Around the Web: This Week in Food News

Well, folks, there was good news, and there was bad news this week. And since it’s mostly bad news, let’s get that out of the way first.

For starters, Dan Evins, the founder of highway eatery Cracker Barrel, died from cancer on Saturday at the age of 76. Read the rest of this entry »

Video: What the Color of Your Wine Means

Editor’s Note: Ever wonder what wine connoisseurs are seeing when they look at a glass of wine? Menuism’s resident wine expert, Etty Lewensztain, uncovers the taste profiles, barreling, age, and other hints found in your wine’s color. Read the rest of this entry »

Meet Menuism’s New Managing Editor, Kim Kohatsu

For the past two years, the incomparable Nikki Jong has been dutifully editing, contributing to, and growing the readership of the Menuism blog. We’re both happy and sad to see her pursue new opportunities, but we’re excited to welcome our newest team member, Kim Kohatsu, to Menuism as our Managing Editor. Get to know Kim a little bit better through this Q & A, and follow her on Twitter @kimkohatsu.
- Justin Read the rest of this entry »

Infographic: International Cooking Habits Compared

Peek into different cuisines, comparing their spices, ingredients, and flavor profiles. This infographic by RecipeFinder offers a comparison of national dishes, accompanying drinks, and how different countries consume chocolate, coffee, and ice cream. Read the rest of this entry »

Does Aging Beef Keep You Younger?

In previous columns we have talked about what it means to raise and finish a beef and about the art of butchering. Today we’ll discuss an intermediate critical step called aging. The purpose of aging is first to tenderize, second to change (and hopefully improve) flavor, and thirdly to increase juiciness. Aging is a process unique to beef and some wild game because of the maturity of the animal at slaughter. Common young meats like chicken, pork, veal, and lamb do not require aging. Read the rest of this entry »