As Paula Deen's home-goods empire unravels, companies making or distributing her products - everything from pots and pans to dishes and scented candles - may be left with a messy situation of their own.
Several large stores, including the world's largest retailer Wal-Mart, announced last week that they would stop selling Paula Deen products. Target, Home Depot, Sears, J.C. Penney and QVC also said they would discontinue her merchandise.
Think cookouts are all about freedom - cook what you want, how you want, when you want? Yeah, sure, if you’re cooking for one. But if you’re hosting or attending any cookouts this season, and hope to see these people again in the future, you are bound by a surprising number of codes of conduct. Ironically, these issues come to the fore as Independence Day approaches.
Now’s the time to stare down any hot topics so you know where you stand on each. Below are the ten key questions you will inevitably need to ask your host, or answer for your guests, before a single coal or burner is lit.
The little Cronut has created a big controversy.
The fried, cream-filled, croissant-doughnut hybrid has a cult following in New York, where patrons line up outside the Dominique Ansel Bakery every morning.
The $5 Cronut is so popular that the bakery limits purchases to two per customer. The demand for the product is so great that the bakery has hired a half-dozen workers since the Cronut was created in May, expanding its staff to 20.
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.
Summer is absolutely burger and ribs season. Still, pizza is big in the news right now. For one thing, it was among the last meals that the on-the-run whistle-blower Edward Snowden ate in Hong Kong before he split.
In more random news, a pepperoni pie from a local spot called Andolini’s helped coax a Charleston, South Carolina, man off the bridge he was about to jump from. “Great pizza really does save lives!” someone told me.
Whether or not that’s true outside the Charleston bridge episode, there are a lot of awesome new pizza spots out there. Here’s a handy guide.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Do you like licorice? Are you that person who hoards all the black jellybeans that others fling toward the trash can? If so, then today’s holiday may be for you. Happy National Anisette Day!
Anisette is a sweet anise-flavored liqueur that’s popular all over the Mediterranean. It’s typically made by distilling aniseed and adding a sugar syrup. Other anise-flavored spirits include pastis, which is typically French and made by macerating aniseed with licorice, the Turkish raki, Greek ouzo, Colombian aguardiente, Italian Sambuca, and absinthe, which adds more herbs and wormwood to the recipe. All of these will “louche” when you add a little bit of cool water to them, meaning the essential oils that flavor them come out of solution and turn the beverage milky-white.