by Amy Reiter in News, July 10th, 2016
by Amy Reiter in News, July 8th, 2016
Greetings, weary travelers. Here’s something to nourish your famished souls: Airport dining is undergoing a major transformation, upping its culinary game in a big way.
So reports Eater, pointing to the work of OTG Management, a New York company that oversees 200 restaurants and retail establishments in 10 U.S. airports, including United Airlines’ hub at Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also planning to boost the food and beverage offerings in the United terminal at George Bush Intercontinental Airport in Houston and in the American Airlines area of Philadelphia International Airport, and says it will add “up to seven” new terminals to its roster in 2017, Eater notes.
by Amy Reiter in News, July 5th, 2016
Bacon. Most of us probably take for granted that it’s an American breakfast staple, but it turns out that the popularity of those sizzling strips of pork was more than just happenstance.
As The Washington Post details in a new video, in the 1920s the Beech-Nut Packing Company wanted to boost Americans’ taste for bacon. They assigned that task to a public relations pioneer named Edward Bernays, who was a nephew of Sigmund Freud and used psychology to market products. Bacon — and big breakfasts in general — had been popular in rural America but had fallen out of favor in the early 20th century, when people migrated to cities and began eating things like processed cereals for breakfast.
by Amy Reiter in News, July 1st, 2016
Attention, fatphobic chocoholics: Researchers may have found a way to zap the fat content right out of chocolate — literally.
A group led by Rongjia Tao, a Temple University professor of physics who has expertise in fluid dynamics, has discovered that the flow of chocolate in liquid form (as it is during the manufacturing process) may be improved by running it through an electric field, thus lowering the level of fat needed to make it flow.
by Amy Reiter in News, June 27th, 2016
New Orleans is a great food town — and the Big Easy’s big pride in its culinary pleasures apparently reaches way beyond its amazing eateries and into its minor-league baseball stadiums.
The New Orleans Zephyrs, a triple-A affiliate of the Miami Marlins that makes its home in the Crescent City suburb of Metairie, Louisiana, recently invited fans to suggest a new name for the team. After whittling down the list of proposed monikers, the team has unveiled its seven finalists, inviting the public to vote for their favorites on the team’s website.
by Maria Russo in Events, News, June 27th, 2016
Forget canola and corn, soybean and peanut oil. Soon we may all be cooking with oil made from algae.
A company called TerraVia is marketing an edible algae oil — Thrive Culinary Algae Oil — that may be the first of its kind. The forward-thinking cooking oil is said to be sustainable (made from a highly renewable food source) and healthy. According to the Thrive website, it is higher in monounsaturated fat than other cooking oils; about one tablespoon of it contains about as much of this “good” fat as does one whole avocado.
by Amy Reiter in Drinks, News, June 23rd, 2016
If you’ve ever watched Bobby Flay, Rachael Ray, Geoffrey Zakarian and Alex Guarnaschelli on TV and thought to yourself, “Man, it would be so cool to meet those chefs someday,” that day has come — well, it will in a few months, actually.
by Amy Reiter in News, June 21st, 2016
It’s hard to imagine that the world was clamoring for blue wine — what’s wrong with red, white and rose? — but the presumed dearth of demand hasn’t stopped someone from making it. A group of someones, that is.
by Amy Reiter in Drinks, News, June 17th, 2016
As a rule, we Americans don’t get enough sleep. In fact, one in three of us are consistently stinting ourselves on the seven or more hours our bodies need each night, according to a recent Centers for Disease Control and Prevention study. We know who we are (though we may be too tired and cranky to admit it).
So how are we getting through the day, not to mention the five-day workweek? One word: caffeine.
Unfortunately, that cup of coffee or tea (or soda or whatever form of caffeine you generally enjoy) will get you only so far.
by Amy Reiter in News, Restaurants, June 15th, 2016
If you find yourself getting unexpectedly tipsy while enjoying a glass of wine or two, check the size of your glass. A new British study, led by researchers at the University of Cambridge, has shown that drinking wine from a large glass — even when the amount of wine in the glass is the same as usual — encourages you to drink more wine in a shorter amount of time.
The no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.