food

How Fishermen's Bragging Rights Gave Birth To Fine Art

5:10pm September 02, 2015

by Tove Danovich

In 19th-century Japan, fishermen found a foolproof way to record trophy catches: a "fish rubbing" inked onto paper, creating a permanent record of their size. Gyotaku soon evolved into fine art.

"Probably females are better at accessing olfactory memories, but I don't know why," says Robert Bath, a wine and beverage studies professor at the Culinary Institute of America in Napa Valley. "Maybe men don't pay as much attention?"

Science
Arts

Are Women Better Tasters Than Men?

5:10pm September 02, 2015

by Eliza Barclay

Many in the wine and beer industry claim women have a keener sense of smell, and thus taste, than men have. Sensory scientists who've tackled this question say there's something to this.

Frozen tuna lies on the ground at the Tsukiji fish market in Tokyo. The FDA recommends freezing raw fish before serving it in sushi as a way to keep it free of parasites. But as a recent outbreak of Salmonella in the U.S. highlights, freezing doesn't guar

Why Freezing Didn't Keep Sushi Tuna Safe From Salmonella

4:09pm September 02, 2015

by Lydia Zuraw

Freezing is usually considered a way to make raw fish safer. But a recent outbreak of Salmonella in frozen, raw tuna used in sushi across the U.S. highlights the limits of the food-safety technique.

Chipotle restaurant workers fill orders for customers in Miami, Fla., on April 27, 2015, the day that the company announced it will only use non-GMO ingredients in its food.

National

Class-Action Suit Alleges Chipotle's GMO-Free Campaign Is Deceptive

4:00pm September 02, 2015

by Allison Aubrey

The campaign claims the chain has removed all ingredients made with genetically modified organisms from its menu, with few notable exceptions. A lawsuit says the campaign amounts to false advertising.

Starting Oct. 6, McDonald's Egg McMuffin and other breakfast items will be served all day at U.S. franchises.

National

McDonald's: You Deserve A Hash Brown All Day

1:04pm September 02, 2015

by Laura Wagner

Every McDonald's restaurant in the U.S. will offer breakfast menu items all day, starting Oct. 6.

Line-sitters waited for hours outside Franklin Barbecue in Austin, Texas, on July 3.

5-Hour Line Turns Barbecue Pilgrims Into Cash Cow For Locals

8:00pm September 01, 2015

by Veronica Zaragovia

At Franklin Barbecue in Austin, Texas, people start lining up at 5 a.m. to get a taste of world-famous brisket. The line has become such a fixture that it's become a business opportunity for locals.

Queue Listen Now

On Canadian tasseomancer Amy Taylor's vintage tea-leaf reading cups, your reading is determined by where your leaves fall on the preprinted symbols on the cups.

Arts

For Centuries, People Have Searched For Answers In The Bottom Of A Tea Cup

4:51pm September 01, 2015

by Laurel Dalrymple

The practice of reading tea leaves had its heyday during Victorian times, when fascination with the occult and self-analysis thrived. It was safer than other forms of divination and persists today.

Cattle rancher Craig Vejraska pours out feed while checking on his cattle in a smokey field in Cox Meadow, as the Okanogan Complex fires burn outside Omak, Wash., Aug. 26, 2015.

National

In A Remote Part Of Washington, A Scramble To Save Cattle From Flames

11:51am September 01, 2015

by Anna King

More than 1,000 square miles of wildfires are burning in the state. In the isolated Okanogan Valley, where power and phone lines have burned, cattle ranchers are doing what they can to spare herds.

Queue Listen Now

Eatsa's first location is in San Francisco's financial district. Its quinoa-based dishes sell for about $7 a bowl.

Economy

The Restaurant With No (Visible) Workers

11:24am September 01, 2015

by Avie Schneider

A new, highly automated restaurant in San Francisco looks to speed up service through efficiency. You won't see any people taking your order or serving you at Eatsa, a fast-casual quinoa eatery.

We All Scream For Slower Melting Ice Cream

8:44am September 01, 2015

Scientists at the University of Edinburgh are developing an ice cream that takes longer to melt. It's based on a protein that binds fat droplets and air bubbles.

Queue Listen Now