NYT Dining & Wine 01/14/09

Today's New York Times Dining & Wine section just didn't interest me all that much. Bit of a disappointment, really.

The one article I truly enjoyed though was Harold McGee's wine science piece. In it, McGee discusses gadgets and techniques for making wine taste better, from frothing to dipping a penny in your glass. I'm no wine snob, but it just seems wrong to mess with wine like that.

I refer you to Serious Eats for a great roundup of today's Dining & Wine section.

At the Stove, a Dash of Science, a Pinch of Folklore

Today's New York Times Science section has an article by Kenneth Chang about food science. He made a few dishes and allowed biochemist, cook, and author Shirley Corriher to critique his practices from adding sugar to stir fry to soaking fish in rice wine for a few minutes. Chang also consults food scientist Harold McGee and Sichuan food expert Fuchsia Dunlop.