Sound, Sourdough, Sobriety: 10 Hot Topics On Food Republic

OysterSynth An experiment at London's Fat Duck found that oysters slurped while listening to sounds of the sea tasted brinier. (Art: Daniel DeGra
Tiffany Do•

This week we tested things out and got tested as well. We read that sourdough bread is okay for those with gluten allergies to eat — senior editor Jess Kapadia tested that theory. We crowdsourced a chance to try out the newly opened Tim Ho Wan dim sum house in NYC via Facebook; associate editor George Embiricos took on that one. We also read up on a theory that sound can change the way we experience food and drink. All that and more on this week's Hot Topics.

  • Some of the world's top bartenders got real about sobriety in the industry.
  • One of our editors crowdsourced a plus one to a Michelin-starred restaurant.
  • Our gluten-free editor found out that she's not allergic to sourdough bread.
  • NYC chef Janine Booth tells us how to stay fit and eat fried chicken at the same time.
  • Greg Baxtrom tells us about the time his mentor Grant Achatz dropped in.
  • How will the commotion about Uber affect its meal-delivery service?
  • Starbucks announced that the company will put effort into hiring refugees.
  • Researchers have found that sound affects the way we taste food and drink.
  • Combat a sad desk lunch with this colorful, simple Korean poke recipe.
  • We rounded up our favorite vegetable-forward cookbooks.
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