by Amy Reiter in News, December 1st, 2014
by Amy Reiter in News, November 30th, 2014
Consider the hamburger: Tucked inside a bun and served with all the fixings, it’s an American icon. (Share the spotlight, hot dog.) But how did it get that way?
National Geographic recently released a short video about the history of the hamburger, tracing its origins back to Genghis Khan and the Mongolian cavalry, who, back in the 13th century, “would actually keep meat under their saddles,” Cutthroat Kitchen judge Simon Majumdar says in the video. This meat-meets-seat move was not only for convenient transport, Majumdar maintains, but also because “they realized it would be tenderized as they were banging against the saddle as they rode.” Oh my.
by Angela Moore in News, November 24th, 2014
Here’s one for the “can’t have too much of a good thing” file: an ultra-big ice cream scoop that serves up a solid pint of frozen deliciousness in every helping. Talk about a cone crusher!
The scoop, which regularly retails for $60, but is currently on sale for $36 on Fancy.com, features a shiny 4-inch-diameter stainless steel bowl and a brass-plated chrome handle. It weighs 1 1/2 pounds and is dishwasher safe.
by Amy Reiter in News, November 24th, 2014
Sifting through the thousands of restaurants in New York City to find the right place to eat is always a chore. It’s usually a multistep process. I consult various sites and apps, check user reviews, and cross-reference all of the information I find with recommendations from the critics I respect and follow.
Whew. That’s a lot of work for a quick Monday night dinner, or even a special weekend outing. Luckily, I recently found Flavour.
Flavour is a new app that helps you find the right place to go with no fuss. You can search by cuisine, neighborhood or feature. It aggregates recommendations from the best critics and bloggers in NYC, San Francisco and Chicago, and also pulls in social data for the most-popular and most-visited venues. You can also book in-app through OpenTable, view menus and get recommendations.
by Maria Russo in News, November 23rd, 2014
Pizza is no longer just your go-to dinner for parties, game watching and nights you really don’t feel like cooking anything else. Now it’s also something you can slide under and lay your weary head on at the end of a long day. Because … pizza bedding.
The whimsically named website Emotional Rainbow, which has previously offered primarily elaborately decorated sweatshirts, has just introduced “Pepperoni Bedding.”
by Amy Reiter in News, November 22nd, 2014
From slaying dragons to impersonating superheroes, so much of what happens in many computer games stays simulated, but just recently, Zynga’s FarmVille, a popular Facebook application, began bridging the gap between the virtual and reality by launching the FarmVille to Table Recipe Book.
With the help of Chopped judge Marc Murphy, plus food fan Kate Hudson, Zynga’s executive chef and a community of food bloggers, this brand-new digital recipe book allows FarmVille players to bring the game’s farm-to-table focus into their own kitchen. Fans are used to planting crops and cultivating a farm to yield fresh produce in the game, and now they can use those fresh ingredients to create Marc’s, Hudson’s and others’ decadent recipes at home.
“The FarmVille to Table digital cookbook embodies the values of fresh, farm-to-table ingredients,” Marc explains, adding that for fans, it “validates that cooking is fun, easy and an activity the whole family can enjoy.”
by Amy Reiter in Food Network Chef, News, November 21st, 2014
If hoppy beer makes you happy, then hoppier beer may make you happier. At least that seems to be the thinking behind the Hoppier, a barista-style machine that can automatically recalibrate the strength of hops in a beer and tailor its flavor to suit your taste.
Hoping to hop on both the trend toward product personalization and the rage for craft beer, the U.K. product design and development firm behind the Hoppier, Cambridge Consultants, has created a device — basically a beer tap crossed with an espresso machine, with a few extra high-tech bells and whistles — that uses pressure to extract hops and add them to your beer.
by Amy Reiter in News, November 19th, 2014
There may be little as sexy as a man who truly knows his way around the kitchen. The swift, confident knife skills, the joyful embrace of the spicy and sensually pleasing, the willingness to experiment and get messy — a certain sort of male chef, especially if he happens to be handsome, can really make a person salivate.
That fact is apparently not lost on the editors of People magazine. In the just-released Sexiest Man Alive 2014 issue, they’ve named Food Network Chopped judge and restaurateur Marc Murphy as “Sexiest Chef.”
Marc was included, along with poet Terrance Hayes, “snake charmer” Evan Antin, scientist Hendrik Streeck, “model with tats” Parker Hurley, teacher Nicholas Ferroni and artist Javier Gomez, as one of the magazine’s picks for “Sexy Men at Work.”
by Amy Reiter in News, November 17th, 2014
Most of us love gathering around the table to enjoy Thanksgiving with friends and family — and many of us even relish the work that that goes into making that big meal a memorable success. But for those looking for a shortcut to the taste of turkey and stuffing, may we introduce turkey and stuffing doughnuts.
Just in time for the holidays, the British grocery chain Tesco has introduced a new flavor in its line of savory mini doughnuts: Turkey & Stuffing Weirdoughs.
by Allison Milam in News, November 15th, 2014
Did you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.
Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.
Homemade broth is one of those culinary magic tricks, up there with whipping egg whites into fluffy meringue and frizzing sugar into fluffy clouds of cotton candy. Throw some meat and bones and vegetables into a pot, cover with water and witness it transform into its alter ego, a curative, steaming and savory liquid. Flavored with salt and other seasonings, broth — especially the homemade kind — paves the way for some of the most-comforting dishes, as a soup and stew starter, braising liquid and more. It’s typically seen as a means to an end — well, until now.