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.

First Bruce Willis reappeared and flashed us back to the ’80s with the latest Die Hard installment, A Good Day to Die Hard. Then Halle Berry showed up at the Oscars in a dress that looked like she got it straight from Joan Collins in her Dynasty heyday. And now New York City’s Museum of Modern Art is debuting its new collection of arcade video games, featuring the most popular one of them all, Pac-Man.
 
So the ’80s are back. And they’re way back in the world of food and drinks. Here are more clues that show the resurgence of the decade in all its neon pink cocktails and carb-centric glory.
FULL POST

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

March 4 is National Pound Cake Day.

Memorizing baking recipes can be a tricky thing. Baking is all about science; get one thing wrong and you could end up with a high school experiment gone wrong in your oven. Baking is also all about proportion, and every ingredient serves a purpose. Getting those proportions right will ensure a light, fluffy, perfectly balanced cake, cookie or pastry.

A pound cake is the perfect recipe for the non-scientifically inclined. Its premise is simple - a pound of sugar, a pound of flour, a pound of butter and a pound of eggs make a pound cake. That may sound like it would make a lot of cake, and it does. Pound cakes were initially intended to feed multiple families. The great thing, though, is that as long as you keep the ratio of weight the same, you can adjust a pound cake recipe to serve 5 or 500.
FULL POST

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.
FULL POST