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2 favorite beers from September 4 - September 17

What can I say? It's not for lack of drinking beers these last two weeks. Just lack of finding ones that really jumped out at me. Here are a couple just from the last few days. (Wonderful to...

Simple, creative and colorful: 10 delicious recipes for bruschetta

Toast sliced bread, rub with garlic cloves, drizzle over olive oil and season to taste. Serve bruschetta, the classic Italian garlic bread, on its own for a rustic starter, or top with fresh tomatoes and basil, or perhaps a grilled tuna salad for a dramatic appetizer or light meal. Here are 10...

Harvey and Irma Wiped Out Our Kitchens. Still, We Cook.

America has never lost so many stoves and pantries at once, but home cooks are intent on finding a way — any way — to make meals.

Aldi rosé wine by award-winning winemaker predicted to sell out fast, again

Here we go again. Aldi’s world-famous $8 rosé wine returns to stores starting Wednesday, but it’s not actually the same wine that won the award, again. Though it is made by the same winemaker, Julian Faulkner of Jules Wines in the south of France, and it’s the same 2016 vintage, the wine coming...

How to Make Crispy Chocolate Popcorn

Transform plain popcorn into a crispy chocolate treat with just a handful of pantry staples.

This Restaurant Has a ‘Big Mouth Billy Bass Adoption Center’

And the staff will give you a free meal for your donation A Dallas-based restaurateur is turning one of the biggest gag gifts of the early aughts— the singing plastic fish known as Big Mouth Billy Bass — into the signature design detail of his growing restaurant chain. Show More Summary

Caramel color and bottled tea

2 days agoFood & Drink / Tea : T Ching

Caramel coloring in food and beverages is not new and not uncommon. It is the most commonly used food coloring in the world. It can be found in everything from breads to sauces to soda to even steak and liquor. And, unfortunately, a lot of ready-to-drink (RTD) bottled teas. If … Continue reading ? The post Caramel color and bottled tea appeared first on T Ching.

A Spicy, Boosted Nut Butter

Around here we call this fire butter, but that's probably being overly dramatic. It's an invigorating mix of ground ginger, cinnamon, and cayenne pepper blended with walnuts and vanilla extract into a homemade walnut butter. If I have maca powder or mesquite flour on hand, I add those too. Show More Summary

Spike Gjerde Takes His Obsession With Local Sourcing Beyond Baltimore

The James Beard Award-winner opens A Rake's Progress in D.C. this fall In the pantry at Baltimore’s Woodberry Kitchen, chef Spike Gjerde is raving about bottles of local vinegar made by two former employees. He’s got even more to say...Show More Summary

Edible Innovations: 7 Food Makers Coming to Maker Faire New York

You'll want to check out these seven food makers at 2017's World Maker Faire New York. Each will be bringing their projects to the Faire. Read more on MAKE The post Edible Innovations: 7 Food Makers Coming to Maker Faire New York appeared first on Make: DIY Projects and Ideas for Makers.

Restaurant openings: Luke's Lobster, Honeygrow and Porter Kitchen & Deck

THE LOOP — Serving up cold-pressed juices and fully customizable stir-fry combinations, Honeygrow will open its second location Oct. 20. The new location will feature seasonal salads and a build-your-own honeybar, a mixed fruit base with toppings and honey drizzles. 70 E. Lake St., www.honeygrow.com...

Modern Times Orderville

The post, Modern Times Orderville, first appeared on The Barley Blog. Modern Times Brewery started showing up on northern Virginia store shelves late June (maybe early July) and my tastebuds are better for […] The post, Modern Times Orderville, first appeared on The Barley Blog.

Rich White People Are More Likely to Be Healthy In Old Age

Access to insurance isn’t erasing race- and class-based health disparities.

The purest form of gastronomy is Tea

(This is an improved translation of an article I published in French a few days ago.) The way we practice skilled tea is gastronomy in its purest form. Tea and gastronomy are both rooted in desire rather than in need. We practice them because we want and love to, not just because we have to. Show More Summary

Food Safety Month: Memories and myth busting

Growing up, September always meant the beginning the school year. But now, entering my 16th year of schooling, September has taken on a new meaning as a graduate student who is passionate about raising the awareness for the FDA‘s National Food Safety Month. The second of four children, I was fortunate enough to have parents who educated me on the importance... Continue Reading

Abusive veterinarian turns FSIS Billings District into his own fiefdom, paper charges

In a two-part series, a daily newspaper in Montana documents 12 years of harassment by a vindictive federal supervisory inspector of some of the state’s small meat plants. In “Feds admit harassing small Butte meat plant, but take no action” and “‘Legg regs’ take their toll on plants throughout Montana,” the Montana Standard newspaper shows... Continue Reading

New commissioner says his time is going to food safety at FDA

New FDA Commissioner Scott Gottlieb claims food and tobacco issues are taking up a majority of his time. Maybe so, but there’s nothing on his public calendar to prove it. Drug approvals and the regulation of medical devices usually take up more of the FDA commissioners’ time than the food side of the house. But... Continue Reading

The Barrel Beer Festival That Rules Them All

Barrel-aging beer is a bit of a mystical science – there’s something alluring about putting beer into a barrel and let the wood infusion generate a result. One never quite knows what the flavour is going to be like when a beer is put into a barrel, which is all part of the charm of […] The post The Barrel Beer Festival That Rules Them All appeared first on The Bar Towel.

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