Frozen in Grand Central Station

WOW -

Performance Art.

Yes, MSG, the Secret Behind the Savor

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By JULIA MOSKIN

Published: March 5, 2008



IN 1968 a Chinese-American physician wrote a rather lighthearted letter to The New England Journal of Medicine. He had experienced numbness, palpitations and weakness after eating in Chinese restaurants in the United States, and wondered whether the monosodium glutamate used by cooks here (and then rarely used… Continue

I have several fantastic pizza guys near my home that offer $6.99 pies, you have to feel for them. It's kind of hard to double the price when ingredient costs begin to skyrocket. Here's a recent article form the NY Times... I know of a place in NY that even charges $4.50 a slice....a SLICE!



Mmm … Pizza! (A Slice, but at What Price?)



By Sewell Chan



Sharp increases in the price of commodities worldwide, particularly record wheat futures and soaring flour costs,… Continue

An Alaskan staple, Wild Sockeye Salmon now available year round. Wong Seafood joins Klick Kitchen’s revolutionary web site.





Klick Kitchen CEO, Jordan Glaser announces that Wong Seafood Inc. has come on board with Wild Alaskan Salmon and other delicacies of this northern region.



Glaser continues "We created an opportunity for the small fisherman located at the farthest reaches of this country to make their products available to chefs everywhere." Klick Kitchen… Continue

I Love You, but You Love Meat

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