June 22nd, 2010
01:00 PM ET
Share this on:



Would you be willing to eat horse meat?
June 22nd, 2010
12:15 PM ET
Share this on:

On June 17th, Congress convened to vote on H.R. 1018, the Restore Our Mustangs Act, which expands the Wild Free-Roaming Horses and Burros Act of 1971 and prohibits the processing of wild horses or burros for slaughter.

The bill passed, but advocates against it claim that this wild horsemeat could be a viable source of sustenance for hungry people across the nation.

Posted by:
Filed under: Buzz • Horse • Lunchtime Poll • Taboos


Box lunch
June 22nd, 2010
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • Salty or sweet? M&M's are making it so you don't have to choose with their new line of Pretzel-centered candies. - NY Times


  • Speaking of salty and sweet, Caroline Cope outlines five summer foods that bat for both teams. - Serious Eats


  • How chef John Fraser encourages diners to eat more vegetables with his meatless tasting menu. - Huffington Post


  • The viral drinking game phenomenon, BrosIcingBros.com, is no more. The rules: if a person sees a Smirnoff Ice, he or she must get down on one knee and immediately chug it. That is, unless they can "block the attack" by carrying their own Smirnoff at all times. - AdAge
Posted by:
Filed under: Box Lunch • News


6 scary-sounding food additives - and what they really are
June 22nd, 2010
10:30 AM ET
Share this on:

1. Xanthan gum

Sure the word "xanthan" sounds a little ominous, and yes, the stuff is made from the bacteria that cause black rot on broccoli plants. But xanthan gum is a pretty benign substance. When the bacteria (called Xanthomonas campestris, if you're a scientist) is mixed with corn sugar, it produces a tasteless, colorless goop that can be used as a thickener. It keeps ice cream from crystallizing and is what gives gluten-free bread its spongy texture. Some people may be allergic to it, but it's pretty much as harmless as you can get.

FULL POST



Gourmet goes 'live'
June 22nd, 2010
10:30 AM ET
Share this on:

This morning, Condé Nast revealed Gourmet Live, described in an introductory video as "one of the best loved names in food redefined as a new technology experience."

Women's Wear Daily, a fellow Condé Nast publication, tweeted: "Gourmet Live launching from Conde Nast, a reimagining of the brand. Will have cooking, travel. Attempt to attract new readers, via the ipad."

Condé Nast closed the iconic food magazine in October 2009 after 68 years. Gourmet Live will be available on devices this fall, according to their website.

What do you think of Gourmet's rebranding? Let us know in the comments.

Posted by:
Filed under: Breaking News • Magazines • News • Think


Eatcyclopedia - devil
June 22nd, 2010
09:30 AM ET
Share this on:

Eatcyclopedia is our ever-expanding glossary of food terms, and we'll be highlighting a term from it each weekday. The entries include definitions and, where applicable, pronunciations and country of origin - all spelling bee competitor style. Want us this use it in a sentence? Okay, here goes.

Use: When you devil those eggs, don't forget to sprinkle a little bit of smoked paprika on top.

Read the full entry for "devil."

Got a term you'd like defined? Tell us in the comments and we'll do our best to add it to the glossary.

Posted by:
Filed under: Eatcyclopedia Daily • Think


Breakfast buffet
June 22nd, 2010
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

"Would you like rings with that?"

Revel in National Onion Ring Day by chomping down some beer-battered rings of golden-fried goodness. The whole "slim down to suit up" summer motto can wait until tomorrow.

FULL POST

Posted by:
Filed under: Breakfast Buffet • News


Summer of the 'sicle
June 22nd, 2010
09:00 AM ET
Share this on:

You scream, I scream, we all scream for … popsicles?

The word "popsicle" conjures up memories of stained-red lips from a melting Firecracker; hazy July days at summer camp with a Strawberry Shortcake Bar; or fighting with an older sibling for the last Fudgesicle in the box.

Now, the brightly colored treats are growing up and going artisan.

“That humblest of treats has been reincarnated, first by Mexicans and now by urban artisans,” Gus Rancatore recently wrote in the Atlantic.

FULL POST

Posted by:
Filed under: Bite • News • Restaurants • Trends


Recent comments
Pinterest
Archive
June 2010
M T W T F S S
« May   Jul »
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of