Amuse Bouche

News from the world of food and wine that you might have missed this week.

• Chef Richard Rosendale recounts his experience as captain of the USA team in the Bocuse d’Or international food competition. The US team finished 7th.
• Serious Eats finds the best supermarket tortilla chips
• Wine wisdom from Matt Kramer who rightfully laments the decline of the wine connoisseur.
• How to make food taste good without salt.
• Andrew Jeffords on the difficulties of making wine with delicacy.
• Beer is taking over the world, including some high end restaurants that use it in their cooking.
• A short history of flaming cocktails.
• Can science make healthy but yucky foods taste better? It’s all about manipulating aroma.
• 1 in 3 fish at restaurants and at the supermarket are mislabeled. We import 90% of our seafood in the U.S. and less than 2% is inspected.
• Many restaurants are using secret menus as marketing ploys. It kind of misses the point of eating off-the-menu.
• Why we should care about food workers
• Mira Winery of Napa is experimenting with aging wine underwater. The theory is that water temperature, water pressure, and the motion of the water will make a difference.