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Now We Know What Olive Garden Did With The Salt For Its Pasta Water

To preserve cookware warranties, it's in the sauce
Oct 27, 2014 2:01 pm

You'll recall the rather damning allegation that Olive Garden has been withholding salt from its pasta water — a crime against Italian gastronomy purportedly commited for the wholly corporate purpose of qualifying for an extended warranty on cookware. One guy who's consumed some $800 worth of the restaurant's signature foodstuff in recent weeks gives us a pretty good idea of where all that erstwhile sodium may be going instead.

It's Hard Out There For A Liberian Restaurant

Ongoing health scare isn't the greatest appetizer
Oct 16, 2014 3:30 pm

One Minnesota restaurant has recently made national headlines. Sadly, it's not because of the food. Well, not the quality of the food, anyway. It's the genre. Mama Ti’s, located outside Minneapolis, specializes in Liberian home cooking. Talk about bad timing.

Despite Closing WD~50, Wylie Dufresne Is Keeping Busy These Days

Pioneering NYC chef is writing his first cookbook
Oct 14, 2014 3:30 pm

Wylie Dufresne shocked the restaurant world when he revealed earlier this year that he would be closing his groundbreaking wd~50. Dufresne already runs the kitchen at the more accessible Alder, but will he revert back to a more formal tasting menu format and re-open elsewhere in the city? While that remains to be seen, the influential chef has managed to keep busy lately. Included are an instructional video and an upcoming cookbook. Details, right this way.

Bill Murray Thinks Howard Stern Should Break Vegetarianism With In 'N Out

'It's a great burger,' says great actor
Oct 9, 2014 12:15 pm

Yesterday, Bill Murray gave Howard Stern an hour-plus interview on Stern's Sirius XM show, covering topics including George Clooney's recent wedding, classic SNL casts and why Murray is famously so hard to get in touch with. Toward the end, as Stern obligingly plugs Murray's newest film, St. Vincent, Murray discusses why he took the director to In 'N Out during an early meeting, then winces when Stern admits he's never had one of their burgers. 

Writer Jay Rayner Kind Of Wants Chefs To Shut Up And Stay In The Kitchen

Critic responds to Eric Schlosser’s call to arms
Oct 9, 2014 11:45 am

“It takes a certain sort of nerdy brilliance to push forward the frontiers of gastronomy day after day [and] I give thanks for that nerdy brilliance,” writes London critic Jay Rayner, giving credit to the modern chef’s capacity to think creatively and critically. But he believes a chef’s thought leadership can only go so far. 

$31.5 Million Subsidies Aim To Make Farmers Markets More Accessible

Michel Nischan explains impact of new grants to NPR
Oct 6, 2014 12:00 pm

It may go down as one of the great and unfair paradoxes of our time: Just as we realize the health benefits of eating more seasonally and locally, the price of doing so becomes nearly impossible for all but the wealthiest Americans. This doesn't have to add up to a lost cause, however. The U.S. Department of Agriculture has announced a new $31.5 million program will help double the value of SNAP benefits when used at farmers markets. How will this help, and is there any controversy attached? Listen to this NPR Salt Chat with Michel Nischan. 

Nostalgic For The 1980s, Kevin Sbraga Is Bringing Back The Salad Bar. In Spirit.

Don't get up! This DIY veggie buffet comes to you.
Oct 3, 2014 9:00 am

Maybe you remember the '80s. You're familiar with the music, anyway. And, the hair. But, what about the food? Kevin Sbraga wants to refresh your gustatory memory. In a good way. The Philadelphia-based chef is opening a new restaurant dedicated to resurrecting the "quintessential dishes" of the Reagan era, albeit with some much-needed modern refinements. Blame it on Lionel Richie.

Frustrated By Food Allergies? Relax, Restaurateurs, There's A Conference For That.

It pays to appease the gluten-free, organizers say
Sep 30, 2014 1:00 pm

Chefs and restaurateurs are wrangling with a slew of dietary restrictions these days. To better handle the barrage of customer questions about ingredients and preparations, one restaurant in Austin reportedly began printing seven different menus every day each catering to a different type of diet. Operators looking for other dietary-troubleshooting strategies possibly even some with lower printing costs — should check out this upcoming food-allergy conference in New York City. More details this way.


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