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The Top Ten Most Exciting Food Cities

Today the most exciting cities to plan a food pilgrimage to are also among the most diverse, each providing their own unique culinary experience.

You will probably not find better spaghetti Bolognese than in Bologna, Italy, but is that the most exciting place in the world to eat right now? While we will never turn down a bowl of fresh pasta, the most exciting cities for true foodies to visit today are also among the most diverse. Here’s our top 10 list of the best places to eat around the world. Plan your food pilgrimages now.

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[youtube]http://www.youtube.com/watch?v=WXk8o-3d6mU&feature=youtu.be

Alice Waters is a food revolutionary, but it was her desire to enjoy better tasting food that led to her commitment to local and organic foods.

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Dietary Supplements: Suspect Seafood, Mustard Madness, and Tastebud Training

Today's round-up of what we're reading at GOOD Food HQ. Enjoy!

Even if Japan's seafood isn't contaminated by nuclear radiation, the fear of contamination could have lasting effects.

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Dietary Supplements: Wednesday, February 9

Dietary Supplements is a daily roundup of what we're reading at GOOD Food HQ. Today it's all about health, plus a slice of geological cake. Enjoy!


Michelle Obama says the POTUS quit smoking a year ago. Not only that, she's taking her anti-obesity program global.

Speaking of globalization, why do the world's fattest people live on islands? Clue: It's not the piña coladas.

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Hold the Sugar: An Interview with Food Scientist Beverly Tepper on Genetics, Taste, and Bitter-Blockers

The director of Rutgers University's Sensory Evaluation Lab on bitter blockers, nanotechnology, and where food science has gone wrong in the past.



"Food design" can mean very different things, depending on whom you ask. Over the past couple of weeks, we've heard from a design critic, a corporate giant, a Jell-O entrpreneur, and a pair of design provocateurs about the possibilities and pitfalls of redesigning our food—and between them the conversation has ranged from the impossibility of inventing new pasta shapes to the need to rethink agricultural subsidies, and from DIY digestive system hacks to flavor-changing chewing gum.

The food scientist Beverly Tepper is director of the Sensory Evaluation Laboratory at Rutgers University. Her research combines nutritional science and psychology with the genetics of taste perception in order to better understand the links between flavor, diet, and health. We talked about some of the innovations she thinks will reshape our food in the coming years, where food scientists have gone wrong in the past, and what she thinks of molecular gastronomy.

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