food

Stories 301 - 320 | << Prev   Next >>

Bird-Loving Brits Opt for Faux Gras

Celebrities lead fight against 'torture in a tin'

(Newser) - A growing number of British retailers and restaurants have switched from foie gras to faux gras as part of a nationwide move toward politically correct food. Faux gras is made with liver from free-range poultry blended with goose or duck fat, instead of engorged livers from force-fed birds. Consumers seem...

What You'll Get at Your $650 Dinner Tonight
 What You'll Get 
 at Your $650 
 Dinner Tonight 
NEW YEAR'S EVE
Dec 31, 2009 12:41 PM CST

What You'll Get at Your $650 Dinner Tonight

Fancy restaurants still charging a bundle for New Year's Eve

(Newser) - Despite the still-grim economy and a recent British survey finding 80% of people plan to spend New Year’s Eve at home…one New York restaurant is still charging $650 for tonight’s prix fixe menu. Salon takes a look at what going extravagant might get you tonight:
  • Aureole, New
...

We Live Vicariously Through Expert Gluttons
We Live Vicariously
Through Expert Gluttons
opinion
Dec 30, 2009 3:50 PM CST

We Live Vicariously Through Expert Gluttons

We can't gorge ourselves anymore, but we can watch others do it

(Newser) - The Food Network's Man vs. Food might look like a show about a guy eating way more than seems humanly possible, but it's much, much more, writes Greg Beato. When host Adam Richman dives into, say, a 10-pound hamburger, he's not just showing off—he's eating for the rest of...

Finally, World-Class Wine From Japan

Critics applaud vino from local grape

(Newser) - For decades, critics wouldn’t give Japan’s wine industry a second sniff—but a new wine from a local grape could change all that. One firm’s koshu wine has won over taste buds from France to the US, the Guardian reports. The “crisp and pleasant” Cuvée...

Decline and Fall of the Jewish Deli

No home country and an Americanized palate spell doom for brisket

(Newser) - The Jewish deli is dying, author David Sax tells New America Media , and there’s not much anyone, Jew or gentile, can do about it. In New York, for instance, there are about two dozen kosher and non-kosher establishments today, down from 1,500 in the 1930s. One of the...

The World's 10 Weirdest Eats
 The World's 10 Weirdest Eats 
YES, THOSE ARE UDDERS
Nov 7, 2009 5:50 AM CST

The World's 10 Weirdest Eats

From chicken knees to grub guts, someone considers them a delicacy

(Newser) - In an adventurous mood? You might want to try one of the world’s top 10 culinary challenges, compiled by Eddie Lin for the Times of London:
  • Alligator cheesecake, New Orleans: Yes, real alligator, mixed with cheese and shrimp.
  • Blood tongue, Germany: Exactly what it sounds like: Cow tongue and
...

Lea & Perrins Original Recipe Discovered

Find sheds light on Worcestershire's long-secret flavors

(Newser) - What looks to be the original and long-secret recipe for Lea and Perrins legendary Worcestershire Sauce has been found. A woman in England discovered it among her late father's leather-bound notebooks. He worked as an accountant for Lea and Perrins and found the 19th-century document in the trash at the...

E. Coli Outbreak in Northeast Ground Beef Kills 2

NY company recalls more than 500K pounds

(Newser) - A person each from Maine and New York has died in what authorities believe may be an outbreak of E. coli in ground beef that is suspected of sickening dozens of consumers. The suspect beef was produced by New York company Fairbank Farms, which has recalled more than half a...

You Not Only Can Eat New Veal, You Should
 You Not Only Can 
 Eat New Veal, 
 You Should  
IT'S OK AGAIN DEPT.
Oct 28, 2009 11:07 AM CDT

You Not Only Can Eat New Veal, You Should

Pasture-raised version of other, other white meat draws new fans

(Newser) - Some conscientious objectors to eating veal are not only reconsidering their stance, they are doing an about-face. The new hot product at top restaurants is “humanely raised” veal—calves no longer wrenched from their mothers and raised in cages, but brought to slaughter after an idyllic, if short, life...

Worst Food Trends of the Decade
 Worst Food Trends 
 of the Decade 
check, please
Oct 22, 2009 2:40 PM CDT

Worst Food Trends of the Decade

From onion blossoms to overhyped chefs, these things need to go away

(Newser) - Asked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he...

Pollan's 'Rules to Eat By' Hard to Swallow
Pollan's 'Rules to Eat By' Hard to Swallow
OPINION
Oct 15, 2009 4:31 AM CDT

Pollan's 'Rules to Eat By' Hard to Swallow

'Wise ancestors' Pollan advises emulating would have loved a Whopper

(Newser) - Food industry critic Michael Pollan is compiling a book of "Rules to Eat By"—like "If you're not hungry enough to eat an apple, you're not hungry"—but his advice that you rely on your ancestors' wisdom for your eating decisions tastes a little off to...

Foods Most Likely to Make You Sick

(Newser) - From spinach to peanut butter, consumers have weathered plenty of food scares recently. So the Center for Science in the Public Interest combed through CDC data to identify the foods most likely to harbor foodborne illness. Starting with the most dangerous:
  1. Leafy greens: Your salad could easily be coated in
...

Ground Beef Rife With E. Coli Risk
 Ground Beef Rife 
 With E. Coli Risk 
INVESTIGATION
Oct 4, 2009 8:19 AM CDT

Ground Beef Rife With E. Coli Risk

NYT investigation shows industry practices that leave lots to be desired

(Newser) - A nausea-inducing feature in the New York Times tells you more than you wanted to know about what's actually in commercially produced hamburger, and why it's especially vulnerable, despite FDA regulation and several fatal outbreaks in recent years, to E. coli contamination. The Times follows the case of a 22-year-old...

10 Dirty Restaurant Tricks
 10 Dirty Restaurant Tricks 
Sep 23, 2009 12:09 PM CDT

10 Dirty Restaurant Tricks

Eateries cut corners and assume you won't notice

(Newser) - Restaurants are known to cut a few corners for the sake of their bottom lines. Slashfood sheds some light on dirty little industry secrets, including:
  • Using cabbage instead of seaweed: An ex-maître d’ at an upscale Chinese joint says the chef assumed his celebrity clientele wouldn’t know the
...

Chocoholics Spurn American Cadbury

Many see right through US bars, actually made by Hershey

(Newser) - Serious chocolate fans responded warily to the news of Kraft's bid for Cadbury—especially in the US, where aficionados reject the domestic brand anyway. It’s made by Hershey, not the British firm itself, and that just won’t cut it for hardcore devotees of the British brand, the Wall ...

Blueberry Smoothies Boost Brain Power

'Super food' can increase powers of concentration, ward off dementia

(Newser) - A blueberry smoothie in the morning is good for your brain in the afternoon—and in the long run, according to new research. Scientists at a British university found that one blueberry smoothie increased powers of concentration by as much as 20% in a single day. Consumption of blueberries can...

To Cut Health Costs, Fix the Food Industry

Obesity 'accounts for nearly a tenth' of health-care spending

(Newser) - There’s an “elephant in the room” when it comes to health care reform: American health care costs a bundle in large part because we’re so fat, writes Michael Pollan for the New York Times. President Obama has touched on the issue, but the country hasn’t, and...

Michelle Pushes for Farmers' Market Near White House

Shop would close roads; some fear heavy traffic

(Newser) - Michelle Obama is backing a push for a farmers' market near the White House, WTOP reports. The president said last month that he and his wife were interested in “a little farmers' market outside of the White House.” Now, with Michelle's support, a market hopes to move in...

Were Dogs Domesticated as Dinner?

A look into the origins of the human-canine connection

(Newser) - Today, they’re man’s best friend, but dogs may have originally come to humans as their best bet for dinner. Researchers in Sweden examined the DNA of dogs around the world and found that they all seemed to be of the same lineage, pointing to “a single domestication...

One Serving of Cotton, Please; Hold the Poison

Genetic engineering unlocks protein that could feed millions

(Newser) - Scientists have developed a novel genetic engineering technique that makes the protein-rich seeds of the cotton plant easily edible, Time reports. The entire plant, including the seeds, produces a toxic chemical called gossypol that protects it from insects and microbes. “People, pigs, chickens—none of us can stomach gossypol,...

Stories 301 - 320 | << Prev   Next >>
Most Read on Newser