The Greatest Restaurant in the World

Sous vide (pronounced soo veed) is a culinary technique that involves cooking vacuum-sealed food at a consistent, low temperature for a longer length of time than compared to other methods. The term sous vide is French for “under vacuum,” and was developed in the mid–1970s by chef Georges Pralus for the Restaurant Troisgros in Roanne, France.

"The reality of the situation is we need local food sources and a new generation of farmers"

Interesting article on our world's collapsing food system.

The urge to be organic is a quest for purity - so why be satisfied with 95 per cent? The reason is that some non-organic inputs, including additives, are so essential that they are permitted in organic food.

Corn is in almost every single food that we (Americans) eat and we have the highest cancer rates out of any nation in the world, there has to be some sort of correlation.

Jeff Junatas a friend and former coworker is a finalist in the Myspace Kraft singles commercial. Vote for the clip with the guy wearing glasses.

I really don't eat much fast food at all, but this is still pretty informative.

Some of my favorites in this post. Never new about Dublin Dr.Pepper, going to try and get a hold of that soda.

Allrecipes.com redesigns with a very nice standards based design.