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Food

Food FYI: Secret ingredient? It’s lemon....

Lemons and salt have much in common in terms of bringing out flavor in foods.
(Wally Skalij / Los Angeles Times)
By Betty Hallock

LEMON LOVE

Why do lemons make everything taste better? Lemon is as good as salt in bringing out flavor. [Slate]

EXPLODING COOKWARE

A study of glass cookware provides a scientific explanation of why some glass cookware sold in the U.S. is more susceptible than others to “explosive” shattering. It turns out soda lime silicate glass is more sensitive to rapid changes in temperature than borosilicate glass. [Bulletin of the American Ceramic Society]

CHEF DOES FASHION WEEK

“I’m pretty sure I groomed my nubuck Timberlands during Earth Space Science class in 1996, but as a pimple-faced 14-year-old with microwaveable char-siu bao and grape quarter-water for lunch, never did I ever think I’d willingly attend a Max Azria BCBG fashion show,” pens Eddie Huang. [New York Observer]

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SPAIN’S CULINARY AMBASSADOR

Jose Andres helms the Spanish curriculum at the International Culinary Center in Manhattan. The celebrated Spanish chef envisions an influx of chefs from his home country coming to the U.S. to spread the gospel of Iberian cuisine. [New York Times]

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Harvard’s Science and Cooking lecture series returns

Pink Apron dinner at Hatfield’s, L.A. Beer Week, Grenache Day

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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