March 20, 2016 |
A University of Pennsylvania research team has found a high incidence of an underappreciated problem in patients with multiple sclerosis: poor ability to identify tastes. Richard Doty, director of Penn's Smell and Taste Center, who led the study, said previous work found that people with the autoimmune disease had trouble with smell. Sense of smell can affect the ability to taste and enjoy food. However, the new study independently assessed the ability to identify bitter, sour, sweet and salty tastes.
October 2, 2015 |
In the upstairs demonstration kitchen and dining room at Kensington Quarters, the restaurant-butcher shop in Fishtown, chef Damon Menapace passed plates of house-made charcuterie and baskets of bread, and then outlined the curriculum for his monthly pasta class: There would be roasted eggplant tortellini, polenta-and-black-garlic ravioli, fazzoletti and tagliolini tossed with a late-summer vegetable ragout. "By the end," he told students, "you'll be full, covered in flour - and hopefully know a little more.
August 22, 2014 |
SIX MONTHS ago Curt Schilling announced he had cancer. Yesterday, he said he's suffering from cancer of the mouth and revealed what he believes is the cause: Chewing tobacco. "I'll go to my grave believing that was why I got what I got," he told WEEI-FM in Boston. "Absolutely. No question in my mind about that . . . I do believe without a doubt, unquestionably, that chewing is what gave me cancer. " Schilling said the cancer is in remission. He has, however, lost 75 pounds because he can't swallow.
September 24, 2012
Far more teenagers who sext also have sex, a Los Angeles study finds Teenagers who admit to sexting are far more likely to also say they engage in sexual intercourse, concludes a study of 1,800 Los Angeles area youth ages 12 to 18. The researchers, including study author Eric Rice of the University of Southern California, found that kids who sext were seven times more likely to say they also had sex. This does not mean that sexting leads to sex...
August 23, 2012
What to eat: In a city long underserved by Thai cuisine, Robert Zapata has taken the food truck world by storm with a Thai and Mexican lunch fusion. There may not be a more original dish in Philadelphia than Cucina Zapata's Cap'n Crunch-crusted tilapia burrito. If you aren't a fan of the flaky white fish for its texture, the Cap'n makes it crunch with an unmistakable childhood flavor before it is piled with avocado, a mild pico de gallo and a tangy peanut sauce. Insane value: Two juicy Thai short rib tacos ($6)
May 24, 2012
Throughout the 2011 baseball season, the Daily News was inundated with emails and calls. Nonetheless, Phillie Phoodie is back for another season as the guardian of Phanatics' taste buds. This year, the Phoodista will sample new offerings at Citizens Bank Park, as well as some nearby eateries that are popular game-day stops for Phillies fans. We may even hit the road to taste test some of the region's minor league ball parks. First up: Outlet: Panini's, at Section 133. We went: Pregame, 12:30 p.m. Wait: None.
November 7, 2011 |
Question: Can you explain how taste buds work? Answer: We all have taste buds, the "chemical receptors" that detect the four basic tastes: sweet, salty, bitter, and sour. The reason taste is so subjective is that the sense of taste involves much more than your tongue. Your brain interprets taste and texture through an important interaction between your nose and your mouth. Try eating an orange with your nose pinched shut. It doesn't have much taste, does it? There are receptors in your nose leading to the brain that start to form an impression of taste even before food enters the mouth.
September 29, 2011 |
Dozens of cooks carefully navigated the steep stone steps that lead to the basement of the First Unitarian Church. They carried boxes and bags filled with their kitchen bounty: peach-amaretto preserves, pumpkin bread, cherry-lime jam, pickled carrots, spiced maple-pear butter. They were there last Thursday for the first Philly Food Swap, a crafty event organized by a quartet of local food bloggers, in which home-cook aficionados brought their signature goods to trade with other cooks.
June 9, 2011 |
Outlet: Schmitter We went: 6:10 p.m. (pregame) Wait for service: None. Order: One Schmitter. Cost: $9.50, not including chips or beverage. The legend: For reasons unknown, the Phillie Phoodie had never had a Schmitter, either at the ballpark or its ancestral home, McNally's Tavern in Chestnut Hill. But for years, he had heard raves about this grilled-on-a-Kaiser-roll Frankensandwich made of roast beef, salami, American cheese, fried onions and tomato, topped with a Russian dressing-style sauce.
October 10, 2010
The culinary cocktail fad has spread - its emphasis on classics revamped with boutique liqueurs and surprising house-made mixers - into a required accessory for most striving new restaurants. And Adsum's moody bar, run by former Apothecary mixologist Preston Eckman, is no exception, with its own battery of infused wines, smoked blackberry syrups, house apricot liqueurs, and shaker-whipped eggwhite froths. But few of the cocktails here show the sharp kitchen cross-over moves of the genre quite as artfully as the Logical Consequence.