All Posts In News

The All-Nachos Restaurant You Never Knew You Needed

by in News, Restaurants, February 1st, 2016

The All-Nachos Restaurant You Never Knew You NeededEvery so often the world brings you something that satisfies a deep need you had no idea you had. Like, for instance, delivering fabulous, easily returnable shoes to your door. Or, perhaps, providing you with a restaurant exclusively devoted to nachos.

Actually, we can thank the same man for both of those things. Nick Swinmurn, the guy who launched Zappos — and then left his job as the shoe e-tailer’s CEO in 2006, three years before the company was sold to Amazon for $1.2 billion — has just opened an all-nacho restaurant in California, with an eye toward rolling it out to other regions, should the idea prove successful.

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Even Kanye West Can’t Get Away with Cutting the Line at Franklin Barbecue

by in News, January 29th, 2016

Even Kanye West Can't Get Away with Cutting the Line at Franklin BBQThere’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.

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Is Poke the Next Big Thing?

by in News, January 29th, 2016

Is Poké the Next Big Thing?The next big thing in fast-casual dining may come as fantastic news for raw-fish fans: restaurants devoted to poke, the raw fish salad that is Hawaii’s answer to sashimi, ceviche and tuna tartare.

Fast-casual poke establishments, such as Santa Monica’s Sweetfin Poké, are rolling out or expanding in New York City and cities in Southern California, Eater notes. The boom is due to “the relative ease of getting a poke restaurant off the ground, the dish’s appeal to health-conscious consumers, and the persistent trend of bowl foods,” , Eater adds — and the fast-casual trend seems eminently “scalable.”

Unfamiliar with poke (pronounced “POH-kay”)? Here are a few things to know:

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The Next Trend in Tableware May Bowl You Over

by in News, January 28th, 2016

The Next Trend in Tableware May Bowl You OverPlates — they seem like a tableware staple, but it turns out they’re, like, totally five minutes ago.

Today, it’s all about bowls, baby — big bowls, “bistro” bowls, as well as bowls of more modest size, bowls that are sort of like plates only with big upturned rims (those are officially called “coupes,” you may be interested to know) and bowls that are just, you know, bowls.

“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors,” the Wall Street Journal recently noted in an article that ran under the headline “Bowls Are the New Plates.”

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Kit Kat Bar’s Shape Is Distinct, But Not Enough to Trademark, Court Rules

by in News, January 26th, 2016

Would you recognize a Kit Kat in a lineup by its shape alone? Maybe, but a U.K. judge has decided that, although the candy bar’s break-apart four-finger design may be easily identifiable to consumers, it is not distinctive enough to be trademarked in the U.K.

According to the court, consumers rely on other information — like packaging and logos — to identify a Kit Kat, rather than recognizing the chocolate-covered wafer confection by its shape alone; therefore it failed to meet the bar (no pun intended) for the trademark to be issued.

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Catch This: Tom Brady Has Never Even Tried Coffee

by in News, January 25th, 2016

Catch This: Tom Brady Has Never Even Tried CoffeeWe’ve been hearing a lot about the strict “plant-based diet” that Tom Brady, Gisele Bündchen and their kids adhere to — and surely there’s a lot to marvel at. (Our sister blog Healthy Eats recently parsed its healthfulness.)

According to their personal chef, Allen Campbell, the New England Patriots quarterback, his supermodel wife and their two young children eat a diet that is 80 percent organic vegetables (only “the freshest,” of course) and 20 percent lean meats: “grass-fed organic steak, duck every now and then, and chicken” as well as the occasional “wild salmon.”

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Britney Spears Caught Regramming Food Network Pic for Her Insta

by in News, January 21st, 2016

Britney Spears Caught Regramming Food Network Pic for Her InstaBy Lauren Haslett

We love all of our Food Network fans, though we can’t help but get a little extra excited when we find out one of our favorite celebrities has been following what we do here at Food Network. And recently, none other than the Queen of the Vegas Strip, Ms. Britney Spears, was revealed to be one of those fans.

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Vodka Made with Deep-Ocean Water Makes Waves

by in News, January 15th, 2016

Vodka Made with Deep-Ocean Water Makes WavesBeneath the waves of the Pacific Ocean, beyond the beaches of Hawaii, spirits lurk. The name of those spirits is … vodka.

Did you know you could drink 80-proof vodka made from seawater and organic sugar cane?

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These Foam Food Accessories Are Totally Droolworthy

by in News, January 14th, 2016

These Foam Food Accessories Are Totally DroolworthyWant to have your cake and wear it, too? You can do that with this sweet confetti-cake bag by Dutch fashion designer and blogger Rommy Kuperus, who sells her droolworthy, handmade, food-inspired foam accessories on Etsy under the handle rommydebommy.

“My designs are full of energy, a complete color explosion with a sense of humor,” the designer, who is based in Rotterdam, Netherlands, boasts on her Etsy page.

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Burnt Veggies Are the Latest Thing

by in News, January 11th, 2016

Burnt Veggies Are the Latest ThingBurnt meals used to be the mark of a distracted cook or an unfortunate mistake. Nowadays, though, the blackened and blistered, the smoky and singed, is not only acceptable, but, the Wall Street Journal reports, increasingly desirable and totally on trend.

“Restaurant menus are rife with charred, browned, crisped and blistered dishes, and the trend is catching on with home cooks as well,” Cecilie Rohwedder recently observed in the Journal. “Cooking shows, blogs and magazines are propagating ways to burn food artfully. Kitchenware companies are rolling out products ranging from grill tools and cast iron griddles to small blowtorches.”

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