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Food News Roundup: Food Fraud, Defining "Gluten-Free" + Starbucks as Third Largest U.S. Chain

artisanal olive oils, probably o.k.

Guzzle & Noshartisanal olive oils, probably o.k.

Huffington Post: Olive oil, milk, honey, saffron, orange juice, coffee and apple juice are among the most-adulterated food products. With this kind of food fraud, even careful label-reading won't help.

The Washington Post: What is truly "gluten-free?" The FDA has been trying to decide for seven years, but still no answer.

USA Today: "For decades, the nation's top three restaurant chains were the burger and fries triumvirate: McDonald's, Burger King and Wendy's. No longer." Now, Starbucks ranks third behind McDonald's and Subway as the largest restaurant chain in domestic sales.

Reuters: Detroit is shaking off its "culinary wasteland" reputation with independent food businesses moving in.

Time: A new documentary explores how acclaimed French chef Michel Bras trains his son to take over his Michelin-starred restaurant in southern France.

Off The Road: Eating exotic, local fruits in foreign locales.

Food & Think: Sound can influence your taste buds. (Doesn't a nice "sizzle" make your bacon taste better?)

Wall Street Journal: Quaker Oatmeal slims down the man depicted on its logo and boxes. You're not supposed to notice.

The Atlantic: Nearly 500,000 children as young as six harvest 25 percent of our crops in the U.S.

CNN: They're pop-ups, literally: celebrity chefs do stints in airplanes.

Zester Daily: An interview with the author of The End of Cheap China, about food safety and food supply issues in China.

KCET: Connie Choe-Harikul from Granny Choe's Kimchi Co. wins last week's kimchi contest at Good Food Day L.A.

Daily News: Jews and Japanese-Americans meet for Passover at Keiro Senior Healthcare in Boyle Heights, a celebration of shared and similar histories.

Midtown Lunch: "No neighborhood is safe from the ramen explosion that is currently sweeping through Los Angeles;" Miyata Menji is proof.

Eating LA: Three pop-up dinners coming to town.

The Nomlog: How to make a cake that looks like the ultimate DSLR camera -- just right for foodie photog friends. (Hint: Lots of fondant.)