Food news antipasto

May 10, 2026 by
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We start out this week's news with a couple of gardening tips. First, there is a surefire companion plant that can help maximize your cucumber (and other curcurbit) harvest: nasturtiums. Because nasturtiums have trumpet-shaped flowers similar to cucumber blossoms, they attract the same types of pollinators. Also, nasturtiums are often more tempting to pests like cucumber beetles, distracting them from… read more

A surprising potential protein source

May 9, 2026 by
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Protein is everywhere these days, as every food product imaginable is touting a protein-enhanced version or providing its protein bonafides. This comes at a time when animal protein is becoming increasingly expensive, and as population growth means keeping up with protein demands will have to move beyond animals as that source is incredibly resource intensive. This has led to research… read more

There’s a new breed of chip in town

May 7, 2026 by
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Potato chips/crisps are a beloved snack the world over. While the concept of this mainstay item is simple - thinly slice potatoes and fry them in oil - there is a lot of science behind them. One aspect of this is in the potatoes themselves, and the scientists at the Michigan State University are hard at work developing new varieties… read more

A prescription for lobsters?

May 6, 2026 by
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For most home cooks, lobsters and other shellfish purchased live may be the only creatures we dispatch ourselves prior to cooking. There's been debate about the best, most humane way to kill lobsters, with many chefs believing a quick knife plunge straight down into the carapace is the best way to do it. Often, people will place the lobster in… read more

Food news antipasto

May 3, 2026 by
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Radio Cherry Bombe has a new miniseries debuting this week called “The New Home” which will feature conversations with women about their lives, kitchens, and inspiring careers. They are kicking off the series with Donna Hay, the culinary legend from Australia. ⁠According to Cherry Bombe, the episode "traces how [Donna] found her visual voice (thanks to some crêpes and a brioche… read more

Getting the arrangement right

April 30, 2026 by
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I have the majority of my cookbook collection on five bookshelves all in one room. The other day I had the urge to rearrange the room (it's a spare bedroom), so everything got a deep clean and each book was taken off the shelf, dusted, and stacked on the floor, the bookshelf was wiped down, and then I put everything… read more

Kitchen shortcuts you just won’t take

April 29, 2026 by
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Ina Garten often says, "if you don't have homemade, store bought is fine." Most of the time, I agree with Ina, but there a few ingredients where I draw the line, saying store bought is not fine. The big one for me is premade pie crust: I won't buy one because it's easy for me to make from scratch and… read more

Food news antipasto

April 26, 2026 by
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The judges on Bravo TV's Top Chef have consumed some amazing foods and some that were...not so amazing. Recently some of the judges sat down with Delish to recount the worst things they have ever eaten on the show. Tom Colicchio, Kristen Kish, and Gail Simmons all provided their least favorite foods. One involved warm, undercooked cod served to Tom… read more

Earn your cooking pH-D

April 22, 2026 by
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Cooking is just as much a science as an art, if not more so. Practically speaking, there is no way to cook that doesn't involve science: physical and chemical changes to food affect its flavor, color, and texture. An important chemical reaction that occurs during cooking relates to changes to the pH (acidity / alkalinity) of the food. Serious Eats'… read more

Food news antipasto

April 19, 2026 by
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Have you heard about waterfall chicken? It's a Vietnamese street food that's gone viral, with millions of people watching videos of the chicken being made. Nick DiGiovanni, MasterChef finalist and cookbook author, explains how the process works. The name of the dish is a clue: hot oil cascades over chicken pieces like a waterfall, creating an ultra-crispy treat. Cucumber tonic… read more

Home distilling takes a step forward

April 16, 2026 by
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In the United States, home brewing of beer and wine have been popular hobbies ever since (and probably, before and during) Prohibition. However, home distilling has been illegal since 1868 when the U.S. Congress passed a law that banned the practice. The reason behind the ban was to prevent people from avoiding liquor taxes, and until now the ban has… read more

Where credit is due

April 14, 2026 by
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A few days ago, when I was making a batch of oatmeal chocolate chip cookies, my husband asked me who invented the recipe. I replied that Ruth Wakefield is credited with creating the first chocolate chip cookie, but that I was using the 'Neiman Marcus $250 cookie' recipe. We had a short discussion about the urban legend surrounding that recipe,… read more

Food news antipasto

April 12, 2026 by
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It's hard to top a post about JELL-OMETERs, but here's what I dug up this week. We will start with a feel-good story about a fast food employee. Jaydon Cintron, a Chick-fil-A worker in Kinston, North Carolina, found $10,000 in two bank envelopes in the men's restroom. Instead of pocketing the cash, he turned it in to his human resources department,… read more

Watch it wiggle

April 11, 2026 by
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Once billed as the most popular dessert in the United States, Jell-O had lost its luster by the turn of the 21st century. Sales of the gelatin product slumped, and people shared - and mocked - images from garish and weird 1960s-era gelatin desserts. In an effort to regain fans, the makers of Jell-O have a new invention: the JELL-OMETER,… read more

Food news antipasto

April 5, 2026 by
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Because of the Easter holiday, food news is on the light side this week, but there are a few tidbits to share. In the mashups you didn't see coming department: Anheuser-Busch, the maker of Natural Light beer, is selling a branded lawn fertilizer made from spent grains. This week, the company debuted Natural Light Lawn Brew, a "custom mix of… read more

Pizza chains are feeling the pinch

April 4, 2026 by
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Pizza is almost as iconic as hotdogs and apple pie in the American lexicon of food. From chains to local artisanal pie shops to the frozen food aisle, pizza is everywhere. Not everything is rosy in the land of pizza, however - two major chains are closing hundreds of restaurants, a large franchisee filed for bankruptcy, and this week a… read more

Give me a break: Thieves make off with tons of KitKats

April 2, 2026 by
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This story seemed appropriate for me to discover on April Fool's Day because it sounds made up. Food conglomerate Nestlé confirmed a report that thieves pilfered a truck carrying over 400,000 specially crafted KitKat candy bars. The candy bars were part of a special production to celebrate KitKat becoming the official candy bar of Formula One racing, and were molded… read more

New Le Creuset + Nigella’s Easter Egg hunt

March 31, 2026 by
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Today I discovered that Le Creuset dropped another color on us; this one is called Riviera, and it absolutely speaks to me. I thought Sea Salt was the perfect color to complement my kitchen cabinets, but this one would really pop against the more subdued blue-green paint. Damn you, Le Creuset! The company pairs Riveria with Sea Salt and Marseille… read more

Food news antipasto

March 29, 2026 by
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Recent years have been bad for wineries, especially in the US. A 56-year-old winery, Kenwood Vineyards, recently closed its doors with no plans to reopen. Other major wineries, including E. & J. Gallo and Jackson Family Wines, have also shuttered operations at some facilities and laid off workers. Industry experts are blaming Boomers for the decline, as they have reduced… read more

Food as medicine

March 28, 2026 by
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Chicken soup to treat a cold, ginger for nausea, tea with honey for a sore throat, a mustard poultice for muscle pain - these foods and more have been used to treat ailments for millenia. While these home remedies vary in their ability to cure illness, scientists have discovered compounds in foods that can have therapeutic effects. For certain conditions,… read more

How accurate are food labels?

March 27, 2026 by
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Before I buy any packaged food product that I haven't purchased before, I first look at the nutrition information and ingredient list. My husband gets exasperated when he accompanies me on shopping trips, grumbling about how much time I spend poring over the package before adding it to the cart. I ignore the grumbling because I want to know how… read more

How much have food prices really gone up?

March 25, 2026 by
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You can't scroll through any news site without seeing at least one story about inflation, and often the focus is on food prices. One issue after another has hit different sectors of the food supply: cold weather, hot weather, drought, flood, war, bird flu - it seems the food sector just can't catch a break. So how much have all… read more

How thick is too thick?

March 24, 2026 by
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Visiting diners is one of my favorite things to do when traveling. I adore a stack of fluffy pancakes with a ball of whipped butter melting into the top as I pour thick syrup over the stack. One of my favorites was in a small diner in the heart of Philadelphia (I think it was Broad Street Diner, but it… read more

Food news antipasto

March 22, 2026 by
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Trader Joe's just announced that it will begin selling its coveted limited-edition lavender and pink canvas totes on Monday, March 23. Nakia Rohde, Trader Joe’s public relations manager, provided the scoop to the Reno Gazette Journal on Friday. These tote bags are popular because they are part of a larger pastel colored tote trend. Some people like to use the… read more

It’s not just you, foods are getting worse

March 18, 2026 by
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I've written before about how I think butter has changed in recent years, and not for the better. The shift to feeding cows more palm oil products (probably alongside other feed and nutrition changes) has resulted - in my opinion - in butter that is greasier and harder at room temperature. Butter is not the only food product that has… read more
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