Food FYI: When Mother really does know best
This month is Smithsonian magazine's food issue, and there is some great reading to be had, including Lolis Eric Elie's saga of his search for the perfect gumbo. (Go figure -- it turned out to be his mom's.) And, yes, there is a recipe.
Remember a couple of years ago when everyone was all about the Maillard reaction (the browning that occurs in baked bread, roasted meat and French fries)? Well, it's back. At Khymos, Martin Lerch explores ways that you can make it happen faster.
GREAT NEW LOOK
Our friends over at Zester Daily have unveiled their long-awaited redesign.
-- Russ Parsons
Photo credit: Chris Granger/Smithsonian