The season is nearly upon us – holiday soirées, baked goods, finger foods, and, if we’re lucky, lots and lots of cheese.
Murray’s Cheese, based in New York, has partnered with Kroger grocery stores and is opening up branches across the country, thus far in Cincinnati and Atlanta. Owner Rob Kaufelt, vice president Liz Thorpe and field merchandising specialist Amanda Parker came to Atlanta for a wine and cheese reception to celebrate the opening of their newest specialty shop, and to offer tips for throwing a fromage-centric fête of your own at home.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Zac Young is the executive pastry chef at Flex Mussels in New York City. Though, you probably recognize him best as the bow-tie wearing, GaGa-dancing spitfire from this season of Bravo's "Top Chef: Just Desserts" - where his words to live and die by are, "I can't do anything without a deep fryer and a little glitter."
Considering our deep-fried state of mind from yesterday, all we have to say to Zac is: batter up!
My Five Favorite Things To Fry (Besides Doughnuts): Zac Young
Move over little black book, there is a new guide in town - and it's wearing red.
The results for New York City's 2011 Michelin Guide were announced today, and 57 area restaurants earned one or more of the guide's highest honor - the Michelin star.
The Michelin Guide, or Le Guide Michelin, originated in France in 1900 and has since then offered its notes, recommendations and ratings on restaurants and hotels in select cities around the globe. It published its first New York City edition in 2005.
All the cool kids have it: The CNN Healthy Eater badge. Do you?
One week ago, CNN Newsroom and Eatocracy teamed up with the location-based social network Foursquare. As part of a week-long series dedicated to healthy eating, we set out to encourage CNN viewers and Foursquare users to eat healthy by shopping at local farmers markets.
Foursquare motivates users to go out and explore their neighborhoods, try new experiences, and then reward people for doing so. In just one week, nearly 10,000 people took the call to action and checked in to their favorite farmers markers.
A spike in napa cabbage prices has South Koreans sweating over their national side dish, kimchi.
Many Koreans eat the spicy fermented cabbage dish every day, and a weather-driven crop shortage has forced them to cut back or pay much more. The price of napa cabbage, a key ingredient in kimchi, has climbed fourfold.
"Restaurants are charging for extra kimchi now. They're charging 2000 won for a refill. A meal generally costs 5000 won," said Joe McPherson, founding editor of ZenKimchi.com, which features the Korean Food Journal.
Koreans have taken to jokingly calling the side dish "geum-chi," substituting in the Korean word for gold.
CNN World has the FULL STORY
Dunno what it is. Perhaps it's the creeping chill, the grey October skies, or even the post Eatocracy Week letdown when we realize we're not going to hear our site's name uttered in the dulcet tones of Ali Velshi, TJ Holmes and Don Lemon several times daily.
Whatever the root cause, we're in a bit of a mood this week. Monday, we polled our reading public on restaurant flaws they just can't stomach. Yesterday, it was irksome grocery store shoppers. Today - it's party poopers.
We like to fancy ourselves dandy party guests. We arrive with a host gift, offer to help during and with clean-up, mix and mingle with all manner of people and manage to remain reasonably tippled (when appropriate) while never actually toppling. Frankly, most folks know when to say "Whooooo!" but it just takes one bad guest to make the whole event a big ol' "Whoops!"
Sink your teeth into today's top stories from around the globe.
Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Chef Jamie Oliver's TV series include "The Naked Chef," "Jamie's Kitchen," "Jamie's School Lunch Project," "Jamie's Great Italian Escape," "Jamie at Home" and the Emmy award-winning "Jamie Oliver's Food Revolution." Chef Oliver has inspired people all over the world to cook and care about the food they serve their children.
Your kids deserve better. Because Congress failed to pass the Child Nutrition Bill last week, unhealthy school lunches will remain unhealthy.
While the bill wasn't perfect, it would have created stronger nutritional standards and provided more money for the school lunch program - adding six cents per lunch for the first time in 30 years. This was the first step on the long ladder to fresh food, and now it's a missed opportunity.
Among other things, this bill would have banned the junk food that is served in schools and competes with the fresh food your kids need. Eating this junk every day will take 10 years off their lives and cost you a fortune - adding thousands of dollars to the family health care tab.
CNN Opinion has the FULL STORY
Catch up on our school lunch coverage.
In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology we're attempting to do the same.
The word “gluten” is being bandied about quite a bit lately on our site and in the news.
We mentioned gluten heavily in our explainer on high fructose corn syrup; commenters kvetched about restaurants’ insensitivity to issues surrounding it in a recent lunchtime poll; Gwyneth Paltrow publicly nixed it from her diet; and there are slews of cookbooks and product lines that come out every day to cater to those living a "gluten-free" lifestyle.
Such attention doesn't go without merit. A recent study indicates that one out of 133 people in the United States is affected by Celiac disease or gluten intolerance – and that number continues to grow steadily.
Chatter about gluten is clearly on the rise - so what exactly is it?