Do you know where your almonds have been? Last week, a federal judge in the US ruled that almonds grown in the United States and sold raw will have to be pasteurized. The pasteurization is achieved by steaming the almonds, which robs them of some flavor, or by bathing the almonds in propylene oxide (a toxic gas). Imported almonds are exempt. Together with many food enthusiasts and organic farmers, I’m disappointed with the ruling, but there may be a way to satisfy the need for salmonella-free almonds and a great natural taste.…

At Wired Magazine (in what once their blog) there is a collection of science inspired snacks. A bit late for me to serve at a Super Bowl party, but a good bookmark. Includes Pizza Pebbles by Wylie Dufresne and Greek Chips & Dip by Homaro Cantu.…

Among all the excitement of having Andreas Viestad writing the new Gastronomer column for the Washington Post, I missed the other wonder tucked away in this week’s Food section of the newspaper. Martin has a great post on the new column, which for me will fill the void on the whys and hows of cooking created when Robert Wolke retired from his Food 101 column in the summer of 2007. Viestad’s has promised science-informed cooking and he started out with Hervé This’ chocolate chantilly.…

Alinea is not a restaurant, it’s an experience that involves eating. Search it. The MIT Tech Review has posted a seven minute video featuring Grant Achatz, the chef at Alinea, and his vision for the restaurant. According to Corby Kumer, an editor and food critic with The Atlantic Monthly, and also in the video, Achatz has used molecular gastronomy to challenge the perceptions of his guests. See the video…