While the effectiveness of torturing humans is suspect, electrocuting potatoes is another story entirely. According to a new study, a jolt of electricity created "enough stress to trick the vegetable into producing antioxidants."
In the August 21, 2010 edition of the Wall Street Journal, wine writer Lettie Teague described the resurgence of Sauvignon Blanc and its popularity as a safety wine.
Here, she recounts a conversation about Sauvignon Blanc and safety wines with her lawyer friend Kim:Read More >
To increase traffic to their restaurants and curry favor with wine aficionados, some eateries are dropping corkage fees and encouraging diners to bring their own bottles of wine.
Sitting in as a guest-host on WNYC's Leonard Lopate Show this week, Walken featured Bastianich, along with her mother Erminia Motika, to talk about Italian food and Bastianich's cookbook Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes. But, mostly they just reminisced about their childhood in Astoria, Queens, where Walken and Bastianich (and her mother) worked alongside each other in Walken's Bakery, owned by Walken's parents (the New Yorker recently profiled Walken as he revisited the site of the defunct bakery, which is now a hardware store).Read More >