There’s a lot going on in the world of food, so Good Food Pittsburgh will give you Something To Chew On in this regular wrap-up of the best food stories of the day.
- If you have severe food allergies, you learn how to read labels very carefully for hidden ingredients. But can you really trust what you’re reading? [TIME]
- The ultimate ‘copycat’ recipe for Dairy Queen Blizzards comes from How Sweet It Is, with this peanut butter chocolate chip cookie dough monster made with homemade vanilla ice cream. [How Sweet It Is]
- Chef Dennis Marron is moving on from running the kitchen at Hotel Monaco to pursue his own project. [Pittsburgh Post Gazette]
- KCRW’s Good Food, a radio program that has been on the air for more than 20 years, is still going strong thanks to a thoughtful host and enterprising story telling – and it’s part of what Eater is calling the golden age of food radio. [Eater]
- Alice Waters shares the secret to making the best garlic mayonnaise that you’ve ever tasted (and the most impressive sandwich topper around). [New York Times]
- This is insanely cool: Food powders, made from expired produce, could be a way to help tackle the global food waste crisis. [Mashable]
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