According to a new study from New Zealand, middle-aged women who eat fast tend to be heavier than those who savor each bite.
After a minor controversy erupted when Doug MacCash, a reporter for The Times-Picayune of New Orlean, noticed that Zabar's so-called "lobster salad" was actually made from freshwater crawfish, not lobsters, the salad has been renamed zabster zalad to better reflect its eternal lobsterlessness:
Zabar’s, the Upper West Side grocery store, has renamed the lobster salad that contains no lobster “zabster zalad.” The main ingredient remains the same: wild freshwater crawfish. Like the lobsterless lobster salad before it, “zabster zalad” also contains mayonnaise, celery, salt and sugar.
“It’s a combination of lobster and Zabar,” said Saul Zabar, the president and an owner of Zabar’s. “We could have called it Zobster salad, but our name is Zabar’s. And instead of the word ‘salad,’ we put a Z in there.”
For the record, he pronounced “zabster” to rhyme with Napster, the music-sharing service, not the ingredient that his lobster salad never had.
Hurricane Irene has left farms from North Carolina to New York waterlogged, putting in jeopardy existing amd future crops.
A University of Cincinnati allergy found that a nasal spray containing an ingredient derived from hot chiles may help clear up certain types of sinus inflammation.
According to a survey of more than 3,200 California wineries, less than 10 percent of California wineries have a woman as their lead winemaker.
A restaurant in Japan's Aichi prefecture has a reputation for serving up massive sushi, including a gigantic roll stuffed with 20 different foods wrapped inside two meters of seaweed and rice. It costs 15,000 yen and requires a reservation two days in advance.
Even when cooking at home, Thomas Keller pays serious attention to the colors, textures, and composition of the food he serves.
In a New York Times Op-Ed column, Frank Bruni writes that Anthony Bourdain's remarks about Paula Deen smack of culinary elitism.
From the "Wrapper Rat" to the "Fumigator," a field guide to obnoxious office eating.