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