by Amy Reiter in News, September 14th, 2015
by Amy Reiter in News, September 11th, 2015
According to the Chinese zodiac, 2015 is the year of the sheep. But the trend trackers at New York magazine have declared it to be the year of the bagel — at least in the city that never sleeps, yet nevertheless loves nothing more than waking up to a nice brunch.
In its Fall Preview issue, NYC’s namesake mag heralds the “rebirth of Jewish appetizing” and a “brewing bagel war” — a “schmear campaign,” its headline writers cleverly dub it — pointing to the opening, this autumn, of several new bagel eateries and a few “microfactories” determined to bring satisfaction to anyone with a hankering for a bagel, cream cheese, lox and all the fixins.
by Amy Reiter in News, September 9th, 2015
Those of us who have only ever thought of flour tortillas as ultra-skinny discs, with little to nothing in the way of puff, have apparently been missing out on a whole other variety: thick, bready flour tortillas, a New Mexico regional specialty.
Author Tracie McMillan writes, on NPR’s The Salt, about the moment when, during a visit to a New Mexico restaurant, she first encountered and instantly flipped for these “thick, charmingly floppy tortillas, dotted with browned bubbles and closer in thickness to pancakes than the wan, flaccid discs” she — and the rest of us — are used to tossing in our carts at the local grocery.
Why, she wonders, had the “magic” thick tortillas — rendered puffy thanks to baking powder, perfect for soaking up regional stews, yet nearly impossible to find on the East Coast — never caught on, while the thin ones became ubiquitous? McMillan uncovers a few reasons:
by Guest Blogger in News, September 8th, 2015
Get ready for a more subdued look in your cereal bowl — or on your fast-food tray. As food companies reformulate their products to eliminate artificial dyes, in response to consumer demand, they’ve been looking for natural alternatives. But coloring derived from fruits, vegetables and spices — ingredients like beets or carrots — has its limits in terms of vividness.
General Mills, which announced in June that it would eliminate artificial colors in the 40 percent of its cereals that still contain them, has warned that when its reformulated cereals hit shelves this year, the red pieces in Trix, which will now get their hues from radishes and strawberries, will not look the same. The popular cereal’s blue and green pieces will be missing altogether.
“We haven’t been able to get that same vibrant color,” Kate Gallager, General Mills cereal developer, told the Chicago Tribune.
Other changes to expect, thanks to the movement away from synthetic colors and toward natural hues?
by Maria Russo in Food Network Chef, News, September 7th, 2015
By Lauren Haslett
We all know there’s more than one way to eat a slice of pizza. Some people actually use utensils, some go for the crust first, some of us are advocates for folding, and others just bite in without contemplating the many possibilities of pizza eating.
Patti Wood, a renowned body language and human behavior expert who teaches at Emory University, recently shared her insight with Redbook Magazine and the world at large on just how many ways there are to attack a deliciously cheesy, melty slice (there are exactly four, if you’re wondering). And she explained what those methods reveal about the eaters’ personalities.
Wood is often consulted by media and tabloids to weigh in on celebrity body language, determining from Beyoncé’s or Jay Z’s stance and expressions whether they’re on the brink of divorce, for example. But apparently her same method can just as easily be applied to the average person and his or her favorite way to chow down on a cheap slice of pizza.
Wood’s four approaches to pizza eating correspond to four personality types: drivers, influencers, supporters and careful correctors. Each personality type (and its corresponding pizza-eating tactic) is laid out below. Where do you fall on Wood’s pizza-and-personality scale?
by Amy Reiter in News, September 3rd, 2015
First he conquered the ranks of Food Network Stardom with his Season 7 competition win, then he tackled the world of between-bread creations on Sandwich King and just two years ago he joined forces with four other co-hosts for the ultimate celebration, The Kitchen. Now Jeff Mauro is setting his sights on something offscreen: the restaurant scene. His first restaurant, Pork & Mindy’s, which he’ll launch with business partner Kevin Corsello, is slated to open at the end of 2015 and will feature a hybrid of “food, music and art,” according to Jeff, and the very best in barbecue.
Pork & Mindy’s will open in the Bucktown neighborhood of Chicago, a city that’s currently known more for lakeside skyscrapers than for smoky barbecue. But Jeff’s planning to change that when he releases his over-the-top meaty menu in the Windy City. According to Jeff, the focus will be on “real, authentic, slow-smoked barbecue,” and he adds that just as the eatery’s name suggests, there will be plenty of pork. “All our pork is cooked 14 hours in a natural wood smoker, bone in and shredded.” Though the foundation may be pig, including what he deems “pig candy … caramelized crispy bacon brittle,” the offerings go far beyond that, to smoked legs of lamb, chicken and chuck roasts.
by Amy Reiter in News, Restaurants, August 29th, 2015
Wine and cheese, the perfect pair? Well, yes, but there’s also beer.
The porters, stouts and ales we favor in winter — rich and sweet, with subtle notes of chocolate and caramel, fruit and spice — make solid companions for a panoply of cheeses, from earthy Stiltons to pungent Epoisses to Basque sheep-milk cheeses, Eater notes. However, the site contends that we shouldn’t overlook summer’s saisons, Pilsners and pale ales for cheese pairings, as long as we make sure these subtler brews are not overwhelmed by a too-strong fromage.
by Guest Blogger in News, August 28th, 2015
Thanks to food trucks, we’re used to being able to enjoy everything from edamame and escargot on a stick to tacos and giant cheese-filled Tater Tots rolling right up to us as we stroll down the street. But one on-the-spot food fancy the mobile-food movement hasn’t really taken upon itself to address — thanks, primarily, to a host of thorny alcohol-specific legal issues — is the craving for a cocktail.
Until now, that is.
by Amy Reiter in Drinks, News, August 27th, 2015
By Lauren Haslett
“Hangry” is a word that’s made it into most of our lexicons at this point — only your grandma might question you when you utter it these days. But dictionaries aren’t exactly known for keeping on top of the latest slang, as most are reluctant to add such colloquial jargon to their official texts, and if they ever do, it’s usually years after the words have become popular with the public at large.
Oxford Dictionaries, though, is a part of the larger Oxford publishing group that deals with more modern words and usage, and this week it added “hangry” and a bunch of other now-popular words to its language guide. Unlike the oh-so-proper Oxford English Dictionary, which still holds all the details on more formal and officially correct usage in its pages, Oxford Dictionaries focuses on what people are talking about right now and how they’re using language in the moment.
by Amy Reiter in News, August 25th, 2015
Perhaps when you first heard of the craze for Bulletproof Coffee, coffee blended with butter and oil and purported by its creators to provide health benefits, you thought to yourself, “Sheesh, what will they think of next?” If so, the answer you’ve been waiting for has now presented itself: FATwater.
The latest brainchild of entrepreneur and Bulletproof Coffee mastermind Dave Asprey, FATwater is precisely what it sounds like: H20 with tiny drops of fat (coconut oil) suspended in it. Asprey says the product, which contains 2 grams of saturated fat and 20 calories per serving, provides the drinker with a short-term energy boost, helps the body burn fat (for some reason) and aids in appetite suppression. Currently available in only a handful of places in Los Angeles, FATwater will soon be available nationally, Asprey says.
I scream, you scream, we all scream for … Instagram? Here’s the thing: Snapping a photo of your favorite ice cream treat (be it in a cone or cup, squished between two cookies or floating in root beer) so you can share it with the world can be its own brand of challenging.
How do you convey all that dairy-smooth deliciousness to your followers without ending up with a milky, melty mess on your hands (and your phone and your floor)?
Blogger Nastassia Johnson, who regularly posts droolworthy ice cream images, along with snaps of other sweets, to her Instagram account, @letmeeatcake, recently shared a few styling tips with Mashable.
Here are a few of her ideas you may want to incorporate into your own social media routine:
Get Vertical: Height adds dimension and visual interest, so layer scoop atop scoop. Stack flavors in alternating colors. Feel free to add unusual elements — like doughnuts or fruit — to make your photos even more eye-catching.
Mitigate the Melt: Johnson suggests popping a sheet tray into your freezer before you scoop. Then lay out the sheet tray with your scooper, a paper towel, a bowl of water and your pint(s). For ease and beauty, dip the scooper into the water and give it a quick tap on the paper towel between scoops. Put the scoops onto the sheet tray and pop the whole shebang back into the freezer (set to zero or lower) for about 10 minutes. This will ensure the scoops are good and frozen so you can maximize the time before they melt. Read more