This Week in 'New York Times' Food News

Posted by Hannah Howard, April 15, 2009 at 11:30 AM

Fake Sugar: The world of artificial sweeteners is changing as stevia, dressed in green, hopes to shift the balance of power.

The Face on Your Plate: In his new book, Jeffrey Moussaieff Masson argues that humans evolved primarily as herbivores.

Biscuits from the Freezer: Buttermilk biscuits and yeast rolls, among the most fetishized of Southern foods, are often made with care, par-baked, and frozen.

Happy Bacteria: It is worth making yogurt once in a while just to know how good it can be. And fermentation is really cool.

Sancerre Rocks: In Sancerre and across the Loire in the Pouilly-Fumé region, many of the greatest sauvignon blanc wines in the world are made.

Empanada Passion: In Chile, where empanadas are considered to be the national dish, the meat pies can be baked or fried and filled with everything from razor clams to mushrooms.

Tacos con Rajas y Crema: Soft flour tortillas are filled with strips of roasted poblanos and then swathed in Mexican sour cream.

Zero Stars: That's what Frank Bruni gives to Graydon Carter's Charles, along with plenty of mockery.

The Perfect Burger: In New York’s increasingly sophisticated hamburger scene, the meat is the star.

Bouley Market: Bouley Market sells restaurant-quality vegetables, all prepped and ready to cook, to go with fresh meats, poultry and seafood. There is also prepared food to eat there, and plenty of sunlight.

Fancy Spatulas: Haven't you always wanted a spatula shaped like a flower?

Unusual Pickles: Renee Erickson makes mustardy pickled raisins, pickled red onions, and meaty pickled black mission figs to savor with cheese or foie gras.

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