Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
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| Post Type: Web Crumbs | Topic: Nutrition & Diet | July 28, 2008 |
Posted by Lauren Duffy
The New York Times's Well blog reports on a recent study that concludes that fructose may be converted to body fat more quickly than other sugars. The study suggests that consuming foods made with high-fructose corn syrup could be more fattening than consuming equivalent foods made with regular sugar. While the Texas-based study was small, it has important implications in light of the amount of processed foods that contain high-fructose corn syrup.
| Post Type: Articles | Topic: Dining Out | July 28, 2008 |

Posted by Lauren Duffy
A lot of life's important events take place at a restaurant table—business deals, first dates, meeting the future in-laws. Regardless of the occasion or the company, good manners can help ensure everything runs smoothly. Here’s a quick rundown of common expectations at the table.
| Post Type: Articles | Topic: Food | July 02, 2008 |

Posted by Amelia Whitcomb
Substantiated by the theory that taste buds were formulated to detect a specific taste, it has been widely understood, until recently, that sweet, salty, sour, and bitter constitute the four distinguishable, and therefore, official tastes. However, a new taste, known as umami, has been officially recognized and is gaining in popularity. Its acceptance and recognition give a new depth of description to our culinary lexicon and an increased awareness of the chemical complexities of cooking.
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