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  • +3

    Sloe Gin: A Short History and a Tall Cocktail

    Sloe Gin: A Short History and a Tall Cocktail
    If you've never heard of the sloe berry, we don't blame you. The jammy, plumlike fruit is common mostly in Western Europe, where it grows in bluish-black bunches on the prickly branches of blackthorn trees. On the other hand, presuming you've heard of sloe gin or even sipped a sloe gin fizz, we're going to guess you don't know the whole ...
    Rated: +3
  • +3

    Gluten-Free Tasty Cakes: Cupcakes, Anyone?

     Gluten-Free Tasty Cakes: Cupcakes, Anyone?
    It's almost cool to be gluten-free. More national brands are offering gluten-free versions of their popular products, cookbooks for celiac disease sufferers are available at your local bookstore and now allergy-friendly bakeries - such as Sweet Sin Bakery in Waverly - are available at your doorstep. But it hasn't always been that way. Jules E.D. Shepard of Catonsville was diagnosed with ...
    Rated: +3
  • +1

    Author Offers Advice on Soy Food in Diet

    Author Offers Advice on Soy Food in Diet
    Despite concerns over excessive soy intake, most mainstream organizations say up to two servings per day can be part of a healthy diet. Kaayla Daniel, who holds a doctorate in nutrition and is the author of "The Whole Soy Story: The Dark Side of America's Favorite Health Food," offers the following advice. Oils and ingredients: Avoid soy flour, soy protein isolates, ...
    Rated: +1
  • +2

    How Soy Affects the Body

    How Soy Affects the Body
    Thyroid: Some believe that the excessive consumption of soy foods and supplements can cause hypothyroidism. Those in the pro-soy camp believe it only becomes an issue if the consumer is iodine deficient or otherwise susceptible to thyroid or goiter problems. Breast cancer: Although isoflavones from soy foods may help prevent breast cancer, concentrated soy isoflavone extracts may set the stage for ...
    Rated: +2
  • +2

    Why Eating Design?

    Why Eating Design?
    When I first started eating design, what I knew for sure was that I wanted to find a way to to communicate messages, stories, and ideas to a broad and wide audience. I knew and even anticipated that my audiences might not be from the same place, have the same socio-economic standing, or even speak the same language, but I firmly ...
    Rated: +2
  • +1

    Budget Local and Green Food Production and Gardening

    Budget Local and Green Food Production and Gardening
    As a gardener, I’ve always wondered if non-gardeners have a true appreciation for how expensive gardening can be. Most take the green foliage and colorful blooms for granted, but those of us who shop for them know that plants can range from a few dollars to a few hundred dollars and that even small projects are likely to set you back ...
    Rated: +1
  • +3

    Chef's Mission: Saving a City's Food Culture

    Chef's Mission: Saving a City's Food Culture
    NEW ORLEANS-Chef John Besh opened his fifth restaurant a month ago and has his sixth opening in as many days. He's touring the country with a just-published 5-pound, 200-recipe, $45 paean to the region's foodways called "My New Orleans: The Cookbook." A big book-launch party recently was held with family and friends in the upstairs private dining room here at his ...
    Rated: +3
  • +4

    Cherries: The Bounty of Summer!

    Cherries: The Bounty of Summer!
    As I sit on this warm spring evening savoring a bowl of Bing cherries, I noticed the varied colors and degrees of ripeness and the flavors of each. No other fruit is so commemorated in art as the cherry tree depicting its blossoms, declaring spring. Most history books state that Italy first obtained the cherry from Asia-minor, which was brought to ...
    Rated: +4
  • +3

    'Top Chef' Meets Top Chefs in Fund-Raiser

    'Top Chef' Meets Top Chefs in Fund-Raiser
    It was one minute until show time as an all-star cast of chefs crowded around a stainless steel table in the kitchen of Bacchus restaurant Wednesday night, poised to plate a porcini-crusted wild Alaskan king salmon dish created by the reigning reality cooking show Top Chef Hosea Rosenberg. "Ok, let's go, guys. These people want to eat. We don't have all ...
    Rated: +3
  • +2

    Chef Bowser Offers Up Delicious Noontime Treats

     Chef Bowser Offers Up Delicious Noontime Treats
    "BAM!" shouted Chef Gerald Bowser at the Newburgh Senior Center. Clad in a chef's hat and apron, Chef Gerald demonstrated his cooking techniques a la Food Channel for the seniors. The Chef shared not only his passion for food, but also his famous recipe for Potato Cheese Casserole as he went through every step to share his culinary secrets. Having already ...
    Rated: +2
  • +7

    Making Restaurants Safer

    Making Restaurants Safer
    Philadelphia's Health Department is finally taking stronger steps to bolster inspections of restaurants with an eye toward improving food safety and cleanliness. For that, diners who have ever eaten one spoiled mussel should be thankful. Philadelphia has a well-deserved reputation as a fine restaurant city. But for too long, the city has trailed other big cities in the way it handles ...
    Rated: +7
  • +7

    5 Steps to Set Up a Training Restaurant

    5 Steps to Set Up a Training Restaurant
    Step 1: Know what the restaurant will offer. "Get the business model right because passion alone won't run a successful business," says Gordon D 'Sil va, chief executive of charity Training for Life, which runs two apprentice restaurants, in Hoxton and Dartmouth. "Decide what sort of restaurant you are - driven by footfall or destination - and get the location right, ...
    Rated: +7
  • +3

    French Onion Duck Soup: Use What You Have

    French Onion Duck Soup: Use What You Have
    I wanted to let you know that the way I cook is not segmented. Yes, I do respond to sudden sniffs of inspiration and the breadth of my dishes are expansive, but I don't cook in a vacuum. I don't flutter about from one project to the next with little hindsight. I don't go to the market and buy a whole ...
    Rated: +3
  • +4

    New Legislation Regulating Menus is Pointless and Expensive

    New Legislation Regulating Menus is Pointless and Expensive
    Where does it end? Congress already has passed regressive taxes on tobacco and is considering taxes on soft drinks and other sugary beverages. Now the federal government wants to get involved in policing restaurant menus to make sure they include calorie counts. This will increase the cost of restaurant meals, deter creativity and innovation, and inject government further into our lives. ...
    Rated: +4
  • +5

    Choosing a Socially Responsible Career in the Beverage Industry

    Choosing a Socially Responsible Career in the Beverage Industry
    In early December 2008, celebrations occurred across the United States in honor of the seventy-fifth anniversary of the repeal of Prohibition. The commemoration reverberated across the country—from a bar appropriately named Prohibition in New York City to the St. Helena Library in Napa Valley, which displayed photos of local winery workers celebrating the news in 1933. While this anniversary helped increase ...
    Rated: +5
  • +3

    Heston Blumenthal on Anger, Therapy, and His New Priorities

    Heston Blumenthal on Anger, Therapy, and His New Priorities
    While you are reading this what is Heston Blumenthal up to? Asked to name the one thing he absolutely has to do at the weekend, Britain's most inventive chef is a bit stumped. There's a long pause, an “Oh God” and eventually an “Um, I have a really big gym session ... but that sounds really dull.” Another pause. “I tell ...
    Rated: +3
  • +3

    Christian Albin, former Four Seasons Executive Chef, Dies

    Christian Albin, former Four Seasons Executive Chef, Dies
    NEW YORK - Christian "Hitsch" Albin, who fed the world's luminaries for decades as executive chef of The Four Seasons - a restaurant that invented the "power lunch" - has died. He was 61. Albin died at New York University Medical Center on Saturday, five days after being diagnosed with cancer, the restaurant's owners said in a statement. The Swiss-born chef's ...
    Rated: +3
  • +1

    Food Wars: Food Caloric Values on Menus

    Food Wars: Food Caloric Values on Menus
    A food fight fight is brewing over legislation in Washington DC that would require restaurants to post calories on menus. Hoping to clean up a patchwork of what it says are unwieldy state and local laws, a restaurant trade group is pushing a federal bill that would require chains to disclose the calorie counts of meals on the menu. But companies ...
    Rated: +1
  • +5

    Chef's Blade's Pumpkin Carving Contest

    The Chef's Blade team had it's first annual pumpkin carving contest, and we wanted to share the results with you! Our team certain had some creative pumpkins! The 5th Place Pumpkin: Sales 4th Place>> [page] 4th Place Pumpkin: Engineering This one actually rotated! Yes, this was clearly made by the engineering team, who just happened to have a motor lying around. ...
    Rated: +5
  • +10

    Falling for Vermouth

    Falling for Vermouth
    Most folks see vermouth as that dusty bottle on the back bar that bartenders pretend to add to their martini, but vermouth has been totally underestimated! Vermouth is an aromatized wine, a lightly fortified wine with added botanicals. It can be either red or white. The recipe is closely guarded by each vermouth producer, the formula for Martini & Rossi dates ...
    Rated: +10