Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Ah, brunch. People go bonkers for brunch. Say the word “brunch,” and your friends will say things like, “Yeah! Great! Let’s do it!” Unless they have kids, in which case they’ll look sort of morose, because instead of going to brunch with you they’re going to be at a birthday party for 5-year-olds. But that’s the human condition: Sunday-morning cocktails, then offspring, and finally death.
Be that as it may, in terms of drink options, folks tend to default to one of three things: a Mimosa, usually made with some Minute Maid and a bottle of random sparkling wine that someone brought over six months ago; a Bloody Mary (which I’m not knocking at all); or Champagne. Yet because life is short and the human condition is dire, why not experiment while you still have a chance?
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 and issues we're attempting to do the same.
A new phrase has oozed into the news cycle: "pink slime."
While one might expect such terminology to deal with a "Double Dare" or "Ghostbusters" reboot, instead, it refers to something that many Americans are consuming without even knowing it.
The pink goo first gained mainstream attention when British celebrity chef Jamie Oliver focused an episode of his show, "Jamie Oliver’s Food Revolution," on the product that is used as a ground beef filler.
During the episode, Oliver reported 70 percent of ground beef in the United States contains the ammonium hydroxide-treated ground meat that bears a striking resemblance to strawberry fro-yo.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Pinch me! March 9 is National Crab Meat Day.
There's nothing like the fruit of the sea, and delving into a crab meat dish is a surefire way to feel the spray of the sea on your face.
Crab meat is a favorite across many cultures' cuisines because it is slightly sweet, soft and has a delicate texture and taste. The most common crabs used for cooking are brown, blue, blue swimming and red swimming crabs.
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