The Year in Food 2012: Infographics

PBS Food – Latest Comments

• Re: The Caffeinated History of Coffee
  The history of coffee is deeply rooted in Ethiopian and Yemeni traditions. Worth to mention that as of today these are two separate countries; however, in antiquity they often shared emperors, and were regarded as a region that's historically and culturally connected. While the coffee bean is from Ethiopia, the consumption of coffee is Yemeni.
  Magdalena A. Munem
• Re: Zucchini Za’atar Vegan Scones
  An ingenious idea for making stuffed and savory scones. This Middle Eastern and Continental fusion recipe sounds delicious and i am bookmarking it. I'd probably toss in some roasted vegetables instead of mushrooms.and some chopped nuts as well. My head is now bursting with options. Good quality Za’atar does add a punch to any dish. You can try shopping
  JaneF
• Re: Veggie Pâté
  I love this (une classique contreculturelle ici à Montréal) but would tend to add fresh herbs in season, and a bit more spice - perhaps coriander?
  Maria Gatti
• Re: Episode 1: Cake
  Can't wait for Season 5! I learn so much from this show.
  Jan Dorris Evans
• Re: Wild Mushroom Bread Pudding
  Desert? Side dish, maybe.
  tedmclean730
• Re: Meet the Chefs of “Baking with Julia”
  I found the video on You Tube with the search words "Flo Braker Savory and Sweet Galettes." It came up and I thought it was the same episode. I hope you can find it. But as I watched it, I see that it didn't have the Raspberry fig Crostata that was in the episode I watched. It comes up on You Tube as well, but with Leslie Mackie making the cro
  Jeannette Antry
• Re: Paul’s Kransekake
  It would be nice to have directions for the Hand-Raised Boxing Day Pie.
  Marilyn McElroy
• Re: Prinsesstarta (Princess Cake)
  The marzipan calls for eggs. Is it safe to eat with raw eggs in it?
  William
• Re: Vegan Egg Salad Sandwich
  Consider using Kala Namak salt (gives an "eggy" taste) instead of / in addition to regular salt!
  Andreas V Thaler
• Re: Back-To-School Granola Bars
  Made these with dinkel wheatpuffs and some assorted nuts (walnuts, cashews, hazelnuts, almonds, etc) instead of rice puffs and pecans. I also swapped almond butter for peanut butter, but maybe I shouldn't have, as the peanut butter taste was slightly overpowering. They still taste good though! They're slightly crumbly, but with a nice balance betwe
  Hellsing