All Posts In News

Could the World’s Smallest Fruit Be the Next Big ‘Superfood’?

by in News, May 27th, 2017

Could the World's Smallest Fruit Be the Next Big 'Superfood'?Could the world’s smallest fruit be the next big “superfood”? The fruit of an edible species of duckweed (those rootless, stemless, leafless, teensy green plants you sometimes see floating on the surface of ponds) called Wolffia globosa or, alternately, Asian watermeal, is no bigger than the head of a pin, measuring about 0.7 to 1.5 millimeters, but nutritional scientists now suggest the teensy fruit may pack a major nutritional punch.

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What Do You Get When You Cross a Latte and an Avocado?

by in News, May 23rd, 2017

What Do You Get When You Cross a Latte and an Avocado?What’s more on trend with millennials than artfully poured lattes and avocados? How about — hold onto your knit caps, cuffed jeans, ironic t-shirts, bushy beards and fixed-gear bicycles! — an artfully poured latte in an avocado.

Truman Café in Melbourne, Australia, has created just such a thing, posting to its Instagram account a video of a latte being painstakingly and prettily poured into a partway-hollowed-out avocado half.

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These Flower Jelly Cakes Look Like Edible Paperweights

by in News, May 20th, 2017

These Flower Jelly Cakes Look Like Edible PaperweightsRemember those Raindrop Cakes everyone was going ga-ga for last year? Turns out there are lots of people out there (historically in Japan but now at a hotel in Australia as well) who are doing something similar, featuring flowers trapped inside an almost-clear surrounding. Like a paperweight, only edible.

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Does the World Really Need a Smart Salt Shaker?

by in News, May 19th, 2017

Does the World Really Need a Smart Salt Shaker?Sure, your saltshaker dispenses salt. But what else can it do? Can it play your favorite song or light your meal with pretty colors? No?

Smalt does. What is Smalt? Why, it’s the world’s first (we’re assuming) indoor-outdoor Bluetooth-enabled saltshaker, of course!

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The Dangers of Your Avocado Addiction

by in News, May 17th, 2017

The Dangers of Your Avocado AddictionAvocado Warning No. 1: Guacamole prep may be perilous to your hand. Avocado is “one of the most dangerous foods to cut,” according to the New York Times. The Times of London reports that deep hand cuts from slicing avocados have become so common that surgeons in the United Kingdom have coined the term “avocado hand.” In fact, the San Francisco Chronicle notes that emergency rooms now anticipate a spike in avocado-related injuries on Saturday afternoons — a “post-brunch surge.”

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Your Sense of Taste Declines As You Age (Sorry)

by in News, May 16th, 2017

Your Sense of Taste Declines As you Age (Sorry)Some of us feel that our taste gets better as we age. (Consider some of those ill-advised outfits you wore in high school.) But when it comes to our ability to taste food, it actually gets worse.

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‘Cloud Eggs’ Are Drifting Your Way on Instagram

by in News, May 11th, 2017

'Cloud Eggs' Are Drifting Your Way on InstagramI’m all for eggs, and I’m not picky: I’ll take ‘em scrambled, over easy, sunny side up or as the foundation for an omelet. And no one can accuse me of not embracing a viral food trend. Yet while I feel as if I ought to toast (no breakfast pun intended) this new “cloud egg” Instagram craze and I hate to rain on anyone’s parade (vague cloud pun maybe a little intended), I’m sort of on the fence about this one (no pun there at all).

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Airplane-Food Pop-Up: An Idea with Wings?

by in News, May 9th, 2017

Airplane-Food Pop-Up: An Idea with Wings?Food on airplanes, on the rare occasions it is served these days, probably deserves its bad reputation. The mini “meal” on the microwavable plastic plate that’s plunked down on your tray table is often bland and beige and almost begging not to be eaten, for fear you’ll be compelled to make use of that paper bag the airline has considerately provided. (Forethought!)

One fifth of flyers say unappetizing meals are the worst thing about long flights, according to a recent survey by New Zealand Airlines, the Sun reports. Half of those surveyed said they’d like the food better if it was made from fresher ingredients. (Although freshness was not the issue for this traveler who asked for a gluten-free meal.) One fifth said their in-flight meals would be better if a chef prepared them.

Given that, you might expect that that most people wouldn’t elect to eat airline food over restaurant food, if they weren’t trapped in the air without any alternative, that is. (In fact, almost half of those responding to the airline’s survey said airplane food could not match restaurant food, in terms of quality.)

But New Zealand Airlines didn’t let that stop it from opening a pop-up airplane-food restaurant — actually, a two-story “immersive experience,” This Is How We Fly — in London last month, aimed at showcasing the superior quality of its on-board meals.

Open for only two days in late April, it offered food “inspired by the airline’s on-board menus” designed by Kiwi chefs Peter Gordon and Michael Meredith,” as well as “world-class New Zealand wines,” enjoyed by diners seated in airplane seating, according to the New Zealand Airlines website. (Free take-out airplane-lunch meals were also available, for those too busy to be immersed.)

As a restaurant concept, the airplane pop-up may not go anywhere, but here’s hoping the idea of good airline food really takes off.

Spread the News: Nutella Has New Competition

by in News, May 6th, 2017

Spread the News: Nutella Has New CompetitionNutella has just opened its first permanent standalone cafe, bringing a spreadable chocolate-hazelnut haven to Chicago’s Michigan Avenue. (Check out the menu and the decor. Yum.) But even as it marks this milestone, the richly popular bread spread may want to watch its back — because Krispy Kreme may soon be breathing down it.

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Beer Maker Aims to End Food Waste One Beer at a Time

by in News, May 4th, 2017

Beer Maker Aims to End Food Waste One Beer at a TimeA new beer made from old bread is the toast of England — and now it’s set to arrive stateside.

Toast Ale, which is made using “fresh, surplus” breads that haven’t sold at bakeries day’s end and unloved end pieces from loaves used to make sandwiches at delis and sandwich shops, has become quite popular across the pond, where it has been available at London eateries, via distributors and online, since it was introduced in 2016.

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