Serri Graslie
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Restaurants with a "weak" reputation are more likely to write fake positive reviews, a study finds. But chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.
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Forty percent of food in the U.S. goes uneaten each year. The major problem is also a major opportunity for startups like Food Cowboy and CropMobster, which are trying to cash in by connecting sellers of excess food to people in need of it.
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Hungry bugs and warmer temperatures mean pine trees aren't producing as many seeds as they once did, driving up the cost of Italian pine nuts to $120 per pound in some cases. Cookbook author Julia della Croce found a colorful — and delicious — alternative in pistachios.
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Homemade sodas are hot these days: Americans bought more than 1.2 million home carbonators last year. For the Fourth of July, we asked mixologist Gina Chersevani to help us tap into the trend with a soda float inspired by Independence Day.
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Postwar marketing of convenience foods pushed our grandmothers to take many shortcuts in the kitchen that modern foodies might find unpalatable. Many involved Jell-O. Cookbook author Jeremy Jackson updated his grandma Mildred's famous strawberry cake recipe to remove this old-school secret ingredient.
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Wojciech Inglot was a chemist and entrepreneur who tried to come up with a more healthful alternative to traditional nail polish. He died Feb. 23.
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There's one honor that's long eluded Americans at the top of the culinary field: the coveted Bocuse d'Or. This year was no exception, though Team USA made a valiant effort with an Appalachian-inspired menu that included squash, ham and mushrooms.
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For the past several years, Francois Brunelle has been photographing people who happen to look strikingly similar but aren't related.
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Incomes have dropped nearly 50 percent in Greece, but food prices are at record highs. Now the Greek government is encouraging retailers to discount nonperishable food that's past its sell-by date. And it's not going over well.