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The deep dish: Sustainable salmon and the house that chocolate built

A roundup of delicious food news from around the Web.By Diana MarkoHaving recently stood at the fish counter at my local market and stared at the salmon choices for ten minutes, I found today’s Wall Street Journal article, which untangles sustainability guidelines for seafood, very useful. With all the varieties -- farm raised, Atlantic, Scottish, Chinook and wild Alaskan, to name a few -- which

A roundup of delicious food news from around the Web.

By Diana Marko

Having recently stood at the fish counter at my local market and stared at the salmon choices for ten minutes, I found today’s Wall Street Journal article, which untangles sustainability guidelines for seafood, very useful. With all the varieties -- farm raised, Atlantic, Scottish, Chinook and wild Alaskan, to name a few -- which one is lower in mercury as well as sustainable?

Forget the gingerbread house and get into the chocolate kitchen! Chef Alain Roby has created a replica of his own kitchen made entirely out of sugar and chocolate. Everything -- from the tea kettle to the cabinets – is a chocolate lover’s dream. Hansel and Gretel only wish they got thrown into this oven -- nice, cool AND surrounded by chocolate!

There’s a little known green that you probably haven’t tried. It’s cute, it’s fleeting, and it only appears in the spring. It’s ... drum roll ... the pea tendril! The Cilantropist blogs about these adorable greens -- a fun addition to your spring time produce. Our blogging buddy shows you how to sauté your tendrils with a cage-free egg to get you started on a tasty adventure.