All Posts By Lauren Miyashiro

On The Blogs: Apple Season and the First Lady’s Winning Cookie

by in Community, October 5th, 2012

applesHuffington Post: In a close race, Michelle Obama is the winner of Family Circle’s presidential cookie contest. Which sweet treat would get your vote: the first lady’s White and Dark Chocolate Chip Cookies or Ann Romney’s M&M Cookies?

Grist: Does the microwave zap vegetables of their nutritional goodness? Not as much as you may think.

CNBC: The world’s most-expensive wine ever sold directly from a winery goes on sale for $168.00 a bottle. What meal would you pair with such a pricey Cabernet Sauvignon?

Slate: Not sure what kind of apple to use for a recipe? Use this illustrated flow chart to help you decide.

SF Gate: Milk chocolate can be just as flavorful and sophisticated as darker varieties. No wonder Americans prefer it three-to-one.

On The Blogs: A Bacon Shortage, Beer Shampoo and Gourmet Beef Jerky

by in Community, September 27th, 2012

peach beer cocktailL.A. Times: Worries of a looming pork shortage have bombarded the Internet and caused anxiety for soaring bacon prices in 2013.

U.S. News: Beer may be the secret to healthy, shiny hair. How do you feel about shampoo and conditioner made with boozy suds?

The Salt: Food labels affect how much we eat. But what happens when the definition of a “small” serving varies across the board?

New York Times: It may be the season for pumpkin and squash, but the blue crab is still around and better than ever.

Wall Street Journal: Beef jerky brands are experimenting with gourmet flavors.

 

On The Blogs: The Return of the McRib, Rising Tip Standards and Social Gaming

by in Community, September 21st, 2012

tipping at mealsAd Age: McRib fans will have to wait until Christmas for the return of this favorite seasonal menu item.

New York Post: How much do you tip? Twenty-five percent may be the new 20 percent.

Slate: With the recent New York City soda ban in place, find out how soft drinks got so popular in the first place.

Wall Street Journal: What games are your kids playing on your phone? Food producers are now using mobile game apps to draw in young consumers.

On The Blogs: Healthy School Lunches, Bartering With Bacon and More

by in Community, September 14th, 2012

panko chicken nuggetsParenting: Packing a healthy lunch for your kids (and yourself) just got easier. With this interactive “Healthy Lunch Maker,” you’ll have a better idea of the nutritional value inside your child’s lunchbox.

NY Times: One man attempts to barter his way across the country with no money, just bacon.

The Atlantic: The Texas State Fair, also the largest state fair in the country, proves you can deep-fry just about anything. How do you feel about deep-fried bubble gum?

Bon Appétit: Every wonder why the combination of caramel and salt or pears with blue cheese tastes so good? There’s a science behind it.

Eater: McDonald’s will begin posting calories on all their menu boards nationwide. How much do you think this will affect people’s eating habits?

On The Blogs: Affordable Lobster, Wine in a Purse and Pop-Down Restaurants

by in Community, September 7th, 2012

lobster rollsThe Daily Beast: This summer’s surplus of lobsters is driving down prices and re-branding the delicacy in a campaign to get people to eat more lobster. Lobster rolls for dinner anyone?

Mashable: What are the most innovative home appliances on the market? These three appliances could change your life.

The Salt: Boxed wine is getting a fashionable makeover. Vernissage’s “Bag-in-a-Bag” is making its way to the U.S. soon.

Eater: Forget pop-up restaurants — Muru Pops Down, a Finnish “pop-down” restaurant, is 262 feet underground. Don’t worry, helmets are not required while eating.

National Restaurant News: More and more chefs are reducing time and space requirements demanded by house-cured meats and are dishing out quick hams instead. Quick hams are generally brined or smoked, made with smaller cuts of pork and are still quite tasty.

 

On the Blogs: Peach Season and Japan’s Trendiest Ingredient

by in Community, August 30th, 2012

peachesYum Sugar: These nifty tips for peeling peaches will have you baking up delicious peach pies in no time.

The Salt: The thought of eating insects is probably still scary and unappetizing to most. They’re packed with protein, however, environmentally friendly, and they may be a solution to hunger in refugee camps.

LA Times: The hottest trending ingredient in Japan right now is shio koji, and it’s making its way over to the U.S.

Slate: Let’s be honest: not everyone loves to cook.  Here are some reasons you should get to work in your kitchen anyway.

On the Blogs: Food Trucks, Pizzabons and the 10 Best New Restaurants in America

by in Community, August 17th, 2012

melissa d'arabianEater: Think you have what it takes to run a food truck? Food Trucks for Dummies has hit the bookshelves and offers the keys to success.

Bon Appétit: America’s 10 Best New Restaurants have been announced.

Gawker: Cinnabon introduces the Pizzabon to fulfill savory cravings and attract new customers. Meanwhile, Domino’s aims to shift its image by dropping the pizza pie from its logo.

The State: Melissa d’Arabian’s resume extends far beyond Food Network Star. As a former financial consultant, her money-saving tips for home cooks are the real deal.

On the Blogs: Astronaut Hot Dogs, Plus McDonald’s Midnight Breakfast

by in News, August 10th, 2012

hot dogEater: Watch a hot dog journey into outer space and drop back down to earth, only to be eaten immediately.

Food 52: What is a cherpumple? It’s an outrageous dessert composed of three cakes, each filled and baked with its own pie.

Food Beast: “Floating mugs” may be your family’s solution to those unwanted condensation rings left behind on table.

Business Insider: You don’t have to wait until morning anymore to grab an Egg McMuffin. McDonald’s introduces Breakfast After Midnight.