All Posts In News

Should Restaurants Start Giving Us Fewer Choices?

by in News, Restaurants, May 3rd, 2017

Should Restaurants Start Giving Us Fewer Choices?To be on the safe side, it might be best to consider going out and eating your favorite restaurant meal sooner rather than later. If your go-to local eatery follows the example of the big fast-casual chains and advice from the restaurant-management service Upserve, it will dramatically scale back the number items offered on its menu. How dramatically? By around 70 percent.

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Italy Has a Bank That Stores Cheese

by in News, May 2nd, 2017

Italy Has a Bank That Stores CheeseWhen it comes to innovation, you have to give credit to Credito Emiliano, a bank in northern Italy that accepts cheese as collateral for a loan. It has done so since 1953. Whey cool, right?

Based in Reggio Emilia, Emilia-Romagna, an area that is the sole official source of the Parmigiano-Reggiano cheese we all know and love, Credito Emiliano — or Credem, as it is also known — provides the region’s cheese producers with low-interest loans and accepts, as collateral, wheels of freshly produced cheese.

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This Pizza Was Made with 101 Cheeses

by in News, Restaurants, May 1st, 2017

This Pizza Was Made with 101 CheesesSome people obsess about pizza crust. (Thin or thick? Discuss!) Others think deep-dish thoughts about the sauce. And, of course, toppings are their own separate category of debate.

But pizza fans who are all about the cheese will be intrigued to contemplate this: a pizza made with no fewer than 101 different cheeses.

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Clear, Colorless Coffee That Looks Like Water Now Exists

by in News, April 28th, 2017

Clear, Colorless Coffee That Looks Like Water Now ExistsRemember when clear cola was a thing? Crystal Pepsi, Tab Clear — they were supposed to seem healthy and pure. Ah, the ‘90s. Now someone’s trying something similar with coffee.

A London-based company founded by two brothers is making see-through coffee it claims is “the first colorless coffee in the world!” CLR CFF (apparently the creators are as averse to vowels as they are to the color brown) looks, but doesn’t taste, like regular water. What it does taste like is a strong cup of joe, but — and this is apparently the point, in case you were wondering — it won’t stain your teeth.

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Standalone Ikea Restaurants May Be Coming Soon

by in News, April 27th, 2017

Standalone Ikea Restaurants May Be Coming SoonDo you find yourself going to Ikea for the Swedish meatballs, the salmon wraps or the inexpensive vanilla ice cream cones as much as for the Billy bookcases or Besta storage combos? The modern-furniture mecca’s top brass has noticed.

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Now You Can Get Your ‘Green Juice’ in Gummy Form

by in News, April 26th, 2017

Sugarfina sure knows how to spot a trend, capture it in candy and conjure a coast-to-coast, crazy-big appetite for its toothsome, tastefully packaged creations. People went crazy for those rosé gummy candies the high-end candy company introduced last summer; the pink-wine-infused sweets sold out in under two hours and launched a wait list thousands upon thousands of eager buyers long.

Then again, sometimes even Sugarfina’s idea-meisters may not realize just how hungry the public is for one of their high-concept confections. See again, those pink-wine-infused gummies – but also, the company’s latest groundbreaker: “Green Juice” Bears, billed as the first of their kind.

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Andrew Zimmern Crowned Outstanding Personality/Host at the James Beard Foundation Awards

by in Events, News, April 26th, 2017

James Beard Foundation Media AwardsTV actors have the Emmy Awards, movie stars the Oscars and Broadway greats the Tonys. For chefs, restaurateurs and food-media professionals, it’s all about the James Beard Foundation Awards. Each year the Foundation celebrates not only the newest, best eateries and the talent that helms their kitchens, but also the esteemed cookbook authors, journalists, TV personalities and digital videos that make up the ever-growing food-media industry. Just days before next week’s James Beard Awards Gala (taking place Monday, May 1 in Chicago) at which the restaurant and chef awards will be bestowed, the most-respected names in the publishing, television and digital worlds came together for the Media Awards in New York City Tuesday night.

For Travel Channel’s own Andrew Zimmern, the ceremony was both a business dinner — he hosted the jam-packed event that featured an elegant dinner prepared by previous James Beard Foundation Award-winning chefs — and a time to revel in his own work in media as well. He was nominated in two categories, including the prestigious Outstanding Personality/Host category, in which he ultimately took top honors for his multiple programs on Travel Channel: Andrew Zimmern’s Bucket List, Andrew Zimmern’s Driven by Food and Bizarre Foods with Andrew Zimmern. Through tears Andrew thanked the team at Travel Channel and his family, and he explained what drove him to share the world’s (most-unique) food through his experiences. “What I really wanted to do was make a show about people and about a quality in the world that seemed to be having it less and less of it all the time,” he said, “and telling stories about the things that brought us together rather than the things that divided us.”

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How to Stop a Brain Freeze in Its Tracks

by in News, April 25th, 2017

How to Stop a Brain Freeze in Its TracksI scream, you scream — and sometimes we all really scream while eating ice cream because … brain freeze.

That sudden, short headache that hits right when we’re eating or drinking something super-cold — which is actually called sphenopalatine ganglioneuralgia in scientist speak — is our body’s way of telling us to slow down, Wake Forest Baptist Medical Center neuroscientist Dwayne Godwin, Ph.D., explained in a 2013 news release.

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Ice Cream on a Cotton-Candy Cloud? So Dreamy!

by in News, April 22nd, 2017

Ice Cream on a Cotton-Candy Cloud? So Dreamy!The dessert of your childhood dreams — or, well, it would definitely have been, if you had thought about it — is now a reality. Hello, soft-serve ice cream nestled in a humongous cloud of cotton candy (pink or blue, of course) and toppings galore. Think sweet treats like M&M’s, smashed candy bars like Twix and KitKats, crumbled cookies, caramel corn, Pop Rocks, chocolate syrup, Gummi Bears, even breakfast cereal.

The ice cream/cotton candy confections are a specialty at Room for Dessert by Casa Verde, a rooftop cafe in Cebu City, Philippines — and people on Instagram and in the food-blogosphere are pretty darn into them.

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The Queen Eats One Amazingly Simple Dessert Every Day

by in News, April 21st, 2017

The Queen Eats One Amazingly Simple Dessert Every DayYou might assume that someone who has lived and ruled as long as Her Majesty Queen Elizabeth II has is a total health nut — after all, one doesn’t make it to 91 without making some sacrifices in the food department, right?

Well, I hate to break it to you, but you’d be totally wrong.

Darren McGrady, a formal royal chef, gave an interview earlier this month to Recipes Plus, and he revealed quite a bit about the royal family’s eating habits. And since he worked for the Queen herself for 15 years, there’s probably no better source of information on Her Majesty’s favorite snacks and the little indulgences she can’t live without.

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