As a non-sports aficionado, my attraction to game day festivities has been solely food focused. So naturally, I noticed how potato chips have taken less and less space on the snack table to make room for tortilla chips and guacamole.
Although potato chips continue to be the top-selling salted snack in terms of pounds sold, tortilla chips have been increasing in sales at a faster pace than potato chips, especially during this time of year, according to Tom Dempsey, CEO of the Snack Food Association.
And, it's not just tortilla chips selling at such high rates either.
When you live in fear of you or your child accidentally ingesting peanut crumbs, any hope of undoing severe food allergy is welcome.
A large clinical trial published this week in the Lancet confirms what smaller studies have shown in the past: Oral immunotherapy - swallowing tiny, increasing amounts of peanut over time - has the ability to desensitize allergic individuals to peanuts.
Peanuts are one of the leading causes of food allergy reaction, and 400,000 school-aged children in the United States have this allergy, according to the American College of Allergy, Asthma and Immunology. Symptoms may occur from any contact with the peanut protein, which is why cross-contamination of foods can be very dangerous.
Dozens of children at a Utah elementary school had their lunch trays snatched away from them before they could take a bite this week.
Salt Lake City School District officials say the trays were taken away at Uintah Elementary School Tuesday because some students had negative balances in the accounts used to pay for lunches. But they admit the situation should have been handled differently.
Instead of regular lunches, the students were given fruit and milk.
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.
2014 is the 50th anniversary of the first Buffalo wings at the iconic Anchor Bar in Buffalo, New York. So, as we do every year at Super Bowl time, let’s go to the National Chicken Council for some amazing stats:
1.25 billion wings will be consumed during this Super Bowl – that’s 20 million more wings than last year.
There's enough to put 572 wings on every seat in each of the 32 NFL stadiums.
There will be no chicken wing shortage this year; in fact, chicken wings will be about 5% cheaper than they were last year.
Last Saturday, the Loaves & Fishes food pantry in New Haven, Conn., ran out of food.
Run by the Episcopal Church of St. Paul and St. James, the pantry has been pushed to the brink from recent decisions in Washington that resulted in cuts to food stamps and jobless benefits for the unemployed.
For most of last year, the little food pantry was feeding an average of 225 families a week. Then, starting in November, more families started showing up. That's when Congress failed to extend a recession-era bump in food stamps, which cut $11 less from each recipient's monthly grocery money.
The pantry is now feeding 300 families. And things could get worse.
This snack is on fire. As team rivalries heat up, make sure your game-day spread keeps pace.
This spicy snack stacks all the flavor of Buffalo wings into a cheesy jalapeño pepper filling.
One reason Sicilians tend to identify with Sicily first and Italy (a distant) second?
The same goes for Veneto in the north or Puglia in the south.
Italy is a young country - it only celebrated its 150th anniversary in 2011.
Despite the successful export of the "Italian restaurant," the idea of a unified Italian cuisine is something many Italians reject.
Instead there are regional dishes, sometimes with tastes as different as you'd find between countries.
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
Chile con queso has fallen on hard times; often it’s just Ro‐tel diced tomatoes and chiles mixed with Velveeta, microwaved, and stirred. We wanted to keep the simplicity but ditch the plasticky flavor and waxy texture.
We started with a base of chicken broth, cream cheese, and cornstarch to help stabilize the cheese and prevent it from breaking. For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro‐tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chile.
Small eats, and a lot of them, are the big thing in Taiwan.
The culinary philosophy here is eat often and eat well.
Sure, there's the internationally accepted three-meals-a-day dining format, but why be so limited when you can make like the Taiwanese and indulge in gourmet snacking at any time of the day?
The Taiwanese capital, Taipei, has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu or mind-blowing beef noodle soup, there's always another Taiwanese food shop that surpasses it.