Walking in a waffle wonderland
May 15th, 2014
01:45 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’ve been very busy celebrating the International Biscuit Festival in Knoxville, Tennessee. (It’s awesome, and everyone should head to Tennessee next year.) But that doesn’t mean that I don’t see another carb-loaded breakfast item that’s poised for world domination.

Every day, the waffle gets a little more famous, as institutions from Taco Bell to Dominique Ansel (the Cronut’s creator) consider its possibilities. The following are some notable waffles that you might be hearing more about.  
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Filed under: Breakfast • Content Partner • Dishes • Food and Wine • Restaurants • Trends


May 12th, 2014
12:00 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.

The other day, a cold-hearted Brooklyn kid kicked a cat, and then the Internet exploded.

I’m with the Internet on this one. I have two cats that I’m fiercely in love with and this kind of story makes me insane.

Clearly, there are a lot of people in my camp. Witness the multiple cat cafés - casual spots that stock snacks, drinks and temporary cat companionship - that are in various stages of opening here in the U.S.

Note that local health departments have rules about live animals in eating establishments, so you’ll no doubt see a separation of the food service area from the cat hangout zone. There are also animal treatment rules to be observed; you probably won’t be able to pick up the cute cat lounging nearby, although most of these places will double as pet adoption agencies.

Note: None of these spots are open yet. To get a look at a successful cat café culture, check out Tokyo, where there are places where each cat has its own set of baby pictures, headshots and videos. Awwwwwww.
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Filed under: Content Partner • Culture • Food and Wine • Pets • Restaurants • Theme • Trends


April 25th, 2014
12:00 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.

Isn’t spring the time to celebrate ingredients that are here oh-so-briefly and then disappear? Ramps, fiddlehead ferns, rhubarb...
 
Yes, it is, and yes, everyone is talking about them. So let’s talk about something else. Here are the most exciting foods you can get right now, plus great places to find them. One item that didn’t make the list is Palcohol (the newly minted powdered liquor). You might have been able to get it, but the Feds just pulled their approval.

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Lose weight now, ask the Bible how
January 10th, 2014
01:45 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.

Happy This Year! If, like me, you’ve already broken a few of your resolutions, you might be done with new diets in 2014.
 
If, however, your will to lose weight is stronger than ever, US News & World Report has some helpful intel. It ranked 32 current diets for effectiveness and simplicity, naming the DASH Diet (developed to fight high blood pressure; the focus is on fruits, vegetables, lean protein, low-fat dairy) and the TLC Diet (focusing on increasing fiber intake and cutting back on saturated fat) as the winners.

Tied at the bottom of the list are the Dukan Diet (the super-strict high-protein diet that claims you’ll lose 10 pounds in the first week) and the Paleo Diet (followers eat like cavemen: lots of meat, fish and vegetables; not a lot of refined sugar, beans, grains).
 
And then there are a few new weight loss plans that somehow missed the rankings, like the Mushroom Diet and the God Diet. Read on to learn how to lose weight according to the Old Testament.
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Filed under: Content Partner • Diet Tools • Diets • Food and Wine • Religion • Trends


January 2nd, 2014
06:00 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.

So it’s the end of 2013
Goodbye Cronut lines, goodbye Paula Deen

Now is the start of a brand new year
Time for a new pastry; time for more beer

Let’s look ahead to what this next year will mean
Like elite Jell-O shots, and star chefs who’ve gone green

Okay, enough with the tortured rhyming. More on the new beer cuisine later (just be on the lookout for more great chef and brewery partnerships, plus breweries in hotels). Here are five things we’re excited about in 2014.
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December 26th, 2013
03:15 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.

If you had to sum up 2013 in one word, what would it be? Me, I have to say doughnuts. Mostly because of the omnipresent Cronut, the pastry that mashed up croissants and donuts and got people lining up for hours and launched a trazillion knockoffs.

But don’t forget that this was also the year Dunkin' Donuts introduced their Glazed Donut Breakfast Sandwich for those who want a sticky sweet bun for their bacon and egg sammy. And there’s word that Krispy Kreme will soon introduce “Donut Theater” to the US. Basically, that’s a clever name for a make-your-own doughnut situation.

But enough about doughnuts. Let’s discuss a few other things that happened in 2013: the highs and the lows.

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Eat This List: 2014 food trend predictions
December 19th, 2013
05:00 PM ET
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This is the sixteenth installment of "Eat This List" - a semi-regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

As Eatocracy's editors, we're (that's Kat Kinsman and Sarah LeTrent) lucky enough to get to travel and eat all over the country, both for work and because it's what we love to do. We've seen some trends popping up in restaurants from coast to coast, and in 2014, here are a few we think stand a chance of catching on in more home and restaurant kitchens across the country.
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Attack of the 1980s
March 4th, 2013
10:30 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.

First Bruce Willis reappeared and flashed us back to the ’80s with the latest Die Hard installment, A Good Day to Die Hard. Then Halle Berry showed up at the Oscars in a dress that looked like she got it straight from Joan Collins in her Dynasty heyday. And now New York City’s Museum of Modern Art is debuting its new collection of arcade video games, featuring the most popular one of them all, Pac-Man.
 
So the ’80s are back. And they’re way back in the world of food and drinks. Here are more clues that show the resurgence of the decade in all its neon pink cocktails and carb-centric glory.
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Next Course: Fish marrow
January 11th, 2013
03:30 PM ET
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At Eatocracy, we eat like it's our job - because it is. There's no crystal ball for food editors to peer into or a Ouija board that contacts Escoffier from beyond the grave for culinary guidance. Instead, we rely on the tastemakers – the chefs, the farmers, the artisans – and our own eyes, ears and mouths to keep us informed of the latest movements in the food world. This series, Next Course, looks into what’s coming up in the food world.

"Pssst! Hey buddy, you looking for any of that there...fish goo? I know a guy."

An unusual product, popping up in hushed conversation among chefs and their fishmongers, may soon be swimming to a restaurant near you. It's fish marrow. Yes - bone marrow from fish.

Once the domain of dogs' dinners and the working class’s cucina povera, in recent years, bone marrow oozed into chef territory. Platters of sawed-open bones with rich marrow soon popped up on high-end menus across the country. Anthony Bourdain coined it "butter from god," and it gained a devout following accordingly.
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