by Amy Reiter in Drinks, News, January 31st, 2015
by Jonathan Milder in News, January 27th, 2015
American fans of celebrity spirits and spirited soccer (not to mention steamy H&M underwear ads) may be interested to know that David Beckham has officially brought his new single-grain Scotch whisky, Haig Club — which, you may recall, he launched overseas a few months ago — to the U.S. of A.
The former soccer star and his partner in premium liquor, American Idol creator Simon Fuller, introduced the new whisky to invited guests this week at a cocktail party in West Hollywood in California.
by Amy Reiter in News, January 25th, 2015
Bone broth: Is it a magical elixir or a delicious and comforting drink to keep you warm this winter? Click on the play button on the video above to see Food Network Kitchen’s Jonathan Milder examine what bone broth actually is, and find out why this food trend is spreading further than anyone imagined.
by Amy Reiter in News, January 24th, 2015
You can teach a man to fish, but can you teach him to eat a whole-fish sushi roll? A popular sushi chain in Japan, Kurazushi, has introduced a roll that is definitely not for the fishphobic: It’s made with a whole sardine – head, tail, eyes and all.
The roll has been created in honor of a Japanese spring festival called Setsubun, which kicks off in early February and, according to Japan Today, nods at two festival traditions: eating thick sushi rolls called “ehomaki” while facing the direction deemed most auspicious for the coming year; and adorning one’s front door with “hiiragi iwashi,” a cooked sardine head poised upon a sprig of holly, which is believed to ward off bad luck and evil spirits.
by Amy Reiter in Drinks, News, January 22nd, 2015
The New Hampshire Lottery has added an olfactory twist to its newest batch of scratch tickets. For the first time, the lottery’s offering scratch-and-sniff tickets, set to reward you with the heady scent of bacon, whether or not they earn you a prize.
The I Heart Bacon Scratch Tickets, which went on sale earlier this month, can be snapped up for $1. Players who scratch the ticket to reveal a heart symbol win the prize shown, and those who uncover a bacon symbol win double the prize money revealed on the card — up to a grand prize of $1,000, which is, of course, a respectable pile of scratch.
by Amy Reiter in News, January 20th, 2015
Lots of us enjoy drinking craft cocktails, but not all of us enjoy making them – or even really know how. And alas, perhaps all too few of us have a cute mixologist who will whip them up “with a little bit of love.”
A new gadget that’s just gotten funded (and then some) on Kickstarter is aiming to render that human mixologist obsolete and take the handmade beverage high-tech. The Somabar, which its makers describe as a “robotic bartender for your home,” is a craft-cocktail appliance that looks sort of like a SodaStream on steroids. Users download an app onto their smartphones (both Android and iOS) and then connect via WiFi to the Somabar, which they’ve preloaded with their favorite cocktail ingredients (spirits, mixers and the like), to order the mixed drink of their choice. Seconds later, they can be taking their first sip of a carefully calibrated, scientifically mixed cocktail.
by Amy Reiter in News, January 17th, 2015
No matter how you slice it, we Americans love our pizza. But is there a way to quantify just how much we love it? It turns out that there kind of is.
According to a poll conducted by the restaurant chain CiCi’s Pizza and reported in the New York Daily News, the average American will devour at least 6,000 slices during the course of a lifetime. CiCi’s survey of 1,000 people also found that one-third of those who eat pizza do so at least once a week, and one in 10 of us eats as many as three slices as often as three times a week. And while 85 percent say they eat pizza mostly because they enjoy the way it tastes (thin crust or deep dish, one-third of us don’t care which), 47 percent of us admit that convenience is a pretty big factor too.
by Amy Reiter in Drinks, News, January 15th, 2015
That classic scene from the movie The Graduate was all too true. There is a great future in plastics. The problem, though, is that future may be devastatingly long – in fact, no one really knows quite how long conventional plastics take to break down. It could be hundreds upon hundreds of years, and even when they break down, they never really go away completely. And that’s not great for our planet.
Now, science may have an answer. One word: mushrooms.
Austrian designers Katharina Unger and Julia Kaisinger, co-founders of the collaborative design firm LIVIN Studio, have teamed up with researchers at Utrecht University to devise a fungi food product they hope is capable of solving two global problems at once: too much plastic waste and too little food.
by Amy Reiter in News, January 15th, 2015
Ladies and gentlemen, welcome to the main event.
In this corner, weighing in hot from the kettle, all the way from Asia, the aromatic beverage made from steeped leaves, enjoyed in a variety of types (black, green, white, herbal, oolong, etc.) and once memorably lampooned by Stephen Colbert … please put your hands together for … tea!
And in this corner, a brewed morning, midday and evening pick-me-up that – to lovers of lattes, cravers of cappuccinos and enjoyers of espressos, especially – likely needs no introduction … please give a fresh-ground greeting to … coffee!
by Amy Reiter in News, Restaurants, January 14th, 2015
When you tinker with a beloved holiday-candy staple, you’ve got to figure you’ll freak a few people out. But even so, the level of outrage cracked open by Mondelez International’s admission that it had changed the recipe of the Cadbury Crème Egg, that paragon of confection perfection, has been, perhaps, a bit ova the top.
“Stop all the clocks. Cut off the telephone. Prevent the dog from barking with a juicy bone,” Adam Gabbatt wrote in The Guardian on Monday, when the change was confirmed, saying it would “go down in confectionery history as a bad day. A hurtful day.”
After you’ve brought the world its most-famous hybrid pastry and followed it up with several other ultra-hyped culinary mash-ups and a best-selling book, what do you do for an encore? If you’re Dominique Ansel — he of perpetual Cronut fame — you open a new bakery that is not exactly a bakery, but rather (well, of course) a bakery-restaurant hybrid.
Yup, even as exotic snack seekers still line up around the block outside his namesake SoHo bakery, the boundary-blurring baker has been lining up a new project: Dominique Ansel Kitchen, coming to New York’s West Village this spring.