Any lingering doubts about the theory of evolution appear to have been laid to final rest by a new study from two Scottish psychology professors and a panel of bonobo food critics. Klaus Zuberbuhler and Zanna Clay, studying the gastronomic proclivities of the bonobos, found that these simian sybarites rate foodstuffs on a system ofRead more »

“If the taboo on pork was a divinely inspired health ordinance, it is the oldest recorded case of medical malpractice.” Anthropologist Marvin Harris, quoted in the latest issue of the absolutely brilliant San Francisco quarterly Meatpaper. We strenuously recommend you get your hands on a copy, better yet a subscription. The current issue offers, amongstRead more »

For me and Ashley: Dave Mechlowicz, Culinary Purchasing Manager

ABC’s Nightline just stopped by our new concession stand at Yankee Stadium for a short piece on concessions — embedding is unnecessarily complicated, but check it out here. Rupa Bhattacharya, Culinary Writer

But hey, questionable food styling tricks, gratuitous references to Baudrillard, and grill be-marked sweat socks? Fantastic. Rupa Bhattacharya, Culinary Writer

(Image courtesy NYMag) Yeah, that op-ed the other day did read a little straw-man (or should that be straw pig?). Rupa Bhattacharya, Culinary Writer

The recession may be walloping the fine dining and casual dining sectors, but somewhere in between there is a small but thriving niche where the upmarket and downmarket meet. In this midmarket enclave, familiar, fast, dare-I-say ‘comfort’ foods such as burgers and pizzas are approached with a sense of craft and artisanship and an obsessionRead more »

Some users of our Easter cupcake recipe package have been complaining that the cupcakes fell, flattened and were slightly burnt around the edges. As a result, we decided to re-test and see what was happening. Here’s what we found: We realized that it’s crucial to process the batter for the extra 2 minutes indicated inRead more »

These are fresh chickpeas. We found them in the market downstairs from us for $1.99/pound, so we thought we could afford to experiment with these delicious and nutritious spring legumes. Here’s what we learned: First start by shelling them (the pods aren’t edible) and then have some fun. They’re good tossed raw into a salad,Read more »

Previously: Part 1; Part 2