Wednesday, April 06, 2011

Small Bites

- The economics of a prix-fixe menu revealed.

- The government's proposed rules that require establishments serving food to post calorie counts will exempt movie theaters.

- Color counts for a lot when it comes to food.

- Some tips for when to use different types of cooking oil.

- There are many reasons goat makes for a good meat, but its popularity is growing slowly.

- Newsweek profiles Heston Blumenthal, chef of England's Fat Duck restaurant and a prominent name in the realm of science-based cooking.

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