WFAEats

In the category of Things That Are Really No Surprise comes a bold new study claiming that humans crave foods that are sweet, fatty, and especially a combination of both. This is not news to those us enjoying a doughnut or a biscuit with jam this morning. Nevertheless, scientists found an interesting tool to use when measuring our desire for these foods: money.  

Anthony Bourdain needed to leave Charlotte and catch a plane to his next stop – but the phone wouldn’t stop ringing at Park Road Books. Restaurant dishwashers were calling to say, “I’m almost off shift. As soon as I finish I’m on my way. I want a book.”

But Bourdain had to leave before all of his fans could get there. So the chef-turned-author signed a special stack of books for them.

COMMENTARY:

When it comes to pie, some people like to make things complicated. They have secret recipes and techniques cloaked in mystery.

Well, today I’m going to show you how to make your next pie the easiest ever. You don’t even need an oven to create your own perfect No-Bake Foolproof Key Lime Pie (or Parfaits.)

COMMENTARY:

Now that cook-out season is here, a new condiment may be heading your way: mayochup.

Put simply, it’s a blend of mayonnaise and ketchup. But nothing in the world of food marketing is ever simple.

In case you missed it, while famous chefs were winning James Beard awards recently, some local culinary pros were also taking top honors for their work. But these aren’t the purveyors of fine food at swanky eateries. 

In a world of over-the-top cocktails, a new trend is brewing: simpler drinks made from fewer ingredients, and with lower levels of alcohol.

“Coffee folks: Who is making the switch from Starbucks to another coffee store owned by people of color or other minorities?” If you want to know what people think about a hot-button issue, post a question on social media. So on Wednesday afternoon, I did, and within seconds people began responding. 

As a social worker, Alisha Pruett was working to find housing for homeless veterans when she learned of another problem: lack of access to food. “I saw the barriers they faced in getting to resources and fresh food, due to lack of transportation and income,” she said. “I realized I had to figure out a way to get fresh produce to those in need.”

Pam was one of the best people to hang out with – so of course, the fates decided to send her away from Charlotte. A job transfer took her family to Virginia, just out of easy reach. No more spontaneous breakfasts at the pancake house. No more meet-ups for pub fare at Sir Edmond Halley’s.

Sometimes, a food aficionado just doesn’t want to bother cracking an actual book to learn something or be entertained. When the weight of that wooden spoon is too much to manage, digital cookbooks can be a satisfying source of recipes and fascinating glimpses into other eras and cultures.