Fresh Crumbs : Lauren Duffy
Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
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| Post Type: Web Crumbs | Topic: Cooking | October 29, 2008 |
Cost Cutting in the Kitchen: Chef Tips
Posted by Lauren Duffy
Looking for ways to save in the kitchen? Food & Wine asks five New York chefs for their favorite cost-cutting techniques.
| Post Type: Web Crumbs | Topic: Dining Out | October 15, 2008 |
More Restaurant Trends Amid Economic Uncertainty
Posted by Lauren Duffy
This week, it’s the New York Times’ turn to cover restaurants in the downturned economy. An article published yesterday explores the trend of restaurants deciding to expand their business hours in order to serve more meals and bolster revenue.
| Post Type: Web Crumbs | Topic: Dining Out | October 08, 2008 |
High-End Restaurants in Tough Economic Times
Posted by Lauren Duffy
The L.A. Times explores what tight economic times mean to high-end restaurants, and what restaurants' changes can mean for the consumer. Even some of Southern California's top chefs—including Tom Colicchio of Craft, Josiah Citrin of Melisse, and Alain Giraud of Anisette—are noticing the effects of the economy on their business, and are striving to make changes to ensure their restaurants remain desirable—and affordable—to their patrons.
| Post Type: Articles | Topic: Food | August 04, 2008 |
Healthy and Sustainable Fish Choices
Posted by Lauren Duffy
After scouring information from the Environmental Defense Fund, which issues Health Alerts for fish containing mercury and other contaminants; and from the Monterey Bay Aquarium Seafood Watch, which monitors the population health of seafood species worldwide, we compiled this list of fish that are both good for you and good for the planet.
| Post Type: Web Crumbs | Topic: Wine | July 31, 2008 |
Wine Mouthfeel Wheels
Posted by Lauren Duffy
If you have trouble pinpointing exactly what you like about certain wines, a new tool may help. The White Wine Mouthfeel Wheel, developed by researcher Gary Pickering at Brock University in Ontario, Canada, quantifies the tactile characteristics wine can have on the palate. The wheel was published in the Journal of Wine Research’s March 2008 issue, although it is not yet available to the public.
| Post Type: Web Crumbs | Topic: Nutrition & Diet | July 28, 2008 |
Study Finds Fructose may Affect Body Fat
Posted by Lauren Duffy
The New York Times's Well blog reports on a recent study that concludes that fructose may be converted to body fat more quickly than other sugars. The study suggests that consuming foods made with high-fructose corn syrup could be more fattening than consuming equivalent foods made with regular sugar. While the Texas-based study was small, it has important implications in light of the amount of processed foods that contain high-fructose corn syrup.
| Post Type: Articles | Topic: Dining Out | July 28, 2008 |
Table Etiquette
Posted by Lauren Duffy
A lot of life's important events take place at a restaurant table—business deals, first dates, meeting the future in-laws. Regardless of the occasion or the company, good manners can help ensure everything runs smoothly. Here’s a quick rundown of common expectations at the table.
| Post Type: Articles | Topic: Dining Out | June 17, 2008 |
Deciphering the Menu: Cooking Techniques
Posted by Lauren Duffy
You sit down in a restaurant, scan the menu, and find something that catches your eye—perhaps it’s the chicken, or the ribs, or the fish of the day. But then, as you study the menu’s description, you aren’t so sure you know what will arrive on your plate. What does "sous-vide," "braised," or "poached" mean in the menu description? Knowing a bit about simple cooking techniques can go a long way when it comes to making menu choices.
| Post Type: Web Crumbs | Topic: People | June 13, 2008 |
What a Sense of Taste Means to a Chef
Posted by Lauren Duffy
NPR posts an interesting and thought-provoking piece on Chef Grant Achatz, who heads up Alinea in Chicago and who is the recent recipent of the prestegious James Beard Award for Outstanding Chef. Achatz was diagnosed with tongue cancer last year, and while he has undergone treatment to elminate the cancer, the treatment left an unwanted effect: the loss of his sense of taste.
| Post Type: Articles | Topic: Wine | May 14, 2008 |
Food & Wine Pairing
Posted by Lauren Duffy
One of wine's greatest pleasures is its ability to enhance the dining experience, to join its solid counterpart at the table and to transform a meal from simple nourishment to sensual pleasure. At its best, a well-matched wine will enhance the tastes and textures of a dish, or elicit subtle flavors that might otherwise go unnoticed. Here are a few classic pairings as well as some general guidelines for selecting a befitting wine to accompany your meal.
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