All Posts In News

Lady Gaga’s Coffee-Filter Couture, New Yorkers Hug Chicago Pizza and Who’s in “Who’s Who …”

by in News, March 14th, 2014

Deep-Dish PizzaGaga Unfiltered: Introducing Lady Gaga on Thursday night, Jimmy Kimmel noted that the “best thing” about having her on his show while it was shooting in Austin for South by Southwest was that she “could barbecue her own dress.” But Gaga showed up wearing a frock made of, no, not meat, but coffee filters. “Upcycling,” she explained, adding that she’d chosen the modest outfit, a fluffy white Gareth Pugh creation with jacket and hat to match (natch), because she’d gotten “really fat” from overindulging in BBQ while in Texas. After naming her favorite local BBQ joints (Stubb’s, Salt Lick), Gaga added, “If I see any meat on the street I just will eat it because I like it.” [Jimmy Kimmel Live!]

And the James Beard Awards Go To … The James Beard Foundation has announced the 2014 inductees into its prestigious Who’s Who of Food & Beverage in America. The six inductees, culinary pros who were determined to make “a significant and unique contribution to the American food and beverage industry,” are The Art of Eating editor and publisher Edward Behr, New Orleans Chef John Besh, New York Chef David Chang, food writer Barry Estabrook, Chicago Chef Paul Kahan and Los Angeles Pastry Chef Sherry Yard. The awards will be given out in a ceremony in New York on May 5. Congrats to all. [Eater]

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Wait, the Five-Second Rule Is Real?

by in News, March 12th, 2014

The Five-Second RuleYou, like everyone else, have probably always assumed the “five-second rule,” which posits that food dropped on the floor is fine to eat if it gets snatched up right away, is an urban myth. Until now, the studies have backed up your skepticism.

But this week biologists at Aston University, in Birmingham, England, have released the results of a study they say proves the rule actually holds true. The researchers measured the transfer of common bacteria from various floor types (carpet, tile and laminate) onto dropped toast, pasta, cookies and sticky sweets in time periods ranging from 3 to 30 seconds, and they concluded that time was a “significant factor in the transfer of bacteria from a floor surface to a piece of food.” The type of flooring, as well as the moistness of the food, also played a role.

As it turns out, carpeted surfaces were found to be less likely to transmit bacteria onto food, whereas if you splat your spaghetti on your tiled kitchen floor and take your time scraping it back up again — uh — don’t reach for your fork.

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Milk and Cookies — the New Cronut®

by in News, March 11th, 2014

Milk and CookiesThe food press is chewing over Cronut® creator and New York Pastry Chef Dominique Ansel’s latest edible mash-up, Chocolate Chip Cookie Milk Shots, which he revealed last week on Instagram and debuted as a midnight snack at South by Southwest.

Some tastemakers have avidly devoured the idea of crispy cookie shot-glass-size cups with dollops of dairy in their hollow insides. The Huffington Post said Ansel had “managed to capture everything comforting about childhood and adulthood all at once.”

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Supermarket Chic, Water Into Wine and a Food Personality Quiz

by in News, March 8th, 2014

Supermarket Chic, Water Into Wine and MoreAttention, grocery shoppers: The fashion world now thinks you’re cool. Chanel designer Karl Lagerfeld has a history of creating over-the-top settings for his Paris fashion shows — an airplane, an art museum. This year he built a faux supermarket stacked with brightly colored goods labeled with Chanel-inspired names — Coco Chanel Coco Pops, anyone? — which models plopped into Chanel-branded shopping baskets. (We’d like to see those couture catwalkers try this.) “Fashion editors posed with shopping trolleys amid this Warholian fashion extravaganza,” the Guardian reports, adding that a full-on riot broke out when show attendees briefly believed they could take the cleverly labeled goods home. [Guardian]

What food are you? The line at the top of Buzzfeed’s What Food Matches Your Personality quiz — “God, you’re such a burrito” — made us laugh, but only until we diligently answered all the questions and were labeled a burrito ourselves. “Here comes the burritoooooooo! (That’s you.),” the results jeered. “You’re a Renaissance man/woman. You’ve got a little bit of everything. And everybody better watch out because your flour tortilla is homemade.” Not satisfied, we took the quiz again and totally changed our answers. (Whatever, we’re such a burrito.) This time, we were cheese: “You go well with almost anything … and … make a lot of people happy.” Yeah, that’s better. [Buzzfeed]

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Computer-Driven Food Truck Eats, Ice Cream Stilettos and a Restaurant-Smashing Wave

by in News, March 6th, 2014

Computer-Driven Food Truck Eats and MoreChef Watson is on wheels. In New York City, you can find food trucks that purvey pretty much anything you can think of: Crepes? Curried goat? Schnitzel? Edamame? Ecuadoran fish soup? Check, check, check, check and check. But now, roaming the country (last week in Las Vegas; this weekend in Austin for SXSW Interactive), there’s a food truck that sells exotic delicacies that neither you nor anyone else would probably ever imagine. That’s because the dishes its chefs are whipping up have been conceived by a supercomputer (remember Watson, who triumphed on Jeopardy! a few years back?), to bring together ingredients in unusual combinations too complex for mere humans to come up with. The IBM researchers who’ve teamed with New York’s Institute of Culinary Education to make the truck happen call the process Computational Creativity (or Cognitive Cooking). Diners sampling dishes like Baltic apple pie — which includes pork loin, apples and garlic chips — apparently call it mind-bendingly delish. [NPR's The Salt]

What’s in a name? Ever wonder how cobb salad, oysters Rockefeller and bananas Foster got their names? The Milwaukee Journal Sentinel fills you in on the origins of these and other food monikers. But just so you know: Chef Bob Cobb’s surname was bestowed on the salad he made from leftovers at Hollywood’s Brown Derby Restaurant in the 1920s. Oysters Rockefeller’s buttery sauce, when it was created in 1899, was thought to evoke the richness of ultra-wealthy oil baron John D. Rockefeller. And the famous banana dish, which made its debut in New Orleans in the 1950s, was named in honor of a humble restaurant patron. [Milwaukee Journal Sentinel]

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Ramen: Ready for a Close-Up

by in News, March 5th, 2014

Ramen: Ready for a Close-UpIf you still think of ramen as those super-salty, just-add-water packaged noodles your roommate — OK, you — ate way too much of in college, you may want to get out more. Or at the very least, you should watch this video of Chef Bradley Miller’s heartfelt tribute to the food he’d choose for his last bite on Earth: “a big steaming porky deliciousness bowl of miso ramen.”

During the last few years in New York, ramen shops have popped up with the sudden ubiquity of Starbucks, but instead of sipping pricey venti lattes, their hipster clientele, barely visible behind steamy windows, devour headily fragrant, artfully prepared, and delightfully inexpensive Japanese broth and noodles.

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An Oscar-Worthy Shout-Out for Gumbo and Pie

by in News, March 3rd, 2014

Food Network Magazine's Vegetable GumboAnd the award for the Best Food Moment of this year’s Oscars goes to …

No, not Academy Awards host Ellen DeGeneres’ pizza delivery to the stars, funny (and real) though it was, but rather to Best Actor winner Matthew McConaughey‘s mid-acceptance speech shout-out to his late father, who he said was looking down proudly from above surrounded by his favorite foods: “a big pot of gumbo,” “a lemon meringue pie” and “a cold can of Miller Lite.”

“And he’s dancing right now,” the Dallas Buyers Club star said, breaking into a little dad shuffle.

You can watch the father-food tribute by clicking play on this video (find it around 2:04), then set to creating your own McConaughey-inspired piece of heaven by cooking up some gumbo (perhaps a Shrimp Gumbo, a Louisiana Seafood Gumbo, a Chicken and Andouille Sausage Gumbo or Food Network Magazine’s Vegetable Gumbo (pictured above) — or one you can make in your slow cooker) and lemon meringue pie (Alton Brown’s recipe is a classic, and Trisha Yearwood’s is so simple it’s almost magic).

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What the Stars Will Eat on Oscar Night

by in News, March 2nd, 2014

Hollywood Sign CupcakesOn Oscar night, as you reach for the chip bowl — or perhaps the gloriously delicious Hollywood Sign Cupcakes (pictured above), Red Carpet Cocktails and other award-winning eats and healthy treats — kick back on the couch in your most finger-food-feast-forgiving pants, spare a thought for those hungry stars shuffling across the stage, who have been working hard for weeks to fit into those couture gowns and tuxedos.

Yeah, OK, hold your pity. They’ll be eating just as magnificently as you’d imagine at the Academy’s official after party. On this year’s Governors Ball menu, created by Wolfgang Puck with chef Matt Bencivenga, you’ll find everything from pizza, burgers, grilled cheese and Smoked Salmon Oscar® Matzo (comfort foods suitable for winners who were played offstage before they had a chance to thank their agent’s pet Chihuahua and nominees who didn’t nab a statuette alike) to high-concept desserts like Licorice and Chocolate Parfait, Caramelized Tobacco Leaves (Gluten Free), Caramel Garden, Coffee Soil, Chocolate Malted Tree, Fleur de Sel and Strawberry Consomme, Angel Food Cake, Olive Oil Sorbet.

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Dig In: Hawaii’s Hot Spot, Epic Food Fails and DIY Pop Tarts

by in News, March 1st, 2014

Homemade Pop TartsWho said a restaurant had to break the bank to be good? You can keep your fancy-pants gazillion-dollar-a-plate eateries — or at least keep diligently saving up to one day try them. The number one restaurant on Yelp’s just-released list of the Top 100 Places to Eat in the U.S., based on its community reviews, is a little hole-in-the-wall joint in a condo community in Kailua-Kona, Hawaii, called Da Poke Shack, where a meal will run you around $10. The food — “always fresh … never frozen,” its website boasts — is served into disposable containers with ice cream scoops. Yes. [Yelp via Slate]

If only it counted as exercise: Kitschy kitchen accessory alert for ‘za-loving cycling buffs (and those who long to be buff cyclists). The Fixie Pizza Cutter, by DOIY, designed to look like a fixed-gear bike, complete with handlebars, seat, frame and two wheels sharp enough to slice through crust, is the talk of the hungry hipster set. It comes in two color combos: Watermelon (mint and pink) and Bumblebee (black and yellow), and retails for around $25. Alas, it’s not yet being shipped to the U.S., but here’s hoping it rolls this way soon. [Toxel]

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Trending: Toast? Yes. Plus: 5 Ways to Embrace Its Simplicity

by in News, February 14th, 2014

ToastWhat says good morning like a thick slice of toast with melty butter tucking into each bit, crumb and bite? Food nerds on Facebook and Twitter a couple weeks back spread around an article about fancy toast in and around San Francisco, making mouths water at breakfast tables ever since. Describing a $3, $4 and higher pricetags per slice at chic diners and restos, the article and a few that followed it prompted the question: Is toast worth it? (For some the pricetags are a headscratcher; others, not so much.) Set aside any debate about whether toast is going artisanal on the West Coast or elsewhere and who started it, though, because the best toast you’ve ever had can be made, of course, right at home.

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