Naomi Bishop

103 Flips | 1 Magazine | 1 Like | 5 Followers | @gnomeygoose | Naomi Bishop is the unrelentingly enthusiastic eater, photographer, and writer behind the blog The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into.

The FiveThirtyEight International Food Association’s 2014 World Cup

<b>Walter:</b> Here at FiveThirtyEight, two things are dominating our interest this summer. The first is the 2014 FIFA World Cup, an international …

Olive Garden

The History of the Ramen Noodle

On Monday evening, the Culinary Historians of New York gathered on Manhattan’s Upper East Side to discuss the political and economic underpinnings of ramen-noodle soup. “Next month’s meeting is called Dethroning the Deceitful Pork Chop, ” a member named Linda Pelaccio reminded the audience of about …

Will Scam for Food in Burma

It was my first night in Yangon, the southeast Asian metropolis formerly known as Rangoon, and I was standing in a dank, dark back street arguing …

Israeli Cheese Goes Artisanal

For almost 30 years, Dror and Sarah Friede have lived in the tiny community of Ezuz, in the furthest western reaches of Israel’s Negev Desert on the …

PUNCH | The Magic and Mythology of the Mint Julep

It’s impossible to order a Mint Julep nonchalantly. Not even on Derby Day. You may not be wearing a white suit or sporting a Van Dyke; you may not be …

Words to Go social media forum 2014 in Adelaide

What did the world’s leading travel writers, photographers and social media content creators share at #WordsToGo14? Read on to find out<p>I’ve just …

The 8 Best Independent Travel Magazine Startups

A new breed of independent travel magazines is on the rise. We talk to their creators to find out what inspires them and ask which travel …

What Makes A Perfect Taco? Favorites from a Taco Madness Judge

Puebla-style Taco Arabe made with "pan arabe" tortilla<p>Tacos, in their most basic form (dry griddled corn tortilla, grilled protein of some kind, …

Snapshots From Turkey: Kenji's Best Bites From Istanbul

Let's face it: some cities—heck, some <i>countries</i>, just have better food than others. What's the secret to a geographic region's culinary success? It's tough to tell, but certainly having a wide range of cultural influences—whether through busy trade routes, large immigrant populations, or good …

Taste Test: The Best Frozen Puff Pastry

Puff pastry. The light, flaky, buttery stuff of apple turnovers, beef Wellington, and, of course, the most epic waffles you'll ever eat.<p>It all starts with an unleavened dough of flour, water, salt, and butter, which is rolled out and spread with fat (usually more butter). It's folded, or …

How 3 of New York's Top Pastry Chefs Helped Me Make a Wedding Cake: Part One

<i>Note from the author: A bakery on a tiny island closes and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part One of how it all happened.</i><p>First thing on a …

Does Seasoning in Stages Make a Difference?

<b>Got a question for Serious Eats?</b> Email your questions to AskTheFoodLab @seriouseats.com and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be answered.<p>"Do I really need to season food in stages?"<p>Chefs and cooks tell me that I …

The Serious Eats Field Guide to Asian Greens

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys.<p>That's why we highlighted …

The Best Chinese Bakery Sweets in Manhattan's Chinatown

This project began on one intern's walk to work.<p>Serious Eats World Headquarters is located on the edge of Manhattan's Chinatown. On my daily commute, I'd walk past no fewer than six bakeries and wonder: which ones were worth my time, and what should I get there?<p>Over a few weeks, the Serious Eats …

Southeast Asian Fried Shallots Are So Very Awesome

All of us have pantry staples, things with a long shelf life we tend to think of as indispensable. Most of them stay the same our whole …

Snapshots From Turkey: Kenji's Best Bites From Istanbul

Let's face it: some cities—heck, some <i>countries</i>, just have better food than others. What's the secret to a geographic region's culinary success? It's tough to tell, but certainly having a wide range of cultural influences—whether through busy trade routes, large immigrant populations, or good …

Flying With Knives: How Chefs Prepare and Travel for Food Festival Season

"It's never going to be a exactly the same, so how can I make it work for me?" - Chef Elizabeth Falkner<p>I'm at Terminal 5 in JFK airport in New York at 4:30 a.m., having just come from covering the Gourmet and Golf Classic in Punta Mita, Mexico, and now heading to the Virgin Islands, first for their …

Salt-Cured, Soy-Marinated, and Fertilized: A Guide to Asia's Amazing Eggs

More<p>Eggs<p>Buying tips, techniques, and recipes, no matter how you like them.<p>In 2009 an estimated 63 million metric tons of chicken eggs were produced around the world. A third of them came from China. Though the Western world has a well documented love affair with nature's perfect food, Asia has an …

Alternate Realities - nerd's eye view

Surely, I’m not the only one that does this.<p>I will visit some place in the course of my travels, and the sight of something, anything, will set it …

Embracing the Cycle of Life in India’s Holiest City

Photo by Trujillo Paumier<p>The empty sandy shore across the Ganges from Varanasi is faintly visible from the Chet Singh ghat.<p>When a traveler faces his …

Exploring the Faroe Islands, a Modern-Day 'Land of the Lost'

The Faroe Islands produce some of the planet's most pristine seafood by some of the world's greatest chefs.<p>1.[#image: /photos/57d829e3b22e7d6464951392]||||||<p>Sea stacks rise off of one of the 18 islands in the Faroes 2.[#image: /photos/57d829e56520aa8f7013c982]||||||<p>The village of Bøur 3.[#image: …