Cooking Stoned
News from the world of food and wine that you might have missed this week.
A chef and a scientist create new flavors through “controlled rot”, otherwise known as fermentation.
Wine in a can has arrived.
Does speed-aged whisky (by mixing the spirit with chopped barrel wood and subjecting it to pressure) taste as good as traditionally-aged whiskey. Not according to this expert.
Wine economist Mike Veseth discusses the global fine wine market
Dunkin’ Donuts introduces a glazed-doughnut breakfast sandwich (a fried egg with smoked bacon inside a glazed doughnut).
Are there any new classics in the world of wine? Matt Kramer considers.
Will we give more handouts to rich farmers while cutting food stamps?
A glimpse of your future. Pizza-delivering drones.
What’s behind the protests in Turkey? Could it be further restrictions on alcohol consumption?
Sometimes Michael Pollan says silly things. Here is a critique of his guidelines for diners.
Celebrated food critic Mimi Sheraton discusses her 10 most memorable meals.
“Moo-shine clubs” distribute raw milk—illegal in many states in the U.S.—to customers who swear by its superior taste. A Wisconsin jury recently acquitted a “milk-liberation” activist who implausibly linked his cause to that of Rosa Parks.
The personal chef of recently departed North Korean dictator Kim Jong-Il tells all.
Exploring the Philosophy of Food and Wine 
