food trends

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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...

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 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
...

Butchers: Sex Symbols of the Food World

A once dying art comes back with a vengeance

(Newser) - Butchering, once a dying art, is coming back thanks to the demand for local meat—and a new generation of butchers, full of machismo, is emerging. “Think about it. What’s sexy? Dangerous is sometimes sexy, and they are generally big guys with knives who are covered in blood,...

How to Make the Perfect Burger

Expert chefs discuss everything from meat to fixings

(Newser) - Ever since Daniel Boulud stuffed ground sirloin with truffles and foie gras, the hamburger has been elevated from guilty pleasure to true art. The New York Times got the experts’ advice for how to make a perfect burger:
  • The meat: Steer clear of preshaped burgers or even pre-packaged meat, and
...

Beer's New Role: Cocktail Mixer
Beer's New Role: 
Cocktail Mixer 
Jul 1, 2009 11:51 AM CDT

Beer's New Role: Cocktail Mixer

New drinks throw away rules about mixing alcohol

(Newser) - The days of keeping your beer and liquor separate are over, with bartenders crafting crossover drinks that mix beer with other spirits—even wine. “Other countries have been doing this for a long time,” one beer connoisseur tells the New York Times. Creations range from the “Muddy...

Energy Drinks: The Manic Lure of Liquid Uppers

(Newser) - Energy drinks are experiencing such a boom that every group seems to have its own—like the Christian “1 in 3 Trinity” beverage, “fused with both ‘fruit of the spirit’ and 1000 mg of taurine,” writes Julia Langbein for Gourmet. Drink makers “obviously want to...

To Beat Heat, Go 'Swizzled,' Not Stirred

West Indies drinks hit it big in New York

(Newser) - Shaken, stirred—or swizzled? This summer, many bartenders are urging patrons to choose the last. An authentic “Swizzle”—as the trendy drinks are called—doesn’t use a plastic stick; rather, a real stick from a Caribbean tree, with prongs that make it nature’s own Mixmaster, reports...

Homemade Ginger Ale Adds Fizz to Standby

Great summer drink fits move toward local, natural, artisanal

(Newser) - If you’re still sipping ginger ale from a can, you must be sadly misinformed about the latest drink trend. The cool thing now is ginger ale from scratch, informs the New York Times, and bars and restaurants are catching on. Why put in the extra effort of steeping ginger...

Stories 21 - 29 | << Prev