All Posts In News

Candy Sandwiches Hit a Sweet Spot on Twitter

by in News, March 27th, 2017

Candy Sandwiches Hit a Sweet Spot on TwitterSomeone on Twitter posted pictures (apparently originally shared by someone else on Instagram) of two very unusual sandwiches on yummy-looking baguettes — one featuring “liquorice allsorts” (those colorful, stripey, sugary, sometimes fruity, gelatinous liquorice candies) and another boasting slices of “chocolate orange” and lettuce, but “no butter.”

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White Chocolate Fans, Your M&M’s Will Soon Be Here

by in News, March 26th, 2017

White Chocolate Fans, Your M&M's Will Soon Be HereWhite chocolate has its devout fans, who think it’s the best chocolate, and its equally dedicated detractors, who may even question whether it really deserves to be called “chocolate” at all.

Those who fall into the former camp will be happy to hear they’ve scored a victory that will melt in their mouth, not in their hand. White chocolate M&M’s (or M&M’s White Chocolate, as they will officially be known) will arrive in stores in May — and they will be there to stay.

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Can You Guess Which Country Is the Healthiest in the World?

by in News, March 24th, 2017

Can You Guess Which Country Is the Healthiest in the World?Pasta lovers, rejoice. Living (and eating!) like an Italian could be the key to a long, healthy life.

Geographically, Italy may sit in the southern part of Europe, but its health is apparently tops. The Mediterranean nation is No. 1 on the newly released Bloomberg Global Health Index, a ranking of 163 countries by healthfulness around the globe. Italy’s healthiness may be attributable to the country’s cuisine, with its emphasis on fresh fruits and vegetables, lean meats and fish, and extra virgin olive oil, BloombergMarkets suggests.

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Is Mermaid Toast an Instagram Trend with Legs?

by in News, March 23rd, 2017

Is Mermaid Toast an Instagram Trend with Legs?Oh, Instagram foodies, you devourers of whimsical and colorful creatures. Lately you’ve branched out from rainbows and unicorns, and moved onto a new obsession: mermaid toast.

Miami-based food stylist and photographer Adeline Waugh, who posts images of her super-aesthetically pleasing culinary creations under the fitting handle @vibrantandpure, has just sent Instagram into flip turns of excitement. The reason? Her image of a slice of bread spread in swirling strokes with almond milk cream cheese blended with blue and green algae powders and liquids. The aquatically inspired toast is flecked with a few flakes of something golden and sparkly (gold leaf flakes, it seems), making it extra otherworldly and Insta-worthy.

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Food Network Scores 9 Daytime Emmy Award Nominations

by in News, March 22nd, 2017

Fresh off of last week’s news that both Ina Garten and Andrew Zimmern earned coveted James Beard Award nominations, we here at Food Network have another reason to celebrate. The nominations for the Daytime Emmy Awards were announced on Wednesday, and Food Network racked up nine, while Travel Channel collected two. The 44th annual awards, presented by the National Academy of Television Arts & Sciences, honors exceptional work by people and programs broadcast on daytime TV (airing 2 a.m. to 6 p.m.) in 2016.

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Mayonnaise Gets Its Moment at 2 Pop-Up Cafes in Japan

by in News, March 22nd, 2017

Mayonnaise Gets Its Moment at 2 Pop-Up Cafes in JapanPeople tend to have their favorite condiments. Ketchup on everything? Mustard for the win? Hey, whatever floats your boat. Those who are partial to mayonnaise now have bragging rights over this: Japan is erecting two temporary shrines to the creamy-white food topper.

Kewpie mayonnaise, a Japanese mayo with a cultlike following (it even has its own museum), is opening a dedicated pop-up “Kewpie mayo café” first in Tokyo (March 1-31) and then in Nagoya (April 3-30). The cafes will feature “a menu of ‘Mayonnaise Magic’ that improves texture, richness and umami by using mayonnaise” — not only as an ingredient in salads, but also to fry, bake and saute foods — according to a press release (translation from Japanese via Google Translate).

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Why Are No-Alcohol Wines All the Buzz?

by in Drinks, News, March 21st, 2017

Why Are No-Alcohol Wines All the Buzz?Wines with no or low alcohol content may sound, to buzz-loving oenophiles, like a day without sunshine, but (trend watch?) the New York Daily News has declared them to be “a thing.”

The paper relays that NA wine sales in the year ending January 28, 2017 have been a “robust” $99 million annually, according to Nielsen data, yet it notes that sales the year prior were actually 5.4 percent higher.

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Starburst Will Release Single-Color Packs in Most-Popular Flavor

by in News, March 19th, 2017

Starburst Will Release Single-Color Packs in Most-Popular FlavorWe all have a favorite Starburst flavor. Some of us get giddy at the thought of opening a fresh pack of the chewy candies to find a few reds in a row, while others of us pray for some extra pinks.

Lucky for you — if you’re a pink Starburst fan, that is — the makers of these classic fruit chews recently announced plans to make All Pink Starburst packs available for a limited time this April.

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Modest Lunch Spot in France Mistakenly Awarded a Michelin Star

by in News, Restaurants, March 18th, 2017

Modest Lunch Spot in France Mistakenly Awarded a Michelin StarEveryone makes mistakes, and chortling over those of others can make a person feel uncharitable. (People who live in glass houses and all …) Still, it’s hard not to gawp and guffaw at a recent error — one as amusing as it was alarming — by the Michelin hotel and restaurant guide.

The august arbiter of taste messed up last month when it accidentally awarded one of its prestigious stars to a restaurant called Le Bouche à Oreille in Bourges, a town in central France. The coveted Michelin star was actually intended for a different restaurant named Le Bouche à Oreille, a fancy fine-dining establishment in Boutervilliers, near Paris.

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Independent Restaurants Are Dropping Fast

by in News, Restaurants, March 16th, 2017

Independent Restaurants Are Dropping FastWhen a favorite restaurant closes, often all you are left with is the memory of a beloved dish. Sure, you can flip through a mental scrapbook of these late, lamented meals from now-defunct eateries, savoring the recollected flavors. But you’ll never actually taste them again. So sad.

If lately it seems like you’ve been adding pages to that meal memory book at a record rate, a recent restaurant-industry report provides evidence that may in fact be the case.

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