Food & Food Culture

1:02am

Sun July 14, 2013
The Salt

Homemade Bitters Put The Local Bite Back Into Cocktails

Originally published on Sun July 21, 2013 10:41 am

Homemade bitters with medicinal herbs and roots at the Black Trumpet Bistro in Portsmouth, N.H.
Emily Corwin New Hampshire Public Radio

Evan Mallett is hovering over some plants in a Victorian-era greenhouse in Portsmouth, N.H.

Mallett, a chef at the Black Trumpet Bistro, is collecting medicinal herbs, which he infuses in alcohol to make his own bitters, a bittersweet alcoholic concentrate used to flavor cocktails.

Mallett says he often forages in the woods for ingredients like wild chamomile, dock and burdock root for his bitters, too.

The "homemade bitters" trend is relatively new.

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3:16pm

Sat July 13, 2013
Food

Crazy For Cronuts: Picking Apart The Tasty Trend

Originally published on Sat July 13, 2013 9:13 pm

Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at his New York bakery in June.
Richard Drew AP

You have probably never tasted it, but you have likely heard of it: the cronut.

It rolled out in May at Dominique Ansel Bakery in New York City. Since then, it has taken off. A black market has sprung up, with scalpers selling them for up to $100 a pop. Social and traditional media have lit up with coverage, and imitators around the world are trying to tap in on the success.

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7:50am

Sat July 13, 2013
Food

A Summery Spread That's As Cool As A Cucumber

Originally published on Sun July 14, 2013 11:58 am

Benedictine is a combination of cream cheese, cucumber and onion. It may sound odd, unless you're from Kentucky.
Erica Peterson WFPL

Cream cheese, cucumber juice and a touch of onion. That may sound like an unlikely combination, but Benedictine is a Kentucky favorite. Gwynne Potts, a self-proclaimed aficionado, says it's delicious.

"The best thing to eat Benedictine on is just white bread," Potts says. "No special bread; it only takes away from the Benedictine."

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12:58pm

Fri July 12, 2013
The Salt

How Much Arsenic Is Safe In Apple Juice? FDA Proposes New Rule

Originally published on Fri July 12, 2013 4:19 pm

The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice.
iStockphoto.com

Here's some news for parents of the sippy-cup crowd: The Food and Drug Administration has proposed a 10 parts-per-billion threshold for levels of inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water. Right now, there is no FDA standard for apple juice.

Now, we've told you about the brouhaha over trace levels of arsenic commonly found in apple juice before.

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10:12am

Fri July 12, 2013
The Salt

Heavy Rains Send Iowa's Precious Soil Downriver

Originally published on Tue July 16, 2013 11:33 am

Soil erosion after five inches or more of rain fell in one hour across portions of Western Iowa in 2013.
USDA Natural Resources Conservation

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