The New York Times Dining & Wine Section in 60 seconds: Pudding, poblano tacos and Pinkberry

by Emily Matchar, Posted Apr 23rd 2008 @ 9:00AM

A search for the best chocolate pudding leads the author through dozens of cookbooks, calls to pastry chefs, and a multitude of cooking experiments. The pictures nearly led me to the grocery store at midnight to satisfy my suddenly awakened craving for bittersweet chocolate pot de crème. Included recipes look insanely delicious.

Tuscan vintners get in a battle over labeling laws, grape origins, and possible wine contamination - is a brunello di Montalcino by any other name as pleasing?

An Iraqi restaurant in midtown Manhattan is a gathering spot for Iraqi ex-pats, Iraqi-Americans, and journalists home from the Baghdad beat.

The Minimalist does tacos Yucatán-style, with poblano peppers, potatoes and corn.

After losing a lawsuit, Pinkberry is forced to reveal what's in its frozen yogurt, and the truth is less than "all natural."

Eric Asimov discusses German Rieslings.

Florence Fabricant explains the grains behind Whole Foods new multigrain sushi.

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Filed Under: Newspapers, In Sixty Seconds, Ingredients, Chefs & Restaurants, Restaurants
Tags: america, comfort food, dessert, east coast, New York Times, NewYorkTimes, Pudding, Recipes, Tacos