Amy Sun Reports on a Culinary Rockstar Some might say Wylie Dufresne is as much a mad scientist as he is a Michelin-starred chef: with his long hair and sideburns, he brings a certain flair to his cooking. To eat a meal at Chef Dufresne’s wd~50 restaurant in New York City is to embark...
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When it comes to candy consumption, one holiday rules them all: Halloween. The National Confectioners Association (NCA) expects that Americans will spend a “spooktacular” two billion dollars on sweets during the 2010 season. It seems that as a nation, we have forgone all tricks in favor of treats. As you snack on Snickers or...
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Our own Bianca Okafor got to sit in and transcribe a Q&A session led by Jean Dough with world-renowned chef, Jose Andres, who was in town for the Science and Cooking lecture series. What vegetable does the chef find sexiest? How does he feel about solar cooking? Read all about it on the Our...
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Kelly Joyce reports on Carlo Petrini’s recent visit to Harvard. Slow Food Interational founder Carlo Petrini paced the room, articulating in Italian how food has lost its true value over the years thanks to industrial farming. “In every civilization, food has been sacred,” he said. In early October, the HUHDS Food Literacy Program invited...
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Lingbo Li gives you the scoop on Harvard’s Food Science Class. Remember that Science and Cooking gen ed? The one with world famous chefs lecturing? Well, they’ve just upped the ante for the final project: the winning group gets a trip to Barcelona to do a short project at Ferran Adrià’s (of elBulli) food science...
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Lili Kocsis gives us the scoop on the recent menu freeze at the Quincy Grille. In the past, the “Sweet Tooth’s Heaven” section of the Q-Grille menu offered the perfect remedy for intellectual overload: the Oreo Nutella Milkshake. A long night of studying can be rough, but there’s nothing like a trip to the...
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Alene Anello reveals what caused her to quit spare ribs and take up tempeh. My favorite foods are black beans and rice, fried plantains, and mangoes. There was a time, though, when I preferred bacon, fried chicken, and spare ribs. As a kid, I usually ate meat for breakfast, lunch, and dinner everyday. On...
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Png Zhiheng continues his culinary tour of Tokyo, see Part 1. Midway through my stay in Japan, I discovered monjayaki, similar to okonomiyaki – an Osaka dish shaped like a pancake yet composed like an omelet – but which maintains a liquid texture even after cooking. This dish is named after its place of origin...
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Png Zhiheng takes us into the luminous culinary world of Tokyo, Japan. Tokyo is a city whose marvels one article could fully describe, but if constrained to rave about only one thing in the Japanese capital, it would most certainly be the food. The Japanese are known for their meticulous attention to detail, and...
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Lewis Ward gives us great insight to the delicate world of dairy cheese. Whether it’s slathered on top of some fries or sitting pretty by itself, cheese is something almost everyone enjoys. Unfortunately, our knowledge of this delicious dairy product has more holes than Swiss cheese, but Lewis Ward is here to fix that...
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