

M. Morris — Mon, 19 Apr 2010 16:00:00 CDT

When life gives you lemons, make lemonade. When life gives you swarms of locusts, make pizza. One enterprising politician in the Australian state of Victoria, which is under siege by the aggressive insects, collected a garbage bag full to be used in place of pepperoni and meatballs. "You can't stop...

Americans Learn to Say 'Mmm, Rabbit'

Harry Kimball — Wed, 03 Mar 2010 11:27:54 CST

Rabbit as food is a troubling conceit for many Americans—“it’s this weird association with Easter,” a chef says—but the animal is taking off with a small group of budding butchers, urban farmers, and those just enamored of its lean, healthy meat. “This is my gateway animal,” a woman...

Gone With Gourmet : a Taste for Expertise

Harry Kimball — Thu, 08 Oct 2009 10:02:35 CDT

When Gourmet magazine absorbed his Cook’s in 1990, Christopher Kimball discovered the hard way that the publishing business is “a top-down, winner-take-all proposition, an oligarchy of sorts.” But the frazzling encounter also afforded him a meeting with Conde Nast chairman Si Newshouse, who “poured his fortune into his magazine properties...

Jell-No! Hospital Chow Goes Upscale

Harry Kimball — Thu, 03 Sep 2009 14:24:45 CDT

If an industry group's cooking competition is any indication, the Wall Street Journal reports, hospital food ain’t what it used to be. This year's winner of the National Society for Healthcare Foodservice Management's gold medal produced a “Machaca Flat Iron Steak” that met with his hospital nutritionist’s approval and cost...

Best Cities for Good Eats

Evann Gastaldo — Wed, 05 Aug 2009 13:30:02 CDT

Paris is for lovers—food lovers. The city came in first on a Forbes list of the world’s best cities for eating well, based on a 2009 survey ranking 50 cities. Notably absent from the top 10 are New York and London, which don’t boast much of a “local” cuisine....