Skip to main content

What's Up Magazine

Food News Roundup: 5 great articles

Oct 05, 2011 09:38PM ● By Anonymous

NPR: Showing Compassion Through The Gift Of Food

Excerpt (My favorite part): "As we walked up the street to deliver them, my daughter, then 6, asked why we were bringing our friend food. Because she's sad, I explained. And when you make people food with your hands, it can help them feel better. She thought about it for a minute. "Because when they eat it, it goes inside them," she said, "and then they know you love them, right?"

The New York Times Magazine: The Food & Drink Issue

My Favorite Part: All of it. It answers ridiculous and awesome questions such as: 1) "Is there a fish I can eat guilt-free?" 2) "Bud Light, Coors Light, Miller Lite: Is there any difference?" (spoiler alert: There is!) 3) What should I stop buying and make instead? 4) What's the best movie ever made about food? and 5) Is white rice really that bad?

The Huffington Post: 10 Esoteric Wine Descriptors (and What They Really Mean!)

I know I've only been in the culinary journalism world for a couple year, but I really have never heard any of these descriptions.

Los Angeles Times: Food products described as artisan go mainstream

Note to Domino's Pizza: Just because you have Fabio from Top Chef promoting your product does not mean your pizza is "artisan." (And I say that even though you are my favorite of fast-food pizza delivery places, due to my three-month stint as a pizza delivery girl in college and subsequent intake of way too much Domino's during that timespan.)

Excerpt: "The word 'artisan' has been so co-opted by industry and marketing that it no longer really means artisan," said acclaimed baker and author Peter Reinhart, who wrote a book about pizza, "American Pie." 8 Great Recipes that Rocked the Internet

Excerpt: Finding a great recipe can be like being possessed by a poltergeist. It likes to take up residence in your brain, refusing to budge until you've done its bidding. It takes over your body, making your mouth water, your stomach grumble, and forcing your mind to think of one thing and one thing only: procure those ingredients and get cooking.

My Take: Anyone who follows foodie blogs or food message board or, for heaven's sake, Pinterest, knows when a recipe rocks the Internet. I remember at least two of the ones mentioned on Saveur (Engagement chicken? Guilty. Didn't work.), but I am surprised that a couple are missing, including Buffalo Chicken Dip (often referred fondly as "crack dip").