Fed up with school lunch regulations minimizing their midday meal, three North Dakota students filmed a parody of Gotye's "Somebody That I Used to Know" addressed to First Lady Michelle Obama.
Read more at Schools of Thought
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.
It's no wonder the holidays and macaroni and cheese go together so well: They're both warm, comforting and filled with more than their share of cheesy moments.
With Thanksgiving but a week away, we've enlisted cheese expert Laura Werlin to show you the whey to macaroni mastery.
Laura Werlin is the James Beard award-winning cookbook author of The All American Cheese and Wine Book. Her sixth book, Mac & Cheese, Please!, will be released December 4. You can find her on Twitter as @cheezelady if that tells you anything about her fervor for fromage.
Five Tips to a (Mac &) Cheesy Thanksgiving: Laura Werlin
Over the past two days, the now-infamous New York Times review of Guy Fieri's new 500 seat Times Square restaurant Guy’s American Kitchen & Bar caught fire across the Twittersphere, blogs, morning shows and even David Letterman's Top 10, but the boisterous, spike-coiffed chef remained uncharacteristically silent, until now.
Fieri said in a statement released by his PR reps:
“I wholeheartedly disagree with The New York Times’ Review of Guy’s American Kitchen & Bar. My philosophy on life is what drives my attitude towards food. As a kid, I used to make four-course sushi meals for my parents and our family friends. I got hooked on food because I saw the way people reacted; the atmosphere around a family dinner, dining out with friends and family – it was contagious."
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Snack on a slice of this - November 15 is National Bundt Cake Day!
Everyone loves Bundt cake, the beautifully shaped cake from the distinctive, ring-shaped mold. The first Bundt pan was created in 1950 by H. David Dalquist, founder of the Nordic Ware company.
According to the company's history, the Minneapolis Chapter of the Hadassah Society asked David and his wife, Dotty, to make a traditional kuglehopf (or gugelhopf) pan. Dalquist obliged but started marketing his pan to department stores as a bund pan (the German word "bund" means a gathering or alliance, which the cake was perfect for!). He then added a "t" for trademark protection.
The popularity of Bundt cakes didn't really take off until the 1960s, when a Texas housewife won second place in the Pillsbury Bake-Off Contest with her Tunnel of Fudge cake.
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