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  • +21

    21 Awesome Culinary Tattoos

    Chefs bare their loyalty with awesome culinary tattoos Chefs are some of the most trained professionals out there, spending years perfecting their craft. Chefs work nights, weekends, and holidays in hot, hectic kitchens, proving their dedication to food and the culinary world. And, the most dedicated among them choose to mark themselves with the tools of their trade, be it ...
    Rated: +21
  • +26

    Why I Eat Meat (And Why You Should, Too)

    Why I Eat Meat (And Why You Should, Too)
    I started writing about food because I was tired of vegetarians and vegans telling me I should stop eating meat all together as my carnivorous consumption was inhumane and contrary to humanities’ evolution as a species. I eat meat. I will continue to eat meat. And I think you should too. One of my quickest responses to the vegetarian/vegan anti-meat rhetoric ...
    Rated: +26
  • +3

    10 Great Gifts for Chefs This Holiday

    Surprise your chef with one of these great gifts this year! It's the holiday's again: Your restaurant's packed, your customers are grumpy, and you're worrying about what to get for the chef that has everything. Well, fear not. From the goofy, to the necessities, to the downright preposterous, we've got you covered. Also, tell us what you want for Christmas ...
    Rated: +3
  • +4

    Fabulous, Food-Inspired Halloween Costumes

    Halloween is almost here! Are you ready for it? Halloween is a mere 2 and a half weeks away, but do you know what you're going to be yet? We've gone through the internet and asked all our friends to bring you the best food-inspired costumes out there. Enjoy! 1. Sweets 2. Kids and Dogs 3. Homemade 4. For Sale ...
    Rated: +4
  • +4

    The Story of the Pineapple, a Symbol of Hospitality

    The Story of the Pineapple, a Symbol of Hospitality
    Although it was November, the sun was still quite warm and lush green foliage seemed to come the out to the waters edge of this Caribbean volcanic island now known as Guadalupe. It was 1493 and Christopher Columbus had arrived from Spain on his second voyage to the new world. His small flotilla of ships dropped their anchors and lowered their ...
    Rated: +4
  • +6

    10 Things Restaurant Staff Should Never Do

    Make sure you don't make these mistakes! A week ago, the New York Times ran a two part story (Part 1 and Part 2) about 100 things restaurant staffers should never do; the article was written by Bruce Buschel, a writer turned restaurateur who is opening a seafood restaurant. From these 100, I choose 10 that I couldn't agree more ...
    Rated: +6
  • +11

    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11
  • +3

    Ten of the World's Strangest Fruits

    Note: This Orange-Apple fruit is not one of these strange fruits because it is too strange to actually exist... Bored of bananas? Apples giving you apathy? Over oranges? If you’re trying to expand your fruit horizons, traveling the world, or just searching for a cool-looking edible centerpiece, look for one of these funky fruits in your local grocery store (though ...
    Rated: +3
  • +6

    Ten Healthy Summer Foods That Won’t Break the Bank

    Ten Healthy Summer Foods That Won’t Break the Bank
    Eating fresh, local, and in-season foods couldn’t be any easier than it is during the summertime. Fruit seems to drip off trees, vines burst with red and golden tomatoes, and yellow zucchini blossoms give way to long tubes of green. Whether you get your goods from the farmer’s market, a roadside stand, or your own backyard, the following ten seasonal fruits ...
    Rated: +6
  • +6

    Buy Local or Organic?

    Buy Local or Organic?
    Standing in the produce section, you hold up two seemingly identical peaches. One has an organic label, and one was grown at a farm only ten miles away. Which piece of fruit is better—for you and for the environment? Modern conscientious eaters have a lengthy list of “food rules” to which they’re expected to adhere. No commercial meat. No fast food. ...
    Rated: +6
  • +3

    Frank Facts About Hot Dogs

    Frank Facts About Hot Dogs
    Few foods have gotten a PR rap as bad as hot dogs have. In one classic scene from the film The Great Outdoors, Dan Aykroyd’s character chides John Candy’s character for ordering a hot dog, saying, “You know what they’re made of, Chet? Lips and [rectums]!” Technically, Aykroyd used a much saltier word than “rectums,” but ever since that movie moment, ...
    Rated: +3
  • +6

    Social Media and the Independent Restaurant

    Social Media and the Independent Restaurant
    The restaurant industry and social media platforms have always had a tenuous relationship. With the advent of the message board and blog, suddenly the phrase “everyone’s a (restaurant) critic” became excruciatingly true. Next time you’re going to go out to eat, hop on your computer and Google the restaurant you’ve chosen. No matter where you’re going, - a rural truck stop ...
    Rated: +6
  • +6

    Sugar: Are You an Addict?

    Sugar: Are You an Addict?
    Excessive sugar consumption, writes Annemarie Colbin author of Food & Healing, is believed to be involved in a host of very common problems: hypoglycemia or hyperinsulinism, diabetes, heart disease, dental caries, high cholesterol, obesity, indigestion, myopia, seborrheic dermatitis, gout, genetic narrowing of pelvic and jaw structures, crowding and malformation of teeth, hyperactivity, lack of concentration, depression, anxiety, psychological disorder, insanity, and ...
    Rated: +6
  • +5

    9 Fast Food Meltdowns

    Does this burger make you crazy? If McDonald’s denied you nuggets, would you punch through the drive-thru window? Or, if your orange juice was missing from your order, would you call 911? Probably not, but some people would. These are their stories. And their meltdowns. 1st Fast Food Meltdown: The Chili-Sauce Shooting→ [page] The Chili-Sauce Shooting, Wendy’s 2007 In 2007, ...
    Rated: +5
  • -3

    The World's Sexiest Chefs

    Chefs shouldn't always be behind the scenes... There’s nothing sexier than a man (or woman for that matter) who knows how to cook. Fortunately, my future husband is an amazing chef. In fact, he wooed me with a four-course meal the night he proposed. These five sexy chefs could serve me cold slugs and I’d still be beggin’ for more. ...
    Rated: -3
  • +8

    11 Farm-Fresh Foods That Will Improve Your Cuisine

    Our local farmer's market at the San Francisco Ferry Terminal Most of us have grown (or were born) accustomed to going to the grocery store and as chefs, buy our foods from wholesale distributors. It's just what you do, right? Grocery stores like Safeway, Trader Joe's, and especially Target and Super-Walmarts, have all your needs in one place, all year ...
    Rated: +8
  • +2

    The Name Game: Restaurant Puns

    The Name Game: Restaurant Puns
    In Lynn Westney's paper "Dew Drop Inn and Lettuce Entertain You: Onomastic Sobriquets in the Food and Beverage Industry," she collected more than 200 punning restaurant names, everything from Grill from Ipanema to Lawrence of Oregano. She says Chicago-area folks demonstrate the most creativity, as evidenced by their dominance of the hot dog category, with spots such as Franks for the ...
    Rated: +2
  • +4

    Food IS Art

    Working together for the past 7 years to create the most amazing and fantastical images of food, Akiko Ida and Pierre Javelle are from Tokyo and Burgandy, France, respectively, but now live and work in Paris; they have also been married for 10 years. In 2002, they created their first "Minimiams", of which we've included 10 for your enjoyment. Working as ...
    Rated: +4
  • +3

    Wine Titans and How They Got to the Top

    Wine Titans and How They Got to the Top
    Have you always dreamed about working in the wine and beverage industry, but weren't sure how to start? Chef's Blade has worked with our featured writer Carrie Strong, an industry veteran working as the Wine and Beverage Director at Vong, one of Jean-Georges oldest restaurants, to compile 9 wine and beverage industry careers profiles. From being a somelier to a wine ...
    Rated: +3
  • +4

    The New 'In' Flavor? Hibiscus

    The New 'In' Flavor? Hibiscus
    Its ruby red color is alluring; its flavor, lemony-tart and berry-rich. It's not cranberry or pomegranate, but hibiscus. And judging by its appearance in supermarkets, restaurants and bars, it's a flavor darling. OOBA bottled sparkling beverages offer hibiscus solo, with lime, with orange. Chefs do hibiscus-poached rhubarb. Rain Organics Vodka comes in red grape-hibiscus. Gran Centenario flavors its Rosangel tequila with ...
    Rated: +4