iPhone 6 Slow Motion Wine Pour 240fps from Osborne Images on Vimeo. Having fun with the new iPhone’s 240 frames per second, or, super slow-mo. The post Wine pour in super slow mo appeared first on Dr Vino's wine blog.
A new study explains why your grandma doesn't find The Office funny.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.
Parmigiano Reggiano display at Eataly, NYC Last year I wrote about my visit to a Parmigiano cheese maker and about Parmigiano Reggiano Night. This year, Parmigiano Reggiano Night is happening again. I’ve written something about the king of cheeses (and the pretenders to the crown), over at Culture (the best cheese magazine around). Show More Summary
Check out this web page. If you don't understand a word, right click on the page to bring up the menu and select "Translate to English." Pleasantly surprised? The translation is far from perfect, Continue reading ? The post Cooking programs appeared first on T Ching.
Anthony Bourdain and company head to New York City's most "overlooked" borough. The next episode of Anthony Bourdain's Parts Unknown posits that the Bronx is the "overlooked, never visited borough" of New York City. He finds the Bronx to be a "magical place," and takes some time to explore the origins of hip hop music. Show More Summary
Post by Liz Alterman. It looks like there's more battling than baking going on at Amy's Baking Company once again. Proprietors and married couple Amy and Samy Bouzaglo, whose over-the-top antics drove Kitchen Nightmares host GordonShow More Summary
Physical movement improves mental focus, memory, and cognitive flexibility; new research shows just how critical it is to academic performance.
Here is another totem pole created by artist Sally Eppstein. This one is at one of my favorite community gardens. eclectic food-for-thought for a changing world
In a culinary culture strongly tied to meat, new dietary trends are threatening the very foundation of traditional gourmet cooking.
The problem here is twofold: there’s perception and then there’s reality. When in the kitchen, I often fancy myself as an avant-garde foodie supreme. I daydream about and attempt to make gastropub delights and fancy myself in the same limelight … Continue reading ?
When something sells extraordinarily well, eyebrows are raised. This is probably the base of branding, and it is exactly what Makaibari did - Continue reading ? The post Record Price: Makaibari appeared first on T Ching.
Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.
The noisy, sometimes ill-fitting devices are often necessary for mothers who want to continue breastfeeding. A hackathon this weekend strove for better designs.
Gluten free recipes come in handy when you have to cook a gluten free meal or you have someone on a wheat free diet. Such a diet is followed by people who have coeliac disease. This is a condition that hinders the uptake of nutrients by the intestines. Gluten is a protein that is found in […]
How Bill Cosby helped inject the restaurant into national conversation. Here's a short video about Washington, DC's 56-year-old icon Ben's Chili Bowl, which opened in 1958 on what owner Virginia Ali calls the city's "Black Broadway."...Show More Summary
Here's a short video about Washington, DC's 56-year-old icon Ben's Chili Bowl, which opened in 1958 on what owner Virginia Ali calls the city's "Black Broadway." Ali reflects on the restaurant's days during segregation and its ongoing friendship with...
Why the body craves junk food late at night
Here's the trailer for yet-another beer-focused documentary: According to its Indiegogo page (which is currently seeking $65,000 in funds), Brewland specifically seeks to define how people define craft beer in America today, plus, as one interview subject says, "what...
One of this fall's most anticipated new cookbooks is the third volume of documentary photographer Jeff Scott's Notes From a Kitchen series, in which he documents the creative process of notable chefs across the country. Scott spends time in...