Section » Sweets
The pie’s the limit! Get baking for Pi Day, March 14
Back in my (much) younger days, I used to enjoy math class. I especially got a kick out of geometry and the formulas used to calculate area, perimeter or circumference, and volume. My mother and I used to have fun with one formula in particular: "What's the formula for the area of a circle?" she would ask. "Pi r squared," I'd say. "I always thought
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A capital creamery: DC’s Dolcezza spins local flavors into artisanal gelato
Please welcome guest contributor and frequent Ethicurean commenter Emily Horton. Emily writes about food, culture and sustainability issues in Washington, D.C., where she's lived since last September. Before that, she lived in Atlanta and Chapel Hill, N.C., where she lost her accent for the first time
Corn Flacks, pt. 1: “What’s in your whipped cream?”
I have read hundreds of PR pitches in my time; first at the Red Herring, the dot-com magazine where I worked during the boom, then as a freelance business writer, and now for the Ethicurean. There are some super-savvy public-relations firms out there, like Straus Communications
If you’re ever in a jam (to clean out the pantry)
As March draws to a close, I start counting the weeks until the farmers market returns. (Ten, thanks.) After a long winter rounded out by a handful of late snowstorms, I'm really looking forward to the first local salad of mixed greens, the first
Take a bite out of this!
There hasn't been nearly enough fun around here lately. Our last attempt at making you smile — despite Farm Bill delays, Monsanto victories,
Digest - Commentary/features: SOLE supply blockages, choco woes, go bananas
COMMENTARY Feeling lucky, punk?: "Diet for a Dead Planet" author Christopher D. Cook on how Downergate represents the Russian roulette we've been playing with our food safety system...and now the "deregulated chickens, cows and pigs have come home to roost." (LA
How I taught my kid to curse…and why I blame Big Food
We're very pleased to bring you this guest post from Ali, as we've long been fans of her blog. Ali says she was once a nugget-snarfing, soda-guzzling, TV dinner kind of gal. Since then she has come to her senses, and is doing her best to raise healthy kids in a Froot Snack world. When she's not at her
Vermont Diary - Part I
I just came back from 2 amazing days in Northern Vermont. You see, I was hired to be a chauffeur to an evil capitalist management consultant who was going to a small Vermont town - with or without me - to convince a nice small-town Vermont construction company owner to diversify and morph into a greedy
Chocolate is in danger - please help!
My beloved chocolate, whose place in my heart (and stomach) is eclipsed only by the lovely Noshette of the North, is in grave danger. I was alerted to very serious situation by The Center for Food Safety, from which I receive regular alerts via email.
Winter brunch
Seattle is cold, clear, and dry today, the kind of weather that makes my thoughts turn to bicycling. Instead of venturing out, I cook a heavy brunch that will give me a lot of energy for a walk planned this evening, downhill to the post office and back. We have a pack of four sweet Italian sausages
Guilty pleasure: Canned black bean soup, with MSG
I'm willing to bet that every conscious eater has a skeleton in his or her cupboard — a fetish for a particular corn-syrup-laced treat or microwaveable fat bomb. After all, we're not nuns here. So I'll confess first. My processed-food addiction is to Goya black bean soup. It's unbelievably thick and
The quest for bacon toffee: Attempt No. 2
Ever since sampling my first piece (and second…and fifth) piece of bacon toffee in early December, I haven't been able to get it out of my mind. The deep and satisfying saltiness tangoing with the piercing sweetness, the crunch of the
“Best of the Puget Sound” list
Not to be outdone by a list of favorites from our old stomping grounds, we here in the Puget Sound region have our own list of fine foods to celebrate. With one exception, we had not encountered these treats before 2006.
1.
Spit and go: 2005 Oregon wine tour
Our motto was, "Spit and go!" Our task was monumental: Ten wineries, two livers, and eight hours until our dinner reservations. This was our 2005 Oregon wine tour. SHARETHIS.addEntry({ title: "Spit and go: 2005 Oregon wine tour", url: "http://www.ethicurean.com/2006/12/25/spit-and-go/" });
Ecstasy in two words: BACON TOFFEE
Yes, you read that right. Try hard and you can imagine this match made in gustatory heaven: crispy chewy bacon bits (in this case heritage pork from Fatted Calf) coated in buttery sweet crunchy toffee. Salty and sugary, smoky and rich…white trash flavors made
