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  • +3

    Family With Kids Gets Cursed on Bill

    Family With Kids Gets Cursed on Bill
    A restaurant employee was fired in Britain after the F-word was found printed on a family's dinner bill. Craig Cartin said he and his wife where shocked when their bill for dinner at Cactus Joe's in Halifax, England, arrived with the curse word typed at the bottom. He said his older daughter, aged 2, created a fuss when their food took ...
    Rated: +3
  • +2

    A Temple to German Sausage at Wechsler's Currywurst & Bratwurst

     A Temple to German Sausage at Wechsler's Currywurst & Bratwurst
    It's always the humble foods that worm their way into our hearts. Displaced New Yorkers don't miss Per Se—they miss their neighborhood pizza place. The Quebecois yearn for poutine, and Californians long for proper tacos. And all this time, Andre Wechsler dreams of currywurst. Currywurst is so beloved in Germany that there's a Berlin museum entirely devoted to the saucy, porky ...
    Rated: +2
  • +4

    School Meal Changes Sought

    School Meal Changes Sought
    A new report calls for dramatic changes in the meals served to schoolchildren, including offering students a greater variety of fruits and vegetables and limiting sodium and calories. The changes could cost more, but the investment could help improve children's eating habits and overall health, says Virginia Stallings, chairman of the panel that prepared the Institute of Medicine report. She's a ...
    Rated: +4
  • +3

    Lhasa, Tibet's First and Only Export Beer, Makes U.S. Debut

    Lhasa, Tibet's First and Only Export Beer, Makes U.S. Debut
    Lhasa Beer, an all-malt European style lager imported from Tibet, will launch U.S. sales in Texas this August through specialty food retailers and on-premise establishments. It will soon be available at other retail locations across the U.S. "From the roof of the world to U.S. bars, restaurants and American dining room tables, we will bring American beer aficionados a tasty lager ...
    Rated: +3
  • +5

    For Bobby Flay, the Food's His Thing

    For Bobby Flay, the Food's His Thing
    American chef and Food Network workhorse Bobby Flay, who unabashedly loves food and mentoring, says the network's next star must have the same passions. "My whole world is about food," Flay, successful restaurateur and Food Network personality, told United Press International. As the host-judge for the fifth season of Food Network's "The Next Food Network Star" airing Sundays beginning this week, ...
    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
  • +9

    100 Best Foods For Boosting Productivity

    100 Best Foods For Boosting Productivity
    Foodproof.com has gone and put together the best list Chef's Blade could have ever imagined. Not only does it relate to, well, food, it also relates to career advancement! Their list culls together the 100 best food for boosting productivity, dividing the food groups into Digestion and Sleep, Energy and Brain Foods, General Productivity Boosters, and Eyesight. Below you'll find a ...
    Rated: +9
  • +1

    From the Pasture to the Plate

    From the Pasture to the Plate
    The Kansas Beef Council has once again found a way to put producers' dollars to work through the Beef Checkoff program with their recent Pasture to Plate Chef's Tour held near Wichita, Kan. According to Todd Johnson, KBC executive director, this was an idea Sharla Huseman, KBC director of marketing, came up with and coordinated. "The overall purpose of the Chef's ...
    Rated: +1
  • +3

    Cooks Embrace Eco-Friendly, Healthful Species

    Cooks Embrace Eco-Friendly, Healthful Species
    Sardines, herrings and anchovies are very much "in season" for chefs across the country looking to make a savory and sustainable statement with fish. These species were long ignored or scorned because they were: 1. small; 2. oily and thus assertively flavored; 3. were usually sold packed in yucky cans or bottles. Today, chefs love that small fish come with equally ...
    Rated: +3
  • +4

    Local Chefs Who Revel in Tomato Season

    Local Chefs Who Revel in Tomato Season
    Nothing beats the intensely fresh flavor of a tomato still warm from the vine. You can slice it for a simple salad or sandwich with fresh mozzarella and fresh basil. Or you can go wild by experimenting and building an entire meal around it. This is a great way to use up all those tomatoes ripe in gardens now - especially ...
    Rated: +4
  • +2

    UK Cheese Wars

    UK Cheese Wars
    Move for traditional Red Leicester ‘appellation’ fails Attempts to establish Leicestershire as the cheese capital of the nation are being thwarted by a tussle between rival cheesemakers. The county already boasts special protected labels approved by the European Commission for Stilton and Melton Mowbray pork pies. A move to achieve the same recognition for a traditional version of Red Leicester, however, ...
    Rated: +2
  • +2

    Joe Yee: Seattle's Fishing Patriarch

    Joe Yee: Seattle's Fishing Patriarch
    Fishing author William G. Tapply once wrote: "I've gone fishing thousands of times in my life, and I have never once felt unlucky or poorly paid for those hours on the water." For more than 60 years, Joe Yee of Seattle has been living that dream by casting a cut-plug herring or a fly into just about every fishing hole one ...
    Rated: +2
  • +2

    Top Chefs Reveal Their Kitchen Secrets

    A little bit ago, I met with former Season 4 Top Chef contestants Ryan Scott, Manuel Trevino, and Mark Simmons as they were prepping a dinner for nine lucky eaters. The dinner had been an auction item in the February 2009 Bay Area Red Cross' annual auction. The initial stages of the meal were prepared in the kitchen of Global ...
    Rated: +2
  • +5

    The Middle East Eats Local

    The Middle East Eats Local
    The demand for local food is on the increase. According to Origin Oman market research 68% of consumers want to buy local and 49% want to buy more local produce than they do at the moment. Origin Oman's Bader Al Zadjali says: "Given this demand, more local produce is going to show up on local supermarket shelves and that's great news ...
    Rated: +5
  • +3

    Beet Ice Cream!

    Beet Ice Cream!
    When it comes to ice cream, pastry chef Carrie Summer really has her priorities straight. "Instead of buying a new car this year, I bought a Pacojet," she said, referring to her newly acquired Swiss-tooled toy, the Rolls-Royce of frozen dessert makers. "All the top chefs are using it," she said. Including her. Summer is the sweet side of the Chef ...
    Rated: +3
  • +3

    Chefs Join the Street Food Movement

    Chefs Join the Street Food Movement
    Peruvian rice, steaming Greek falafels, satay dripping with peanut sauce, doughy Salvadoran pupusas, slippery Thai noodles. In much of the world, they are just on-the-go eats for the masses. But in the U.S., a growing cadre of chefs and foodies are savoring these so-called street foods, elevating them beyond their humble origins, and weaving the tastes and ingredients into their own ...
    Rated: +3
  • +2

    Organic and Local Is So 2008

     Organic and Local Is So 2008
    Our industrial food system is rotten to the core. Heirloom arugula won't save us. Here's what will. A couple years back, in a wheat field outside the town of Reardan, Washington, Fred Fleming spent an afternoon showing me just how hard it's gotten to save the world. After decades as an unrepentant industrial farmer, the tall 59-year-old realized that his standard ...
    Rated: +2
  • +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

    Chew on Food-Safety Reform

    Chew on Food-Safety Reform
    Recalls of toxic or potentially toxic food products have become so routine that many of us barely pay attention unless we have just purchased some of the suspect substance. Food-borne illness is a by-product of mass agricultural production, rapid worldwide trade and the inability of regulatory agencies to sample any significant portion of the products headed to our dinner tables. Only ...
    Rated: +2
  • +1

    Chicago's Culinary Ambassador: Judith Dunbar Hines Promotes Chicago Dining With a Passion

    Chicago's Culinary Ambassador: Judith Dunbar Hines Promotes Chicago Dining With a Passion
    Who is the face of food in Chicago? You might answer Grant Achatz, Rick Bayless or Charlie Trotter. But, with no disrespect to these superstar chefs, our nod goes to Judith Dunbar Hines, director of culinary arts and events for the city's Department of Cultural Affairs. Her job is to put the spotlight on Chicago's thriving food scene. It involves showcasing ...
    Rated: +1