by Amy Reiter in News, August 12th, 2016
by Amy Reiter in News, August 11th, 2016
At what point does a trend hit its limits? That meaty question may be worthy of consideration in light of this: Springbone Kitchen, a new New York City health-food restaurant specializing in “artisan bone broth,” is now selling a bone-broth ice pop.
by Amy Reiter in News, August 10th, 2016
Bad news, coffee addicts: It may soon cost more to fill your cup.
Thanks to strong demand and a comparatively weak global supply, arabica and robusta coffee beans may get pricier; it’s possible they’ll become the priciest they’ve been since early 2015, Reuters reported, citing its own poll of 11 traders and analysts.
by FN Dish Editor in Events, Food Network Chef, News, August 10th, 2016
Pop-quiz time! Which of the following toppings and extra ingredients does LeBron James order on his pizza: high-rise dough, spicy red sauce, shredded mozzarella, Parmesan, grilled chicken, turkey meatballs, banana peppers, cherry tomatoes, fresh basil, garlic, green bell peppers, Kalamata olives, red onions, spinach, sea salt, oregano, arugula, olive oil drizzle?
It turns out that the answer is all of them. And while you’re at it, throw in an entree-size arugula with seasonal fruit salad (with chicken, please) and a S’more Pie — though presumably the NBA star prefers those on the side and not on the pizza itself. (Even if he did want the salad and campfire-evocative dessert on top of his ‘za, how would they fit with all those other add-ons?)
by Amy Reiter in News, August 9th, 2016
Hosted by Farmer Lee Jones of The Chef’s Garden — a Huron, Ohio, vegetable farm run by Farmer Lee and his family — the annual Roots conference brings together chefs, food writers and culinary industry professionals for two days of conversation and critical thinking about the state of the food we grow, buy, cook and eat. This year’s conference, the fourth consecutive one since Roots launched in 2013, will take place Monday, Sept. 19 and Tuesday, Sept. 20 at The Culinary Vegetable Institute in Milan, Ohio. The events will focus on the theme of empowerment, both in the kitchen and out.
Food Network’s own Maneet Chauhan, a longtime Chopped judge, and Elizabeth Falkner, a two-time competitor on The Next Iron Chef, are on the roster of esteemed chefs projected to attend the conference. Maneet is set to join a panel in a discussion on Cooking Authentically as it relates to evolving cuisines, while Elizabeth plans to address attendees as a keynote speaker.
by Amy Reiter in News, August 9th, 2016
There’s nothing quite like a tomato at the peak of ripeness — firm, round and beautifully deep-hued, fragrant and sweet. Honestly, a good, ripe tomato is like candy.
Yet a few days later, that same tomato, past its prime, may be soft, puckered and hardly appealing — which is why, one imagines, the fruit is now getting the full GMO treatment from researchers.
by Amy Reiter in News, August 4th, 2016
Have you ever been sitting on the tarmac, ready for takeoff, when suddenly your plane has to taxi back to the gate because the coffee machine isn’t working? Apparently, that’s a thing.
According to The New York Times, broken coffeemakers are a surprisingly common cause of plane delays, although specific statistics are scant on how significant a factor they are overall: “You can’t just put Mr. Coffee in an airline,” Jeff Lowe, president of the airplane repair concern Aviation Fabricators, told the Times. “You have to do all kinds of engineering and analysis and provide test results to the F.A.A. to get approval.”
Some interesting facts about airplane coffeemakers, revealed in the Times:
by Amy Reiter in News, August 2nd, 2016
It’s a historic first in beer scholarship — or at least a first for beer scholars/historians. (And how many of us knew there even were beer scholars/historians?) Inspired, in part, by the craft beer movement, the Smithsonian Institution’s National Museum of American History, in Washington, D.C., is now looking to hire its first-ever beer historian/scholar to work on the Smithsonian Food History Project’s American Brewing History Initiative.
by Amy Reiter in News, August 1st, 2016
Attention, treat-loving thrill seekers: The latest dessert-like breakfast food (or breakfast-food-like dessert) to pick up the Cronut’s freaky food-mash-up mantle is the frosting-filled croissant. (It really needs a catchy name: Perhaps the froissant?)
by Amy Reiter in News, July 29th, 2016
The countdown to the Rio Olympics, which kick off Friday, Aug. 5, is ticking away fast, and final preparations (the pretty and the not so pretty) are underway.
How do Olympians themselves prep for competition? For one thing, they eat a lot of food. For a recent video, The Washington Post surveyed statements some of them had made to the press about their diets and crunched the numbers to come up with their approximate daily caloric intake.
Here are the calorie counts for three U.S. athletes on the Post’s list:
It’s a hot-day dream come true: Slurpee delivery by drone. I mean, just imagine: There you are, mowing the lawn or just running errands in the heat and you’re feeling steamy, parched, in the mood for a frosty beverage.
Suddenly, look, up in the sky! It’s a bird, it’s a plane … it’s a 7-Eleven drone bringing you a Slurpee — and whatever else you’ve ordered from your friendly neighborhood always-open convenience store. It’s like those old Kool-Aid commercials — only, you know, icier.