A survey conducted jointly by the French magazine Madame Le Figaro and the BBC's food magazine Olive found that the British spend more time in the kitchen than the French.
The health care reform bill signed into law Tuesday requires that restaurant chains with at least 20 outlets must post calorie counts for all the food items they sell.
The new television cooking show "Future Food" on Planet Green follows chef Homaro Cantu (right) and pastry chef Ben Roche (left) of Chicago's avant garde restaurant Moto as they run through a series of scientific experiments in what has come to be known as molecular gastronomy. The show is being pitched as a melding of "MYTHBUSTERS meets Willy Wonka," with lots of flash freezing, centrifuges, "meat glue," and a dash of liquid nitrogen. Put on your safety glasses.
Chefs Ferran Adrià and José Andrés will help teach a first-of-its-kind course in culinary physics at Harvard University this fall.
Mark Bittman tweaks a Sardinian flatbread to create an olive oil matzo. But, will your uncle Lenny approve?
According to Brian Wansink, director of the Cornell University Food and Brand Lab and author of Mindless Eating: Why We Eat More Than We Think, super-sizing has a history that dates well beyond the confines of the modern fast food industry.
Analyzing 52 different renderings of the Last Supper painted between the years 1000 and 2000, Wansink and his brother Craig, a biblical scholar, found that the portion sizes of the meals depicted in these works has increased over time. Their findings are published in the latest issue of the International Journal of Obesity.Read More >
The Wall Street Journal reports that the International Banana Club and Museum, which houses the world's largest collection of banana-themed tchochkes, has been kicked out of its California home. Don't miss the stipple portrait of the founder.
According to the Japanese newspaper Nikkei, McDonald's will begin training all part-time employees in Japan using the Nintendo DS hand-held. The chain has developed software that uses the stylus "as an input device to teach the various kitchen tasks like deep-frying potatoes and how to interact with customers." Via coldmud.
There is no scientific basis for the idea that eating six meals a day (rather than three) will speed metabolism and increase fat loss.
Under development is a roof coating made of used cooking oil from restaurants that can detect temperature changes and help cool and heat a house on demand.