by Lauren Miyashiro in News, August 10th, 2012
by Lauren Miyashiro in Community, August 2nd, 2012
Eater: Watch a hot dog journey into outer space and drop back down to earth, only to be eaten immediately.
Food 52: What is a cherpumple? It’s an outrageous dessert composed of three cakes, each filled and baked with its own pie.
Food Beast: “Floating mugs” may be your family’s solution to those unwanted condensation rings left behind on table.
Business Insider: You don’t have to wait until morning anymore to grab an Egg McMuffin. McDonald’s introduces Breakfast After Midnight.
by Lauren Miyashiro in Community, July 26th, 2012
The Daily Meal: Even on the road, Robert Irvine eats well and stays fit. It may be easier than you think.
NPR: Wondering where all the watermelon seeds went? Don’t worry, the seedless variety tastes the same as the black-seeded, traditional kind.
Nation’s Restaurant News: Pickles are trending and on the rise amongst restaurant menus.
Huffington Post: The cupcake craze carries on. The world’s largest cupcake mosaic features more than 1,000 pounds of cupcakes.
by Lauren Miyashiro in Community, July 19th, 2012
Associated Press: The Greek yogurt craze continues to go strong, with top yogurt makers opening “yogurt bars” in New York City.
Healthland: Pop-up grocery stores may help solve the problem of “food deserts.”
Bon Appétit: It’s all about portion control — and using a colorful plate for dinner just may be the key to your success.
Laughing Squid: Obsessed with Instagram? Now you can turn all your favorite filtered snapshots into chocolates aka “cocoagraphs.”
NY Times: What are your Olympic athletes eating this summer? While most people worry about too many calories, they “have the unusual problem of having to work hard to keep weight on.”
by Lauren Miyashiro in Community, July 5th, 2012
Eater: Food meets comedy as Bobby Flay guest stars in Portlandia: The Brunch Special this Friday.
NY Post: American comfort food is getting trendier and often more expensive. How do you feel about its glamorous makeover?
The Guardian: Culinary child prodigies are serving up inventive, sophisticated food. It’s no gimmick.
Huffington Post: Yes, there is such a thing as a 7-Eleven mashed potato machine. It has, however, yet to reach the U.S.
Typewich: Need to break up your monotonous sandwich routine? Typewich.com presents a new combo idea each time you refresh the page.
by Lauren Miyashiro in Community, June 28th, 2012
Nation’s Restaurant News: It’s National Hot Dog Month and the American classic is getting vamped up.
Eater: Don’t have a Taco Bell in town? Perhaps they’ll airlift 10,000 free tacos to you.
The Braiser: Food has transformed into a trendy culture and now its influence is making its way over to fashion.
Art of Eating: Can’t describe why something’s delicious? The answer is umami.
by Lauren Miyashiro in Community, June 14th, 2012
The Sun-Times: “You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake.” Ace of Cakes star Duff Goldman has opened Duff’s Cakemix, a make-your-own-cake shop in Los Angeles.
Diner’s Journal: The world will miss screenwriter (Julie & Julia and When Harry Met Sally…), feminist, journalist and foodie Nora Ephron.
Fast Company: Want fresh local produce, but the convenience of a supermarket? The company BrightFarms is working to oversee the installation of hydroponic greenhouses on store rooftops.
Eat Boutique: Learn how to plant, harvest, store and enjoy radishes with this beautiful illustrated guide.
The Salt: Cool off this summer with an ice-cold beer, topped with frozen foam. It won’t water down your beverage and will help keep it cool for an additional 30 minutes.
by Lauren Miyashiro in Community, May 31st, 2012
K Frantzis: What does a Twitter smoothie taste like? The data visualization experiment Tasty Tweets blends together smoothies based on fruit-specific tweets.
Creativity Online: There is a lot of controversy about soda lately, but this video by Coca-Cola is sure to make you smile. Using security camera footage, “Little acts of love, kindness, silliness and happiness” are pieced together to help you look at the world a bit differently.
Saveur: Top chefs share their kitchen tool fantasies, including a time machine and a hologram-projecting cookbook. What’s yours (laws of physics aside)?
The Kitchn: You may be heading to Starbucks for lunch soon. The coffee chain giant recently purchased Bay Area-based chain La Boulange Bakery and will be introducing the French bakery sandwiches to its menu.
MSNBC: Get more sleep, make healthier choices: Why being sleep deprived makes us reach for doughnuts.
by Lauren Miyashiro in Community, May 24th, 2012
Huffington Post: Cochon 555, the Olympics of pork, may not be a part of the 2012 London Olympic Games, but the competition is high and its mission is worthy.
The Washington Post: Michelle Obama just released her first book, American Grown: The Story of the White House Kitchen Garden and Gardens Across America. In it, you’ll find support for her fight against childhood obesity, as well as gardening advice and recipes developed by White House chefs.
NY Times: Zagat will become an integral part of Google Plus Local, which debuted Wednesday.
Bohemian.com: Chia seeds are the newest and greatest superfood — they amp up nutrition and add a chewy texture.
Mashable: Can’t go a meal without snapping a quick pic? These tips will help you capture the most mouthwatering and impressive shots.
by Lauren Miyashiro in Community, March 20th, 2012
Huffington Post: Sick of people breaking into your ice cream stash? Keep your pint safe with Ben and Jerry’s Euphori Lock.
NPR: How does Vegas Strip Steak sound to you? Oklahoma State University has discovered a new steak and is in the process of patenting the hidden cut of meat.
Wall Street Journal: Men enjoy being in the kitchen, too. Men of Generation X are catching up to women in cooking household meals.
Cupcake Project: What would happen if you filled a sausage casing with cupcake batter and threw it on the grill? You’ve got a cupcakewurst.
Bon Appétit: Have you ever cooked with white asparagus? Chef Kurt Gutenbrunner believes it is “something like foie gras or caviar,” and offers his expertise for the precious vegetable.
Serious Eats: There’s a different type of bracket this March you should be paying attention to: Round One of Taco Madness is underway in Los Angeles.
Eater: Tired of Googling your kitchen questions? Chef Ferran Adrià speaks of plans for a culinary Wikipedia-style resource.
Food Republic: Why is an investment company selling coffee out of a truck? They’re hoping to teach you something with a 28-cent cup of joe.
Mashable: App alert! Go beyond the obvious landmarks and tourist traps: Roamz lets you find a city’s hidden gems.
Huffington Post: Starbucks opens their first Evolution Fresh juice bar. The chain may not reach your city for a while, but you can find the drinks at a variety of retailers.