http://dir.salon.com/topics/eat_and_drink/?source=rss&aim=eat_and_drink en-us Copyright 2007 Salon.com. Wed, 07 Oct 2009 05:10:00 PDT By Alex Van Buren Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/10/07/gourmet_magazine/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/10/07/gourmet_magazine/index.html?source=rss Media coverage has tarred Ruth Reichl's magazine as elite and stuffy. But it was so much richer than that By Sarah Karnasiewicz Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/08/20/jello_is_back/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/08/20/jello_is_back/index.html?source=rss Jell-O is cheap, versatile and ridiculously fun. Could there be a more perfect food for a battered economy? By Rebecca Traister Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/ent/movies/feature/2009/08/05/nora_ephron/index.html?source=rss http://www.salon.com/ent/movies/feature/2009/08/05/nora_ephron/index.html?source=rss The director of "Julie & Julia" opens up about her great passion, on-screen and off: Food By Sarah Karnasiewicz Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/07/29/catching_fire/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/07/29/catching_fire/index.html?source=rss Anthropologist Richard Wrangham has a provocative theory on human evolution. It starts with food and an open flame By Sarah Karnasiewicz Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/07/08/canned_goods/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/07/08/canned_goods/index.html?source=rss I leapt on the new craze for pickling and preserving. Is it a money saver in a busted economy -- or a luxury craft? By Sarah Hepola Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2009/05/12/value_meals/index.html?source=rss http://www.salon.com/mwt/feature/2009/05/12/value_meals/index.html?source=rss In this slumped economy, fast food restaurants are beckoning with their impossibly thrifty value menus. I tried them so you don't have to. Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/ent/video_dog/big_think/2009/05/04/bt_bastianich/index.html?source=rss http://www.salon.com/ent/video_dog/big_think/2009/05/04/bt_bastianich/index.html?source=rss "Tutti a tavola a mangiare!" The Italian-American chef on the cultural history of food and how sharing pasta could lead to a more peaceful world. By Katharine Mieszkowski Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/04/18/masson_interview/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/04/18/masson_interview/index.html?source=rss Famous animal lover Jeffrey Moussaieff Masson, the author of "The Face on Your Plate," talks about why you should consider giving up the burgers -- and the fromage. By Alex Koppelman Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/03/19/foie_gras/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/03/19/foie_gras/index.html?source=rss Animal activists have denounced the delicacy as torture. But as a new book explains, the truth is not as simple -- or as sensational -- as they'd like you to believe. By Heather Havrilesky Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/ent/tv/review/2009/02/26/top_chef_finale/index.html?source=rss http://www.salon.com/ent/tv/review/2009/02/26/top_chef_finale/index.html?source=rss Cheftastrophe! The fifth season boils down to overcooked soufflés, under-salted fish and lots of big, salty tears. By Anastacia Marx de Salcedo Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2009/02/24/pepperoni_pizza/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2009/02/24/pepperoni_pizza/index.html?source=rss The pizza restaurant is the last bastion of American small business. Eat a slice today to jump-start our economy. It's your civic duty! By Heather Havrilesky Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/ent/tv/iltw/2009/02/08/chef/index.html?source=rss http://www.salon.com/ent/tv/iltw/2009/02/08/chef/index.html?source=rss Will Obama give America an extreme makeover? Will the Europeans rule "Top Chef"? Plus: Gordon Ramsay breaks the swearing sound barrier! By Laura Miller Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/books/review/2009/01/05/Mark_bittman/index.html?source=rss http://www.salon.com/books/review/2009/01/05/Mark_bittman/index.html?source=rss Mark Bittman's revolutionary "Food Matters" is both a cookbook and a manifesto that shows us how to eat better -- and save the planet. By Vincent Rossmeier Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2008/12/20/pie_love/index.html?source=rss http://www.salon.com/mwt/feature/2008/12/20/pie_love/index.html?source=rss It's time someone stood up for the ugly stepchild of desserts. It's time someone stood up for pie. By Alex Koppelman, Rebecca Traister Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/gift_guide/2008/2008/11/28/foodie_luxury/index.html?source=rss http://www.salon.com/gift_guide/2008/2008/11/28/foodie_luxury/index.html?source=rss Give Spanish ham, drink California wine, and be merry! By Monica Bhide Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/09/25/jennifer_mclagan/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/09/25/jennifer_mclagan/index.html?source=rss From its surprising health benefits to its unrivaled deliciousness, "the greasy killer" is anything but, says author Jennifer McLagan. By Andrew Leonard Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/08/30/savage_bbq/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/08/30/savage_bbq/index.html?source=rss Drop those spareribs, imperialist pig-eaters! A new book argues that the great American barbecue smolders on the coals of genocidal racism. By Sarah Hepola Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/08/23/summer_drinks/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/08/23/summer_drinks/index.html?source=rss Top mixologists update the classic summer concoction for a sophisticated craft cocktail age. By Salon staff Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/08/11/cheap_beer/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/08/11/cheap_beer/index.html?source=rss From Stroh's to Shiner Bock, from Hamm's to Hudepohl, Salon brings you an incomplete, biased guide to this great piss-beer nation. By Edward McClelland Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/08/11/pabst_blue_ribbon/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/08/11/pabst_blue_ribbon/index.html?source=rss Pabst may be worshiped by hipsters, but can it replace Budweiser as the best classic domestic brew? The answer may surprise you. By Lenora Todaro Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2008/07/30/guerrilla_gardening/index.html?source=rss http://www.salon.com/mwt/feature/2008/07/30/guerrilla_gardening/index.html?source=rss Down with urban blight! Cultivating public land, as the author of "On Guerrilla Gardening" explains, is nothing short of a revolutionary act. By Edward McClelland Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/food/eat_drink/2008/07/17/budweiser/index.html?source=rss http://www.salon.com/mwt/food/eat_drink/2008/07/17/budweiser/index.html?source=rss Before it was bought by Belgium's InBev, Budweiser trampled local breweries across this land. Who's crying in their (piss) beer now? By Sarah Hepola Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2008/07/11/magical_animal/index.html?source=rss http://www.salon.com/mwt/feature/2008/07/11/magical_animal/index.html?source=rss Tom Colicchio, David Chang and others on the virtues of the hog, the importance of ethical farming and why true pork lovers are not ignorant pigs about their meat. By Peter Meehan Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2008/07/10/long_live_bacon/index.html?source=rss http://www.salon.com/mwt/feature/2008/07/10/long_live_bacon/index.html?source=rss It's trendy now, but will hype and gimmickry (bacon cocktails, anyone?) spoil the great salty meat? By Rebecca Traister Wed, 07 Oct 2009 05:10:00 PDT http://www.salon.com/mwt/feature/2008/07/08/making_bacon/index.html?source=rss http://www.salon.com/mwt/feature/2008/07/08/making_bacon/index.html?source=rss So why do I cure my own bacon? Because it's fun, it's easy, and loving food is different than loving the food that you make.