Even people who love to cook don't make everything from scratch. You might make a homemade graham cracker crust, but who makes graham crackers?
Chris Kimball, that's who.
The host of America's Test Kitchen on TV and radio says there are quite a few foods you'd never think of making for yourself that you actually can. But why would you go to the trouble of hacking things — balsamic vinegar, Greek yogurt, caramel, Nutella spread, dairy-free whipped cream — that are so easily bought in the store?
Maybe you've wondered, while looking at the price tag on some organic produce, whether that label is telling the truth.
Peter Laufer, a writer and professor of journalism at the University of Oregon, doesn't just wonder. He's an outright skeptic, especially because the organic label seems to him like a license to raise prices. And also because those products are arriving through supply chains that stretch to far corners of the world.
The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.
The cyclists now competing in the 101st rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.
Real men eat meat. They kill it and then they grill it.
That's the stereotype, or cliche, that's about as old as time.
At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.
If you go to France this summer, you might notice a new logo in restaurant windows or on menus. It's a simple graphic of a rooftop covering a saucepan, and it's supposed to designate fait maison, or homemade. It's designed to highlight places that make their own dishes rather than bringing in frozen or sous vide — prepared meals cooked in a water bath, sealed in airtight plastic bags and designed to be heated up later.