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Yolk It Up

The nose-to-tail eating revolution continues apace with The New York Times heralding embryonic eggs as the Next Big Thing. READ MORE

A Wine Bar by Any Other Name …

As wine bars seem to pop up on every block, Vineography wine blogger Alder takes the trend to task, setting the bar for what should and should not be considered a wine bar. READ MORE

Four Squares a Day

Our lives are so busy; how can we possibly squeeze another eating opportunity into our day? READ MORE

Video Killed the Radio Cheese

The English firm West Country Farmhouse Cheesemakers has ginned up some innovative, low-impact new video content … by aiming a webcam at a rack of its aging cheddar cheeses. READ MORE

Who’s Been Eating My Porridge?

How to raid your housemates' stash, and bust them tactfully when they raid yours. READ MORE

Food and Fuel Duke It Out

The recent boom in the ethanol market has contributed to a drastic jump in the price of corn, The New York Times’ editorial page points out—and that means everyone is going to feel the pinch. READ MORE

Generally Speaking

This just in: General Tso’s Chicken not really Chinese. Next up: Pepperoni Hot Pockets not actually eaten in Italy! READ MORE

New Leave Law Making Restaurateurs Sick

San Francisco is the first U.S. city to be required to offer sick leave to restaurant employees, by a law that goes into effect this week. Get ready for prices to rise. READ MORE

36 Sublime Hours in Newfoundland

First of all, it’s pronounced “New-fund-LAND.” The standard mnemonic offered by locals is, “You must underSTAND we’re in NewfoundLAND!” One cannot overstate the importance of not merely stressing that last syllable, but of more or less clobbering it. READ MORE

Send in the Clones (Stealthily)

Proving itself as big-biz-friendly as ever, the FDA has announced that it has no plans to require special labels on the cloned-animal products that it is expected to approve within the next year. READ MORE