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Bobby Flay Takes a Selfie to Support Fresh Produce for All

by in News, View All Posts, August 15th, 2017

Bobby Flay CarrotsPhoto courtesy of Naked Juice

For many of us, a new school year is all about a fresh start — and that includes refreshing our families’ diets with fresh fruits and vegetables. However, for nearly 30 million Americans, access to affordable, quality produce is a daily struggle.

Bobby Flay is no stranger to the idea that people want to eat more fruits and vegetables. Just take his restaurant, Gato, located in New York City’s SoHo. The most popular dish on the menu, kale and wild mushroom paella, is a vegetarian delight. What’s more, New Yorkers are willing to shell out $32 for it seven nights a week. “When I put it on the menu, I thought, ‘No one is gonna order this thing,’” says Bobby. Now, it’s the dish that keeps people coming back for more. Read more

Rosé Gin May Make Your Summer That Much Rosier

by in News, August 14th, 2017

Rosé Gin May Make Your Summer That Much RosierOh, rosé, where will you show up next? The ultrapopular pink drink has lent its pretty-pretty hue to everything from gummies to underarm deodorant and can be sipped from cute cans and ironic 40-ounce bottles in its original form. The latest product to feel the blush of rose? Gin.

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Non-Melting Ice Cream: Cool or Not So Cool?

by in News, August 12th, 2017

Non-Melting Ice Cream: Cool or Not So Cool?Ice cream that doesn’t melt: Is it a good or bad thing? Discuss!

Your answer may depend on what news stories you happen to be reading.

Swaying you toward the negative may be the hullaballoo over a non-melting ice cream sandwich in Australia. A woman in New South Wales named Mary Salter posted a note on Facebook asking why, after her grandson, in a fit of pique, chucked two halves of a broken ice cream sandwich in her backyard (one piece on the cement and one on the lawn), the frozen treat didn’t melt even “after four days in 26-degree [79 degrees F] heat on cement … in direct sun.”

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Coffee in Chocolate-Dipped Ice Cream Cones May Be the Best Idea Ever

by in News, August 11th, 2017

Coffee in Chocolate-Dipped Ice Cream Cones May Be the Best Idea EverNo doubt about it. People do a lot of crazy things with lattes. They put them in avocados and carrots. They make them with activated charcoal and live blue algae. But a cafe in Japan is rocking the best latte idea yet: Latte in chocolate-dipped ice cream cones.

Just take a minute to savor the very idea of that.

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Local, Seasonal Produce? Now There’s an App for That

by in News, August 10th, 2017

Local, Seasonal Produce? Now There’s an App for ThatWe all want to eat fresh, seasonal produce, at the peak of its flavor, but sometimes it’s hard to keep track of exactly what’s in season near you at any given time. Now there’s an app for that.

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San Francisco Artist Paints LaCroix Cans: ‘Soup Cans for Millennials’

by in News, August 8th, 2017

San Francisco Artist Paints LaCroix Cans: 'Soup Cans for Millennials'Whether or not you think those colorful cans of LaCroix sparkling water are boldly beautiful or an ultra-bright eyesore, someone thinks they’re pure art.

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The Pricey Consequences of the Bacon Craze

by in News, August 4th, 2017

The Pricey Consequences of the Bacon CrazeThe craze for bacon on, in, wrapped around or infused into everything — from high-end restaurant fare to ice cream — has been raging for years and shows no real sign of letting up. That’s great for bacon lovers in all sorts of ways, but maybe not when it comes to paying the bill at the grocery store.

Demand for bacon is way up. In 2016, American consumers bought 14 percent more bacon in stores than they did in 2013. And that increased demand is outpacing supply, leading to surging wholesale and retail prices.

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How You Can Tell Jelly from Jam (or Preserves)

by in News, August 3rd, 2017

How You Can Tell Jelly From Jam (or Preserves)“It Must Be Jelly (‘Cause Jam Don’t Shake Like That)” — so goes the title of the old Glenn Miller song. But when it comes to fruit spreads, how can you really tell your jelly from your jam … or your preserves, for that matter?

It’s partly a matter of how much actual fruit is in them, according to Britannica.com. But it also has to do with preparation and proportion.

Here’s the breakdown:

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McDonald’s Asks: Do You Want Sriracha and Kale with That?

by in News, August 2nd, 2017

McDonald’s Asks: Do You Want Sriracha and Kale With That?Sriracha and kale may not really seem like the sort of things you’d expect to find in between the halves of your McDonald’s bun, but now you can. The House That Ronald Built is adding both yummy hipster signifiers to its sandwiches.

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Get It While It’s Hot: Tabasco’s Amped-Up Scorpion Sauce

by in News, August 1st, 2017

Get It While It’s Hot: Tabasco’s Amped-Up Scorpion SauceSome like it hot — this we know. But it turns out that some may like it really hot, hotter than the McIlhenny Company, producer of Tabasco sauce, may have predicted.

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