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Should you switch to a gluten-free diet?

I was very intrigued by the August issue of Cooking Light regarding gluten-free foods. It states that although only 1 percent of the population suffers from celiac disease, more than 30 percent of Americans avoid gluten. This trend has created a $105 billion a year business.

Let’s Talk Food: Fresh caviar

I f you’re lucky enough to get some fresh fish eggs, you can make some wonderful fresh caviar. I was lucky, as our friend Steve Yoshida brought back some fresh salmon eggs from his second home in Homer, Alaska.

Dip into dukkah

Dukkah (pronounced “DOO-kah”) is a Middle Eastern blend of toasted nuts, sesame seeds and spices. The crunchy condiment served on olive oil-dipped flatbread is especially popular in Egypt, where nearly every family has developed its own version to suit its personal taste.

Tarragon of virtue

Most herbs defy easy description. Trying to discuss the flavor of thyme or oregano leads only to vague adjectives. Calling rosemary “woody” doesn’t quite cut it.

Best Bite: Primizie Crispbreads

Not another flat-bread chip, this is a crispbread. The classic Italian 7-herb blend of Crispbreads by Primizie is delightfully crisp and crunchy with a good flavor. The brand uses minimal ingredients to make its products and is all natural, cholesterol free, MSG free, etc. So pretty much, this is a clean crisp with natural flavors that will make you feel good about snacking. This crispbread is good alone or pairs nicely with any dip.

High-tech fork zaps you while you eat

When there’s a hot bowl of mac n’ cheese in front of you, it’s hard to remember to eat slowly. The makers of Hapifork, a new high-tech eating utensil, are hoping their fork will serve as a small reminder not to shovel the entire bowl into your mouth.