Australia > Greasy Joe's Bar and Grill: The burger is huge, but the meat doesn't have much flavor. [Burger Adventure] NYC > Shopsins: They make some of the best sliders you'll ever eat. [AHT review; Ain't No Picnic] Chicago >...
Filed under: Cheese Course
Charolais stands tall, left. Photo: chez loulou, Flickr
When it comes to cheese consumption, measuring the depths of taste is no easy task. Take a demi-sec (medium-aged) French goat's milk cheese like Charolais from Burgundy. It has a bright grassy aroma and a smooth, firm paste that melts on the palate, giving way to several different taste sensations that are all mildly citrus-like and "goaty."
At first, the cheese seems to be fairly mild, making it the ...
Filed under: Restaurants
Photo: Safari Express
For many people Minnesota conjures up images of frigid temperatures and duck boots. But ironically it's also home to the largest Somali community in the United States, more than 30,000 people. Located in the horn of Africa, Somalia has had many culinary influences throughout its history -- Middle Eastern, Mediterranean, Indian and Italian to name a few.
In 2006, Jamal Hashi, a 28-year-old Somali chef, who was forced to flee his homela...
22-year-old Sam Novey, aka Burgerman, aims to raise $100,000 for nonprofit afterschool program Citizen Schools by running the Boston Marathon in a custom-made burger suit. Join him on his practice runs in Cambridge and get a free burger at the end!
Filed under: Reviews, Drinks
Photo: Ame Otoko, Flickr
Red-wine blends are akin to a coffee roaster's espresso blend, as it's formula that is unique and carefully thought through. By merging grapes, sometimes from different terroirs (vineyards), complex layers are introduced. To the winemaker, it's an opportunity to demonstrate his or her craft and talent in mixing flavors for a really great mouthfeel. Lots of experimentation, lab time and sipping trials go into creating the perfect b...
If a tally of prizes and honors is worth the same in the culinary world as it is in the film world, then Jose Andres is having a terrific year.
The Vilcek Foundation, which awards annual prizes in biomedical science, and the Arts to immigrants, bestowed its 2010 Culinary Arts award to Jose. [...]
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I was browsing through the aisles of my local supermarket, looking for nothing in particular, when I spotted Back to Nature Poppy Thyme Crackers with a $0.99 price tag. What?! It was not a sale price or anything, so it...
Filed under: Health & Medical, News
Photo: jek in the box, Flickr .
Australian scientists claim they've stumbled upon a sixth sense -- but not the kind where you see dead people. No, researchers down under have found a new flavor sense: fat.
Everyone knows that fat is an excellent vehicle for food flavors and has a highly appealing mouthfeel. A new study, however, suggests that along with sweet, sour, salty, bitter, and umami (essentially, the ability to detect protein), we ca...
Filed under: Magazines, Celebrities
Photo: Hoffman Media
Hey, y'all, listen up! There's a new food magazine just for you fellas, created by none other than Paula Deen's boys.
The frosted blond TV chef's two sons, Jamie and Bobby, have launched their own quarterly magazine called Deen Bros. Good Cooking . Target audience? Men.
Hoffman Media, which already puts out the bimonthly Cooking with Paula Deen , will be the publisher for the 63-year-old Food Network host's boys, too. Pre...
Filed under: Fast Food, New Products
Photo: Jeremy Brooks, Flickr
Customers asked, and now Jack in the Box has answered: New French fries are on the way, with improvements to crispness, texture and freshness, Nation's Restaurant News reported.
"Fewer menu items generate more polarizing opinions than French fries," Tammy Bailey, division vice president of menu marketing and promotions for Jack in the Box, said in a statement. "So we created our new French fries with a crispier outsi...
Filed under: Business, Chefs
Courtesy of Ingrid Hoffman
While food trucks are a dime a dozen in cities like Los Angeles and New York, the trend is relatively new to Miami. Food Network personality and cookbook author Ingrid Hoffmann saw the void in the marketplace and recently debuted her Latin Burger mobile kitchen in Miami.
Since Hoffmann of Simply Delicioso fame is known for her Latina-style cooking, her food truck has a decidedly ethnic flair to it. The hot-pink-and-black cus...
Ever since Pepsi Max was introduced in the United States a few years ago, it’s been my main source of caffeine, since it’s a zero calorie soda that provides me with 115 milligrams of sweet, sweet caffeine per 20 ounce bottle. I’ve consumed a lot of it, so much so that if Pepsi Max [...]
Filed under: Drinks, History
Photo: Haus Alpenz
In Jerry Thomas' 1862 cocktail guide, regarded as the first recipe guide in print for bartenders, a third of the recipes are for punches, many of them containing Batavia Arrack. Mr. Thomas writes, "Most of the Arrack imported into this country is distilled from rice and comes from Batavia. It is but little used in America, except to flavor punch -- the taste of it is very agreeable in this mixture." Historian David Wondrich claims that ...
Once you have a natural starter alive and kicking on your counter, stealing the occasional banana from the fruit bowl, it's hard to go back to baking bread with commercial yeast.
Not only would that feel like a bit of a betrayal (though you can always blindfold the jar of starter or work under the cover of night) but every loaf is an opportunity to strengthen your starter as well as your skills. And frankly, you've gotten used to the vivid flavor and lasting freshness of sourdough-pow...
[Photographs: Nick Solares] Heartland Brewery 35 Union Sq West, New York NY 10003 (b/n 16th and 17th; map); 212-645-3400; heartlandbrewery.com Cooking Method: Griddled Short Order: The HB Burger that I so love in Midtown makes its downtown debut Want...
Filed under: Feast Your Eyes
Photo: SpecialKRB, Flickr
Why is it that a shrimp cocktail can instantly transport us to 1965, hostess pajamas, a martini shaker and Frank Sinatra's "In the Wee Small Hours" pouring from a Hi-Fi?
The classic appetizer still works today, but cocktail sauces have evolved from the ketchup-heavy to lighter ones using fresh tomatoes and herbs, such as the dill sprigs Special KRB captures here. If you feel like a Mexican version, try a recipe using green chi...
When I first bit into one of the Blue Diamond Almond Nut Thins, not knowing what to expect, I was delightfully intrigued. They have a subtle almond flavor profile to them and their true textural and flavor profile is somewhat...
Chef David Angerer Over the weekend we mentioned that chef David Angerer, owner of Klee Brasserie, was offering up what he calls Mother's Milk Cheese. In other word's, he's been making cheese plates from his wife's lactating breasts. He posted the recipe on his website and also said, "whoever wants to try it is welcome to try it as long as supply lasts." However, it now seems he's shying away from that offer after the Health Department gave him a ring.
In ...
This week in Eat Cetera: A French feast at midnight at Landmarc, alcoholic St. Patrick's Day cupcakes from CupcakeStop, and dining outside is starting again!
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With the announcement of the Smucker's deal and K-Cups to be made for the Millstone and Folger's brand of coffee, we couldn't resist thinking about all the flavors of Dunkin Donuts coffee that maybe in the future could be made into K-Cups.
Soda was a hot topic yesterday, as Governor Paterson spoke at a gathering of health officials and soda-tax advocates in Albany, while former president Bill Clinton bragged in Harlem about how his foundation has helped pressure soft drink companies to slash shipments of full-sugar soft drinks to schools by 95 percent compared with 2004. "There's been a dramatic shift toward lower calorie and more nutritious beverages in schools," Clinton told reporters. But when asked if...
Looks like it's tough all around for Fast Food restaurants the longer the recession goes on. At first, bad economic times meant relatively good news for fast food chains such as McDonald's (MCD) and Burger King (BKC), while cash-poor consumers traded down from more expensive dining fare. Now, as the U.S. unemployment rate remains uncomfortably high, chains are struggling to keep Americans eating out at all. "We have a price war going on," says Morningstar (MORN) analyst R.J. Hottovy....
Mar. 9, 2010 (6:00 PM EST) 
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