By Hugh Merwin
White Alba truffles: Cloudy, with a definite chance of flurries.Photo: FILIPPO MONTEFORTE/Getty
Last week, the Food Section took the appropriate steps to make sure no one forgets about butt-chugging and pink slime in 2013 with its roundup of this year's stand-out neologisms and other food terms, which got us thinking: It's been an exceptional year for food words. The Times gave broader circulation (and immortality) to the words "Donkey Sauce" and "bleu-sabi" when it published its now-famous negative-star review of Guy's American Kitchen last month, so much that Pete Wells might as well have chiseled the Guy Fieri's menu onto a solid gold record and launched it, with a message from the U.N.'s secretary-general, into deep space, à la Voyager 1. While butt-chugging and Donkey Sauce were getting all the play, no one noticed that sriracha made it into the Oxford English Dictionary.
Farmwashing, foodhazing, and faux-raging.
By Sierra Tishgart
Smile, you're preventing a hangover.Photo: Corbis
Everyone's been there: It's 3 a.m. and you're stumbling around smelling like booze and bad choices. Well done. But now you're starving and your decision-making skills are in rough shape (especially if it's New Year's Eve). The idea that a greasebomb meal will completely prevent tomorrow's inevitable hangover is, sadly, a myth. But we talked to a bunch of professional nutritionists to see what someone can actually eat if they don't want to cause too much more damage and hope to soften the blow the next morning. And don't worry: The advice isn't all wheatgrass and beet juice. Even the pros know that late-night binge-eating should be satisfying.
Grilled cheese, cereal, and cherry pie.