Blogs

 By

Meals on wheels, a cultural phenomenon

In 2009, spiraling downward trends in the economy forced Los Angeles’ prospective restaurateurs to reconceptualize the meaning of “dining out.” Instead of restaurants as a destination, keen culinary artists flipped the food industry on its head by bringing food directly to the consumer. Decommissioned service and delivery vehicles were transformed into mobile haute cuisine meccas, […]

 By

Vinh Loi Tofu is an alright option for vegan eats

Restaurant: Vinh Loi Tofu Address: 18625 Sherman Way, Suite 101 Reseda, CA 91335 Phone: (818) 996-9779 Price Range: $8-$11 per person Rating: 3 out of 5 When I’m introduced to new people, and the first thing they tell me is “I’m a vegan,” I want to hit them upside the head. Honestly, I don’t care. […]

 By

Eating more veggies is easier than you think

As a nutrition student, I am commonly asked, “What is the worst thing you can eat?” I like to turn that question on its head and tell people about the best food they can eat. Vegetables top my list because hardly any of us eat enough of them—including me. Whether it is taste, cost, access […]

 By

Make it yourself: Celery Root (Celeriac) Remoulade

Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more akin to a garlic mayonnaise (aioli), its nature as a basic sauce makes it versatile enough to incorporate a myriad of flavor combinations. Celery root remoulade ups the ante with crunchy […]

 By

Tasty Trivia: Eat your peas and carrots!

Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into elaborate emoticons, mashed potatoes and gravy shaped to re-enact Mount Vesuvius’ destruction of Pompeii and spoons become catapults laying siege to a carrot diorama of the Bastille. Parents clamour incessantly, trying […]

 By

Ask a nutritionist: What’s in beer, and is it good for me?

What is beer?  Beer is made from four ingredients: water, barley, hops and yeast. Barley seeds must be malted and mashed, processes that convert the starchy grain into a sugary syrup. The syrup, or mash, is added to water and boiled with hops to produce wort. Hops, the female flower from the hop plant and […]

 By

Make it yourself: Butterscotch-Ale Bread Pudding

If you couldn’t tell by now, this writer has a pretty big sweet tooth. Donuts, cookies, ice cream, I love ‘em all. One of my favorite winter desserts, by far, is homemade bread pudding. I’m not talking about that gruel-style crap with the reconstituted raisins you were fed as a tyke in preschool. Oh no, […]

 By

Tasty trivia: why brown is the new green

Ever wonder why your favorite beer is bottled in a brown bottle, rather than a more eye-catching green, blue or clear bottle? The answer is chemistry. We all know that ultraviolet light (UV) can be harmful to our skin in high rates of exposure, but it can also be detrimental to the quality of your […]

 By

Beer Belly

Nothing beats a cold one after a long day on your feet or  fielding calls at the office. Beer is considered one of the oldest beverages known to man and the oldest form of alcohol fermentation, rivaling wine and distilled spirits. Created from an abundance of grain production as far back as 6,000 years ago, […]

 By

DIY Ganache and Macerated Mint-Infused Raspberries

Forget about that 3-year-old bottle of Hershey’s chocolate syrup in your cabinet—here’s an easy recipe for homemade chocolate sauce that’s sure to impress. The recipe is actually a 2-in-1 deal and can be incorporated into many dessert options, from chocolate-dipped fruit to cupcake frosting. Both the ganache and the macerated raspberries requires only three ingredients, […]

 By

DIY Vanilla Extract

Baking fans will love this simple, two-set recipe to make homemade vanilla extract. All you need is a glass (8 fluid ounces) of bottom-shelf vodka and a half dozen (6) vanilla beans. Using a sharp knife, split the vanilla pods open by slicing down the spine starting just below the tip of one end all […]

 By

The yin and yang of food: chocolate and vanilla

Some enjoy chocolate and vanilla swirled in an ice cream cone, while others are steadfast in their determination to keep them apart. It is debatable which flavor reigns supreme, but you never hear anyone say, “You’re so chocolate,” when referencing another’s bland decision. Instead, vanilla was thrown under the bus of sweet treats. In honor […]