All Posts In News

Dominique Ansel’s New Innovation: Burrata Ice Cream

by in News, Restaurants, June 15th, 2015

Dominique Ansel's New Innovation: Burrata Ice CreamReady to salivate? Three words: burrata ice cream. The Italian-cheese-inspired soft serve is one of two flavors just introduced by mash-up master Dominique Ansel at the walk-up ice cream window of Dominique Ansel Kitchen in New York’s West Village.

The creamy Burrata Soft Serve — which Ansel calls “a new alternative to vanilla” — comes in a homemade “honey tuile cone” with a whole-strawberry confit inside and is topped with balsamic caramel and fresh micro basil. “The flavors are simple and subtle, but so, so good,” DAK’s Instagram page boasts.

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Avocado Toast Is New York’s Most-Popular Food. What’s the Top Dish Where You Live?

by in News, June 14th, 2015

Avocado ToastNew Yorkers love their avocado toast. Kentuckians crave country ham. Indianans apparently have an abiding love for lemon rice soup. (Pucker up and slurp.) And Californians, it seems, cannot get enough Chinese chicken salad.

What’s the most-popular food in your state? Foursquare has come up with an interactive map of the most-popular food and drink in every U.S. state (plus the District of Columbia, where a lot of people are seriously into Ethiopian food). The mobile app’s data crunchers factored in menus, tips, ratings and other criteria, and then teamed up with Mapbox to turn it into a clickable state-by-state guide to the particular taste preferences of each and every state. The map also includes information about the best places to eat a state’s favorite food.

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Millennials Eat Out More — and Spend More When They Do — Than Non-Millennials

by in News, June 13th, 2015

Not only do millennials — that is, people born between 1980 and 2000 — eat out more than non-millennials, but they also spend more money eating out: Millennials spend about $174 per month dining out in restaurants, on average, according to a new infographic from the marketing agency Restaurant Marketing Labs, whereas non-millennials spend only about $153 per month.

Furthermore, 87 percent of millennials say they’re willing to splurge on a nice meal out, even if money is in short supply. How do these millennials, who make up a startling 25 percent of the population (or more) and have a spending power of $2.45 trillion (whoa), choose where to dine? Restaurant Marketing Labs says they’re looking for a restaurant that is “convenient … yet healthy,” “fun & exciting … yet natural and unprocessed” and “high-quality … yet affordable.”

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Tell All Your Friends: Jennifer Aniston Is Working on a Cookbook

by in News, June 12th, 2015

Jennifer AnistonWill Jennifer Aniston’s recipes become as iconic as her “Rachel” hairstyle? Will she prove to be as talented a cook as she is an actress?

We may soon find out, because Aniston recently revealed that she’s working on a cookbook — one tailor-made, perhaps, for those who enjoy tasty food yet yearn be celeb-skinny.

“I would like to do a lifestyle thing, for people who struggle with dieting,” the actress said in an interview with cosmetics guru Bobbi Brown for Yahoo Beauty. “I could just make anything for a diet taste delicious.”

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Anne Burrell’s Chocolate Chunk Cookies Are Taylor Swift-Approved

by in Food Network Chef, News, June 11th, 2015

Anne Burrell's Chocolate Chunk Cookies Are Taylor Swift ApprovedMuch like Mom’s meat sauce and Grandma’s brownies, chocolate chip cookies are a personal food choice — everyone has a favorite recipe and everyone believes that one to be the best. For Taylor Swift, it seems as though her pick for chocolate chip cookie recipes comes from Food Network’s own Anne Burrell.

Anne Burrell's Chocolate Chunk Cookies Are Taylor Swift Approved
Just today @taylorswift13 tweeted at @chefanneburrell, telling her, “Your chocolate chip cookie recipe was a real turning point in my life.”

Anne Burrell's Chocolate Chunk Cookies Are Taylor Swift Approved
Anne was quick to reply to Taylor, as she thanked the music star and proposed getting together in the kitchen one day. “We can make them together or anything else you want together anytime!!!!” Anne tweeted. “I’m a HUGE fan of yours!!!!”

Get the recipe

A Cotton Candy Frappuccino? Yes, and a Red Velvet Cake One Too

by in News, June 11th, 2015

A Cotton Candy Frappuccino? Yes, and a Red Velvet Cake One, TooAs the weather warms, the drinks we crave cool. It works the same every year. But this year, when we trade our steamy cappuccino for a resolve-meltingly chilly Frappuccino at our local Starbucks, we’ll have a few new options — six of them, actually.

In honor of the Frappuccino’s 20th anniversary (I know, it doesn’t look a day over 19), Starbucks is debuting six new fan-recipe-inspired flavors: Caramel Cocoa Cluster (coffee, toffee nut syrup, milk, ice, dark caramel sauce, whipped cream, mocha sauce), Cinnamon Roll (coffee, cinnamon dolce syrup, white chocolate mocha sauce, vanilla bean, milk, ice, whipped cream, cinnamon dolce topping), Cotton Candy (vanilla bean, raspberry syrup, milk, ice, whipped cream), Cupcake (vanilla bean, hazelnut syrup, milk, ice, whipped cream), Lemon Bar (lemonade, vanilla syrup, milk, ice, whipped cream, caramel sugar) and Red Velvet Cake (mocha sauce, raspberry syrup, vanilla syrup, “Frappuccino chips,” milk, ice, whipped cream).

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Ladies and Gentlemen, Meet the Meat Straw

by in News, June 10th, 2015

Ladies and Gentlemen, Meet the Meat StrawYou probably think of straws as being made of one thing: plastic. But these days they could just as well be made of cookies, medical-grade stainless steel, pretty printed card-stock paper or meat.

A meat straw? Why, yes. You can now sip your drinks through straws made out of coiled bacon or a meat-pork blend, The Wall Street Journal recently noted in a story about unusual-straw options.

Some bars and restaurants make their own. Others, the Journal noted, just order up some meat straws made from a mixture of pork and beef from Benny’s Original Meat Straws. (At first, Benny’s straws were made only of beef, but their inventor, Ben Hirko of Coralville, Iowa, added the pork to improve the texture.)

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Why Swiss Cheese Has Fewer Holes Than It Used To

by in News, June 9th, 2015

Swiss CheeseHoley Swiss cheese? These days, not so much. If you’ve been wondering why your Swiss cheese — your Emmentaler or Appenzeller — has fewer of its iconic “eyes,” agricultural researchers in Switzerland have finally brought you your answer: Blame cleanliness.

As far back as 1917, scientists were considering the holes in Swiss cheese and concluding that they were formed by bacteria that produced carbon dioxide, according to Agroscope, the Swiss government’s agricultural research institute. Researchers didn’t know much, however, about what the bacteria were and how they got there in the first place.

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Bank Cafes May Boost Your Mood — If Not Your Balance

by in News, June 8th, 2015

CafeBanks, traditionally, are all about the bucks. You go there to make a deposit, make a withdrawal or deal with some other money-related business. Most of the time, you’re just dropping in for a quick transaction at the ATM. Now, though, you may be as likely to stop in to visit your local banker as you do your favorite barista.

Yep, increasingly, banks are getting into the coffee game. Capital One, for instance, has opened Capital One 360 Cafés, which it insists are “not your average coffeehouse,” in Boston, New York City, Philadelphia, St. Cloud, Minn., Chicago, San Francisco and Los Angeles.

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New Eight-Hour Bourbon Is Not for the Old Fashioned

by in Drinks, News, June 6th, 2015

New Eight-Hour Bourbon Is Not for the Old FashionedKentucky bourbon is all the rage these days. You’d think that would be nothing but good news for distillers — but they’re finding it difficult to keep up with demand.

Because bourbon is generally given years to age in wooden barrels, even if makers were to ramp up production now, the new supply wouldn’t be available for a long time to come.

Aging in charred white oak barrels is considered essential to bourbon’s taste and hue. The liquor’s process of expansion and contraction over time, as seasons and temperatures change, imparts richness and complexity. Some whiskey experts cite five to 10 years of aging as the sweet spot for better bourbons, depending on how it has been aged.

You can’t rush flavor, the thinking has always gone. But wait … can you?

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