21 Facts About the Corrupt Olive Oil Industry

http://www.businessinsider.com/fake-olive-oil-2012-1

On How to Have a Good Meal at a Bad Restaurant

Can You Eat Decently in an Indecent Restaurant?
by Tyler Cowen
http://www.nytimes.com/interactive/2011/10/02/magazine/29mag-food-issue.html#/restaurants

On Dark, Leafy Greens

There's a Wide World of Spinach Stand-Ins
http://www.highbeam.com/doc/1P2-1375912.html (WPost; 10/4/06)

Gastronauts

"[They] are members of a billowing fraternity in the Americna tourism industry: vacationers who plan their travels primarily - often solely - around food and wine.  They are, to coin a term, 'gastronauts.'"

Gastronauts, Shooting for the )Michelin) Stars
by Bryan Miller
http://travel.nytimes.com/2005/01/02/travel/02gastro.html

Mussels Heaven: Ile De Re

"It's local mussels that show up when villages here host big pulbic dinners - the equivalent of pancake breakfasts - in the twon square, like the 'Fete Moules Frites' held in La Couarde-sur-Mer during the Bastile Day holidy weekend."

A Passion for Mussels
by Julia Moskin
http://www.nytimes.com/2006/08/23/dining/23france.html

Eating Food With Your Opposite Hand

Q: I've heard that food tastes a little different when eaten with the hadn opposte the one usually used.  My friends and I tried this, and it's true.  Why?

A: Taste receptors are arrayed symmetrically, with certain areas sensitive to sweet and salty flavors while others are tuned to sour and bitter flavors.  When you use your favored hand to place food inside your mouth - especially with a utensil such as a fork or spoon - you do it the same way again and again.  But if you use your other hand, the food arrives from an unfamiliar angel and traverses a somewhat different path of taste buds.  The change is unimportant but noticeable.

Kodiak Crab Festival

http://www.kodiak.org/things-to-do/island-celebrations/crab-festival.html

The California Caviar Rush

The Great California Caviar Rush
by Stinson Carter
http://online.wsj.com/article/SB10001424052748703655404576292990600552436.html

Is "Chinese Restaurant Syndrome" Real?

http://open.salon.com/blog/emagill/2010/06/22/the_facts_behind_msg_plus_a_recipe_for_chicken_broccoli

Also see: Can Food Trigger Migraines?

http://consults.blogs.nytimes.com/2010/07/26/can-foods-trigger-migraines/?ex=1295755200&en=d0c1c5a01c082c9d&ei=5087&WT.mc_id=NYT-E-I-NYT-E-AT-0728-L18

How to Pour Champagne

The scientists at the University of Reims say pouring bubbly at a slant, as you would a beer, preserves more of the tiny gas bubbles that improve the drink's flavor and aromas. The study — "On the Losses of Dissolved CO2 During Champagne Serving" — appears this week in the Journal of Agricultural and Food Chemistry, a U.S. publication.

Champagne Fizzincs: Science Backs Pouring Sideways
by Greg Keller
http://www.timesunion.com/news/article/Champagne-fizzics-Science-backs-pouring-sideways-613414.php

Recipe of the Day: Liquid Wasabi

From Sei (a restaurant):

*2 ounces Unfiltered sake
*1 ounces Cap Rock Organic Vodka
*1 ounces Ginger-habanero-infused simple syrup
*3/4 ounces Fresh-squeezed lime juice

Top 50 Restaurants

http://www.cnn.com/2010/LIVING/04/27/fifty.best.restaurants/index.html

Most Expensive Matzos on Earth?

http://www.ohnuts.com/buy.cfm/kosher-for-passover-cakes-cookies/food-specialties-baking-products/handmade-shmura-matzos?gclid=CJ-e34LJzKACFQGU7QodM2b9zA

Best University Class of the Year?

"This fall, Ferran Adria will join Jose Andres to help teach a first-of-its-kind course in culinary physicas at Harvard University. Students will attend chef demonstrations, physics lectures and labs that explain the structure and characteristics of classic emulsion and more recent inventions such as Adria's famous foams."

Adria, Andres Are Headed For Harvard
by Jane Black
http://www.washingtonpost.com/wp-dyn/content/article/2010/03/23/AR2010032300718.html?nav=hcmodule

Wok Racing

"Racers sit in the middle of kitchen-quality Chinese woks and hurtle down chutes of ice at speeds of up to 60 milte an hour. Originally cooked up as a TV stunt, wok racing has become hot in Germany."

These Athletes Come From All Woks of Life
by Adam Cohen
http://online.wsj.com/article/SB20001424052748704211704575140323476642104.html