Mario Batali predicts 2013 food and drink trends
January 4th, 2013
03:00 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.

It’s the big question: What foods are going to top the 2013 hit list?

Earlier I had some ideas - namely rabbit, tricked-out tacos and reinvented spring break cocktails. But not everyone sees the future in Sex on the Beach shots.

I turned to my favorite superhero, chef Mario Batali, who had genius thoughts on the food and wine you should go for in 2013. Super veggies, he says! Lesser known wine varietals!

Here’s what Mario Batali says people will be eating.
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Filed under: Celebrity Chefs • Content Partner • Food and Wine • Mario Batali • Sip • Spirits • Trends


Eat This List: Food resolutions for 2013
January 3rd, 2013
05:00 PM ET
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This is the second installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.

You can't swing a sack of raw kale without seeing a food pundit hold forth about their culinary resolutions for 2013. Sorry for adding to the din, but I promise that none of mine are about encouraging deprivation, Paleo diets, eating weird animal parts (I want all those for myself) or any manner of "cleanse."

This is all about amplifying your level of delight and confidence in the kitchen or at the restaurant table and freeing yourself from expectations of perfection. Perfection tastes boring – kinda like raw kale. Luscious, lopsided, lumpy joy is where it's at.

1. Screw Pinterest and Instagram
Okay, maybe that's a bit drastic - but take a look at how you're using them and how you feel after prolonged exposure. If there's nothing but inspiration and motivation for you in images of artfully iced petit fours and cunning little ramekins full of brûléed food, then congratulations and continue. If, however, it manifests pangs of guilt, frustration or inadequacy in you, STOP.
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Juiciest trends in juicing
August 27th, 2012
02:00 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.

So, you think you’re a serious juicer? (I’m referring to fruit and vegetable juicing, and not the steroid kind that gets you suspended for 50 games in Major League Baseball, obviously.) Have you taken a juice vacation? Because that’s the new standard for real juicers.

Hotels from New York State’s Catskills to Southern California now offer long and short "juice vacations." A good pre-Labor Day example for anyone who’s been going too heavy on the burgers recently: the one-day Bikini Jumpstart Juice Package at Santa Monica’s Shore Hotel.

Real juicers, here are more trends to stay on top of:
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Filed under: Content Partner • Diets • Food and Wine • Health News • News • Raw • Raw Food • Trends


Under wrappers - secrets behind a cult cupcake
May 17th, 2011
10:30 AM ET
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Devna Shukla works on CNN's AC360° and co-edits Eatocracy's Fame Bites series. She really, REALLY loves peanut butter and jelly sandwiches.

Candace Nelson is the founder and pastry chef of Beverly Hills-based Sprinkles Cupcakes, and a judge on Food Network's "Cupcake Wars."

We visited with Nelson at the opening of her first New York City outpost to discuss the Oprah effect, what's next and how to beat the "just another cupcake shop" rap.
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Filed under: Bite • Business and Farming News • Cupcakes • News • Obsessions • Products • Small Business • Think • Trends


The Price of New York City dining
April 25th, 2011
09:00 PM ET
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A reading from the works of noted gourmands Vincent and Mary Price, from their 1965 cookbook "A Treasury of Great Recipes":

"If there is one restaurant that epitomizes New York today it is The Four Seasons. Sophisticated, urbane, expensive, its stark geometry reflects that city of skyscrapers. Nature is permitted to intrude, as it does on the city itself, in seasonal paintings that scarcely affect the austere architecture. New Yorkers who dine at The Four Seasons know which season has arrived by the plants in the window baskets. Who needs a calendar?"

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5@5 - Liz Vaccariello
April 11th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

About the same time dandelions and bluebells start to bloom, so do the first cries of "zOMG ramps!" in the culinary world.

Spring has sprung, and for Every Day with Rachael Ray editor-in-chief Liz Vaccariello - whose new issue hits newsstands April 12 - that means in the kitchen too.

Spring Eats Cooks Can’t Wait to Get Their Hands On: Liz Vaccariello
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Filed under: 5@5 • News • Think • Trends


Pass the soda to the left hand side
February 9th, 2011
01:30 PM ET
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It's not enough to fizz with carbonation and taste sweet.

For years, drinks have been infused with promises of electrolytes, caffeine and instant energy. But now, some sodas and other concoctions are offering the opposite of Red Bulls and Four Lokos - they slow things down.

As more sedating sodas enter the market, some beverage makers have taken relaxation to another level by producing sodas laced with marijuana or ingredients to mimic that drug.

"Everyone is looking for some effect somewhere," said Dr. Matthew Seamon, assistant professor in the College of Pharmacy at Nova Southeastern University.

Beverages such as Malava Novocaine, Drank, Unwind, Mary Jane's Relaxing Soda and Slow Cow (sold in Canada) are marketed as helping people unwind.

Read the rest of "Anti-energy drinks: Relaxation in a can""on CNN Health.

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Filed under: Bite • Products • Sip • Trends


Bargain bourbon: Wham, dram, thank you ma'am
February 7th, 2011
02:15 PM ET
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Call it the Mad Men effect: retro fashions, debonair dinner parties and especially classic drinks - like bourbon - are back with a vengeance.

"Despite the recession, consumers decided they wanted to drink better," says Frank Coleman, senior vice president of the Distilled Spirits Council of the United States.

Last year, sales of super premium bourbon (the highest price category) were up 17.7% from 2009, according to the council, while total bourbon sales grew at a rate of just 4%.

So what makes a bourbon "super premium"? Well, better often means older. Older whiskeys spend more time aging in an oak barrel, which is how they get their caramel color and much of the flavor.

Read "Great bourbons at a bargain" on CNNMoney.

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Filed under: Business and Farming News • News • Sip • Spirits • Trends


January 7th, 2011
03:30 PM ET
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Dear Gadgetphiles,

If you Tweet from any of your cooking appliances, Team Eatocracy will personally come to your home and pour some manner of liquid all over your circuit breakers.

Love,

All sane people, everywhere

p.s. See full CES coverage

p.p.s. Follow @eatocracy on Twitter

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Filed under: Buzz • News • Technology • Trends • Twitter • Video • Weird News


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