food

Stories 321 - 340 | << Prev   Next >>

NASA Cooks Up New Chow for Mars Mission

(Newser) - Of all the hurdles NASA must overcome in order to reach its goal of getting humans to Mars by 2030, keeping the astronauts fed may be one of the most challenging, the Los Angeles Times reports. The agency’s food scientist must devise meals that are light and nutritious and...

Oft-Reviled, Green Peppers Get Seat at Table

Long thought inferior to reds, greens are finally getting respect from chefs

(Newser) - It looks so innocent, but foodies far and wide detest the green bell pepper. One veggie-loving chef has never served a green pepper in her restaurant; Alice Waters of Chez Panisse calls them “a mistake.” The sweeter red version traditionally gets all the love, but some are starting...

Even Celeb Chefs Enjoy Fast Food

They admit their last indulgence to Esquire

(Newser) - Sure, fast food gets a bad rap. But even famous chefs cop to eating it, and Esquire has the details. You may notice a certain theme:
  • Alton Brown: Chick-Fil-A, last week
  • Tyler Florence: In-N-Out double-double burger, the other day

Nowadays, Everyone's a Foodie
 Nowadays, Everyone's a Foodie 
Aug 7, 2009 2:35 PM CDT

Nowadays, Everyone's a Foodie

What does the term 'food snob' mean anymore?

(Newser) - Trends being what they are, the definition of "foodie" has always been a moving target, and these days, the term seems broader than ever. “You used to be a food snob if you knew all the different kinds of truffles and foie gras,” one expert tells...

Best Cities for Good Eats

Local cuisine is ranked

(Newser) - Paris is for lovers—food lovers. The city came in first on a Forbes list of the world’s best cities for eating well, based on a 2009 survey ranking 50 cities. Notably absent from the top 10 are New York and London, which don’t boast much of a...

Scots' Delicacy May Actually Be...English

To kilt-wearers' horror, haggis was probably invented down south

(Newser) - Alongside bagpipes, whiskey, and plaid kilts, there's naught so Scottish as haggis, the mash of sheep heart, liver, and lung disgusting to many and a delicacy to some. But recently a Scottish historian discovered the earliest ever reference to haggis—in an English cookbook. The idea that the ultimate Scottish...

Best Sites for Foodies
 Best Sites for Foodies 
OPINION
Aug 2, 2009 5:13 AM CDT

Best Sites for Foodies

Whether you're looking to buy, cook, or just eat, the Internet has something for you

(Newser) - Aspiring foodies have thousands of resources available to them on the Internet, and Mashable lists 15 of the best sites for buying, cooking, and eating food:
  • For locavores: Foodzie and Foodoro are online marketplaces for small, independent producers. Local Harvest connects users with farms in their area, while the Locavore
...

Mizrahi Hits Cable TV, Hawks Cheesecake

(Newser) - Fashion designer Isaac Mizrahi is back, designing for Liz Claiborne, hosting a Bravo show, and … hawking cheesecake? A new QVC series will follow Mizrahi in his daily life and record his colorful chatter as he sells everything from food to furniture, the Wall Street Journal reports. As for the...

Let's Do to Big Food What We Did to Big Tobacco
Let's Do to Big Food
What We Did to Big Tobacco
OPINION
Jul 24, 2009 11:30 AM CDT

Let's Do to Big Food What We Did to Big Tobacco

'Big Food' and 'Big Tobacco' have a lot in common

(Newser) - After decades of anti-smoking campaigns, Big Tobacco has been brought low and ashtrays have “gone the way of spittoons,” writes Ellen Goodman of the Boston Globe. It’s high time we gave Big Food the same treatment. “Now that two-thirds of Americans are overweight, the lethal effects...

Kimchi Without the Stench? Korean Woman Has It Down

Freeze-drying keeps cabbage dish's taste

(Newser) - Kim Soon-ja eats kimchi everywhere she goes, but she’s noticed that outside of Korea, people tend to wrinkle their noses. South Korea’s beloved fermented cabbage dish is among the world’s smelliest foods, the Los Angeles Times notes—so Kim took it upon herself to invent a freeze-dried...

New Chocolate Has 90% Fewer Calories, Doesn't Melt

(Newser) - A mistake in the labs of the world's largest chocolate producer inadvertently led researchers to the ultimate in confectionery: a recipe that's not only heat-resistant, but that contains 90% fewer calories than normal chocolate. Food engineers fooling around at Barry Callebaut, which makes products for Nestlé and Cadbury, ended up...

Canuck Doughnut Standby Supplants Dunkin' in Wary NYC

(Newser) - Many New Yorkers met their first Canadian doughnuts today as the Tim Hortons chain took over 12 locations previously occupied by Dunkin’ Donuts, BlackBook reports. “My frantic runs to Canada to buy tins of Tim Hortons ground coffee are over,” a delighted expatriate said. “Everything in New...

Cats Do Use Mind Control: Study

Cry used by hungry kitties shows knowledge of human hearing, psychology

(Newser) - Cats seeking food use a cry that humans find maximally urgent and annoying, LiveScience reports. Researchers played a range of cat calls for humans and found that one—a high-pitched cry embedded in a purr—to be the most difficult to ignore, whether the subject owned a cat or not....

Prepared Food Aisle Is the New Restaurant

Restaurants take hit as customers opt for cheaper grub

(Newser) - Cash-conscious consumers who’d rather not cook are increasingly ditching restaurant dinners in favor of grocery stores’ prepared meals, the San Diego Union-Tribune reports. At some stores, prepared-food sales have jumped 7% to 10%, says an industry consultant. For their part, supermarkets are hawking a bigger and better selection of...

Trend Alert: Gourmet Pizza Heats Up

Pies in new 'stratosphere of respect'

(Newser) - In recent years, a new culture has developed around pizza: “It’s scrutinized and fetishized, with a Palin-esque power to polarize,” writes Frank Bruni in the New York Times. That means debates over oven types, varieties of flour, the virtues of buffalo mozzarella. The new “stratosphere of...

The Most Overused Menu Descriptions

From 'grilled to perfection' to 'garden fresh'

(Newser) - Tired of menus that use the same old phrases over and over? So are the food critics at the Chicago Tribune. They nominated nine menu clichés for the compost pile:
  • "Grilled to perfection": Subjective to the point of meaninglessness. And why always grilled, and not “boiled” or
...

Michelle Obama's Garden: Policy Move or Photo Op?

(Newser) - Michelle Obama’s vegetable garden had its first big harvest recently, and so far, it’s the most tangible food policy move the Obama administration has delivered, Salon reports. President Obama came to office promising real reform that so far hasn’t materialized. The more patient  in the progressive food...

How Other Countries Party on Their July 4

(Newser) - Americans chow down on hot dogs and embrace their inner pyromaniac on July 4—but what about everyone else? William Sertl of Gourmet looks at national days from around the globe...and the eats that accompany them.
  • Australia Day (Jan. 26) Beer, grilled fish, shucked oysters, and chipotle pork cheeseburgers
...

Bacon-Flavored Donuts? Fine. Vodka? Fine. But Coffee? No!

UK blogger marvels at Americans' love of pork

(Newser) - Bacon has been popping up everywhere, observes Hattie Garlick for the Times of London. Store shelves teem with chocolate-covered bacon, bacon-flavored vodka, and bacon-flavored donuts, but she almost couldn’t believe the latest culinary staple to get the pig treatment: coffee. “It's a beautiful marriage of two culinary powerhouses—...

Subtle Sweet Tooth May Keep Brits, French Alive

(Newser) - If Marie Antoinette really said "Let them eat cake," she probably knew the French wouldn't bite. Along with the British and other Europeans, the French have developed genetic variants that make them more sensitive to sweetness in food, a new study says. Africans, on the other hand,...

Stories 321 - 340 | << Prev   Next >>