- Lessons learned from Martha Stewart's poor food porn — Grub Street
- Winners of the 2013 Eater Awards — Eater
- The best frozen Thanksgiving dinners — HuffPost Taste
- The technique for perfect rugelach — America's Test Kitchen Feed
- Create a gourmet Thanksgiving at home — Zagat
- Roll on olive oil like lip gloss for bread — Delish
- Spicy coconut peanut popcorn — Food52
- An Instagram account for the worst food photos ever posted — Buzzfeed Food
When Annie's Homegrown sent us the link to its newest commercial for macaroni and cheese pizza ($8), available at Super Target, we marveled like children at the thought of such an incredible hybrid. It's a pizza crust with a layer of cheddar sauce, a sprinkling of elbow noodles, and shredded cheese topping.
As we unwrapped the package, there was no doubt about the flavor of this pizza. Some frozen pizzas skimp on the cheese, but not this one. There's plenty of shredded cheese to go around, along with fluffy cornmeal-coated crust.
Are apple cores a myth? Foodbeast thinks so — its new video on how to eat an apple like a boss has the entire apple-a-day-eating universe talking. The premise? Eating an apple from the bottom up eliminates the issue of the dreaded apple "core" and helps prevent waste.
We have to admit: we were skeptical. After all, the core of an apple is tougher and thicker, and there are seeds, stems, and other not-so-appetizing apple parts. Would this breakthrough apple-eating technique really work? We put the new method to the test, eating the apple bottom to top, "core" and all, as instructed. See the results.
- Surprise! Pumpkin spice flavoring contains zero pumpkin — Eater
- "Bacon cubes" on this burger are thicker than the patty — Delish
- Gifts fit for foodies — Zagat
- Stop making these Thanksgiving mistakes — HuffPost Food
- Turkey the right way, according to Adam Rapoport of Bon Appétit — Food52
- 15 NYC shops with Thanksgiving-inspired sandwiches — Grub Street
- The ultimate guide to cured meats — America's Test Kitchen Feed
- Doritos bread?! — Yahoo! Shine
- Paula Deen Foods: a grocery store carrying her line of products — Delish
- The science behind why you can't say no to junk food — HuffPost Food
- Noma chef René Redzepi chats with Padma — Grub Street
- Pie charts demonstrating the male-chef-dominated food world — Eater
- Cider-based cocktails around the States — Zagat
- A fish sauce Bloody Mary?! — Food52
- How to make 8 grilled cheeses at one time — America's Test Kitchen Feed
You've definitely heard about the Cronut. If you're a breakfast and burger lover, you might've tried the Mc10:35. And if you follow food trends, you've even seen what it's like when the Umami Burger and the Cronut have a baby. But none of those things can even begin to hold a candle to these six stunning Thanksgiving food mashups.
Chow's Turducken Cheese Ball
The most creative cheese ball we've ever seen comes from Chow and has 12 layers, including Emmentaler cheese and Spanish chorizo. Testers went through over six pounds of cream cheese and 10 pounds of other cheeses just to get it right, eating all the failures along the way. Re-create it yourself, if you dare.
The Food Lab's Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy
Hush puppies? Pffft. Arancini, schmarancini — these are the fried balls of goodness you need this Thanksgiving. Created by The Food Lab's J. Kenji López-Alt, these fritters are made with homemade turkey and sausage stuffing that's been filled with a liquid cranberry center and breaded on the outside with a crisp potato latke crust. Did you hear that noise? That was the sound of your brain exploding.
Four more jaw-dropping Thanksgiving mashups, after the break.
- A butternut spin on Fall's best breakfast spread — Food 52
- Doughnuts around the world — Zagat
- Vintage terms for being drunk will make you LOL — HuffPost Taste
- Watch Jon Stewart go on a rant about Chicago-style pizza — Eater
- The latest newspaper to shutter its food section — Grub Street
- Of course the "300 Sandwiches" blogger got a book deal — Delish
- A meal inspired by Roman Holiday — America's Test Kitchen Feed
- 9 products that'll cut your Thanksgiving dinner prep time — Yahoo! Shine
- René Redzepi dishes on creeps and kleptomania at Noma — Epicurious
However you feel about McDonald's recent revamp of its iconic Dollar Menu, the Dollar Menu & More is likely here to stay. On the positive side, with its introduction comes five new sandwiches, all of which we tried. And while the Bacon Cheddar McChicken ($2), Bacon McDouble ($2), Bacon Buffalo Ranch McChicken ($1), and BBQ Ranch ($1) all tempted with their bold flavors, it's one of the menu's thriftiest items — the Buffalo Ranch McChicken — (at $1) that we kept coming back to bite after bite.
It's the question everyone's dying to know: How does Giada De Laurentiis manage to stay so slim? The Food Network chef comes clean about her clean diet in her recent cookbook release. Quite the departure from her bread and
butter olive-oil Italian cookbooks, Giada's Feel Good Food ($19, originally $33) focuses on recipes that are predominately healthy, vegetarian, vegan, and gluten-free. But that's not the only way Giada is expanding her brand. We talked about her other surprising ventures, including what she hopes to be remembered as. Spoiler alert: it's not a TV personality. Read on to see the full interview.
Last Fall when Nathan Myhrvold published the print copy of Modernist Cuisine at Home ($140), he was quick to tell media that there was no plan for a digital version or app. "To do an app version of Modernist Cuisine would be a huge amount of work and a huge pain in the ass, basically — and a huge amount of money, and really a different team," he rationalized. It appeared that the case had closed, until the Modernist Cuisine team partnered with Inkling, a digital publisher that creates interactive ebooks.
Today marks the release of the Inkling edition of Modernist Cuisine at Home, available on the iPad and iPhone. The entire volume runs for $80, but for those hesitant to take the full plunge, it's only $5 per chapter. This is no PDF flip-through version of the book, folks. The ebook version just might exceed the print copy in terms of aesthetic and functionality. We're talking a clear, simplified design and and an intuitive user experience. If you're still on the fence as to whether or not to invest in the digital copy, here are 10 app features that might sway you and a few grievances to be aware of.
Intuitive, Fluid Design
The app's design requires almost no training to understand its key functions and organization. While iBooks require swiping horizontally to turn the page, the Modernist Cuisine app sets up the chapters so the user can scroll down the page organically, like with a news story found online. Swiping horizontally to the right returns the user to the list of contents to quickly navigate to different sections of the book. For those who own both an iPad and an iPhone, the designs differ slightly for the best experience on each screen, plus the app does sync across devices, so the reader can always pick up where he or she left off.