tags: moto: stories and blogs
moto: stories and blogs
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Sweet, Sour, Salty, What?
Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.
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When Can Chefs Sue Other Chefs?
Defining legitimate legal claims in the restaurant world.
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"By the Way, I’m Vegan"
When diners drop the dietary bomb, chefs must work magic.
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That Heady Molecular Mixology
When a cocktail should really just be a cocktail.
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Mushrooms Will Save the World
And other findings from Taste^3^ 2007.
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Followers of the Foam
You’ve seen them around—waiting for the elusive email from El Bulli, snatching up tableware designed for Alinea, and ordering food-grade sodium alginate. They’re the fans of molecular gastronomy—mad scientists in the kitchen.
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Hands Off My Chemistry Set
When can creativity be copywrited? Food & Wine digs into the controversy over avant-garde chefs stealing recipes.
