All Posts In News

What’s the Most-Popular Delivery Food in Your State?

by in News, October 18th, 2016

What's the Most Popular Delivery Food in Your State?Noting that online dish-delivery orders are sharply on the rise (they more than doubled from 2010 to 2015, while telephone orders consistently declined, according to Quartz), Eater asked the online and mobile food-ordering companies GrubHub and DoorDash which foods were most popular in regions around the country and broke it down state by state. (Pizza, presumably quite popular, may not have been thoroughly represented, since a lot of pizza purveyors have their own ordering systems.)

Here are seven interesting takeout takeaways:

1. Chicken is the most-ordered food in 12 U.S. states (including Michigan, Rhode Island, and a whole swath of Southern states like North Carolina, Tennessee and Florida), earning it top takeout honors, according to Eater’s number crunchers.

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Burger Bash 2016 Winners: David’s Cafe and Black Tap Craft Burgers & Beer

by in Events, News, October 14th, 2016

New York City Wine & Food FestivalIf you’ve ever reveled in the smoky air of your backyard while grilling up a burger or two, you can imagine what guests of Friday night’s Burger Bash were in for when they walked into Manhattan’s Pier 92. Not one but dozens of chefs and restaurateurs came together at this rooftop party to serve up hundreds of juicy, cheesy, piled-high burgers to hordes of hungry fans, all eager to get their hands on the between-the-bun creations.

2016 marks the ninth year of this beloved New York City Wine & Food Festival event, and like in festivals past, the burger offerings put forth ranged from the classic (hello, American cheese) to the downright creative — think lamb-beef-combo patties and lobster toppings, which kept partygoers coming back for more. With so many burgers on display, it was up to both guests and judges — such famous, food-loving figures as Chopped judge Marc Murphy, Josh Capon, Neil Patrick Harris and David Burtka — to decide which was worthy of the People’s Choice and Judges’ Choice awards, respectively. We caught up with judge Josh, who knows what it takes to make a winning burger — he’s won a whopping six Burger Bash competitions — and he told us that the perfect burger would have “perfect meat, perfect bun, perfect toppings and perfect execution.” Simply put, he said he’d be looking for “balance.”

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Science Is Working on a Cure for Garlic Breath

by in News, October 12th, 2016

Science Is Working on a Cure for Garlic BreathWe’ve all been there after indulging in a deliciously garlicky dish: supremely satisfied — and also self-conscious that your breath seriously reeks. Garlic breath can last as long as 24 hours after you consume garlic. They don’t call it the “stinking rose” for nothing.

Thankfully, science is on it. Researchers at Ohio State University have determined that chewing mint leaves and eating apple or lettuce (either raw or cooked) may remedy garlic breath. They arrived at this simple conclusion after engaging a group of study participants to chew three grams of softneck garlic cloves for 25 seconds. Then the participants were immediately given either water (the control), apples (either raw, juiced or heated), lettuce (raw or heated), mint leaves (raw or juiced) or green tea.

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6 Things to Know About Champagne

by in Drinks, News, October 11th, 2016

6 Things to Know About ChampagneMost of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.

But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”

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Your Incredible Shrinking Grocery Store Receipt

by in News, October 8th, 2016

Your Incredible Shrinking Grocery Store ReceiptIt may feel like life just gets more expensive all the time, but guess what? The amount of money you’re shelling out for groceries these days may actually be going down. Yes, down.

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Why People Aren’t Going Out to Lunch As Much

by in News, October 7th, 2016

Why People Aren't Going Out to Lunch as MuchDoes the fridge in your office kitchen seem more crammed with brown bags than ever? Is there a long line to use the microwave? Are more and more of your colleagues hunched over their desks, scarfing down home-packed sandwiches and leftovers from last night’s dinner, instead of breezing out the door to an eatery to grab a bite? Doesn’t anyone go out to lunch anymore?

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Nothing Says “A Lifetime of Love” Like a Doughnut Wall

by in News, October 4th, 2016

Nothing Says 'A Lifetime of Love' Like a Doughnut WallFirst there were wedding cakes, those traditional, towering and tiered confections. Then there were cupcakes, bringing a sense of fun and variety to nuptial feasts across the land. Now comes a hole new wedding dessert trend (see what I did there?): doughnut walls.

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Pumpkin Spice Latte, by the Numbers

by in News, September 30th, 2016

Pumpkin Spice Latte, By the NumbersPumpkin. Spice. Latte. It’s the drink you either love or love to hate, and for many people its arrival is basically synonymous with fall.

And this year is a big one for PSL, as it is affectionately known. Starbucks’ signature seasonal beverage is turning 13. (HBD, PSL!)

In light of this auspicious autumnal occasion, The Washington Post pulled together a tribute, tracing pumpkin spice’s rise and reign.

A few notable numbers about PSL (a fragrant blend of cinnamon, nutmeg, often cloves or allspice, maybe ginger and sometimes even real pumpkin) from the Post’s video and story and other sources:

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This Super-Spicy Chip Is for Daredevils Only

by in News, September 29th, 2016

This Super-Spicy Chip Is for Daredevils OnlyHere’s one for your list of foods you may not be in a hurry to try: a tortilla chip so spicy it will make you gasp, cough, weep and beg for mercy (or water or milk, honey, yogurt, ice cream … anything that might help!).

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How the School Lunch Program Came to Be

by in News, September 28th, 2016

How the School Lunch Program Came to BeHave you ever stopped to consider — really consider — the school lunch? Stop making that face; it’s not that bad. And anyway, I mean the history of it.

Writing in Time, food historian Emelyn Rude looks back at how America’s school lunch program came to be and how it has developed into the robust program it is today.

School lunches have had their ups and downs. Here’s a rough timeline, culled from Rude’s eye-opening piece:

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