Food Blog

The wizard of why Food psychologist Brian Wansink studies the reasons we eat the way we do.

Farm sea lice plague wild salmon The spread of parasitic sea lice from salmon farms to wild salmon is a far bigger problem than had previously been imagined, a new study claims.

New Yorker’s Book Review of “The Perfectionist: Life and Death in Haute Cuisine” Rudolph Chelminski’s forthcoming biography of the doomed three-star chef Bernard Loiseau. “…when we read that Loiseau committed suicide after the failure of his caramelized cauliflower to impress his critics, we rebel again, in shock. It was, after all, only caramelized cauliflower.”

I was upset that I missed linking to an excellent Chicago Tribune Article on doughnuts and the worldwide fried dough varieties before it went into the archives. But thankfully I’ve found this Fried Dough Throughout the World page via a fully belly.

The Periodic Table of Dessert A Scientific and Rigorous approach to patisserie — in Full Color.