What We're Reading: July 7, 2014

Dark Chocolate

 

A new study shows that dark chocolate can really get your blood flowing. [NPR

 

Brew-specific glassware could improve the taste of your pint. [Popular Science

 

These days Americans expect more from their fast food. [CNN

 

Do you know the difference between a buckle and a betty? [Serious Eats

 

Brazilian hot dog makers transform your favorite team into a tasty dog. [... Read more >

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What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]

 

Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]

 

Some restaurants know exactly how often you use their bathrooms. [NYP]

 

Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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Food Matters: Haute Dogs Revisited

Hot dogs

As we pointed out a month ago, last year we published an article that wondered if the humble hot dog—typically found between innings in baseball or bobbing in a city street cart—would ever get the gourmet treatment from chefs. After all, the hamburger managed to beat the odds and shed its low brow-status when Daniel Boulud introduced his DB Burger, a once unimaginable marriage of foie gras and truffles to beef and bun. Would the hot dog ever reach such heights?

It appears that it has. We've seen perfected traditional dogs like Akhtar Nawab's (he'll be serving them at the Beard House later this month) and dogs with Far East accents like the Fatty Dog at Fatty Crab UWS. Let's Be Frank, the popular... Read more >

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Adam Sachs: Screaming fans

Smiling stragglers Wiley Dufresne and Dave Chang are standing together saying something to the diminishing press line. There are some fans and I believe they are literally screaming. Or cooing. Seeing the two of them makes me think of their eponymous hot dogs at PDT. Hungry. How long till the gala?

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