A special Coke for Passover, the biology of bacon’s appeal, the perfect pad Thai
• It’s not just breakfast tradition that attracts humans to bacon; there is a biological reason for its allure (and omnipresence). A British expert explains the attraction, and why the meat is the perfect hangover cure. [Telegraph]
• We’ve all tried to detect the difference between Coke and Pepsi, but who can tell the difference between Coke and “Passover Coke”? A Toronto Star food editor hit the streets to put pop drinkers to the test. [Toronto Star]
• The days of gooey noodle blobs in homemade pad Thai are over: Appetizer blogger Karen Hawthorne demystifies the rice noodle. [National Post]
• Toronto’s city-run Food Business Incubator, which began in 2007, is now bearing fruit. Start-ups that go through the program have a success rate of 80 per cent (compared with 25 per cent for those that go it alone). [Calgary Herald]
• The coffee cup saga just won’t go away. The latest update: the city might extend the deadline it had imposed on Tim Hortons, the fast-food industry and its own officials to come up with a solution. [Globe and Mail]
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/a-special-coke-for-passover-the-biology-of-bacons-appeal-the-perfect-pad-thai/&title=A special Coke for Passover, the biology of bacon’s appeal, the perfect pad Thai&picture=https://torontolife.com/wp-content/uploads/2009/04/baconhangover.jpg&description=[caption id="attachment_4991" align="alignleft" width="250" caption="It's not me, it's you: Why bacon consumption is not our fault (Photo by Greg Ma)"][/caption]
• It’s not just breakfast tradition that attracts humans to bacon; there is a biological reason for its allure (and omnipresence). A British expert explains the attraction, and why the meat is the perfect hangover cure. [Telegraph]
• We’ve all tried to detect the difference between Coke and Pepsi, but who can tell the difference between Coke and “Passover Coke”? A Toronto Star food editor hit the streets to put pop drinkers to the test. [Toronto Star]
• The days of gooey noodle blobs in homemade pad Thai are over: Appetizer blogger Karen Hawthorne demystifies the rice noodle. [National Post]
• Toronto’s city-run Food Business Incubator, which began in 2007, is now bearing fruit. Start-ups that go through the program have a success rate of 80 per cent (compared with 25 per cent for those that go it alone). [Calgary Herald]
• The coffee cup saga just won’t go away. The latest update: the city might extend the deadline it had imposed on Tim Hortons, the fast-food industry and its own officials to come up with a solution. [Globe and Mail]){kind=link}