Lobster Shortage, Plant-Based Meat, Lily Seeds: 10 Hot Topics On Food Republic

Beyond Sausage_Variety Buns (1) (Photo courtesy of Beyond Meat.
Tiffany Do•

We focused on refining our cooking skills this week. We listened to the advice of a lifelong stainless steel fan on how to cook better with the stuff and checked out a super-stylish line of grills that light faster and retain heat better. We also filled our bags with season vegetables, snacked on some lily seeds and chatted with Beyond Meats' founder about plant-based meat. Then we hunkered down with some books and upcoming television. All that and more on this week's Hot Topics.

  • New England is facing a lobster shortage. Here's how chefs and restaurant owners are dealing.
  • This recipe for grilled Brussels sprouts will turn the non-believers into enthusiasts with one bite.
  • Puffed lily seeds are satisfying, sustainable and healthful. We can't stop snacking on them.
  • British chef Heston Blumenthal released his stylish line of grills to America. Find it here.
  • Believe it or not, these absurdist moments in food science really happened.
  • Spring is finally here and these great vegetables aren't going to cook themselves!
  • Ethan Brown, founder and CEO of Beyond Meats, shared his thoughts on the meatless future he envisions on the Food Republic Today podcast.
  • The endpapers of Pizzapedia are an adorable ode to the pizza-making process.
  • We all need tips on cooking with stainless steel. Follow these.
  • Sweetbitter premieres next week on Starz. Check out the trailer here and subscribe to FR Today to hear an interview with author Stephanie Danler and one of the stars on the show Caitlin FitzGerald.
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