by Amy Reiter in News, March 10th, 2016
by Amy Reiter in News, March 7th, 2016
To the uninitiated, one potato may seem as good as another. But experienced cooks know that all potatoes are not all-purpose. Some are better for frying, others more suitable for salads. As with so many things, it may come down to chemistry.
“There are hundreds of different breeds of potatoes, and it turns out that beneath that yellow or brown or purple or red skin, they have quite different chemistries,” the BBC noted in a recent examination of the “humble spud.”
by Amy Reiter in News, March 4th, 2016
Guess what? The “humble bialy” is enjoying a full-on “revival.”
So declareth New York Magazine, noting that bialy purveyors, including the newly remodeled and recently reopened old-school bakery Kossar’s Bialys, are popping up all over the city that never sleeps (when it could be awake and eating a bread product instead).
But for anyone out there who is not entirely familiar with Polish-Jewish foodstuffs, this joyous welcome back to a beloved baked good raises a very important question: What’s a bialy?
Here are a few things to know:
by Amy Reiter in Drinks, News, March 3rd, 2016
Changing your name to “Bacon Double Cheeseburger” might not sound kosher to everyone, but to a U.K. man formerly known as Sam Smith, who legally adopted the moniker in tribute to his favorite food, it apparently sounded like an absolutely delicious idea.
Smith, er … Cheeseburger, who is 33, lives in the London area and works, perhaps appropriately, as a “gas consultant,” applied for an official name change after — you probably won’t be shocked to learn — a night of drinking with his buddies.
by Amy Reiter in News, March 2nd, 2016
We may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.
Now we know: a whole lot.
In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.
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:
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.”