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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...

05:00 AM ET, July 21st, 2014

Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
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Filed under: Coffee Klatsch • Uncategorized

 
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.
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Filed under: Best in Life • Expensive • Stunt

 
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.
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Filed under: Beer • Sip • Stunt • Taboos • Weird News

 
09:15 AM ET, July 17th, 2014

Potatoes
Mickey D's uses varieties like the Russet Burbank, which have a nice oval shape and just the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots where it's over-caramelized, leaving a burnt taste and deviating from the uniform yellow-arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.

Sodium Acid Pyrophosphate
Taters can turn a nasty hue even after they're fried—iron in the spud reacts with the potato's phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes nice and white throughout the process.
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Filed under: French Fries • McDonald's • What's In That Dish • Wired

 
05:45 PM ET, July 15th, 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 full-­time 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 and Cook’s Country magazines, and on our two public television cooking shows.

The juiciness of a perfect summer peach is sublime—except when you want to bake it into a pie. To tame the moisture, we macerate the peaches to draw out some of their juices and only add some of the juice back into the filling. We also use both cornstarch and pectin to bind it, because we find that using two thickeners leaves the pie with a clear, silky texture and none of the gumminess or gelatinous texture that larger amounts of either one alone produces.

Making a lattice top for a pie can be intimidating. But it needn’t be if you use our simple technique: Freeze strips of dough and then arrange them in our prescribed order over the filling. Done properly, this approach gives the illusion of a woven lattice with less effort.

Not only does a lattice top look beautiful, making for a great presentation, but it lets the right amount of steam out, ensuring that your pie won’t bubble over or rupture in the oven. And with some tinkering, we found a way to make one that’s easy as, well, pie.
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Filed under: America's Test Kitchen • Baked Goods • Content Partner • Dishes • Fruit • Ingredients • Pie • Summer Vegetables

 
07:15 PM ET, July 14th, 2014

"Stay home if you're sick."

That's the message to food industry workers from the nation's public health watchdog, the Centers for Disease Control and Prevention.

The problem is staying home isn't an option for food industry workers - 70% of whom are low wage employees with no paid sick days.

The health agency last month issued a bulletin that said the worst food-borne illnesses originated from contaminated food handled by sick workers.
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05:00 PM ET, July 14th, 2014

On America’s 190th birthday in 1966, President Lyndon B. Johnson signed the “Freedom of Information Act,” a law he described as crucial to the democratic principles of our country.

And FOIA, as it now known, has since become a cornerstone of government openness and individual rights, and was most recently renewed in 2014.

The idea is simple: provide American citizens with information and space to complain regarding the country’s most pressing issues: national security, policy making and ketchup packets.

Yes, ketchup packets.
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05:00 AM ET, July 14th, 2014

Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
FULL POST

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Filed under: Coffee Klatsch • Uncategorized

 
02:00 PM ET, July 11th, 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.

After a bleak situation four years ago, which saw Spain (lots of wine made there) vying with the Netherlands (um—gin, maybe?) for the World Cup, we are back once again to a final matchup between two great wine-producing countries: Germany vs. Argentina. I am certain that fútbol fans around the world are breathing a sigh of relief about this.
 
If nothing else, though, this particular game will allow you to drink great wine while supporting your side (great beer, too, when it comes to Germany). And it also puts the two great sides of wine against each other: white vs. red.
 
Germany, of course, is the homeland of Riesling, one of the world’s great white grapes, while Argentina has become a Malbec powerhouse, lifting a once–obscure French variety into supermarket ubiquity. This situation doesn’t mean you have to drink white if you’re a fan of Thomas Müller and co., nor does it mean you have to drink red if Lionel Messi and his teammates are who you support—but, you know, why not? Here are some suggestions:
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Filed under: Content Partner • Food and Wine • Sip • Sports • Wine

 
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