Food

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Dinah Fried/Courtesy of Harper Design

An eater's-eye view of literature's most iconic meals

With intricately composed photographs, designer Dinah Fried puts readers at the table for 50 of her favorite literary spreads. Her new book is called "Fictitious Dishes."

Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice?

Powdered Liquor: Now legal but won't be in your margarita soon

The feds have approved dehydrated versions of vodka and even mojitos. Simply add water and voila! You've got a cocktail. But red tape will likely keep the high-proof powder off the market for a while.

Does this blue chicken make you queasy? Scientists say there might be an evolutionary reason for that.

Tasting with our eyes: Why bright blue chicken looks so strange

The color of food can affect how we perceive its taste, and food companies aren't afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.

Pass the chipotle-marrow matzo balls, it's Mexican Passover

At Rosa Mexicano restaurants, where tequila meets Manischewitz in the same glass, the Passover menu is inspired by the cuisine of Mexico's nearly 40,000 Jews.

Think you know how to cook eggs? Chances are you're doing it wrong

Food writer Michael Ruhlman has a new cookbook that's an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.

Subway: 'Yoga mat chemical' almost out of bread

Subway says an ingredient dubbed the "yoga mat chemical" will be entirely phased out of its bread by next week.

Tasting french fries for a living can be a pain in the mouth

Food industry "sensory panelists" spend hours chewing, swishing and analyzing food, sometimes to the point of pain.

Stop, thief! When colleagues steal from the office fridge

Colleagues steal Greek yogurt and half-eaten oranges and bosses help themselves to their employees' frozen dinner. Yes, fridge theft is apparently rampant.

By any other name, does Vermont's maple syrup taste as sweet?

Forget "Grade A" — Vermont has a new system for grading maple syrup. The state hopes names like "Delicate" and "Robust" will educate consumers, but some residents are just plain confused.

Extreme DIY: Reuben sandwich class

Attend this four-hour culinary workshop and learn how to make every ingredient in a Reuben Sandwich from scratch--well, except the swiss cheese.

Why we got fatter during the fat-free food boom

In the 1970s, the U.S. Dietary Goals advised Americans to cut back on fat and eat more carbs to lower the risk of heart disease. But some experts say this high-carb, low-fat diet helped fuel obesity.

Girl Scout sells record 18,107 boxes, says she can move Samoa

Katie Francis, a sixth-grader in Oklahoma City, had some sweet success and the old record apparently crumbled. One of her secrets: "Ask everybody that I see" to buy a box.

Would you order the grande soy Oprah?

Starbucks is partnering with Oprah Winfrey to sell a new tea called the "Oprah Chai." But could you live with yourself if you ordered it?

Kick up St. Patricks Day with a whiskey cake

It's a culinary creation whipped up by our favorite King of Kitsch, Mr. Charles Phoenix, who joined Take Two to talk about his new creation.

Restaurant Find: Golden Owl brings Burmese street food to La Puente

There are probably thousands of Chinese, Indian, Vietnamese and Thai restaurants in L.A., but La Puente's Golden Owl is one of only a few Burmese restaurants here.

Wake up and smell the caffeine

Journalist Murray Carpenter goes inside the big business of caffeine in his new book, "Caffeinated: How our daily habit helps, hurts, and hooks us."