gutbomb n.— «In Canada, the decidedly lower-class poutine generally came to the table as fries drenched in gravy, minus any such exotica as cheese curds. Here it’s apparently an in-joke hommage to the Canadian origins of co-owner Doug...
cutensil n.— «German design firms Authentics and Koziol have made much hay out of plastic’s new pizazz. Koziol’s spaghetti forks with a smiley face, ice-cream scoops with eyes and the “Tim” dish brush with legs are some of...
meatlift v.— «Every supermarket detective—or “loss-prevention specialist,” as many prefer to be called—has an offbeat meatlifting story to share. There’s the one about the lady who seemingly defied the laws of physics by...
beauty n.— «I had fallen victim to what is called, by its detractors, “food porn.” Its creators usually refer to it as “making beauties”—as in “Hey, Al, let’s do a beauty of those pecans.” Bob Tuschman, the Food Network’s head...
yuba n.— «It came as quite a surprise to find myself sitting in a sliver of a restaurant in Kyoto called Kappo Sakamoto, swooning over a dish of tofu—or tofu skin, to be more precise. Called yuba, it arrived in a handmade wooden box...
dish dog n.— «Eugene is what people in the restaurant biz refer to as a dish dog. He is a dishwasher par excellence.» —“A culinary procurement mission to the Carribbean 1830″ by Jordan Green Yes...