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12:45 PM ET, July 11th, 2012
Barbecue Digest: It's a pig, not a fruit

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
11:00 AM ET, June 22nd, 2012
Barbecue Digest: Bar-B-Que buffet

Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...

lick the screen
01:00 PM ET, June 18th, 2012
Take a moment to stare at some barbecue

Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...

lick the screen
04:15 PM ET, March 5th, 2012
Lick the Screen - Boiled peanuts

This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...

lick the screen
04:00 PM ET, December 20th, 2011
Lick the Screen - Behold the s'moreo!

I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...

02:00 PM ET, April 18th, 2014

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Easter wouldn’t be Easter without a glorious ham centerpiece for your dinner table. That is why we’re presenting you with our delicious, beautiful crumb-coated ham. It doesn’t require much work, packs tons of flavor, boasts tender, juicy meat and looks impressive enough to wow your hungry guests.

When developing the recipe for our Crumb-Coated Baked Ham, we found that getting both crispy crumbs and a moist ham at the same time turned out to be a bit of a challenge. We tackled this problem by starting the ham out in an oven bag. We bake the spiral-cut ham under - not in - the bag so we can easily pull it off and apply the coating once the meat is warmed through. Cooking down the spicy-sweet glaze on the stovetop makes it super-concentrated - all the better to cling to the crumb coating. We found that panko bread crumbs stayed the crunchiest, and we season them simply, with salt, pepper and fresh parsley.
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Filed under: America's Test Kitchen • Content Partner • Easter • Easter • Holiday • Holidays • Make • Recipes

 
01:00 PM ET, April 18th, 2014

French fashion designers don't hold a monopoly on haute.

Every April the country's top pâtissiers and chocolatiers prove they can be just as outlandish as they unveil their annual collection of chocolate Easter eggs.

These edible delights take countless forms.

Master pâtissier Christophe Roussel looked east when creating "Sweet Japon," a sushi plate made entirely of chocolate, chocolate paste, marzipan and nougat.

Chopsticks allow chocoholics to dip their sugary maki and sushi in salted butter caramel.
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Filed under: Chocolate • Easter • Holidays

 
01:45 AM ET, April 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.

Easter and ham. Sure, there are plenty of people whose idea of Easter dinner is roasting up an herb–crusted leg of lamb (or chowing down on a bucketful of Peeps), but if you ask me, ham is the classic Easter food. The rest of the country seems to agree—U.S. ham sales climb to 10 times normal during the week leading up to Easter.
 
This situation, of course, leads to the question: What wine do you pair with ham? The answer is easier once you know a couple of the basic facts about pairing wine and food, specifically regarding salt.
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Filed under: Content Partner • Easter • Food and Wine • Sip • Wine

 
01:00 PM ET, April 17th, 2014

GrubHub Inc, the owner of popular online food-delivery services GrubHub and Seamless, agreed to restructure its billing formula Wednesday after a year-long investigation by the New York state attorney general found that the company's restaurant partners were withholding tips from their delivery workers.

The company charged a fee to restaurants based on a percentage of the total food and drink, taxes and tips paid by customers. Once the fee was deducted, the remainder was returned to restaurants, according to Attorney General Eric Schneiderman's office.

The investigation found the fee created an incentive for restaurants to not fully distribute tips to their delivery workers.

Restaurants could “shortchange workers out of their hard-earned tips - tips that customers intended for them,” Attorney General Schneiderman said.
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Filed under: News • Tipping

 
12:00 PM ET, April 17th, 2014

Barbecued zebra anyone? How about warthog with peri-peri sauce?

Along with more traditional fare, these are the kinds of things you might find on a "braai," a specialized barbecue born of South Africa and over the last couple years seen around the world, thanks to a TV series.

South Africa's braai (barbecue) culture is one of the few things that truly cuts across racial and economic lines - just about every circle of friends here has its own "braai master."

In much the way cupcakes went from being a humble, if beloved, food item to the focus of TV shows, blogs and books, so too the braai has escalated in prominence and caught the imagination of the country in a new way.
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04:00 PM ET, April 16th, 2014

KFC is bringing back the Double Down, a bacon and cheese sandwich that uses two fried chicken filets as a bun. But like a spring chicken, it won't be around for long.

"Yes, it's true! What is arguably the most talked-about product in KFC history is coming back, but only for a limited time," said KFC spokesman Rick Maynard, in an email to CNNMoney.

He said the Double Down will be on the menu nationwide from April 21 to May 25.
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Filed under: Business and Farming News • Fast Food • KFC • Stunt

 
10:30 AM ET, April 16th, 2014

The NCAA on Tuesday proposed that athletes receive unlimited meals and snacks, the collegiate sports organization said in a news release.

Member Division I schools could provide their athletes food in addition to the meal plan covered by the student's scholarship if the plan is approved, the release said.

The announcement comes not long after a University of Connecticut star told reporters covering the NCAA tournament that he sometimes goes to bed "starving" because he can't afford food. Shabazz Napier's remarks sparked a new discussion on what benefits athletes should receive. Napier, a senior, is a top NBA prospect.
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Filed under: Hunger • Sports

 
12:30 AM ET, April 16th, 2014

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 history of Jewish cooking is long. Almost as long is the history of jokes about Jewish cooking. (A bad matzo ball makes a good paperweight. Hahahahaha.)

Just about everyone—with the possible exception of Jewish food joke writers—will be glad to hear that we’re in a new era of Jewish cuisine. No offense to anyone’s grandmother, but several places are using well-sourced ingredients to make superior versions of brisket, babka, and of course, matzo balls.

Here they are, the great new Jewish culinary destinations. When you visit, remember this piece of classic Jewish humor: Never leave a restaurant empty-handed.
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08:00 PM ET, April 15th, 2014

Hitting the grocery store is getting more costly.

Beef prices are at a record high, and the cost of other staples, such as milk, butter, eggs, fruit and vegetables are climbing. With a severe drought ravaging farms across most of California, prices are at risk of shooting significantly higher this year.
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Filed under: Business and Farming News • Disaster • Drought • Environment • Farms

 
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