Today's top chefs are dedicating their culinary brain power to cashing in on the burger craze. The secret to good taste is high fat content, says The Wall Street Journal.
The rapidly growing pack of burger chefs is sparking fierce competition to expand, protect innovations and promote their recipes as the world's best. Most of the chefs make a big deal about the kind of meat served at their restaurants. Mr. Lagasse blends ground chuck, short rib and brisket; others promote their Angus, Kobe or grass-fed beef. Some beef experts say the main secret behind tasty celebrity-chef burgers is simple: They pile on the fat, whether from beef patties with 30% fat content or from patties basted in butter. That alone may make their burgers delicious at a time when supermarket ground beef may contain as little as 8% fat.
Giving our solar system a "slap in the face."
- A stream of galactic debris is hurtling at us, pulling dark matter along with it
- It's traveling so quickly it's been described as a hurricane of dark matter
- Scientists are excited to set their particle detectors at the onslffaught
The climate change we're witnessing is more dramatic than we might think.
A lazy buzz phrase – 'Is this the new normal?' – has been doing the rounds as extreme climate events have been piling up over the past year. To which the riposte should be: it's worse than that – we're on the road to even more frequent, more extreme events than we saw this year.
Once again, our circadian rhythm points the way.
- Seven individuals were locked inside a windowless, internetless room for 37 days.
- While at rest, they burned 130 more calories at 5 p.m. than at 5 a.m.
- Morning time again shown not to be the best time to eat.
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