03:00 PM ET, July 21st, 2014
A new food scandal has erupted in China, threatening to tarnish the reputations of McDonald's and Yum Brands.
An American-owned meat factory operating in China has been accused of selling out-of-date and tainted meat to clients including McDonald's and Yum Brands, which owns the KFC, Taco Bell and Pizza Hut chains.
12:45 PM ET, July 21st, 2014
She chops. She sautés. She whips up whole healthy meals.
Eleven-year-old Esther Matheny is a natural when it comes to the kitchen, using her cooking skills and creativity to contribute to her family's dinner table in Chevy Chase, Maryland.
This spring, she won a chance to represent her state at the White House Kids' State Dinner by creating and submitting a recipe for Michelle Obama and the Healthy Lunchtime Challenge, a contest co-sponsored by food site Epicurious. Winners from all 50 states and the District of Columbia, Puerto Rico, Guam and the Virgin Islands were invited to attend the dinner.
09:30 AM ET, July 21st, 2014
02:45 PM ET, July 18th, 2014
Caviar is the new condiment.
From tacos and flatbread to pasta and burgers, caviar - those shiny little balls usually passed on a small spoon by a white-gloved waiter - is shedding its stuffy image and lending a highbrow take to a regular meal.
"It's about sharing in that little taste of luxury," said Wesley Holton, executive chef of "Rose. Rabbit. Lie." at The Cosmopolitan of Las Vegas.
10:15 AM ET, July 18th, 2014
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.
In this week’s do-not-miss world of beer news, it appears the Icelandic brewery Borg Brugghús has created a beer that gets its unique taste characteristics from, yes indeed, sheep dung.
The malted barley that goes into their Fenrir Nr. 26 is smoked over burning Icelandic sheep excrement for several hours, resulting in a brew that is, according to brewmaster Sturlaugur Jon Björnsson, “Þetta er í raun léttur IPA bjór með sítruslegt og ferskt bragð og lykt frá humlunum. Síðan kemur svolítið þyngri, taðreyktur fílingur í þetta en þetta gengur allt saman upp.”
For the non-Icelandic among us, that more or less translates as “It’s a lightweight IPA with fresh citrus and hop notes, then comes a bit heavier taste from the...” Well. You get the idea.
09:15 AM ET, July 17th, 2014
Sodium Acid Pyrophosphate
09:30 AM ET, July 16th, 2014
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Kat Kinsman is the managing editor of CNN Eatocracy. She wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly.
Angela H. pulled me aside in the lunchroom to tell me that everyone thought my family was poor. This was news to me. So far as I could tell, my sister and I didn’t look anything like the barefoot, swollen-bellied children on the sides of the UNICEF cartons into which we slipped spare pennies. Nor did anyone attempt to gift us with sacks of half-eaten sandwiches, the likes of which our Grandmother Ribando said starving Armenian children would be most grateful to have. (Clean your plates, girls. Clean your plates.)
I pressed her for evidence and she relished the words, tumbling them around in her mouth like a disc of butterscotch before spitting them out on her Jell-O dish: “My mom says it’s weird that your mom wraps your sandwiches in Saran Wrap instead of a Ziploc. And why do you always have carrot sticks and a couple of potato chips when we all have cookies? Did your dad lose his job or something?”
I bought my lunch for the rest of sixth grade, making sure to spring for the chocolate milk instead of white—extra nickel be damned (and sorry, faraway UNICEF urchins). It’s not that I especially enjoyed the grey-meated burgers and leathery green beans slopped on my plate by a rotating cast of conscripted parents, but I loathed the notion that my peers thought they could infer anything personal from my lunch tray.
07:15 PM ET, July 14th, 2014
"Stay home if you're sick."
That's the message to food industry workers from the nation's public health watchdog, the Centers for Disease Control and Prevention.
The problem is staying home isn't an option for food industry workers - 70% of whom are low wage employees with no paid sick days.
The health agency last month issued a bulletin that said the worst food-borne illnesses originated from contaminated food handled by sick workers.
05:00 PM ET, July 14th, 2014
On America’s 190th birthday in 1966, President Lyndon B. Johnson signed the “Freedom of Information Act,” a law he described as crucial to the democratic principles of our country.
And FOIA, as it now known, has since become a cornerstone of government openness and individual rights, and was most recently renewed in 2014.
The idea is simple: provide American citizens with information and space to complain regarding the country’s most pressing issues: national security, policy making and ketchup packets.
Yes, ketchup packets.