by Amy Reiter in News, March 2nd, 2016
by Maria Russo in Events, News, February 26th, 2016
Is eating cereal for breakfast a generational thing: something relished by baby boomers, nostalgic for the crunchy and sweet morning manna of their youth, and disdained by millennials, too lazy to wash their bowls?
That’s the conclusion reached by Kim Severson in a recent New York Times article.
by Amy Reiter in News, February 26th, 2016
With a sandy seaside backdrop, dozens of roaring grills, and tables outfitted with ketchup and mustard, the scene was set for a Burger Bash tonight at the South Beach Wine & Food Festival, which is celebrating its 15th birthday in Miami all weekend long with the likes of Bobby Flay, Giada De Laurentiis, Guy Fieri and Alex Guarnaschelli. As burger lovers packed the expansive tents and got their hands on the between-the-bun creations before them, FN Dish was on hand to take in the sights, smoky smells and, of course, all the beefy, meaty tastes that only this fan-favorite Bash could provide.
Rachael Ray was once again on hand to host the sold-out tasting, and this year proved especially significant, as it marked the 10th anniversary of Burger Bash. In celebration of this landmark milestone, the Festival team wowed Rachael on stage with not only her own Bash award but also an oversize burger cake made by none other than cake-baker extraordinaire Buddy Valastro. FN Dish was on hand tonight and we caught up with Rachael to dish about the longtime success of the event. “I think that the Burger Bash is a fun idea because we challenge the world’s greatest chefs to put their talents on a, well, on a hug — on a bun,” she told us. “And it makes food more accessible and presents the chefs in a whole different light.”
by Amy Reiter in News, February 25th, 2016
Chocolate can make anything better — including, it turns out, complex matters of science. That’s apparently the thinking behind a materials science and engineering course on offer at Johns Hopkins University in which undergraduate students learn the concepts of thermodynamics by experimenting with chocolate.
by Amy Reiter in Drinks, News, February 23rd, 2016
Here’s an idea you may not have seen coming: a tattoo parlor in your friendly neighborhood Whole Foods. Also maybe a record store.
As part of its push to appeal to young, hip, budget-minded shoppers with its new chain, 365 by Whole Foods Market, the high-end grocer has put a call out to independent businesses of all Millennial-attracting stripes to offer their goods and services within Whole Foods stores or outside on the stores’ patios.
by Amy Reiter in News, February 19th, 2016
The word “natural” is notoriously indistinct and ill-defined when it comes to food (though that may one day change). The term may seem especially cloudy when it is applied to wine. Yet, NPR’s The Salt blog notes, “natural wine” is currently a cult hit.
WBUR reporter Andrea Shea, clearly a fan, has offered a primer on natural wine. Here are a few things to know:
by Amy Reiter in News, February 15th, 2016
Remember all the agitation and excitement about the taco emoji? Now it’s the humble dumpling’s turn.
The Dumpling Emoji Project is an effort — launched by New York Times writer Jennifer 8. Lee and designer Yiying Lu — to celebrate what its founders have deemed a “seemingly universal food, popular throughout the world’s cultures.”
by Amy Reiter in News, Restaurants, February 14th, 2016
Chances are fairly good that you have, on occasion, stopped in at Ikea to buy not a new, reasonably priced piece of furniture with an unpronounceable Swedish name, but a plate of reasonably priced meatballs (or one of any number of other reasonably priced foods), and pulled out of the parking lot with an empty trunk and a full belly.
Ikea has noticed. And it is making a few adjustments to cater to customers like you — who come to eat in its in-store restaurants, rather than to shop for furniture and other household items.
by Amy Reiter in News, February 13th, 2016
For many New Yorkers and San Franciscans, eating out is a way of life, and the plethora of high- and low-end, trendily chic and authentically ethnic restaurants from which to choose, with new hot spots opening up all the time, is a point of pride.
by Amy Reiter in News, February 12th, 2016
If I were to ask you what America’s favorite comfort food is, there are those among you who would probably guess macaroni and cheese, chocolate, burgers and fries, or even popcorn.
All of those are good, solid guesses, but according to a recent survey conducted by the Harris Poll, none of them is the correct answer. In actuality, Americans’ favorite comfort food is …
There was a time, not that long ago, when chewing-gum flavor choices were relatively limited: You had your mints and your cinnamons, your bubble-gum flavor and your catchall tutti-frutti.
Of course, one look at the vast and varied gum display at your local drugstore today makes it clear that those humble days are long gone.