5@5 - Bourbon beyond the glass
January 6th, 2012
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.

Bourbon is delicious. You should drink it ... often even, if that's your prerogative.

But you shouldn't confine the brown spirit to the rocks glass, says chef Lee Ann Whippen - not that we nor she condemn said action.

Whippen is the pitmaster of the aptly-named barbecue restaurant Chicago q.

Five Ways To Use Bourbon In The Kitchen: Lee Ann Whippen

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Filed under: 5@5 • Sip • Spirits • Think

Two dead after consuming toxic mushrooms
January 6th, 2012
02:45 PM ET
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A meal containing the world's most deadly mushroom is responsible for killing two people and sickening another in Canberra, Australian health officials said Friday.

The meal, which contained death cap mushrooms, was part of a private meal served at a restaurant on New Year's Day, the Australian Health Directorate said.

"The Health Directorate has been advised that the consumption of this food was for a private meal and no food containing the mushrooms was provided to the general public or anyone outside of this small group," the directorate said in a statement.

The restaurant, where the mushrooms were prepared, remains closed.

Read - Deadly mushrooms served as part of meal that kills 2, officials say

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Filed under: Food Safety • Health News • Restaurant News • Tainted Food • Weird News

Box lunch: Biodegradable coffee lids and a maple syrup heroine
January 6th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Because plastic lids previously defeated the whole purpose of biodegradable coffee cups, someone finally got a clue. - Co.Design

  • They may be in a hotel, but these are not - we repeat, are not - "hotel restaurants." - Wall Street Journal

  • It's a bird! It's a plane! It's an online tool that monitors what you eat! It's the SuperTracker! - NPR

  • Martha Carlson wants you to have maple syrup in 2100. - The Atlantic
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Filed under: Box Lunch • News

Squirrel, donkey and fish spines on the menu in 2012
January 6th, 2012
11:15 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Now that we’re a week into the New Year, it’s time to stop talking about a 2012 diet. That moment is gone. Instead of giving up foods, wouldn’t it be great to bring some new things into your life: squirrel, fish bones, black water. Here’s a few things you should start eating immediately to be on the cutting edge of the food world.

Chocolate-Covered Sprouts
Last year, Frito-Lay began putting natural foods in their snacks. (Brief round of applause for them.) Now comes junk food that’s having even more of an identity crisis. Lulu Chocolate’s Smoked Sea Salt Almond raw Organic Chocolate Bar (that’s a mouthful) is made with sprouted almonds—sprouts being a super cool health foods these days. Is that better than Shiloh Farms Dark Chocolate Covered Sprouted Almonds? There’s only one way to find out.

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Filed under: Bite • Content Partner • Food and Wine • Offal • Squirrel • Taboos

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