January 31st, 2014
08:00 PM ET
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Editor's note: Cindy Y. Rodriguez is CNN's editor for Latino audiences. February 24 is National Tortilla Chip Day.

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.

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Filed under: History • Junk • Mexican • Mexico • Super Bowl • Tailgating


January 31st, 2014
12:05 AM ET
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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.
 
To celebrate the all-important Buffalo wing anniversary, let’s honor some great wing spots, as well as places to stock up on stellar nachos and chili.
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January 30th, 2014
12:00 PM ET
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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.

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Slow cooker chile con queso is the best possible party food
January 29th, 2014
12:45 PM ET
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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.

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.
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Filed under: America's Test Kitchen • Content Partner • Dip • Staples • Super Bowl • Tailgating


January 24th, 2014
03:15 PM ET
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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.

I don’t want to freak anyone out before the big game. But there’s a potential situation at hand. I’m referring, of course, to the rumored Velveeta shortage

According to a Kraft spokeswoman, Jody Moore, “Given the incredible popularity of Velveeta this time of year, it is possible consumers may not be able to find their favorite product on store shelves over the next couple of weeks ... We expect it to be a short-term issue.”

In the worst case—if there’s already been a run on Velveeta at your store, and you can’t score any on the black market—you might want to make alternate arrangements for your Super Bowl food fest. Here, some good options from exceptional hot dogs to a charity New Mexican Souper Bowl.
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January 14th, 2014
06:00 PM ET
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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.

It’s hard enough to cook chicken properly on the stovetop or in the oven, where you have complete control of the temperature, but in a slow cooker (see which models we recommend in our equipment testing) it’s even trickier to ensure moist, flavorful chicken at the end of a long cooking time. We’ve seen soups and stews full of dry shredded chicken and braised breasts and thighs that were bland and unappealing. Here is what we’ve learned about getting juicy, flavorful chicken from a slow cooker.
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February 4th, 2013
11:00 AM ET
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Eatocracy spends a lot of time talking with farmers, and giving them a platform in our ongoing Farmers with Issues series. When Dodge aired a commercial during last night's Super Bowl using radio legend Paul Harvey's “So God Made a Farmer” as a kickoff for their Year of the Farmer campaign to raise money for the Future Famers of America, the increasingly vocal population of farmers and agriculture advocates spreading their message with social media had a lot to say.

We reached out to a few of our favorite farmers and rounded up some of their reactions.
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Filed under: Advertising • Blogs • Business and Farming News • Buzz • Farmers with Issues • Farms • Social Media • Super Bowl • Twitter


Lords of the wings
February 1st, 2013
11:00 AM ET
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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.

It’s Super Bowl time, and chicken wing statistics from the The National Chicken Council are flying around fast and furious.

  • If you’re determined to lay 1.23 billion chicken wings end-to-end, you’ll find that they stretch from the Niners' Candlestick Park in San Francisco to Baltimore's M&T Bank Stadium 27 times.
  • In a poll, more wings fans preferred ranch dressing on the side than blue cheese. Ranch gets 57 percent of the vote; blue cheese is at a shockingly low 35 percent.

But, it’s time to stop talking about chicken wings and start eating. Here are six places to find some excellent ones.
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Filed under: Bite • Content Partner • Events • Food and Wine • Holidays • Restaurants • Sports • Super Bowl • Tailgating


Best wines for Super Bowl snacks (no - seriously)
February 1st, 2013
08:00 AM ET
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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.

I know, I know, everyone will be drinking beer for the Super Bowl. There will be beer in cans and beer in bottles, beer in kegs and beer in buckets. Rivers of beer will flow, and rafting along them will be cheery platoons of 49ers and Ravens fans.

But what about the few brave folks out there who, when confronted by that fifth plate of Buffalo chicken wings, lift their wineglass and down the contents, feeling nothing but courage and a sense that sidestepping the expected is the reason they’re alive?

Well, for the few and the proud - i.e., the wine-drinking football fans of the world - here are a few excellent Super Bowl wine options, tied to some of the most popular Super Bowl snacks.
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Filed under: Content Partner • Food and Wine • Junk • Sip • Super Bowl • Tailgating • Wine


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