One of the best gastronomic experiences is the gooey rich creaminess of caramel slowly melting on one's palate. Over the past few years, we have seen an increasing number of products, such as Poco Dolce's burnt caramel toffee, adding salt into the caramel equation. A recent New York Times article explains how this extraordinarily sweet and savory combo went from elite chichi Parisian pastry shops to the American mass-market (stores such as Wal-Mart) and the soon-to-be Obama White House.
The article suggests that the financial success of this exquisite pair is due to a fortunate profitable trend cycle. Parisian pastry chefs initiated American chefs' obsession with the caramel-sea salt blend. Then, it ended up in specialty food magazines and food shows. Soon enough, chain restaurants, like the Cheesecake Factory, began selling them. Finally, Wal-Mart picked up on the trend. Of course, it would not have caught on so quickly if it were not for Americans' long-established taste for salty mixed with sweet, a flavor picked up gracias to dulce de luche from South America and Mexico.
As fellow blog Salt News states, the NY Times focuses on the financial and cultural success of the caramel-salt mix without ever delving into the gastronomic sensations it elicits. The title of the article, "How Caramel Developed a Taste for Salt," is misleading since there is never any substantial information explaining how this caramel concoction developed in small villages in the region of Brittany in France. I'm left wondering whether or not caramel indeed activates a desire for salt. Instead, the article gets carried away with Obama's love for salty caramel delights as though it would be hard to imagine. Could you blame him?
In Sunday's Pittsburgh Tribune Review, dietitian Betsy Klein states that fad diets, such as low-carb regimens, seem to be disappearing. She explains that they are declining because people are less obsessed with weight-loss and more concerned with what they're actually consuming. This change in eating can be traced as far back as the '70s culinary revolution in Berkeley initiated by chefs like Alice Waters. It looks like the trend is spreading to the rest of the country.
This past September, the New York Times printed an article about people starting to eat to enjoy food rather than solely to lose weight. Chefs are preparing healthful well-balanced meals that do not necessarily follow any extreme forms of dieting. I wonder whether people are eating to enjoy the culinary sensations on their palate or if they're eating to experience the food's medicinal properties. For example, some people consume honey because they believe it relieves a sore throat. In other words, some people eat with the objective to have food activate or shut down corporal pains and desires.
Even if we're eating for reasons both gastronomical and pharmaceutic, which culinary purpose dominates? How will our culinary perception evolve in 2009?
How seriously do you take your tequila? What champagne is for France, tequila is for Mexico. Mexicans drink it to celebrate national holidays, weddings, and anniversaries. It even has a government protection similar to the French AOC. The Consejo Regulador del Tequilo states that the drink must come from a region in central south Mexico: the state of Jalisco. Drinking tequila straight from a small glass is the most traditional way to drink it.
So, what does it mean that companies, such as Tanteo, are now producing flavored tequilas? In a recent New York Times article, Florence Fabricant explains that flavors, like jalapeño and passion fruit, are subtle and delicate in Tanteo's line of flavored tequilas. As much as I want to be a traditionalist, I have to admit that I'm intrigued and looking forward to trying these tequilas. Tanteo tequilas are now available in NY at three locations: Ambassador Wines and Spirits on Second Avenue, SoHo Wines and Spirits on West Broadway, and at Philippe Wine and Liquor in Chelsea.
Traveling this holiday season? If yes, chances are that your flight will be somewhat delayed and you will be stuck at the airport. For this reason, it's important to know your dining options. An article in this past Sunday's New York Times outlines different ways to explore these choices so that you're not stuck at Burger King. Firstly, you can go online to the airport's website to find out its dining options. Then, there are numerous online discussion boards, like Chowhound, FlyerTalk and AirlinePilotsForum, that will suggest certain places over others.
Whether or not your flight is delayed or you have a layover, air travel increasingly means that you'll be spending more time at the airport terminal. Many airlines suggest that you get there two hours early. With the possibility of eating well, perhaps you might get there even earlier. Nevertheless, certain airports, such as Chicago's O'Hare, are more hopeless than others. It seems as though the majority of decent dining spots are concentrated at the Jet Blue food court, Terminal 5, in New York's Kennedy airport.
After the jump, you'll find a list of restaurants with delicious foods recommended by the New York Times.
Eric Asimov sends thanks to those who affect the wine trade beyond the vineyard - from sommeliers to importers, from consumers to bloggers.
Mark Bittman puts the spotlight on an American in Paris - Patricia Wells. Her resume includes cookbook author, restaurant reviewer, food writer and culinary guru. Yes, she also worked with Joël.
Want to quit your job so you can cook? Audrey Davidow takes a peek into the lives of those that have done it, and are now living their dream
In the mood for some Cephalopod Stew? No, I really can't make it sound any better, but with fresh octopus and new potatoes rounding out this hearty dish, I'm sure it is delicious anyways.
The perfect meal, perhaps? Whether you are serving breakfast or brunch, lunch or dinner, Asparagus Frittata suits them all.
Frank Bruni seems to have gotten tired of attending regular restaurants and, only weeks after reviewing steaks at a strip club, he flitted around town trying out room service at seven different New York hotels. Room service no longer means that a tray is left outside your door. At these places, the rooms are made to give diners a restaurant-like experience - often with food from a famous restaurant/chef to boot!
How can food be kept safe during preparation in commercial kitchens? Vinyl/latex gloves may not be the answer, as there is no real evidence that they keep the food clean. Soap and frequent hand-washing, as basic as they seem, may still be the best option.
Mandarin orange growers work hard to keep their fruits seed-free so that they can command 3-4 times as much at stores.
Make real Irish soda bread for St. Patricks. No raisins or caraway seeds needed!
How seriously do you take your tequila? What champagne is for France, tequila is for Mexico. Mexicans drink it to celebrate national holidays, weddings, and anniversaries. It even has a government protection similar to the French AOC. The Consejo Regulador del Tequilo states that the drink must come from a region in central south Mexico: the state of Jalisco. Drinking tequila straight from a small glass is the most traditional way to drink it. 
Harold McGee takes a look at the various 
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Frank Bruni seems to have gotten tired of attending regular restaurants and, only weeks after reviewing 
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