What We're Reading: March 11, 2015


Turn your dinner party into a fine dining experience with these plating tips. [Food 52


Fuchsia Dunlop shares her favorite Chinese cookbooks, as well as the regional cuisines she thinks we should keep an eye out for. [Serious Eats


Lonely bananas remain fresh for longer. [Lifehacker


Stop complaining about your grocery bill: we currently spend less than ten percent of our income on food. [NPR


The new app Foodie Shares is trying to be the AirBnB of home-cooked... Read more >

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Sustainability Matters: February 13, 2015


Philadelphia’s City Hall has successfully gotten over two hundred Chinese restaurants to offer low-sodium options of their most popular entrees. [Philly Mag


Could the efforts of the egg industry have something to do with the Dietary Guidelines Advisory Committee’s new stance on cholesterol intake? [Food Politics


Concrete ideas for feeding the world’s growing population. [The Grist


If global food waste was imagined as a country, it would be... Read more >

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What We're Reading: February 11, 2015


Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater


Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats


The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats


The benefits of freezing your tofu, and other... Read more >

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Daily Digest: February 12, 2014

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A new restaurant in Shanghai caters to American expatriates by offering American-style Chinese food. [NPR]


Russ Parsons tastes and ranks packaged sardines. [LAT]


While Barilla considers 3D-printing elaborate pasta shapes, let's travel back to the Architects' Macaroni Exhibition, where Japanese architects showcased their ideas for futuristic noodles. [Smithsonian]


Whether you're a pastry pro or a baking newbie, there's a Valentine's Day cake recipe for you. [... Read more >

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The Bookshelf: Andrew Coe

Chop SueyIf you find connections between eating and culture fascinating, take note: Andrew Coe, who has written for Saveur, Gastronomica, and the New York Times, has published Chop Suey: A Cultural History of Chinese Food in the United States. With over 40,000 Chinese restaurants in the country, many Americans take this food (or, rather, its Americanized versions and offshoots) for granted. But with a timeline that includes violence, late 19th-century Bohemia, and modern political diplomacy, Chop Suey exposes the cuisine’s extraordinary development in the West. A Brooklyn resident and frequent patron of New York’s Chinese eateries, Coe is the Chinese food lover’s compass. Even though his motto is “Eat now, talk later,” he took a moment to tell us about his favorite spots in the

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JBF Kitchen Cam