All Posts In News

Vitamin Vodka Promises to Cure Your Hangover

by in Drinks, News, October 15th, 2015

You know the hangover advice about the hair of the dog that bit you? The maker of a new vodka is aiming to make good on the old saw, bringing the world its “first and only vitamin-infused organic vodka”: Vitamin Vodka. And you thought “healthy cocktail” was an oxymoron.

Well, OK, it probably is an oxymoron, but the Australia-based Vitamin Alcohol Company is positioning its new hooch as “the purest of pure spirits,” made from “natural, organic ingredients,” “free from preservatives and impurities” and “infused with anti-hangover vitamins.”

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Danny Meyer Declares an End to Tipping

by in News, Restaurants, October 14th, 2015

Whoa. Did the whole restaurant-hospitality pricing structure just get completely upended while we were all innocently going about our usual business? Maybe.

On Wednesday, New York City restaurateur and Union Square Hospitality Group CEO Danny Meyer, whose 13 renowned eateries include Union Square Cafe, Gramercy Tavern, The Modern and Maialino, announced that he will eliminate tipping altogether at all of his establishments. The move is to better compensate those not only serving diners their food, but also those cooking the meals, washing the dishes and making the dining experience possible in myriad unseen ways.

In an open letter posted online, Meyer said that, after a company-wide “robust conversation” about opportunities for career advancement across the 1,800-employee organization, it became apparent that “a major obstacle in this endeavor is the practice of tipping.
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Join Us at the 2015 New York City Wine & Food Festival

by in Events, News, October 14th, 2015

Join Us at the 2015 New York City Wine & Food FestivalThe crunchy and colorful leaves, the cozy sweaters, the pumpkin spice lattes — there are many reasons to love fall. But perhaps the best reason of all is that it means the arrival of one of the culinary industry’s most-anticipated events: the annual New York City Wine & Food Festival. Each October your favorite Food Network chefs converge upon the Big Apple for a four-day celebration of all things food and drink, from the cheesiest, juiciest burgers and the most-succulent barbecue to craveable tacos and a seemingly never-ending supply of meat.

This year’s festival kicks off Thursday, Oct. 15, and will run through Sunday, Oct. 18. FN Dish will be on hand all weekend long to join A-list stars, like Rachael Ray, Giada De Laurentiis, Bobby Flay, Robert Irvine and more, as they mingle with fans at walk-around tastings, late-night bashes and jam-packed demos alike. If you can’t make it to New York this weekend to take in the parties for yourself, stay tuned to FN Dish for continued coverage of the action, or search the hashtag #NYCWFF to see what’s going down.

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Can You Guess the World’s Most-Instagrammed Food?

by in News, October 12th, 2015

The World's Most-Instagrammed Food Is ...Guess what the world’s most-Instagrammed food is. Go on. Guess.

Ice cream? Nope. It’s hard to capture ice cream looking its best before it melts. (Find social-media-friendly ice cream styling tips here.) Salad? Sandwiches? Cupcakes? Nope, nope and nope.

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Why You May Want to Start Dabbing the Grease Off Your Pizza

by in News, October 6th, 2015

Why You May Want to Start Dabbing the Grease Off Your PizzaAre you a pizza dabber? You know, a person who pats the grease off a nice bubbly slice of ‘za with a napkin or a paper towel to render it drier, less slick.

Anyone who isn’t a dabber certainly knows one. But did you ever stop to wonder just how many calories dabbing that oozy stuff off your slice really saves you?

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Caffeinated Peanut Butter Now Exists

by in News, October 4th, 2015

The next time you need a caffeine fix, you can pass by the percolator, skip the auto-drip and give your cold brewer the cold shoulder — and instead reach for the peanut butter jar.

Turns out you can now get a caffeine jolt — along with protein and electrolytes — from your PB. A new caffeinated peanut butter called Steem promises to deliver a smoother, more sustained release of energy than your basic cup of joe, thanks to, its makers claim, the longer time it takes your body to digest peanut butter.

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Don’t Worry — You Don’t Have to Eat This Neon Udon

by in News, October 1st, 2015

Don't Worry — You Don't Have to Eat This Neon UdonWas the world clamoring for glow-in-the-dark udon? No matter, the neon noodles have arrived.

A self-dubbed “mad scientist” and food writer from Japan who goes by the pseudonym Kurare Raku (and appears in photos wearing a fox mask) has created a buzz by tweeting out an image of fluorescent pink noodles floating in a glowing green broth.

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Keyboard Waffle Iron Makes Breakfast for Every Type

by in News, September 30th, 2015

Keyboard Waffle Iron Makes Breakfast for Every TypeWhy did nobody come up with this idea before: a waffle iron that makes waffles in the shape of a keyboard? Well, no matter. Now, thankfully, someone has.

Actually, Brooklyn-based graphic artist and designer Chris Dimino first created the prototype for the Keyboard Waffle Iron while he was a student at the School of Visual Arts in New York. Assigned to take an old item and modify it to give it a new function, he turned a vintage Smith Corona typewriter into a very cool breakfast tool. (Bing!)

Dimino’s prototype was featured in a group show and got a lot of attention back in 2007, but it wasn’t until last year that he put his concept up on Kickstarter in hopes of raising the cash to manufacture the Keyboard Waffle Iron on a broad scale and make it available to the QWERTY-waffle-hungry masses. Dimino hoped to raise $50,000. Thanks to 850 keyboard-shaped-waffle-craving backers, he raised $66,685.

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Where Did the Pumpkin in Your Pie Come From?

by in News, September 28th, 2015

It’s pumpkin season — time to pick up a few big orange beauties at your local grocery store, farmers market, farm or roadside stand, carve them into scary (or goofy) jack-o’-lanterns, pop in some candles and show off your creativity to the whole neighborhood. It’s also the time of year we enjoy making from-scratch pumpkin pie, fresh pumpkin puree and pumpkin bread with real shredded pumpkin.

Still, though we love them, most of us take our gourds for granted. To remedy that, the Washington Post’s Wonkblog took a look at where America’s pumpkins come from, crunching numbers from the U.S. Agricultural Census as if they were fresh roasted pumpkin seeds. (Yum.)

Here are a few takeaways from the paper’s pumpkin-parsing post: Read more

This Gadget Promises to Make Your Cheap Wine Taste Pricey

by in Drinks, News, September 27th, 2015

This Gadget Promises to Make Your Cheap Wine Taste PriceyIf your palate yearns for fancy Bordeaux but your wallet insists that you settle for Two-Buck Chuck, the company behind a new device called the Oak Bottle has you squarely in its sights.

The Oak Bottle, billed as “the first for-home-use barrel-aging apparatus,” promises to make your “cheap or average-tasting” wine and spirits far more palatable by infusing them with an oaky flavor in anywhere from a few hours to a few days.

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