5@5 - Five secrets to the perfect pizza
June 20th, 2011
05:00 PM ET
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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.

If the moon hits your eye like a big pizza pie, it could be amore - but it's more plausible that you're craving a slice so fiercely, you're starting to hallucinate your sweetheart as a dashing deep-dish.

Instead of taking the frozen route or having the delivery person pay a visit, why not bring the pizza-making pizzaz home?

Tony Liu, the executive chef of Morandi and Pulino's Bar & Pizzeria in New York City, is here to deliver a few saucy secrets - in 30 minutes or less.

Five Secrets to the Perfect Pizza: Tony Liu
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Filed under: 5@5 • Best in Life • Bite • Dishes • Pizza • Think


June 20th, 2011
03:00 PM ET
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What do women want? If Burger King has anything to say about it, the answer may be gelatinous mystery meat.

Today, the fast-food chain unveiled its SPAM burger in Tokyo, Japan - and this one goes out to an unlikely audience.

"SPAM is very popular among Japanese ladies," said Kazuha Sakamoto, Burger King's Marketing Manager.

So, we want to know:
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Filed under: Business and Farming News • Fast Food • News • Think • Video


Box lunch
June 20th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Chipotle has brought in a legal A-team after hundreds of illegal workers were discovered in their restaurants. - Reuters


  • Jack in the Box removes toys from kids’ meals, says decision "did not come from outside pressure." - NRN



  • Thomas Keller speaks on what defines "casual" dining and where he finds inspiration. - Eater
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Filed under: Box Lunch • News


June 20th, 2011
11:30 AM ET
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Live from the Food & Wine Classic in Aspen - You say "tomato," we say "where'd it come from?" Managing editor Kat Kinsman explains why community gardens, farmers markets and online initiatives like LocalHarvest.org can help ripen up your summer.



8 percent of US children now have food allergies
June 20th, 2011
11:00 AM ET
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"Dad, my throat hurts. Can you get me some cough drops?" B.J. Hom asked his father, Brian.

Brian had no idea those would be the last words he would hear his son say.

The Hom family had just arrived at a resort in Los Cabos, Mexico, to celebrate B.J.'s high school graduation and 18th birthday. But while Brian went to get cough drops at the gift shop, B.J. collapsed, his lips blue and his face pale, gasping for breath. He died that night from an allergic reaction, probably to unnoticed peanuts in a dessert from the dinner buffet.

"It was like someone reached in and ripped our hearts out," said Brian Hom of San Jose, California.

Read - "Study: Food allergies more common, more severe among children"

See all peanut allergy coverage

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Filed under: Allergies • Health News • News • Peanuts


Make money from your cookbook shelf
June 20th, 2011
10:00 AM ET
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We know, this sounds suspiciously like an internet ad that tells you how to make money by selling prescription drugs online. No, this might be even easier. Some cookbooks that you just might have sitting on your shelves are going for quite a bit of money on Amazon.

We’re not talking about super-specialized books like Modernist Cuisine, the recently released, $625, 46-pound compendium by Nathan Myhrvold, nor a first-edition copy of Elizabeth David’s A Book of Mediterranean Food, which went for $1583. (Although if you have either of those books on hand, you’re lucky, and potentially rich.) We’re talking specifically about The Last Course, by pastry goddess Claudia Fleming.

Published in 2001, the book ranks just above the 783,000 mark on Amazon’s best-seller list and originally cost $40.  Now, a first edition of The Last Course is on sale for $800 on Amazon, with used copies going for $142.
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Breakfast Buffet
June 20th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Shake it up, baby - June 20 is National Vanilla Milkshake Day!

Even if you're still in a food coma from all that Father's Day eating, a cool, creamy milkshake is sure to cure any remaining summertime blues - and induce a good brain freeze.

There's something magical about blending vanilla ice cream and milk together into a thick shake.  It couldn't get much better, or easier. But before the days of the electric blender, a "milkshake" was very different from its sweet, innocent descendant.
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Coffee klatsch
June 20th, 2011
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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Filed under: Buzz • Coffee Klatsch


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