In Print: Clips from Food Sections

5. – The Boston Globe Cooking Up Ways to Lose Trans Fat “Artificial trans fat is produced when liquid vegetable oil is converted to a solid to make shortening. Shortening was favored over lard and butter because it was easy to store, had a higher melting point, and improved the shelf life of everything from muffins to crackers. But in the bad fat pecking order, trans fat is considered the most dangerous, having been linked to heart disease and other serious health problems. Nationally, products with artificial trans fat must now note the ingredient on their labels, which has sent many food producers scrambling to remove the fat from their products altogether.”

4. – The Chicago Tribune ‘Joy of Cooking’ or ‘Joy of Obesity’? “The classic cookbook, first published in 1931, has done some girth-expanding of its own, a study has found. Published as a letter last week in the Annals of Internal Medicine, the report examined 18 classic recipes found in seven editions of the book from 1936 to 2006. It found that calorie counts for 14 of the recipes have ballooned by an average of 928 calories, or 44 percent, per recipe. And serving sizes have grown as well.”

3. – The LA Times Slow Cookers have Evolved over the Decades “Fans affectionately refer to them with names like “recession-fighting machines” and “crackpots.” They call themselves “crockpotters” and wax poetic with a fervor normally reserved for religion, politics or love. ‘My entire family life revolves around the Crock-Pot,’ says one. ‘I have not only embraced the Crock-Pot but am making out with it.'”

2. – The NY Times Brooklyn’s New Culinary Movement “These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.”

1. – The NY Times How Much Water does Pasta Really Need? “Some time ago, as I emptied a big pot of pasta water into the sink and waited for the fog to lift from my glasses, a simple question occurred to me. Why boil so much more water than pasta actually absorbs, only to pour it down the drain? Couldn’t we cook pasta just as well with much less water and energy? Another question quickly followed: if we could, what would the defenders of Italian tradition say?”

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