Consider the Lobster, Redux
Burgeoning lobster populations have driven prices down to $2 a pound. Now that lobster is cheaper than chicken, Josh Ozersky asks whether this changes the way we think about lobster, "both for good and bad."Grains Well Spent
Using spent grains left over from the beer brewing process is becoming big in baking and cooking.
Pink Slime: A Taste Test
Amid the uproar over "pink slime," one intrepid reporter wonders how the stuff actually tastes. He calls it "a mealy chew that, while not overtly unpleasant, didn't leave me wanting another bite."
Breadfruit: A Hard Sell
Some see breadfruit as the food of the future, but its mealy texture and bland taste can be a tough sell.
La Mancha, Spain: Saffron Central
The Wall Street Journal explores La Mancha, Spain, where some of the world's best saffron is produced.
Olive Oil News: California Competition, New Certification
The New York Times finds olive oils from California worthy of your attention, and the Washington Post reports on efforts to create a new certification (the "3E certification") for oils that improves upon the "extra virgin" label.
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