thoughts of food

The science of great NYC bagels.

This NPR article says it’s not the water, it’s the process. “Traditionally, Coppedge tells The Salt, the chilled dough rings are poached or boiled in a solution of water and malt barley for anywhere from 30 seconds to 3 minutes. […]

thoughts of food

Gen Z has declared pickles are cool now.

“Centuries after European immigrants began selling the humble brined veg from their Lower East Side pushcarts, the younger generation has become obsessed with the deli sandwich’s best friend. Crunch the numbers at TikTok, and you’ll see — the hashtags #pickle […]

thoughts of food

The man behind the world’s hottest pepper.

“Everybody thinks peppers are hot. There is no actual heat in peppers. … It cannot burn a hole in your esophagus. It can’t destroy your taste buds. It can’t hurt your stomach. It doesn’t cause ulcers. Nothing can happen to […]

thoughts of food

MrBeast Burgers to become a zombie.

The biggest YouTuber in the world launched a virtual burger brand during the pandemic selling Beast Burgers from 2,000 ghost kitchen locations. Now he’s “moving on” from the brand. He would prefer to turn it off altogether, “But the company […]

thoughts of food

Lab grown chicken gets USDA approval for sale.

I imagine it will be expensive for a while. “There is still some secrecy around this question, but the company has announced that the first batch of Good Meat will be sold to well-regarded chef and humanitarian José Andrés, who […]

thoughts of food

Saving the Cavendish banana.

The bananas we know and love were not always the top banana in the market. A disease wiped out their top competitor the Gros Michel, leaving them in pole position. Now there’s a disease coming for the Cavendish. “After earlier […]