What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-... Read more >

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What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

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What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

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Eye Candy: Bittersweet Chocolate Terrine with Hazelnut Crema

Bittersweet Chocolate Terrine with Hazelnut Crema  

 

E. Michael Pagliarini, who has family ties to Umbria and trained under Grant Achatz and Heston Blumenthal, displays serious cooking chops and a profound understanding of classic Italian cuisine at Giulia, which earned an enthusiastic three-star review from the Boston Globe last year. At his recent Beard House dinner, the Boston-based chef served a decadent Bittersweet Chocolate Terrine with Hazelnut Crema and Baci di Dama Cookies. Luxurious and sophisticated, this eye-catching dessert was a hit with Beard House dinners. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by ... Read more >

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What We're Reading: August 21, 2014

MIlkshake

 

Select Five Guys locations are offering bacon and customizable milkshakes. [The Daily Meal]  

 

Can frog skin save your spoiled milk? [Huffington Post

 

Yar! Here be a look at how pirates ate while swashbuckling. [National Geographic

 

The bacteria in your gut might be dictating your diet. [The Atlantic

 

Why does eating out cost so much? [Esquire... Read more >

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What We're Reading: August 20, 2014

WIne

 

The new Whole Foods in Evanston wants to let customers "sip and shop." [Evanston Patch

 

Short Stacks is the new hybrid cookbook-magazine that is all about the recipes. [NYT

 

The exclusive, highly priced, and thankfully nonfunctioning chocolate bathroom. [ABC

 

Facts about the dreaded "freshman fifteen," and how to avoid it. [... Read more >

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What We're Reading: August 18, 2014

 

A glimpse behind the scenes of Parmigiano-Reggiano cheesemaking. [First We Feast

 

Do you know how your groceries vote? [HuffPo

 

Your bottled water may come from areas of drought. [Mother Jones

 

Leave the oven off and give these stir-fried sweets a go. [Chicago Tribune

 

Roses in your Reese’s? The growing trend of edible flowers in desserts. [NPR... Read more >

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What We're Reading: July 31, 2014

Ribs

 

Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]

 

Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic

 

In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast

 

Fun food factories to visit on your next road trip or vacation. [Food Republic

 

A day in the life of the iconic Planters Nutmobile. [... Read more >

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Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's... Read more >

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