All Posts In News

Chicken Salt: Australia’s Favorite Fry Topper

by in News, January 18th, 2017

Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.

Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.

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The Food Americans Have Gone Nuts for in the Last Decade

by in News, January 17th, 2017

The Food Americans Have Gone Nuts for in the Last DecadeDon’t look now, America, but the government has been tracking what you eat — which is probably more than a lot of us can say about our own diets.

The United States Department of Agriculture’s Economic Research Service has just released a report on the American diet, estimating where Americans get their daily calories based on the food supply available to them, adjusted for spoilage loss and other factors from farm to table.

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Taco Bell Will Launch Fried Chicken Shell Tacos Nationally This Month

by in News, January 16th, 2017

By Lauren Haslett

Okay, so, technically, Taco Bell’s newest menu item is called the Naked Chicken Chalupa — but if you ask us, that doesn’t quite describe the crispy fried chicken-taco hybrid accurately.

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Science Tells You the Best Way to Get Ketchup Out of the Bottle

by in News, January 13th, 2017

Science Tells You the Best Way to Get Ketchup Out of the BottleWe all have our talents. I will confess that one of my own few (maybe only) gifts is the ability to get ketchup out of a bottle when others have struggled to do so to no avail. I’ve sat across the table from fry-eating friends as they’ve shaken, tapped, struggled, sighed and sneaked delicate peeks inside to see if progress had been made, and, finally, in frustration, they’ve reached for their knives to try to move things along. At that point, if not before, I offer help, taking hold of the glass bottle and giving a confident tap just below where the neck of the bottle expands into the wider part. Voila! Ketchup. That’s the sweet spot, people. I am telling you, it works every time.

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6 Things You Never Knew About the Red Solo Cup

by in News, January 12th, 2017

6 Things You Never Knew About the Red Solo CupLast month, Robert Hulseman, the inventor of the Red Solo Cup, that picnic and party staple, died at the age of 84.

Hulseman’s son Paul told the Associated Press that his father, a man dedicated to his work, his wife and 10 children, and his Catholic faith, had no idea the beverage cup he invented for family picnics had become a tailgate and keg-party icon and didn’t quite know what to make of Toby Keith’s cheeky country-music homage to his creation, “Red Solo Cup.” (Keith tweeted his condolences to Hulseman.)

He “never fully understood how massively popular the large red plastic cup became in pop culture,” Paul Hulseman told the AP.

It turns out that sentiment is mutual. There’s a lot the culture at large probably didn’t understand about the Red Solo Cup (which the Washington Post has hailed as a “marvel of modern engineering”) and the man who invented it. Here are six things to know:

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10 Reasons to Get Excited About Teff

by in News, January 11th, 2017

10 Reasons to Get Excited About TeffAnyone who has eaten at an Ethiopian restaurant has probably eaten teff. Flour made from the iron-rich grain is, traditionally, a key ingredient in injera, the spongy, slightly sour, fermented flatbread that is the basis of Ethiopian and Eritrean cuisine. In fact, it’s the national dish of Ethiopia and Eritria.

But recently, teff is stepping into the spotlight here in the United States, elbowing quinoa out of the way, and taking its bows as the new hot super-grain.

Here are 10 reasons why everyone’s suddenly all excited about teff:

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At Last, a Wipeable Onesie for People Prone to Pizza-Sauce Spills

by in News, January 10th, 2017

At last, a Wipeable Onesie for People Prone to Pizza-Sauce SpillsHere’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)

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Powdered Hot Cocoa Finally Gets Its Due

by in News, January 6th, 2017

Powdered Hot Cocoa Finally Gets Its DueEvery once in a while, a food opinion piece gets at something essential, something it suddenly seems as if you always knew but were never quite able to articulate. For those of us who nostalgically remember running in from sledding or skating, fort building or just shoveling the front walk on snowy winter childhood days and diving right into a steaming cup of powdered hot cocoa, a paean to what some may consider winter’s perfect drink written by Grub Street association editor Chris Crowley may resonate big-time.

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Is the Bacon Trend on the Decline?

by in News, January 5th, 2017

Is the Bacon Trend on the Decline?Did we, without even realizing it, reach peak bacon and move into a time of bacon decline? Is the bacon trend, once sizzling, now fizzling?

According to the BBC, over the past year, sales of bacon in the U.K. have “plummeted,” as consumers turn away from meat and embrace fish instead. The trend is likely driven by health concerns after the World Health Organization released a report in 2015 linking processed meat to cancer, experts suggest.

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Why There Aren’t More Food Emoji to Choose From

by in News, January 3rd, 2017

Why There Aren’t More Food Emoji to Choose FromYou’ve just welcomed the new year by sending everyone you know a celebratory emoji depicting a bottle of bubbly popping its cork (approved as part of Unicode 8.0 in 2015) or two Champagne glasses clinking (approved as part of Unicode 9.0 in 2016). Yet you find yourself perpetually yearning a new emoji, something new and different with which to let your food-nerd flag fly.

Breakfast fans have a bacon emoji, a pancakes emoji and — for those who take it continental — the croissant emoji. But where is the waffle emoji you crave? It’s enough to make you send out an unamused face emoji (approved as part of Unicode 6.0 in 2010)!

The food-emoji approval process is something of a mystery for the lay-texter or tweeter, but in a “brief history of food emoji,” NPR’s The Salt blog provides or steers us toward a few insights. Among them:

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