Food

Stories related to food in Seattle, including Nancy Leson's weekly commentary Food for Thought.

When it comes to spreading food around the world, Christopher Columbus and his European compatriots get most of the credit.

Yes, they introduced some quintessential ingredients into European and Asian cuisine. Who could imagine Italian food without the tomato? Or Indian and Chinese dishes without the spicy kick of chili peppers?

The tantalizing aroma of freshly baked brioche is hard to resist, while a virtuous loaf of whole wheat often lacks that same allure. Blame it on the ferulic acid.

See, whole-wheat bread contains all parts of the wheat, including the bran, but white bread does not. That bran in the wheat bread contains the aforementioned ferulic acid, which overrides the compounds that give white bread its mouthwatering smell, according to new research.

For more than a week, it was the belle of the ball, the butter with no better: a giant 1,000-pound dairy sculpture that occupied the place of honor at the annual Farm Show in Harrisburg, Pa.

Nancy Leson

Nancy calls it a granita.  But really it's just a fancy snow cone.  In her latest article on oyster ingestion Seattle Times food writer Nancy Leson shares three granita recipes that go very well with oysters.

Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.

In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.

Our perceptions about dieting and our attitudes about overweight people are shifting, according to a new survey by the NPD Group.

The holidays are finally wrapping up. So after you repack the twinkly lights, and the tinsel goes into the trash, what should you do with that once beautiful spruce standing in your living room? Why not drink it?

Well, not exactly as is. The needles, shoots, light-green tips and inner bark of the popular conifer have been used for centuries to brew forest-scented tea, soft drinks and beer. And it seems that fresh evergreen flavor may be making a comeback.

Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.

Technology is in and bacon-flavored chocolate is out, says a recent survey of 1,800 chefs across the nation.

Nate McCarthy

Except we didn't explode.  We should have, though.  Included in the dinners we discuss is the Caraway-crusted roast pork I made from from the "Remembering Labuznik" chapter in  Tom Douglas' Tom's Big DinnersHere's how to make it.

There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.

Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.

Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.

Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?

Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they lacked a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.

Today, however, 35 percent of the global population — mostly people with European ancestry — can digest lactose in adulthood without a hitch.

Get hot for the holidays

Dec 26, 2012

"Every hair on Dave Matschina's head was drenched in sweat.  It crept into his eyes and dripped off his nose."   So begins Twincities.com  tale of a feast of hot wings made made with the fearsome Naga Bhut Jolokia or Indian Ghost Pepper -- a chili that makes the formerly top dog habenero taste like a slug of Milk of Magnesia. 

This week, our colleagues over at the Shots blog have been talking a lot about malaria. And, here at The Salt, that got us thinking about one thing: gin and tonics.

As you probably know, tonic is simply carbonated water mixed with quinine, a bitter compound that just happens to cure a malaria infection, albeit not so well.

Want to eat sustainably? Then eat bugs.

That's the word from the Dutch, who are doing their best to make a scientific case for the environmental benefits of insect proteins. Reduce greenhouse gases? Check. Produce more edible protein while using less land than more traditional livestock? Check.

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