Food & Food Culture

1:52pm

Wed October 31, 2012
The Salt

Finding New Tricks To Get More Satisfaction Out Of Low-Fat Foods

Originally published on Thu November 1, 2012 1:12 pm

The secret to making something low-fat taste good and keep us fuller longer may be in its thickness.
iStockphoto.com

A thick and creamy shake sounds deliciously satisfying, and adding that kind of "mouth feel" to low-fat foods has become a multi-billion-dollar business. But are we really fooled?

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10:05am

Wed October 31, 2012
The Salt

Behind A Halloween Mask, Even 'Good' Kids Can Turn Into Candy Thieves

Originally published on Wed October 31, 2012 1:07 pm

Is there an angel or a devil behind the mask? Scientists say it may not matter in terms of anonymous behavior.
Joel Saget AFP/Getty Images

Vampires and monsters will be out in force tonight, but some of the darkest creatures out there might be your little angels inside those Halloween costumes.

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7:19am

Wed October 31, 2012
The Salt

The Truth About Nepal's Blood-Drinking Festivals

Originally published on Mon November 12, 2012 1:44 pm

Yaks roam the hills in the Mustang District, in Nepal's Dhaulagiri Zone. Every day during the annual blood-drinking festival, attendees wait and watch for the yaks. Only male yaks are bled.
Jana Asenbrennerova

"Blood-drinking festival." Reading those words, it's hard not to get either creeped out or curious — especially around Halloween.

I opted for curiosity. Which is how I discovered photojournalist Jana Asenbrennerova's stunning photo essay on an obscure custom that takes place each year in the remote, mist-wrapped highlands of Nepal. These festivals are actually a reflection of the complex relationship that Nepal's Buddhists have with eating meat.

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1:26pm

Tue October 30, 2012
The Salt

Oregon State's New Cheese Plant Aims To Break The Rind

Originally published on Tue October 30, 2012 5:04 pm

Oregon State University food science and technology students mix a batch of havarti cheese in a cheesemaking class.
Lynn Ketchum OSU

It's football season at Oregon State University, and that means tailgating, grilling, and ... cheese?

When we think of Oregon, we don't necessarily think of cheese — maybe a nice Pinot Noir, but not cheese. But this fall, Oregon State University's new cheese plant rolled out its first batch of product: a specialty alpine cheese (like Swiss, Comte or Gruyere) dubbed by the students "Beaver Classic." It's a mild cheese, with nutty flavors like caramelized onions.

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11:01am

Tue October 30, 2012
The Salt

More Tips For Feeding The Family, Hurricane Edition

Originally published on Tue October 30, 2012 12:38 pm

Sterno-type cooking in 1948. Many people still use these cooking tools today when disaster strikes.
AP

Our readers were buzzing with ideas after yesterday's post on keeping the family well-fed during Hurricane Sandy-related power outages. What topped their list of topics? Egg safety, coffee preparedness, and what to do with pantry goods.

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