A food-delivery website is parting ways with Facebook in a snarky "breakup" letter. And Facebook, like spurned lovers through the ages, is telling the cheeky startup not to let the door hit it on the way out.
Eat24, based in San Bruno, California, lets users enter their address to find restaurants that will deliver to them. They then select a restaurant and order online.
The site has more than 70,000 "likes" on Facebook. But last week, it announced it just wasn't that into the social media giant anymore.
Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.
Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.
At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
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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.
There are few things worse than running out of pizza. But, if you’re making homemade pizza (it’s far superior to delivery and a lot of fun, especially with kids) and you’re feeding a lot of people, it can happen.
Say goodbye to the days of not-enough-’za with our recipe for Sheet Pan Pizza; it makes enough for a crowd and tastes like a deeply savory, flavor-packed piece of Italy with stay-put, cheesy toppings and a crispy but chewy crust.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Every once in a while, gazing out at the world of beer, it’s hard not to throw one’s hands up in the air and cry, “Good gracious, what wild fantasies these madmen have wrought!”How, for instance, is one supposed to choose between a beer made with yeast cultured from prehistoric whale fossils (Lost Rhino Brewing Company’s recently announced Bone Dusters Paleo Ale) and one that includes bull testicles (Wynkoop Brewing’s Rocky Mountain Oyster Stout)?
In Oregon, an intrepid brewer has supposedly fermented a concoction using yeast culled from his own beard (Rogue’s Beard Beer; no offense to brewer John Maier, but, blech). In Canada, a clutch of intergalactically-minded marketers have launched a crisp Klingon brew for Star Trek kooks (Federation o Beer’s Warnog).
Faced with all this, it’s important to remember that beer, when you come right down to it, only requires four ingredients. Organs from unfortunate bulls or prehistoric whale bones really don’t come into it. Water, a starch (typically malted barley), yeast and hops are all you need. And if you ask me, the coolest of that quartet is the hops.
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