Amuse Bouche

seared scallops
Seared Scallops w/ Farro and Orange Saffron Butter Sauce
From Tickled Red

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

One of my favorites has passed. Marcella Hazan RIP

Why do we eat popcorn at the movies?

Oceans are in even worst shape than we thought.

If  you haven’t seen the Coravin yet, here is a video. (The Coravin is a device that extracts wine from a bottle without removing the cork.)

Food as medicine. Inside the Kale wars.

The secret of good olive oil—it must be fresh.

Are fast food restaurant menus becoming more healthy?

The government shutdown is not good for food safety.

From the extreme foods file: a burger in a fried mac n’ cheese bun.

Port lovers beware. A new law allows port produces to fortify using low quality brandy.

Is using good whiskey to cook with a waste of good whiskey?

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