Tagged: Food & Food Culture

How did the Romanian horse meat wind up in the British spaghetti sauce? Follow its path, and you'll get a quick tutorial in the complexities of the global food trade.

Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.

"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.

With 30 Rock off the air, Judah Friedlander has time to indulge other interests. Like processed cheese.

Friedlander, who played Frank on the sitcom (the guy with all the custom baseball caps), says he's been "obsessed" for the past several years with Provel, a processed blend of Swiss, provolone and cheddar rarely found outside its hometown of St. Louis.

"It's not even legally cheese," Friedlander tells The Salt. "It's melted plastic from the '80s."