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Food Section Sampler - Mar. 17, 2010

YumSugar — Wed, 17 Mar 2010 11:30:37 -0700

Tom Colicchio's new restaurant, Colicchio and Sons, gets a glowing review. - New York Times
Filipino adobo pork does double duty as tender topping for Asian porridge. - Boston Globe
Michelle Obama has asked corporate food giants to step up efforts against childhood obesity. - Washington Post
Champagne will soon come in a lighter bottle designed to cut carbon emissions. - Chicago Tribune
Giveaways and contests are a cheaper way for chains to turn tables. - Wall Street Journal
One Indian chef's recipes debunk myths that the cuisine is greasy, heavy, and overly spiced. - San Francisco Chronicle
Photoessay: Scoping out the brand-new Las Vegas CityCenter restaurants. - Los Angeles Times

YumSugar — Wed, 10 Mar 2010 11:30:16 -0800

Eastern European pierogies are a traditional Lenten meal. - Washington Post
Would you eat these caviar cubes? - Chicago Tribune
A new study shows women who drink gain less weight. - New York Times
Who's really to blame in the scandal surrounding Gallo's fraudulent Pinot Noir? - San Francisco Chronicle
Michael and Ariane Batterberry, founders of Food & Wine, take home a James Beard Lifetime Achievement Award. - Boston Globe
Urban wineries are popping up across America. - Wall Street Journal
More restaurants have shifted their focus to sustainability. - Los Angeles Times

Source: Flickr User quinn.anya

YumSugar — Wed, 03 Mar 2010 11:30:18 -0800

Pastry connoisseurs are worried about the macaron's mainstream success. - Wall Street Journal
Why hasn't Filipino food assimilated into American cuisine? - Los Angeles Times
Rose Gray, founder and chef at London's legendary River Café, has died. - New York Times
What goes into the production of an underground dinner? - Boston Globe
The world's liquor conglomerates have begun recognizing the impact of craft distillers. - Washington Post
The Chronicle is expanding its web coverage of the local restaurant scene. - San Francisco Chronicle
Could black garlic have staying power in the kitchen? - Chicago Tribune

YumSugar — Wed, 24 Feb 2010 11:45:49 -0800

Why you should never soak scallops. - Chicago Tribune
Turmoil's already brewing at the brand-new Food Magazine. - Washington Post
Wine and your health: What's the real story? - Wall Street Journal
Lesser-known pig parts that have become a seminal part of nose-to-tail eating. - Boston Globe
California's Alcoholic Beverage Council is cracking down on bartenders who use house-infused liquors. – San Francisco Chronicle
Only three baumkuchen ovens exist in the US; here's a look at one of them. - Los Angeles Times
A blind taste test of Belgium's golden ales. - New York Times

Source: Flickr User VirtualErn

YumSugar — Wed, 17 Feb 2010 11:30:30 -0800

Thousands queued up for LA's first ever Street Food Fest. - Los Angeles Times
The just-released 2007 Bordeaux vintage is both affordable and enjoyable. - Wall Street Journal
Which fats are best for frying? - Chicago Tribune
Renowned Napa Valley chef Jeremy Fox is parting ways from his vegetarian restaurant Ubuntu. - San Francisco Chronicle
Rachael Ray declares Phoenix's Pizzeria Bianco to be the best pie in America. - New York Times
Bison is a healthy alternative to grass-fed beef. - Washington Post
Restaurants are hoping to bring in star-struck customers with industry nights. - Boston Globe

Source: Flickr User krynsky

YumSugar — Wed, 10 Feb 2010 11:30:01 -0800

The FDA wants more realistic serving sizes on nutrition labels. - New York Times
Can artisan distilleries break into the industry during these tough times? - Los Angeles Times
Make long life noodles for Chinese New Year. - Washington Post
Now fans of the show can sign up for a Top Chef walking tour. - Canadian Press
The humble sandwich is a staple on dinner menus. - San Francisco Chronicle
Molecular gastronomy: a fleeting trend or here to stay? - Wall Street Journal
Raise a glass to the unofficial drink of the Vancouver games: Canadian icewine. - Chicago Tribune

YumSugar — Wed, 03 Feb 2010 12:00:01 -0800

America's regional nostalgic candies are a dying breed. - Wall Street Journal
Safeway stores have partnered with seafood organization Fish Wise to develop a sustainable seafood program. – San Francisco Chronicle
Mark Chinese New Year and Valentine's Day, which land on the same date this year, with an East-West dish from Ming Tsai. - Chicago Tribune
Is the end near for Napa's pricey cult Cabernets? - Los Angeles Times
Where to eat in Vancouver during the Olympic Games. - New York Times
Perfect with Super Bowl chili: cornbread with cheddar and chiles. - Boston Globe
Liquor wholesalers are to blame when you can't find the brand of booze you're looking for. - Washington Post

YumSugar — Wed, 27 Jan 2010 11:30:45 -0800

Ilan Hall's new global restaurant, The Gorbals, is peculiar yet personal. - Los Angeles Times
Taste tested: Sweethearts' new flavors. - Chicago Tribune
Today's restaurants are being revamped at lightning speed. - New York Times
Meet wine website CellarTracker, where popular and expert wine opinions meet. - San Francisco Chronicle
Weight Watchers is suing Jenny Craig. - Boston Globe
One food writer throws an Everything Must Go leftovers party. - Washington Post
Girl Scout cookies aren't just for dessert anymore. - Philadelphia Daily News
A new wine competition offers a more realistic approach to evaluating wine. - Wall Street Journal

YumSugar — Wed, 20 Jan 2010 10:30:51 -0800

How Top Chef champ Stephanie Izard is putting goat on the dinner map. - Chicago Tribune
Make duck confit with a fraction of the fat. - New York Times
Bouchon Beverly Hills delivers but has an exorbitantly priced wine list. - Los Angeles Times
10 tips to have you mixing drinks like a pro. - San Francisco Chronicle
A leg of jamón Ibérico is going for a whopping $2,900. - Fox News
Avgolemono, the Greek egg-lemon-chicken soup, will become a fast family favorite. - Boston Globe
Notes from a home coffee roaster. - Washington Post
Noodles made with the plant konjac can help you lose weight by feeling full. - Wall Street Journal

YumSugar — Wed, 13 Jan 2010 11:45:33 -0800

Fun fact: LA is responsible for the rise of the vodka martini. - Los Angeles Times
Learn how to make the most of boneless, skinless chicken cutlets. - New York Times
Is there anything as blissfully basic as spaghetti carbonara? San Francisco Chronicle
A hungry writer dines at all of Danny Meyer's Manhattan restaurants in one day. - Wall Street Journal
Does attending culinary school really matter? - The Atlantic
Use low-end machines to make high-quality espresso. - Boston Globe
A sprinkling of seeds packs major flavor. - Chicago Tribune