Restaurants with a "weak" reputation are more likely to write fake positive reviews, a study finds. But chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.
It's a big night for two of the youngest and best chefs in the country. The reality cooking show, Master Chef Junior, crowns its first champion on the show's season finale. Morning Edition's Steve Inskeep talks to the two finalists and celebrity chef judge Joe Bastianich.
The agency says trans fats, found in partially hydrogenated oils, raise the risk of heart disease. Even though food companies have drastically reduced their use of the oils, you can still find trans fat in microwavable popcorn, Crisco and all kinds of mass-produced baked goods.
The Los Angeles chef says the Korean taco was "like a lint roller," pulling its chefs' backgrounds into one food truck offering. Choi's new book, L.A. Son, tells his story of addiction, culinary success and growing up Korean in Orange Country, Calif.
The "no" campaign appears to have an insurmountable lead in early counts with 54 percent of votes. The ballot initiative in favor of labeling had strong public support two months ago. But food companies spent millions to persuade voters that the labels would increase the cost of groceries.
In September, Mayor Vincent C. Gray cut the ribbon on three brand new restaurants in D.C.'s Shaw neighborhood... all in the same day. Those three eateries were the vanguard of nearly two dozen new bars and restaurants slated to open this fall and winter, with more on the way.
Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi from their backyards and backwoods. It's a challenge to the placelessness of mainstream brewers, who mostly use the same ingredients grown in the same places — barley from the Great Plains and hops from the Pacific Northwest.
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