Diesel is getting expensive & small farms are returning to draft power.  Oxen, cattle, donkeys are back in action on farms, via NYT.

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Blogger Monica Bhide reflects on this combination of spices & how each household has their own recipe for it, via NPR

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Thomas Keller shares his kitchen hints on salt, brines and a few recipes in the LA Times new monthly column called Master Class, via LA Times.

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Video:  Modernist Cuisine Chef Nathan Myhrvold shows the wonders of gelatin hitting a surface and bouncing back, via Foodista.

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Institute for Right Brain Gastronomy (IRBG) is examines the limbic system and its relation to smell, taste, and memory.  See the left brain & right brian gastronomy comparison chart, via Zester Daily.

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