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When Foraging Went Viral, Chefs Lost the Plot

When Foraging Went Viral, Chefs Lost the Plot

Chef Thierry Brehonnet of Restaurant 1209 in Blonay, Switzerland shows a dried Heracleum Sphondylium, commonly known as giant hogweed or common hogweed. An indelible image has captured the imaginations of diners for the last decade and a half: A chef, tousled hair and a short beard, work pants and galoshes, slowly walks alone through a moss-covered pine forest. He carries an Opinel knife in one hand, a square plastic container in the other. He …Read Article
What, Exactly, Is Bubble Gum Flavor?
Coconino County · Coconino County

What, Exactly, Is Bubble Gum Flavor?

Close-up of a gumball machine with blue balls inside at Flagstaff, Coconino County, Arizona State, USA For many of us, the flavor of bubble gum is the flavor of childhood. Of course, it’s the taste of bubbles: attempted, successful, and snapped over noses. But it’s also the flavor of jelly beans, ice cream, slushies, and also medicine (which some of us used to sneak out of the fridge even when we weren’t sick). But while Skittles, Starburst, an…Read Article
The Salad Recipe That Changed Kale as We Know It

The Salad Recipe That Changed Kale as We Know It

In his cookbook Six Seasons, Joshua McFadden calls his kale salad recipe “The Kale Salad That Started It All.” It’s an accurate name: the salad, which McFadden created when he was a chef de cuisine at the Brooklyn restaurant Franny’s, kicked off a trend that gave rise to many permutations of kale salad and in the process transformed the hardy winter vegetable into an unlikely culinary star. Although McFadden first made the salad in 2007, it stil…Read Article

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