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Food

Food

As Chinese, Iranian and Indonesian As Apple Pie

Jul 3, 2016

The fireworks are stacked high, the beer is on ice, and lumps of charcoal glow hot under the grill in anticipation of hot dogs and hamburgers. Fourth of July is a holiday celebrated through food. There's potato salad, popsicles, watermelon slices — and, of course, apple pie. But the all-American dessert we eat to celebrate Independence Day actually reveals our inter dependence on the rest of the world. With few exceptions, we have always relied on foods with origins in far-flung places. As...

We have to posit first that baking itself can feel like magic. A simple loaf of bread might include only flour, water, yeast and salt, and it can still transform from a sticky blob to a pillowy ball with a texture unlike anything else you've ever handled to a final product that's perfectly crisp on the outside, perfectly tender on the inside. Not only that, but it will audibly crackle at you as it cools on the counter. It will pass through a perfect moment for consumption, and then that...

1 In 10 People May Face Malnutrition As Fish Catches Decline

Jun 30, 2016

There are many important reasons to manage the world's wild fisheries. We do it to maintain stock levels, to ensure biodiversity and because fish are valuable. But researchers say there's something else in need of protection: The very people who rely on fish for food. Scientists are predicting more than 10 percent of the world's population, a whopping 845 million people, will experience deficiencies in critically important micronutrients including zinc, iron, vitamin A, vitamin B12, and fatty...

Why Does Every New Restaurant Look Like A Factory?

Jun 29, 2016

For the past few years, my friends and I have noticed two trends when dining. First, seemingly every high-end menu rebukes factory farming with an essay about locally sourced pork belly, and second, just about every one of these restaurants looks so much like a factory — with exposed light bulbs, steel details and brick walls — that I'm constantly looking over my shoulder for the foreman. I like the industrial-chic look, but still, I wondered: Why has it permeated so many restaurants,...

Nothing Says 'Hip' Like Ancient Wheat

Jun 27, 2016

Forget bold stripes and mule flats — could the next big fad be super-old wheat? Consumer interest in healthy grains could sow the seeds for some long-forgotten bread wheats to make a comeback, according to an opinion article released Monday in Trends in Plant Science — presumably the Vogue of botany. "People are interested in healthy things that are not modified, that are non-GMO," says Friedrich Longin , a plant breeder at the University of Hohenheim, Germany, who wrote the opinion article...

With A Zap, Scientists Create Low-Fat Chocolate

Jun 25, 2016

Physicists say they've discovered how to zap the fat out of chocolate. The researchers, led by Rongjia Tao of Temple University, were able to remove up to 20 percent of fat by running liquid milk chocolate through an electrified sieve. And they say the chocolate tastes good, too. Before they're foil-wrapped bundles that make chocoholics smile, chocolate bars start out as liquid in a factory: delicious particles of cocoa solids (which give chocolate its characteristic flavor) sugar and mixed...

During his daily bus commute in the bustling Indian city of Hyderabad, there was something that really bothered Narayana Peesapaty. "Everybody was eating something on their way to work," says Peesapaty, who was working as a sustainable farming researcher for a nonprofit organization at the time. But it wasn't his fellow bus riders' snacking habits that troubled him. It was their plastic cutlery. Every day, he'd see hundreds of people chuck their plastic spoons and forks in the garbage....

The moment my boyfriend — now husband — and I got serious about our future together, my father-in-law got serious about teaching me to cook Indian cuisine. My boyfriend was already skilled in the kitchen. But Dr. Jashwant Sharma wanted extra assurance that the dishes from his native country would always have a place in our home. Plus, as he told me recently, he thought I'd like it. "We mix four, five, six different spices in a single dish. These create a taste and aroma that you don't get in...

Weeknight Kitchen: Fish Cakes with Remoulade Sauce

Jun 22, 2016

Serves 4

Ingredients

· 1 small yellow onion, coarsely chopped

http://www.youtube.com/watch?v=RaZpPwmWZ7Q Why do onions make us cry? Many a poet has pondered. Is it because their beautiful, multilayered complexity moves us to weep? Are we mourning the majestic bulb as we cut it up and consume it? Or are these tears induced by the tragic tedium of chopping, chopping, chopping? Yes, yes. All of the above. But also, it's because of a chemical irritant called syn-propanethial-S-oxide, says chemist Eric Block , who has written the authoritative book on onions...

I must admit I have dunked a tea bag into hot water and called it tea. I have even made Darjeeling tea, sometimes called the champagne of teas, from a tea bag. For tea gurus like Anindyo Choudhury, that is sacrilege. "I wouldn't even touch it," he says. Most tea-bag teas are chopped and cut by machine instead of being rolled and twisted, hand-plucked and hand-processed. The best Darjeeling tea is loose leaf, steeped for a couple of minutes in hot water — it's light and bright. When Choudhury...

This summer, diners in New York, San Francisco and Los Angeles will get their hands on a hamburger that has been five years in the making. The burger looks, tastes and smells like beef — except it's made entirely from plants. It sizzles on the grill and even browns and oozes fat when it cooks. It's the brainchild of former Stanford biochemist Patrick Brown and his research team at Northern California-based Impossible Foods . The startup's goal is like many in Silicon Valley — to create a...

Weeknight Kitchen: Tajik Bread Salad

Jun 15, 2016

Serves 2-4

The dressing

· 2 tablespoons lemon juice

Tea Tuesday: Meet The Chai Wallahs Of India

Jun 14, 2016

On virtually every other street corner, in every city or town or village in India, there is a chai wallah — a tea vendor who supplies the piping hot, milky brew that fuels the country. And because everybody — politicians, rickshaw drivers, schoolteachers — needs a daily cuppa, chai wallahs get to meet people from every walk of life. Like New York cab drivers, they "witness a slice of life in such an intimate way," says photojournalist Resham Gellatly. She and journalist Zach Marks have been...

A Map Of Where Your Food Originated May Surprise You

Jun 13, 2016

Some people may be dimly aware that Thailand's chilies and Italy's tomatoes — despite being central to their respective local cuisines — originated in South America. Now, for the first time, a new study reveals the full extent of globalization in our food supply. More than two-thirds of the crops that underpin national diets originally came from somewhere else — often far away. And that trend has accelerated over the past 50 years. Colin Khoury, a plant scientist at the International Center...

Late spring is swarm season — the time of year when bees reproduce and find new places to build hives. Swarms of bees leave the nest and zoom through the air, hovering on trees, fences and houses, searching for a new home. While a new neighborhood beehive can be stressful for homeowners, it's an exciting time for beekeepers, who see it as an opportunity. Recently, these vital pollinators have been under threat. U.S. beekeepers report losing about a third of their honeybee colonies each year...

Serves 4

· 1 cup basmati rice, preferably imported
· 2 tablespoons ghee or coconut oil

Where do you draw the line between inspiration and straight-up imitation when it comes to food? A few years ago, we brought you the story of Caitlin Freeman, a pastry chef baking innovative, art-inspired cakes at the San Francisco Museum of Modern Art. Using modern art as her muse, Freeman translated what she saw in the museum into edible form at the SFMOMA's upstairs café. Her creations eventually filled a cookbook, Modern Art Desserts , and her most well-known dish, a cake composed of small...

A weathered wooden shed that holds wheelbarrows, hoes and other basic tools is the beacon of the Student Organic Farm, a two-acre swath within the larger horticultural research farm at Iowa State University. On a warm spring evening, a half-dozen students gather here, put on work gloves and begin pulling up weeds from the perennial beds where chives, strawberries, rhubarb and sage are in various stages of growth. "I didn't know how passionate I [would] become for physical work," says culinary...

Weeknight Kitchen: Pesto-Grilled Chicken Kebabs with Ricotta Pea Salad

Jun 6, 2016


· 1 1/2 pounds boneless, skinless chicken breasts
· 1/2 cup pesto, store-bought or homemade
· 4 sprigs fresh tarragon
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