The Scarlet BatterWhy our aversion to artificial coloring makes no sense.
Posted Wednesday, March 14, 2007, at 2:18 PM ET
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StumbleUponSara Dickerman explained why chefs love to make life hard for themselves and chronicled the fall and rise of monosodium glutamate. In 2004, she blamed chefs like Ferran Adrià for "widening the gap between raw ingredients and finished food."
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