Paula Deen is coming back.
Less than a year after her association with a racist slur led to the loss of her TV contract and many sponsors, Deen has created a new company. Paula Deen Ventures includes all the restaurants, cruises, cookbooks, cookware and other products that focus on her touting of traditional Southern cuisine.
Deen is partnering with Phoenix-based Najafi Media, which specializes in consumer distribution. Jahm Najafi, founder and chief executive officer, said in a statement Wednesday that he has "a deep respect for the hard work, unique content and quality products which Paula has built around her brand."
It won't share the flavor, but it will share the name.
Yuengling resurrected its ice cream this week after stopping production of the sweet treat 28 years ago.
Best known for beer, the family-owned Yuengling brewery launched its ice cream subsidiary in 1920 to help the business survive Prohibition.
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.
All chocolate starts with the cacao bean. From there, different processing, flavorings, ingredients, and percentages of cocoa solids and cocoa butter can produce chocolate of all sorts. Here’s a sampler of 12.
Editor's note: Andy Briscoe is the president and CEO of the Sugar Association.
Just about every time an article about "sugar" is published, I get frustrated because of the effort by some to falsely target sugar.
Although reporters often ask the Sugar Association for scientific facts and data regarding sugar to use in their stories, the information we provide is rarely included. Often, it's completely ignored because it does not support the preconceived focus of their article.
Thus, a tremendous amount of factual, scientifically verified information about all-natural sugar (sucrose) is being left out of today's conversation. And, sugar, the natural version, is too often confused with the more prevalent man-made sweeteners like high-fructose corn syrup.
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