In Short Order

Being knee-deep in the food business, and living with a healthy dose of paranoia about all food-related disorders, it is only natural that I would strive to devise every possible way to create exciting, nutritious, economical and streamlined meals without ever sacrificing flavor...

I just saw a low-carb cookie that listed its nutrition information, "serving size: 1/2 cookie, 180 calories" (promise!) and found it a real chutzpah: Half a cookie? Who eats half a cookie? Seriously, is the most important quality in a food that it be low in carbs, or even low in fat or high in fiber?

After so many years living in the States, I have become convinced that snacking is an American disease. I have calculated that you need about six lifetimes, eating nothing whatsoever but snacks and never eating the same snack twice, in order to sample all of them...