Food news antipasto

You’ve heard of Detroit pizza, Chicago pizza, New York pizza and maybe even St. Louis pizza. However, there’s a new kid on the block vying for the title of best pizza: Sydney pizza. Bianca Hrovat writes that Sydney has developed its own style featuring multicultural influences, “flavoursome fermented bases, leopard-spotted crusts, and wildly creative toppings.” (Subscription or free registration may be required to view the article.)

Finding new cooking tips and tricks is one of the best parts of social media (well, at least for me). Some online tips are sketchy, however, and there is a plethora of bad advice out there. One solid source for tips – especially time savers and waste avoiders – is the restaurant chef. They are always having to make things work under intense time pressure and with cost savings in mind. Recently the Standard’s Mike Daw polled several of London’s best chefs to discover their favorite kitchen hacks. One that I’m going to try is using the dishwasher (!) to shortcut infusions into spirits like vodka or gin.

Traveling can be an exciting adventure, seeing new sights and eating unfamiliar yet delicious foods. However, sometimes along with that excitement comes unpleasant health issues – foodborne illness, diarrhea, or constipation and bloating. There are ways to prevent (or at least minimize) those outcomes, and Saveur’s Betsy Andrews provides the details in an article with the slightly worrying title of “Is travel actually bad for your gut?” Thankfully the news isn’t all dire, and there are concrete steps you can take to protect your digestive system.

Speaking of gastrointestinal issues, beans can be the culprit behind a gassy episode (the old children’s rhyme rings true). However, there are ways to reduce that unwanted effect, says Yotam Ottolenghi. He provides advice on how to lessen a gassy outcome when cooking beans or Jerusalem artichokes (aka “fartichokes”).

For those who like to keep up with the latest viral TikTok food sensation, the item du jour is scrambled pancakes. This is just what it sounds like: pouring a pancake batter into a pan, but instead of waiting for the underside to cook and the top to get bubbly before flipping it over, you push the batter around in the pan as though you are making scrambled eggs. One TikTok user garnered over 13 million views for the technique, which results in something that looks, well, I’ll let you watch the video and judge for yourself.

In case you missed Saturday’s post: The evolution of queer cookbooks.