Ever wonder how Jelly Belly invents new flavors for its jelly beans? Now you know.
Here's an interesting comment from Frank Bruni on restaurant noise:
"...a lot of restaurants manufacture that amount of noise because people want to feel like they are at a 'happening' place and sometimes the easiest way for a restaurant to telegraph [the message] 'we're happening' is to be absolutely cacophonous." (Huffington Post)
Manufactured, eh? Well stop it! I couldn't care less about happening joints. I just want good food.
UK newspaper The Guardian picks the 50 Best Cookbooks of All Time. Find 1-10 here and 11-50 here. I only own six of them.
He may have come thisclose to becoming Top Chef on TV, but the food served at Ed Cotton's NY restaurant Plein Sud, has so far garnered nothing but derision from the critics: Village Voice; New York Times
Meat as fashion statement: so what beefy cuts did Lady Gaga wear to the VMAs?