This Week on the Food Channel

More

So, I'm just back and the terrific team that keeps this site refreshed each and every day, the fabulous Max Fisher, Eleanor Barkhorn, and Mara Gay, reminded me of some of our best posts this week--a great time to remind you, and a great Friday habit to get into.

Their report:

We learned the possible risks of pork, especially political. But we also learned the joys, and Corby had a particularly hammy week: bacon with everything, and, in Italy, a visit to cellars to see and taste the king of Parma hams.

In culinary innovation, Terrence Henry argued that sometimes bad science ruins good food. Grant Achatz explored food that changes mid-course. Sally Schneider wrote on how to improvise in the kitchen.

We traveled to Aruba for love, Mexico for chocolate, and the past for babka.

A vegetarian shared his experiences and his recipes. An advocate of sustainable food shared her theories on evolution and dining. And we met movie-star chickens.

We also made six additions to our ever-expanding and ever-greater recipe library! Be sure to check out our instructions for how to make black bean and jalapeno soup, roasted vegetable stock, southwestern corn pudding, vegetarian enchilada sauce, essential chocolate cake, and rhubarb with berries and candied ginger. Remember, now's the season for rhubarb. It's even coming up in the White House garden.

Jump to comments
Presented by

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, immediately after which he came to The Atlantic. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
Get Today's Top Stories in Your Inbox (preview)

CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity


Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

CrossFit Versus Yoga: Choose a Side

How a workout becomes a social identity

Video

Is Technology Making Us Better Storytellers?

The minds behind House of Cards and The Moth weigh in.

Video

A Short Film That Skewers Hollywood

A studio executive concocts an animated blockbuster. Who cares about the story?

Video

In Online Dating, Everyone's a Little Bit Racist

The co-founder of OKCupid shares findings from his analysis of millions of users' data.

Video

What Is a Sandwich?

We're overthinking sandwiches, so you don't have to.

Video

Let's Talk About Not Smoking

Why does smoking maintain its allure? James Hamblin seeks the wisdom of a cool person.

Writers

Up
Down

More in Health

From This Author

Just In