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  • +4

    Snake Head in Food Rattles Diner at US Restaurant

    Snake Head in Food Rattles Diner at US Restaurant
    CLIFTON PARK, New York-A diner at a restaurant in upstate New York says he got a little something extra with his broccoli - a severed snake head. Jack Pendleton told The Times Union of Albany that he was at the T.G.I. Friday's restaurant in the town of Clifton Park on Sunday when he spotted something gray mixed in with his vegetables. ...
    Rated: +4
  • +2

    A Summer Meal with Honey Apricot Cake

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] The summer solstice came and went, but has left behind a wave of energy and lots of things happening with it. That's why it was so wonderful to be able to hang out, cook, and eat with a big group of friends a few nights ago. Leif Hedendal was in town so he, my ...
    Rated: +2
  • +4

    Marshmallows Not Just Plain Vanilla Anymore

    Marshmallows Not Just Plain Vanilla Anymore
    BERKELEY, Calif. - If you're still using plain old vanilla marshmallows at your campfire or in your cocoa, you're out of touch. The next generation of marshmallow lovers is amping the flavor of their puffy confections, taking their s'mores to new heights with tricks like slicing and stuffing them. And the marshmallow industry is taking notice. Long a fixture in the ...
    Rated: +4
  • +1

    Innovative New Video Game Teaches Kids Healthy Eating

    Innovative New Video Game Teaches Kids Healthy Eating
    Titanium Chef's blend of education and entertainment scores big with kids and teachers Registered Dietitians with the British Columbia Dairy Foundation (BCDF) today announced the new video game Titanium Chef is ready to play. Titanium Chef is an interactive, web-based role playing game designed to teach students in grades six to eight about Canada's Food Guide and how to make healthy ...
    Rated: +1
  • +6

    Cooking by the Book

    Cooking by the Book
    I learned to cook out of necessity. When I moved out of the house, I knew how to cook two things: ramen, and french toast (in a nonstick skillet). As a child, I never spent much time in the kitchen. At my grandmothers' houses, I stood at the doorjamb and watched. Occasionally, one would ask me to chop vegetables or shell ...
    Rated: +6
  • +2

    Rancid Swedish Meat Sold in Poland

    Rancid Swedish Meat Sold in Poland
    Swedish stockpiles of Cold War-era canned meat sold for use in Poland's restaurants are in various stages of rancid decay, experts say. The meat, which Sweden phased out by the end of the 1990s, was sold by the Swedish Board of Agriculture to a Swedish trading company on the condition it not be sold for food inside the European Union, The ...
    Rated: +2
  • +37

    From Car Crash, To Wine Connoisseurship

    From Car Crash, To Wine Connoisseurship
    Where most wine lovers cite a particular taste or sip as having sparked their interest in the subject, mine truly began with an absence of sensation. At age twenty, after returning home from a hospital where I’d been treated for an auto-related concussion, I found I couldn’t taste the Chinese take-out my parents had bought to celebrate my recovery. Where once ...
    Rated: +37
  • +1

    Plum Tamarind Ketchup

    Plum Tamarind Ketchup
    I love when food begets food. One idea inspires another. Thus was the case with my plum ketchup -- eaten with ad hoc fried chicken. I got this idea after making sweet and sour momos with plum achar. The momos had honey, pork, chiles and masala, so we needed a sweet plum chutney to balance the flavor. The achar was spiced ...
    Rated: +1
  • +3

    Gourmet Magainze Closes, Ending an Era

    Gourmet Magainze Closes, Ending an Era
    After nearly 70 years of fine eating, the lavish meal known as Gourmet magazine is over. Conde Nast blamed the tough economic climate Monday when it told its staff it was closing the stalwart of the food media world, long considered the dean of culinary publishing. "It's the center of gravity, a major planet that's just disappearing," said chef and author ...
    Rated: +3
  • +1

    A Woman's Place is in the Kitchen

    A Woman's Place is in the Kitchen
    The other day I was reading a piece in _Time Out New York_ titled "Bitchin Confidential." The article explained that there are many women chefs, but they don't get as much press as their male counterparts, especially in New York City. This, of course, is truly a shame. Even though women are technically on the same playing field as the men, ...
    Rated: +1
  • +4

    Obama's Pastry Chef: The Crustmaster

    Obama's Pastry Chef: The Crustmaster
    WASHINGTON - Poor Bill Yosses. He's the White House pastry chef. He makes desserts for a living. He works for Barack and Michelle Obama. They talk about healthy eating. All the time. Sounds like a recipe for disaster, right? Not at all. Yosses' creations - especially his pies - have won over even the Obamas. The president calls him "The Crustmaster." ...
    Rated: +4
  • +2

    The 84 Year-Old "Cracker Lady"

    The 84 Year-Old "Cracker Lady"
    'Cracker lady' puts crisp snacks on exclusive tables CHICAGO _ Inside a small brick building on Chicago's North Side, an 84-year-old woman with pearls in her earlobes and, on occasion, mismatched socks on her feet, makes magnificent little crackers. They come in 19 all-natural varieties, are slammed with tantalizing flavors like cranberries and peppers and have quirky names like "Love in ...
    Rated: +2
  • +6

    Singing the Praises of Hippie Food

    Singing the Praises of Hippie Food
    I love you, lousy hippie restaurants of Greater Chicago. I do. You give me the warm and fuzzies. Seriously - that is no joke, and this is no breakup, either. But that love is complicated and deep and unshakable, and I wouldn't be honest with you if I said I entirely understood that love. You've hurt me. You have plied me ...
    Rated: +6
  • +1

    Reflections: Ordering Drinks at a Restaurant

    Reflections: Ordering Drinks at a Restaurant
    Lara and I went to Soi 4 in Oakland last night. It'd been a while since we'd been there, and I was feeling like I wanted to have an up cocktail, so I smoked a bit and we headed over. We sat down right away, and started in on the drinks menu. We've been going to Soi 4 for years, and ...
    Rated: +1
  • +3

    FDA Requires Proof of Safety for Alcoholic Energy Drinks

    FDA Requires Proof of Safety for Alcoholic Energy Drinks
    WASHINGTON - Alcoholic energy drinks, marketed under provocative names such as Evil Eye, Max Fury and Slingshot Party Gel, have quickly gained a foothold among younger drinkers. Now the producers of those beverages have a new, perhaps unwanted audience. The U.S. Food and Drug Administration on Friday said it will ask them for proof that their products, which blend caffeine ...
    Rated: +3
  • +2

    Kosher, Halal Foods Meet Demands of Today's Consumers - But Most Don't Know It Yet

     Kosher, Halal Foods Meet Demands of Today's Consumers - But Most Don't Know It Yet
    Kosher and halal foods - as defined by the sacred dietary laws of Jews and Muslims, respectively - must be produced and processed according to standards that far exceed those imposed by the U.S. government. In kosher and halal food production, sanitation requirements are more exacting, supervision is more rigorous, inspection is more frequent, prohibitions against certain ingredients and contaminants are ...
    Rated: +2
  • +2

    Garden to Culinary Stars Thrives

    Garden to Culinary Stars Thrives
    HURON - The distribution room reads like a Who's Who among famous chefs and restaurants - Charlie Trotter, Bobby Flay, Ritz Carltons across the map. Box after box of vegetables, perfectly packaged, thoughtfully selected, carefully grown, head across conveyor belts for shipping. Television chef Lee Anne Wong's cartons of brightly colored heirloom tomatoes await their packing box. Even the cold packs ...
    Rated: +2
  • +2

    10 Worst Dining Trends of the Last Decade

    10 Worst Dining Trends of the Last Decade
    Decades from now, when you reflect on what dining was like during the fledgling years of the 21st century, on a good day you will picture a heartening trend toward comfort food in the wake of Sept. 11 and a well-meaning push toward locally sourced menus. But on a bad day, when someone asks what the worst restaurant trends of that ...
    Rated: +2
  • +8

    10 Tips to a Lasting Wine Industry Career

    10 Tips to a Lasting Wine Industry Career
    Almost weekly I get a call or email asking what it takes to be in the wine business. For awhile I even got calls saying, ok, so I just got in the wine business last quarter and I have taken a few classes, so I was wondering how I can do what you do? I respond, "Well, it's a long road!" ...
    Rated: +8
  • +3

    Unhappy Meal? Ireland's YELP

    Unhappy Meal? Ireland's YELP
    WHAT'S THE STORY WITH COMPLAINING IN RESTAURANTS?: THE AMATEUR food critics who post reviews onto websites and blogs would make the most acerbic of pros blush. "The main courses were disgusting. I barely managed a few forkfuls and, although the waiter couldn't have failed to notice this, he didn't even so much as enquire if everything was all right," fumes one ...
    Rated: +3