How Madeleine Kamman Changed the Way These Food Writers Cook
Madeleine Kamman, the renowned French chef, teacher, and author, passed away earlier this summer at her home in Middlebury, Vermont. She was 87 years old. Since the early ’70s, Kamman taught Americans the intricacies of…
Scientists Finally Crack Wheat’s Absurdly Complex Genome
Scientists decoded the genome of rice in 2002. They completed the soybean genome in 2008. They mapped the maize genome in 2009. But only now has the long-awaited wheat genome been fully sequenced. That…
Using Electric Currents to Fool Ourselves Into Tasting Something We’re Not
It’s hard not to think of Nimesha Ranasinghe as a digital age Willy Wonka. But his lab, at the University of Maine, isn’t full of chocolate, and it doesn’t smell like cotton candy. Instead, the…
Monsanto Pesticides Follows Grains into Cereals
Glyphosate, the active ingredient in the Monsanto herbicide Roundup, does not pair well with breakfast. Last week a California jury ordered Monsanto to pay $289 million in damages to a man dying of cancer, which he…
Texture Matters: Why Expensive Pasta Tastes Better Than The Cheap Stuff
It rarely gets the attention it deserves, but food’s texture is just as important as its flavor. Bubble tea, fried tortilla chips and salsa, panna cotta, Greek salad and a perfect egg omelet are all…
Joël Robuchon’s Legacy Explained in Eight Dishes
On August 3, 2005, at 9:57 a.m., with the summer sun high in the sky, I walked through the front door of L’Atelier de Joël Robuchon in Paris’s 7th arrondissement, my knife kit slung over…
THE HISTORY OF WINE A 40 SECOND ANIMATED
THE HISTORY OF WINE A 40 SECOND ANIMATED Cick here to Watch wine spread to six of the planet’s seven continents — over the course of 6,000 years — in 40 seconds! How Wine Colonized The…