- You'll never guess who's on the next season of Rachael vs. Guy: Celebrity Cook-Off — Eater
- Making scallops the Christopher Walken way — HuffPost Taste
- Is it OK to text at the table? — Zagat
- Coming soon: a drive-through or walk-up-only Starbucks location — Delish
- A new film, Spinning Plates, journeys into the mind of Grant Achatz — Grub Street NY
- From chips to biscuits, the best ways to enjoy beets — Refinery29
- This Doritos hack will change your life — BuzzFeed Food
It's always fun to learn about the favorite things of a chef, so that's why we put birthday boy Emeril Lagasse -- who turns 53 today! -- in the hot seat! We asked the chef some tough questions: pie or cake? Macaroni and cheese or potatoes au gratin? Andouille or crawfish? To find out his answers, check out the video now.
Although the New York City Wine & Food Festival hosts everything from guest speakers to wine seminars, it's probably best known for its Grand Tasting, which is held at Pier 57 overlooking New York's Hudson River. At the tasting, festivalgoers find everything — from cheese and Champagne to deli pickles and Delta Airlines wines — all under one roof. It took us hours to navigate the boisterous scene, but here are some edibles that came out on top.
Photo: Anna Monette Roberts
Although Pinterest is a cooking game changer, nothing beats a handwritten recipe card for secret ingredients and family recipes. We've rounded up everything to you need to start jotting, whether you already keep a recipe box, are looking to create one, or want to give one as a gift. From quirky cards to vintage boxes, these recipe cards will catalog your favorite dishes so they can be enjoyed by family, friends, and anyone else lucky enough to be around for mealtime!
What to Know About Shrimp
- Avoid purchasing shrimp from Southeast Asia, as the regulations on shrimp farming and harvesting are far less stringent than American standards. Look for sustainably farmed US shrimp or those that are wild caught using traps in Canada or the US. For an in-depth look at the sustainability of different shrimp options, consult the Monterey Bay Aquarium's Seafood Watch guide.
- Like all seafood, shrimp should smell of the ocean — briny and sweet, like seaweed — and not off-putting or "fishy" in any way. Particularly avoid any that smell of ammonia.
- Eschew labels such as "jumbo" and "large," as these are often inconsistent. Instead, refer to the count number: this is presented as two numbers that indicate the range of how many shrimp of this size will make up one pound. For example: 16/20 indicates that there are 16 to 20 shrimp in one pound. Keep in mind that the smaller the count number is, the larger the shrimp will be (16/20s are among the largest).
Can you imagine the holiday season without warming seasonings like vanilla, maple, pumpkin, and cinnamon? We wouldn't want to! It seems like the two are practically interchangeable, which is why we always look forward to sampling seasonal offerings from our favorite food companies. Most recently, Vermont Butter & Cheese Creamery sent us two new products for the holidays: Madagascar Vanilla Crème Fraîche and Cultured Butter With Sea Salt and Maple. Starting Nov. 1, these dairy goods will be exclusively available at Whole Foods Market. We taste tested the products along with Whitney's Middlebury Maple Castleton Crackers from the artisanal cracker company in Vermont. Find out whether you should splurge on the seasonal flavors or skip them.
Think outside the blueberry punnet (box) with this elegant dessert soup from crccooks.If I had to pick one dessert creation that I am most proud of this Summer, this is it . . . So keep reading — it’s totally worth it.
Soup for dessert?! I was totally skeptical when Asheley ordered the Blueberry Soup for dessert at L’Office in Paris. Let’s just say it was one of my proudest moments of being dead wrong. This wasn’t just a good dessert. It was a pretty darn perfect. I thought the flavors would be very one note, kind of boring. Au contraire. The fresh, bright flavors of the blueberries, combined with the creamy mascarpone, was well . . . a match made in heaven. Immediately when we got back from Paris, I went to work on trying to re-create chef Kevin O’Donnell’s mind-blowing dessert. After several trial runs, numerous recipe tweaking, and having many good friends be my loyal taste testers, it finally came together.
To read more, and for the full recipe, check out his blog and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.
Some sandwiches are too good to be limited to lunch, so do them a favor and serve them up for dinner! With a sandwich's crunchy bread, gooey cheese, and hearty protein, this meal is loaded with texture and flavor. Made with a twist, these eight recipes are a bit of an upgrade from the average peanut butter and jelly or turkey sandwich found in lunch boxes. So go ahead, help sandwiches lose their lunchtime reputation and serve up these clubs, subs, and paninis for dinner.
As we head into the cold months, nothing sounds more appealing than hot dishes and comfort food. Luckily, Crock-Pots are a great way to cook — they don't require too much effort but still leave meals full of flavor. The best part: you can prep in the morning and come home to dinner already made. Get started with these recipes and let us know if you have any of your own!
Friday night at the New York City Wine & Food Festival saw the return of Rachael Ray's biannual Burger Bash. With 3,000 people in attendance, it was the biggest Burger Bash ever held in New York. "They worked their patties off to give you thousands of patties!" Rachael reminded the crowd.
No doubt Burger Bash was hard work all around, as partygoers sampled 28 different pieces of beef. We couldn't tackle 'em all, but did notice a wide range of beefy buns from perfectly cooked to poorly executed. See what worked (and what didn't).
Photo: Anna Monette Roberts