by Amy Reiter in News, May 8th, 2015
by Amy Reiter in News, May 6th, 2015
Let’s hear it for Sid the beagle, the adorable food-selfie-taking dog.
Sid has a remarkable ability to hold food in his mouth, patiently waiting to be photographed and videotaped — and totally resisting the urge to scarf down the delicious item clamped delicately between his teeth.
Here’s Sid holding bacon. There’s Sid holding a doughnut (plain, from the looks of it). And there he is posing with a cookie, a hot dog, a cheeseburger, a slice of pepperoni pizza. At times, Sid looks so relaxed one worries he might just tip right over and nap, only to wake up atop a sadly smashed snack.
by Amy Reiter in News, May 5th, 2015
Three words: chocolate … bar … heaven.
Cadbury — perhaps still reeling from the great Cadbury Crème Egg brouhaha of 2015 — has just made an admirable attempt to turn its fans’ frowns upside down by issuing the Cadbury Dairy Milk Spectacular 7, a limited-edition product that somehow combines seven different kinds of Cadbury confections into a single brilliant bar.
by Amy Reiter in News, May 4th, 2015
Some news that may leave you unsure whether to applaud or duck, to feel hungry or terrified: The University of Nebraska-Omaha has announced that the new $80 million sports arena it is building with many fancy features (cushioned seats, state-of-the-art scoreboards and HD video screens) will also boast … a taco cannon.
Yup, we’re talking about a cannon that shoots tacos, sending them careening through the air in all their messy glory and straight into the hands and mouths of the hungry game-attending crowd.
by Cameron Curtis in News, May 3rd, 2015
Are you in the mood for something sweet or something spicy? Actually, you may not have to choose.
Spicy honey — honey that has been infused with chili peppers — has increasingly become a hot commodity on the condiment scene. There’s Mike’s Hot Honey, launched in 2011, and MixedMade’s Bees Knees Spicy Honey, which made its debut in 2014. Both are made in Brooklyn (natch) and can be used to liven up foods like pizza, chicken, cheeses, fruits, veggies or baked goods (“even ice cream,” Mike’s suggests) — or crank up the flavor in your cocktail. Now, a saucy new hot-sweet syrup is set to share hot honey’s spotlight: spicy maple syrup.
by Amy Reiter in News, May 2nd, 2015
Though matcha has been around for centuries as part of traditional Japanese tea ceremonies, the finely ground green tea-leaf powder is taking cafes (and Instagram) by storm. Traditional green tea is made by steeping green tea leaves that are then discarded, but with matcha, whose name literally means “powdered tea,” you’re drinking the actual leaves. This whole-leaf consumption means a higher nutrition content and, more specifically, a higher concentration of antioxidants. But what about the buzz? One cup of matcha has 70 milligrams of caffeine per eight-ounce cup. Coffee has 96 milligrams for the same portion, but matcha drinkers say that their energy is more consistent, with less of a dive after the caffeine effect wears off.
by Amy Reiter in Drinks, News, May 1st, 2015
There are probably those among us who consider bending an elbow to raise a beer to be the height of exercise. Those people may want to consider a relatively new product called MugMuscles.
A beer stein with one of those hand-grip exercisers built right into the handle, the product aims to let you work out and drink beer at the same time. (You may want to wait to squeeze the gizmo between sips, though, to prevent unfortunately timed spills.)
by Maria Russo in News, April 30th, 2015
Trend alert: It may sound nutty, but pistachio cocktails are all the rage in drinking establishments across the country.
“Drink makers are not only rimming glasses with the crushed green nuts, but creating syrups, foams, orgeat and even infusing whiskey, sherry, and brandy,” Eater reports. “Almond who?”
At Gunshow in Atlanta, bartender Mercedes O’Brien is using infused pistachio rye as “the focus” of her Boulevardier-inspired Forager, combining it with strawberry Campari and coconut sweet vermouth, Eater notes. In Chicago, Sable Kitchen & Bar lead bartender John Stanton riffs on a mai tai, incorporating pistachio syrup into his Dans Le Nuit, which also includes Pierre Ferrand Ambre cognac, lemon juice, Marie Brizard orange curacao and simple syrup, garnished with orange peel.
by Amy Reiter in News, April 26th, 2015
By now you’ve heard the news that Apple launched the first-of-its-kind Apple Watch late last week, allowing users to message friends, track fitness goals, check news and scores, and more. But did you know that Food Network’s award-winning In the Kitchen app is now available on Apple Watch? For you Food Network fans, this means more ways to keep up with your must-watch shows and interact with your favorite chefs’ recipes.
If you’ve already opened up your Apple Watch, or you’re waiting for that coveted delivery to show up at your doorstep, here’s what you need to know about using In the Kitchen on the Watch:
- No matter what day or time it is, you can check out what’s airing on Food Network at that very moment, and what will be on next.
- For most shows, you can see which recipes your favorite Food Network star is making on that particular episode.
- If you see a recipe you like, you can add it to your Recipe Box to make sure you don’t lose track of it.
- Once you’re on your phone or tablet, open your Recipe Box to have the recipe at your fingertips in the kitchen.
by Maria Russo in Food Network Chef, News, April 25th, 2015
If you’ve ever asked yourself, “Self, what does Dwayne ‘The Rock’ Johnson eat every day?” you now have your answer, courtesy of Muscle & Fitness magazine: cod. Lots of cod. Really just staggering amounts of cod.
Johnson eats 10 ounces of cod (along with two whole eggs and two cups of oatmeal) for his first meal of the day, and then follows that up with 8 ounces of cod (along with 12 ounces of sweet potato and one cup of veggies) as a second meal of the day.
If next month’s James Beard Foundation Restaurant & Chef Awards Gala is the Oscars of the culinary industry, then last night’s James Beard Foundation Book, Broadcast, and Journalism Awards was the Golden Globes of the food world — at least according to the president of the James Beard Foundation, Susan Ungaro. At Manhattan’s Pier Sixty, nestled along the Hudson River with sprawling views of a shining city sunset, Ungaro joined more than 100 esteemed award nominees, plus revered chefs and tastemakers, and host Carla Hall, to celebrate the very best works in food media.
From the Photography and Podcast categories to that of the Personal Essay, the winners took the stage one by one to accept their James Beard medals and reflect on the journeys that brought them to that podium. Perhaps, however, no other award was more sought-after than the medal for Outstanding Personality/Host, as it was saved until nearly the end of the evening. For the second year in a row, Food Network’s Ina Garten earned the win in this venerable category for her hit show Barefoot Contessa: Back to Basics. Before and after her name was announced, the crowd looked back on familiar scenes from her show, as well as some of Ina’s most-mouthwatering recipes, which in true Ina form, she delivered with the relaxed and welcoming air that only she could provide.