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Food

This April 2015 photo provided by Ecotrust Canada via This Fish shows the "Boat To Plate" smartphone app being created by a group of Maine fishermen and scientists that will allow consumers to source seafood all the way back to the fishermen who caught it. The app is in the development phase, but has already earned a nod from the feds in the form of a grant. (Eric Enno Tamm/Ecotrust Canada via AP)

Latest in food-track tech: Swipe a code, meet your fisherman

Wednesday, May 27, 2015

A group of scientists and fishermen in Maine is working on a new tool they say will allow seafood consumers to learn the backstory of a piece of fish by scanning a code at the supermarket. Gulf of Maine Research Institute and Maine Coast Fishermen’s Association are cooperating to develop the tool, which they say will likely be a smartphone …

Egg prices surge to record on shortage caused by bird flu

Wednesday, May 27, 2015

Egg prices reached record levels on Friday after a bird flu outbreak decimated the flock, leading to the death of more than 20 million egg-laying hens over the last month in the top producing state of Iowa. The virus spread appears to have slowed but not stopped. Federal officials are planning an aggressive …

School’s almost out, so it’s time to get schooled on burgers

Wednesday, May 27, 2015

As food goes, it’s hard to imagine anything more American – and that more perfectly captures summer – than a great grilled hamburger. Trouble is, as much as we love a great burger, we’re not always all that great at making them. That’s because there is more to making burgers than serving time …

Parsnips are a pleasant surprise in the spring garden

Wednesday, April 29, 2015

Editor’s note: This article was updated Friday to include the number of eggs in the Parsnip Cake recipe. The garden season is getting under way a little late this year; it was only a week ago that the …

Sneaking some healthy, green fats into morning muffin treats

Wednesday, April 29, 2015

For me, this has been the year of the avocado. In addition to using them in all the usual suspects – guacamole, cobb salads and club sandwiches – my family also has been smashing them up on toast …

Chipotle: Transition to non-GMO ingredients complete

Wednesday, April 29, 2015

Chipotle successfully phases out all GMOs Chipotle says it has completed phasing out genetically modified ingredients from its food. The Denver-based chain had already been using mostly non-GMO ingredients, but said in late 2013 it was working on transitioning to a tortilla that did not use them. Most …

Garten, Stewart and Bourdain sweep top food broadcast awards

Wednesday, April 29, 2015

Anthony Bourdain, Ina Garten and Martha Stewart remain the names to beat in food broadcasting. For a second year running, the three dominated the top tier of television awards from the James Beard Foundation, winning for the same …

Diet Pepsi dropping aspartame on customer concerns

Wednesday, April 29, 2015

PepsiCo says it’s dropping aspartame from Diet Pepsi in response to customer worries and replacing it with sucralose, another artificial sweetener commonly known as Splenda. The decision to swap sweeteners comes as Americans keep turning away from popular …

Lean year for New England cod ahead as shutdown looms

Sunday, April 26, 2015

Catch limits set to take effect this week will take a bite out of an industry that dates back to America’s colonial past: New England cod. The stricter quota on cod taken from the Gulf of Maine – a 75 percent cut from the current year – will …

Simple guide for mastering salmon seasonality

Wednesday, April 22, 2015

Add salmon to the long list of foods Americans have mostly lost touch with in terms of seasonality. It’s an understandable lapse. After all, salmon certainly seems to be available all year. And indeed, farmed Atlantic salmon is …

Coho

Wednesday, April 22, 2015

Coho, also known as “silver” salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho’s orange-red flesh is moderately fatty and flakes well. “For fresh, it’s great to just think …

Sockeye

Wednesday, April 22, 2015

Sockeye, also called red salmon, is known for its distinct, bright red flesh, which retains its color even once cooked. It is prized for its firm, fatty meat and its pronounced, yet versatile flavor. Though less buttery than …

King

Wednesday, April 22, 2015

King salmon, also known by its Native American name “chinook,” earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they’re landed at 20 to 30 pounds. King …