Food News And Opinion
Dazzle your New Years Eve guests with your knowledge about the golden wine from France.
The Portuguese chef of Michelin-awarded seafood mecca Vistas in Algarve, Rui Silvestre, moves into Tivoli Gardens in the heart of Copenhagen.
While Deer Valley is a prominent place for outdoor lovers’ dreams– offering a plethora of…
He’s already one of Spain’s most famous chefs and now he plans to take over…
It’s been 13 years since his first dinner party in Copenhagen and since then, bon…
Mathew Leong’s goal is to become the youngest chef to have ever made it all the way to the Bocuse d’Or finals in Lyon.
Learn about the exciting drink hitting shelves in 2018! Matchless Coffee Soda is refreshing, fizzy, and caffeinated, revolutionizing the concept of coffee.
Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.
Famed French baker Éric Kayser has launched his new book, “The Larousse Book of Bread.” Meant for the home baker, the book breaks down different techniques and recipes to enjoy in the comfort of your own kitchen. Now you can feel like you’re deep in the heart of France, without actually going there.
Guidelines from Michael Pollan that he wrote based on cultural findings on the way we eat and the way we should be eating.
An interview with the chef of NYC’s Gradisca, a classic Italian restaurant serving modern creations and interpretations.
A super-list of 50 reasons why you should eat a family dinner together tonight.
The historical fermented drink is making a comeback in cities across the US. Honest Cooking has the scoop on the honey beverage.
Win the wonderful probiotic drinks cookbook from Honest Cooking contributor Julia Mueller.
A dialogue about the evolution of the romantic industry of wine production.
Celebrity chef Curtis Stone has a lot on his plate, read the interview to learn more about the Australian chef.
In our newsletter today – two of our all time favorite tailgating recipes containing malt and hops.
What will the new royal prince eat? If you are caught up in all the royal baby frenzy, you may be wondering about the minutiae of a royal baby’s life.
If you can implement all, or just some, of these 10 tips into your food routines, you can eat the best produce out there.
Cook on Clay is becoming known in foodie circles and is in the kitchens of devotees all over the world.
Get ready to cook up a Super Bowl win this Sunday with this roundup of our favorite Super Bowl recipes.
The French word for a silk scarf is foulard. The word is composed by fou (insane) and lard (bacon). Eric Sohl talks of an unusual garment.
Imagine being able to order drinks, make a reservation for dinner, place a room service order or rent a car, all before arriving to your hotel using an app that can be downloaded before you check-in?
Francisco Migoya’s Elements of Dessert is a must-have book for any serious gastronome or culinary professional.
Forget not your favorite coffee and tea establishments when buying for those you love.
Spicie Foodie Nancy Lopez-McHugh takes a closer look at An Edible Mosaic, a cookbok focusing…
Wine writer Rasmus Palsgaard tries the 2009 vintages from fellow Dane Peter Sisseck, and his famous line of Spanish wines.
From first dates to meeting the in laws and every event in between, Kitchen Coquette ensures your culinary bases are covered. Win it here!
Here are a few valuable tips on how to eat right, in order to gain extra energy and patience before going Holiday shopping this weekend.
In this behind-the-scenes tell-all about the lives of women chefs, Charlotte Druckman walks the reader into the world behind the hot line.
Denise Sakaki on what might just be the most important election (or at the very least, the most delicious) of this November. Thanksgiving Dinner choices.
Three nights. Three of the world’s best chefs. 16 global gastro-travelers. It is the most coveted dinner ticket of 2012.
Who doesn’t reach for a bar of chocolate or a calorific cake when we’re feeling a bit low on a dark, miserable winters evening? Or perhaps a creamy comfort drink?
Everywhere, as we speak, bakers are dumping entire bottles of food dye into chocolate cake. Why? Marissa Sertich speculates.
Why are we so obsessed with the authenticity of a recipe or a dish? Isn’t it more important that it actually tastes good?
The message from Pastry Chef Marissa Sertich? Stop distorting the S’more.
The Recipe for Change Campaign is targeting three supermarket chains this summer, and asking its CEOs to support the Fair Food Program.
Wine and beer. Some drink both without much preference, but many prefer one over the other, like a never ending Cold War.
Ruby Moukli’s Sugared Plum Pudding recipe, made with red currants from her garden, making it about as ‘local and independent’ as it gets.
Restaurants have used microgreens for years because they are tasty and add texture. Luckily, they are now available for the home cook.
Do you have what it takes to call yourself a foodie? Reid Nichols with a check list guest post.
Emiko Davies with some valuable tips on how and where to find information on sustainable fish and seafood.
We’re honored, humbled, happy and extremely proud to have won the “Best Group Blog” category at the 2012 Saveur Best Food Blog Awards.
High in protein, high in fiber and low in fat, almonds are not only delicious, but very good for you.
Marissa Sertich urges dieters not to blot their pizza nor sacrifice the butter on their toast.
Ruby Moukli celebrates St George’s Day by digging into some of the culinary wonders of multiculturalism.
Spring is here and there is no easier time to “Eat Your Colors” for extra health.
Nancy Lopez-McHugh with a list of 10 interesting facts about that lovely spice we know as cinnamon.
Essentially a pork shank, the pig wing is cut from the fibula of the pig. Serve deep fried, accompanied by a cold beer.
Red Bull may give you wings, Amp may get you pumped, but what is it you’re really drinking?
Alisha Randell checks out Picture-Perfect Meals: Little Book of Appetizers
These retro-vibed food paintings from New Zealand born painter Joel Penkman would look great in our kitchen.
A lot of desserts that call for gelatin or agar-agar need to be prepared carefully. Follow these simple tips to ensure success every time.
What is the difference between Chinese and Ceylon Cinnamon, and what does it mean to your cooking?
Eric Sohl finds a South African chocolate brand with a name that immediately made it…
London based designers Kiwi&Pom are responsible for the new look for the iconic British brand Falcon Enamelware.
Denise Sakaki solves the holiday cocktail quandary: how do you design a cocktail party that you, the host, can actually enjoy?