The Juicy BitsThe Juicy Bits

One of my favorite junk foods, Cheez-Its, turns 100 this year. Can you believe these crackers were originally invented as a kind of shelf-stable Welsh rarebit? In buzzier news: cicadas are back this summer and may be coming to a menu near you. Chefs in the eastern US have gone crazy for cicadas, serving them in everything from tacos to sushi. They're local, sustainable, and nutritious. But delicious? Possibly. Plant-based? Definitely not. And that means Chef Daniel Humm won't be serving them at New York City's Eleven Madison Park when the three-Michelin star hotspot reopens this month as a vegan restaurant. Humm has pivoted from foie gras torchon to clay roasted beets. The popular recipe website Epicurious has also announced that it will stop publishing beef recipes in the name of environmental sustainability. "Does anyone really need another beef recipe?" ask the editors. Put that question to this year's Barbecue Hall of Fame inductees and the answer is probably a resounding yes! Maybe Epicurious and chef Humm are more interested in hot trends like mushrooms. We're living in the Golden Age of Shrooms, where everything from mushroom jerky, mushroom bacon and mushroom beer to medicinal mushroom coffee and therapeutic psychedelic shrooms are driving the functional mushroom market to an estimated $70 billion. Yowza. Even their fungi cousins, truffles, have been in the limelight lately. French scientists have found a way to cultivate rare white truffles, which had previously grown wild only in a few coveted regions of Europe. Get ready for white truffle tagliolini to go global. Meanwhile, on the other end of the food spectrum, canned SPAM has sparked the interest of artisanal butchers. Can the much maligned marvel of canned pork be improved through reverse engineering? Watch this video to find out.






Food Processing



Last Bite