Looks like reports of a looming "guacapocalypse" have been vastly overstated.
This morning, guacamole lovers woke to headlines warning that Mexican fast-food chain Chipotle could eventually be forced to drop the dip from its menu, if changing global weather patterns continue to drive volatility in the price of avocados.
Can you name the five main ingredients in Sriracha?
Credit Reactions / YouTube
Credit Reactions / YouTube
Why peppers feel hot and mint feels cool: Our nerves (afferents) have receptors that sense low and high temperatures. The hot detectors, like TRPV1, also sense molecules (natural ligands) in peppers and mustard oil. The cold receptor, TRPM8, detects molecules in mint, such as menthol.
Among the historic buildings and shuffle of people and traffic on Broadway near downtown is a modern, chic sign that reads "Saveurs 209." The word is French and the people inside argue that the taste of their food will satisfy the pickiest of food critics.
"Especially in Paris, people are very picky," said restaurateur Sylvain Nykiel. "But in Paris, people know really really food. They are foodies."
When Sandy Pollock and Crystal Cook go to work on a traditional recipe, they usually like to bring it up to date with a modern twist or two. After all, they call themselves the Casserole Queens, specialists in making a classic quick-fix dish fit for today's dinner mat.
But when it came to changing the King Ranch Casserole, Sandy wouldn't hear of it. "There are just some things that you don't mess with," she says. "It's the way Mama made it!"
Fronteras: Most Americans use more than 100 gallons of water a day, but in Smith Lake, New Mexico, on the Navajo Nation, they use seven. As industries develop farther into remote areas, they run into conflicts with tribes who view certain sites as sacred New York City's "stop and frisk" law has been controversial because of the potential for racial profiling and in San Diego, activists say the same thing is happening.
As shipments of the popular spicy Asian condiment Sriracha remain on hold following a partial shutdown of its factory in California, a state representative from Texas is trying to lure the maker of the sauce away from the West Cost and into the Lone Star State.
Fronteras: Remember those hard-shelled, spicy ground beef tacos that populated American kitchens a few decades ago? That's not the taco of today. Today it's grilled fish, kosher beef, Korean barbeque and fried eggs. We’re talking all things taco: From the evolution of the taco and how breakfast tacos are a morning staple close to the heart in South Texas, to Kosher tacos and tacos in the Navajo Nation.
*This show is a replay of the August 23, 2013 episode of Fronteras.
Although a few foreign refugees come from cities where they had sophisticated education opportunities, many lived in remote areas where there were no schools, or in refugee camps where they may have received sporadic education.
Most are immersed in an irrelevant environment when they come here -- obstacles like speaking English, taking the bus, even learning to work in an American kitchen can be challenging.
A cup of joe and a cream puff may be on the menu at any coffee shop in town but you'd better make plans to stop by the Pearl Friday. That's because the Culinary Institute of America's Bakery Cafe is closing.
The decision didn't come easy for Alain Dubernard, the man with the French-sounding name and accent, who is a Mexican native and is the bakery school's chair and only teacher.