04:00 PM ET, May 23rd, 2012
12:30 PM ET, May 22nd, 2012
Also creepy-sounding, but not actually harmful or especially weird: sodium stearoyl lactylate, xanthan gum, soy lecithin and more. Read 6 scary-sounding food additives – and what they really are
A bit more on Transglutaminase (a.k.a. "meat glue") from the smart folks at the French Culinary Institute's blog "Cooking Issues"
08:30 AM ET, May 21st, 2012
04:45 PM ET, May 18th, 2012
04:00 PM ET, May 18th, 2012
It took Jay Rayner around 700 words to lay waste to a Russian empire. In a blistering review of famed Moscow restaurateur Arkady Novikov's eponymous London outpost this past February, the Observer critic pronounced the establishment so "astoundingly grim you want to congratulate the kitchen on its incompetence" and compared its cuisine to cheap Chinese food. He was just getting warmed up.
“And so my advice to you. Don't go to Novikov. Keep not going. Keep not going a lot," Rayner wrote. "In a city with a talent for opening hateful and tasteless restaurants, Novikov marks a special new low. That's its real achievement.”
Harsh words, but for a professional restaurant critic, this was par for the course. As with any creative medium, the culinary arts are subjected to critical judgments. With the good, comes the bad. Or in the case of Novikov, the “very, very bad.”
03:00 PM ET, May 18th, 2012
Warning: The following contains minor spoilers for "The Avengers."
Odds are if you had never heard the word "shawarma" before this month, you have by now.
Towards the end of the box office juggernaut "The Avengers," Iron Man - played by Robert Downey Jr. - asks the rest of the superhero team if they've ever tried shawarma because he heard there is a good restaurant for it nearby.
In an extra scene that hardcore fans know was shot mere weeks ago, we witness Thor, Captain America, Bruce Banner and the rest of the heroic clan quietly enjoying shawarma after casually saving the world.
09:45 PM ET, May 15th, 2012
Debate continues over the methodology behind foie gras - a creamy delicacy created by deliberately overfeeding ducks or geese to enlarge their livers. A ban on food products that are made as a result of force-feeding animals goes into effect in California on July 1, but some chefs are protesting. Eatocracy's Sarah LeTrent spoke with CNNI's Pauline Chiou about the controversy surrounding the practice.
Previously - Foie gras laws causing a flap with California chefs
12:45 PM ET, May 15th, 2012
Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Michael Anthony is the chef-partner at New York City's Gramercy Tavern. Last week, he received the James Beard Award for Best Chef NYC - but he almost didn't live to see that day.
In late October of last year, I underwent open heart surgery. There was no warning, no history of disease, no serious abuse that led the inner lining of my ascending aorta to tear. Sometimes things just break.
While attending a signing for the Eleven Madison Park Cookbook, I began experiencing chest pain. As I think anyone else my age (early 40s) would feel in that moment, I was in complete disbelief. I was both embarrassed that I might pass out and concerned that whatever I was experiencing might keep me from celebrating my colleagues’ big moment. After a quick exit, I returned to Gramercy Tavern. I knew something was seriously wrong.
05:00 PM ET, May 11th, 2012
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.
Editor's Note: Lara Creasy is the Beverage Director at The Optimist and Oyster Bar at The Optimist in Atlanta, Georgia. She's also the beverage director at JCT Kitchen & Bar in Atlanta and No. 246 in Decatur, Georgia.
Modern Americans think of punch as a quick, cheap beverage to throw together and serve at a baby shower, with ginger ale and sherbet on the list of potential ingredients.
But, punch is actually a cocktail of great historical significance, hugely popular in Colonial America and 18th century Europe. Many recipes from that era survive to this day, and are still delicious.
Originating in India, punch actually derives its name from the Hindu word "panch," which means five. Classic punch always has five ingredients or elements, and it can actually be quite boozy, complex and wonderful.
If you’re brainstorming ideas of something fun to serve at your Mother’s Day brunch this weekend, or by the pool this summer, just keep these five basic building blocks in mind, and let your imagination go wild.
If your friends and family snicker, just remind them that Benjamin Franklin drank punch.
The Five Elements of Punch