People with different flavor obsessions tend to appreciate each other’s passions — lemon lovers understand chocoholics, and chile fiends click with squint-seeking sour-candy obsessives. But when it comes to texture, there can be a mutual incomprehension. I happen to love anything squishy, springy, chewy, wobbly or displaying the soft elasticity called Q or QQ in Taiwan, and…
People with different flavor obsessions tend to appreciate each other’s passions — lemon lovers understand chocoholics, and chile fiends click with squint-seeking sour-candy obsessives. But when it comes to texture, there can be a mutual incomprehension. I happen to love anything squishy, springy, chewy, wobbly or displaying the soft elasticity called Q or QQ in Taiwan, and…
Before going home to Philadelphia to watch the Super Bowl this Sunday, Cheyenne Corin, 27, a freelance journalist in Washington, D.C., texted her mother a special request: cheese steaks topped with caviar. “Cheese steaks are a great celebration food and caviar is a great celebration food, so why not have them together?” she said. “I…
Before going home to Philadelphia to watch the Super Bowl this Sunday, Cheyenne Corin, 27, a freelance journalist in Washington, D.C., texted her mother a special request: cheese steaks topped with caviar. “Cheese steaks are a great celebration food and caviar is a great celebration food, so why not have them together?” she said. “I…
Before going home to Philadelphia to watch the Super Bowl this Sunday, Cheyenne Corin, 27, a freelance journalist in Washington, D.C., texted her mother a special request: cheese steaks topped with caviar. “Cheese steaks are a great celebration food and caviar is a great celebration food, so why not have them together?” she said. “I…
Before going home to Philadelphia to watch the Super Bowl this Sunday, Cheyenne Corin, 27, a freelance journalist in Washington, D.C., texted her mother a special request: cheese steaks topped with caviar. “Cheese steaks are a great celebration food and caviar is a great celebration food, so why not have them together?” she said. “I…
At some restaurants, bread is no longer free, which makes sense, given the price of quality ingredients, the investment of time in baking and how much goes to waste (an environmental concern, since food that winds up in landfills releases greenhouse gases as it decays). Requests for tips — a tradition that took root in…
At some restaurants, bread is no longer free, which makes sense, given the price of quality ingredients, the investment of time in baking and how much goes to waste (an environmental concern, since food that winds up in landfills releases greenhouse gases as it decays). Requests for tips — a tradition that took root in…
At some restaurants, bread is no longer free, which makes sense, given the price of quality ingredients, the investment of time in baking and how much goes to waste (an environmental concern, since food that winds up in landfills releases greenhouse gases as it decays). Requests for tips — a tradition that took root in…
At some restaurants, bread is no longer free, which makes sense, given the price of quality ingredients, the investment of time in baking and how much goes to waste (an environmental concern, since food that winds up in landfills releases greenhouse gases as it decays). Requests for tips — a tradition that took root in…