When did our culinary atmosphere here in the United States start accepting chemical tails AKA faux foods – foodstuffs -inferior food as staples of everyday life? Go into any convenience store and you can get chips. What... (91 replies, last updated by MakingSense April 26, 2008)

Anybody have a pointer to a pronunciation guide for terms like “linoleic acid”? (3 replies, last updated by MakingSense February 8, 2007)

Anyone have suggestions on where I could get some ‘mother’ vinegar? I would like to try making my own vinegar from wine and from what I understand, I will need a mother to kick things off. I have no idea where to go... (7 replies, last updated by Bat Guano January 13, 2009)

I have had this experience several times in my life. As I recall, it was usually on fish or fresh fruits and vegetables. My mom always told me that some restaurants and retail stores use a chemical preservative that they spray on... (10 replies, last updated by salsailsa June 1, 2009)

I’m not sure if the internet is the best way ... but it’s the way we’ve got. I know that there was an article in the LA Times last month about a similar issue with disclosure of all ingredients for wine:... (29 replies, last updated by Chew on That September 27, 2007)

't there years ago. If we can discern changes in tastes, imagine what all that artificial chemical gunk is doing to our boidies... (156 replies, last updated by jmckee September 1, 2009)

I recently bought a new bottle of Campari and noticed an interesting change on the label. The old bottle (but not that old, no more than a year) says “Contains natural carmine.” The new bottle says “Artificially... (22 replies, last updated by MC Slim JB August 5, 2009)

I still find it amazing how much my tastebuds change over the years. I hated mushrooms all my life (yes, I am aware how horrible that is) and just started adoring them 5 years ago. I don’t know what did it but I suddenly... (39 replies, last updated by Chef Z October 9, 2006)

persevere in your career change. the “celeb chef” phenomenon is having an effect on the restaurant business, in that a lot of current job applicants either have no technical chops, or they have no clue about what the... (70 replies, last updated by yumyumyogi May 28, 2008)

Jason has taken the position of Wine Director at the Harvest in Cambridge (2 replies, last updated by MC Slim JB September 23, 2004)

to talk (and be heard). I did a search on CH and came up with Chang’s of Brentwood. There were a lot of pluses, some minuses (as always) but the fact that it’s been there for 25 years and were supposed to have a nice patio made me... (4 replies, last updated by nosh August 26, 2008)

info, just that they will have entrees and wine under $20. I really liked the old menu, but it was a bit on the high end for a casual place, and I had noticed that it was quite quiet the last couple of times I’d been there.... (9 replies, last updated by Wacko4Flacco January 21, 2009)

A periodic update on things going on around town includes: 1. the sale and conversion of Shenandoah in Belmont Shores to Smith of Belmont Shores. Talk about a name change! 2. The sale of Il Piccolino in Weho to no less than Silvio... (0 replies, last updated by carter May 8, 2005)

waiter happily and enthusiastically explained the wine and menu choices. We decided to go for the 5-course tasting menu (just $42, a veritable steal!), and the chef was very accomodating, happily changing the dessert to satisfy... (3 replies, last updated by Lynn September 28, 2000)

the restaurant trend of wait staff telling me how to order... I’m not 10. Here’s what we ordered: braised pork belly buns (eh...pork was good, but we felt too big for a starter); chicken lettuce wraps (nothing... (9 replies, last updated by 9lives October 19, 2007)