by Amy Reiter in News, April 6th, 2016
by Amy Reiter in News, April 5th, 2016
You know how, as a kid, you used to try to catch raindrops on your tongue as they fell from the sky? Now there’s a food that seeks to help you recapture that sensation: the Raindrop Cake, which was created by New York chef Darren Wong and is taking the Internet by storm (only partly because it looks sort of like a giant silicone breast implant).
Wong, who is now selling the Raindrop Cake at Brooklyn’s trendy Smorgasburg open-air food markets and may expand to other venues, was inspired to create the gelatinous clear dessert blob by Japan’s traditional mizu shingen mochi, a food he had read about and was eager to try.
by Amy Reiter in News, April 1st, 2016
Talk about a droolworthy shoe!
Nike has just introduced a sneaker (part of its Nike SB line of skateboarding shoes) inspired by chicken and waffles, that winning culinary combo. “Soul food for your feet” is what they’re calling it.
by Amy Reiter in News, March 28th, 2016
Nutella 2.0? Now lovers of sweet, candy-bar-like spreads have a new option. At least they do if they’re in the U.K., where Mars has just introduced Twix spread. Yes, British folks are now spreading their candy bars on their toast. Jealous? (We are.)
by Amy Reiter in News, March 25th, 2016
Four words that prove the weird-ice-cream-flavor phenomenon has burst out of its cage and pecked its way into bold new territory: fried chicken ice cream.
by Amy Reiter in News, March 19th, 2016
Soggy popcorn. Torn-up toast. A burned mess in the bottom of your pan. Can the world do butter better?
Inventor and food entrepreneur Doug Foreman (the original thinker behind Beanitos bean chips) is hoping to make the world a better place by bringing to kitchens across the globe a gadget that sprays butter wherever it is desired.
by Maria Russo in News, Shows, March 15th, 2016
Shove over, Cronut. Back off, Ramen Burger. Move along, all you other hybrid foods. It’s time to make way for the Macaron Donut.
by Amy Reiter in News, March 14th, 2016
The holiday season just keeps on giving. This afternoon the James Beard Foundation announced its 2016 nominees for Book, Broadcast and Journalism Awards, and like in years past, Scripps Networks Interactive programming earned high industry praises.
Christmas at Bobby’s scored a nomination in the Specials category of the Broadcast Media Awards, alongside fellow nominees CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry, which airs on CBS, and PBS’ Lidia Celebrates America: Home for the Holidays. Premiering in December 2015, Christmas at Bobby’s brought together Bobby Flay and some of his closest Food Network pals, like Alex Guarnaschelli, Katie Lee and Geoffrey Zakarian, at Bobby’s New York City apartment; they enjoyed a seasonal slumber party complete with eats, drinks and a game of Secret Santa. Missed the premiere? Check out behind-the-scenes photos to see what went down at Bobby’s place.
by Amy Reiter in News, March 12th, 2016
Sacre bleu! Zut alors! Insert any other French expression of surprise you may be able to come up with here. The French — longtime high-culinary-standard upholders and slow meal eaters — are now consuming unpretentious fast-food staples like burgers and pizza at an astounding pace.
by Amy Reiter in News, March 10th, 2016
Instagramming your food may not do much for the people you’re eating with, especially if they feel compelled to sit there, politely waiting as their meals get cold, while you set up the perfect beauty shot, tinker with your filters, settle on the right hashtag and post a photo for the masses to admire. But stopping to snap a photo of your food may be helping you in ways you hadn’t even considered — ways that go way beyond impressing everyone following your feed.
To the uninitiated, one potato may seem as good as another. But experienced cooks know that all potatoes are not all-purpose. Some are better for frying, others more suitable for salads. As with so many things, it may come down to chemistry.
“There are hundreds of different breeds of potatoes, and it turns out that beneath that yellow or brown or purple or red skin, they have quite different chemistries,” the BBC noted in a recent examination of the “humble spud.”