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  • +2

    In-N-Out Burger: Professionalizing Fast-Food

    In-N-Out Burger: Professionalizing Fast-Food
    The regional chain In-N-Out Burger has held its own against giants Burger King and McDonald's by stressing employee retention If you live in California or Arizona, you know In-N-Out Burger. Otherwise, the 232-restaurant chain may ring a bell only because of Paris Hilton. She was famously on her way to satisfy an In-N-Out urge when she was charged with DUI in ...
    Rated: +2
  • +4

    San Francisco to Give Fines for Throwing Out Food

    San Francisco to Give Fines for Throwing Out Food
    SAN FRANCISCO-Trash collectors in San Francisco will soon be doing more than just gathering garbage: They'll be keeping an eye out for people who toss food scraps out with their rubbish. San Francisco this week passed a mandatory composting law that is believed to be the strictest such ordinance in the nation. Residents will be required to have three color-coded trash ...
    Rated: +4
  • +2

    The Final Word on Fruitcake

    The Final Word on Fruitcake
    Darrell Corti stood at the head of the table, explaining the tasting last week with the same mix of detail, old-school charm and earnest curiosity that goes into all his food and wine explorations. He had a small, food- fascinated group in his dining room (including me and my Bee colleague and pal Chris Macias). We had background material, tasting sheets, ...
    Rated: +2
  • +2

    Developer of Chili's Restaurant Chain Dies

    Developer of Chili's Restaurant Chain Dies
    Norman Brinker, a restaurant mogul who popularized the salad bar and built a worldwide casual dining empire that includes Chili's Grill & Bar, died Tuesday at age 78. Brinker died at a hospital in Colorado, said Robin Rymer at Swan-Law Funeral Home in Colorado Springs. She did not know the cause of death. Before retiring as chairman of Dallas-based Brinker International ...
    Rated: +2
  • +24

    What's Hot in Food?

    What's Hot in Food?
    Consumers' taste buds can be as fickle as their moods. As businesses race to keep up with the latest food-industry trends, those that successfully adapt their menus keep customers drooling for more. Here are five top trends to consider: h4. Low Carb: Estimated to reach $30 billion this year, the low-carb industry has many scrambling to join the craze. Burger chains ...
    Rated: +24
  • +1

    Break Out of Your Culinary Comfort Zone

    Break Out of Your Culinary Comfort Zone
    Six ways to bring life back to your table. It happens to the best of us. Despite the stacks of dog-eared cooking magazines piled high on our coffee tables, the eclectic cookbook collections that fill our bookshelves, or even our best intentions of whipping up delicious fare for our families, dinnertime can turn into an uninspiring rotation of the same handful ...
    Rated: +1
  • +2

    Hershey's New Halloween Chocolates

    Hershey's New Halloween Chocolates
    With 96 percent of Halloween shoppers planning to purchase candy this season1, Hershey has brewed up new ˜spook-tacular' Halloween treats to excite trick-or-treaters and sweeten seasonal parties and candy dishes. Nine out of 10 people hand out snack-size candy2, so Hershey has introduced new assortments of its snack-size treats dressed in themed shapes and colorful wrappers that will have trick-or-treaters howling ...
    Rated: +2
  • +1

    2009 New American Diner Study Reveals Consumers' Changing Habits

    2009 New American Diner Study Reveals Consumers' Changing Habits
    As concerns about the country’s economic outlook were realized in 2008, consumers made good on their vows to curtail their dining-out spending. Nearly six in 10 respondents (58.7%) to Restaurants & Institutions’ 2009 New American Diner Study report that the economy had some effect on their dining-away-from-home behaviors in the last year. But even as they are forced to make hard, ...
    Rated: +1
  • +2

    Q&A With Smith & Wollensky's CEO

     Q&A With Smith & Wollensky's CEO
    Smith & Wollensky CEO Nick Valenti is trying to focus on the future - the present is a little rocky. That's why Valenti just finished investing $1.3 million in renovating the Miami Beach location of Smith & Wollensky as part of his efforts to build customer loyalty. "There is no question there have been a lot of casualties during this economic ...
    Rated: +2
  • +1

    Jennifer Carroll Still Gets a Hard Time

    Jennifer Carroll Still Gets a Hard Time
    JENNIFER CARROLL still gets teased at work for her televised admission that sometimes hair-pulling can be fun. The "Top Chef: Las Vegas" fan favorite, who is executive chef at 10 Arts by Eric Ripert at the Ritz-Carlton, says her "cooks go home after dinner service and watch the show, then they come in the next day and make fun of me." ...
    Rated: +1
  • +4

    Fat and Fated? The Changeable State of Low Income Communities

    Fat and Fated? The Changeable State of Low Income Communities
    Originally published in the Huffington Post on August 19 and September 15. Prevention is at the heart of the health care debate, but low-income and minority communities are often deprived of the nourishing options they deserve. Worse still, they're frequently blamed or held in contempt for the diseases that result. Needless to say, the health of all Americans has never mattered ...
    Rated: +4
  • +3

    Spoiled Darling Wines

    Spoiled Darling Wines
    I have this sick friend. Sometimes he’s bright and sharp: the life of the party, witty, and profound. Other times he has a lot on his mind: he clams up and he can be downright unpleasant. He has enraged people. Because of this I can’t trust him – but knowing the scope of his potential, I can’t abandon him either. He’s ...
    Rated: +3
  • +4

    Turning Lemons Into Lemonade

    Turning Lemons Into Lemonade
    Turning Lemons Into Lemonade Finding ingredients for success: When faced with major changes in their lives, three state residents searched for the best business plans to market their food products and begin new careers Rebecca Scarberry got divorced and lost her job in the same week last December. She turned to her kitchen stove, a source of comfort since childhood, and ...
    Rated: +4
  • +2

    Caviar: The Cake of Power

    Caviar: The Cake of Power
    Caviar is the salted roe of certain fish species, most often sturgeon, a class of fish, which dates back to the prehistoric age. Lacking scales, sturgeon has armor type plates and does has a cartilaginous skeleton, similar to a shark. Persians were the first to each caviar, which they called Chav-jar, which loosely translates to Cake of Power. They also believed ...
    Rated: +2
  • +6

    Drink More Beer: A Wine Buyer’s Guide.

     Drink More Beer: A Wine Buyer’s Guide.
    Earlier that day, we had nearly died together in a highway tunnel on the Ligurian coast. The car ahead of us began spewing opaque smoke from its exhaust and soon the entire tunnel was black – there was no way to gauge our car’s distance from the one in front, and no way for the car behind us to see if ...
    Rated: +6
  • +4

    Grant Achatz: The Culinary Wizard Shares His Secrets

    Grant Achatz: The Culinary Wizard Shares His Secrets
    Grant Achatz shook up the culinary world in 2006 when his Chicago restaurant, Alinea, was named "our nation's best restaurant" by Gourmet magazine. Since then, the practitioner of "molecular gastronomy" has earned kudos across the country, including the coveted Outstanding Chef Award from the James Beard Foundation last year. Last week Achatz wowed an overflow crowd at Now We're Cookin' in ...
    Rated: +4
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    Venetian Culinary Souvenirs: Polpettini & Spritz

    Venetian Culinary Souvenirs: Polpettini & Spritz
    I fell in love with Venice before I ever set foot in the city. I was 19 and an undergraduate at Berkeley, taking Elizabeth Honig’s class on “cities and commerce.” We began with Venice, at the height of its glory, and ended in Amsterdam, following the northward shift of early modern European commerce. I cannot say what made me love Venice. ...
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    Red, Earthen Pig: Cochinita Pibil

    Red, Earthen Pig: Cochinita Pibil
    My friend Arcenia, who's family comes from Mexico, calls me "cochina" all the time. It's a term of endearment, but, as it directly translates to the word "pig", I am only mildly flattered. I think she calls me cochina because I talk about things like gas, and fiber, and wearing clothes that I pick off my floor in the morning. I ...
    Rated: +4
  • +4

    Jack in the Box Add Chorizo Sausage to Menu

    Jack in the Box Add Chorizo Sausage to Menu
    If you're a fan of chorizo and frustrated that the festive flavor of this Mexican sausage is about as common on a quick-serve menu as a raincloud above the Mojave, have heart. Your drought is over. Beginning today, Jack in the Box® restaurants becomes the first major hamburger chain to offer chorizo with the introduction of its Chorizo Sausage Breakfast Burrito. ...
    Rated: +4
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    Gin: A Fresh Look on an Old Favourite

    Gin: A Fresh Look on an Old Favourite
    Across from me sits Tom Nichol, distiller of Gordon's Gin, and one of only four people in the world to hold the secret recipe to one of England's oldest spirits. Next to him sits Tom Soden, head barman at Geo Bar in central London. Both are extolling the virtues of gin, but from completely different angles. According to Nichol, the only ...