- Zooey Deschanel's bizarre beef with Thanksgiving — HuffPost Taste
- 8 food policy laws you need to know about — Zagat
- Ordering a pizza just got a lot lazier — Delish
- Starbucks's $2.75 billion settlement — Grub Street
- Yes, you can bake a cake in a slow cooker — America's Test Kitchen Feed
- Wylie Dufresne on the dirty little secrets of chefs — Eater
- How to deep-fry a turkey, accident-free — Food52
- Fabulous Thanksgiving-ready wines that won't break the bank — Yahoo! Shine
- Hangover-free alcohol is closer to development than you think — The Guardian
Move over, Ramen Burger; there's a new kid on the block, and it packs the delicious decadence of warm melted cheese and savory truffle into every bite. Meet the truffle mac 'n' cheese bun burger. Macaroni and cheese in a bun? Why yes, it can (and should) be done! Watch the video to learn how to make it, then print out the recipe and impress your friends with this loaded burger.
- All the reasons to love and loathe bacon — HuffPost Food
- Adam Richman's starring in a new show on the Travel Channel — Zagat
- Guide to perfect pie — Food52
- The debate for best female chefs continues — Eater
- Thieves nabbed by Instagramming their fast food — Grub Street
- Six-ingredient chicken burgers — America's Test Kitchen Feed
- A major fast-food chain releases white-chocolate mocha — Delish
Put on your Versace apron. It's time to pay tribute to the latest crop of enterprising celebrity cookbook authors: the rap and hip-hop set. Lyrical references to food are nothing new in rap music — from classic Notorious B.I.G. ("go fill my belly, a T-bone steak, cheese eggs, and Welch’s grape") to Rick Ross's shout-outs to diced pineapple, rosé, and countless other gustatory delights — but a handful of rappers are taking it beyond mere appreciation. Here are three artists who have the culinary chops to back up their lyrical lustings.
Worth purchasing for the extravagant instructions alone, #Meal Time, 2 Chainz's collection of tour-bus friendly recipes, breaks from the traditional cookbook form and is instead printed as the liner notes to his 2013 album, B.O.A.T.S. II #Metime ($15). Surprisingly health-conscious, 2 Chainz's collection of recipes more than make up for their lack of caloric decadence on the instructional front, as one might come to expect from the rapper who's brought such gems as "No Lie" and "I'm Different" to airwaves. 2 Chainz suggests everything from serving mashed potatoes in a gold bowl to plating "racks of lamb alongside a bottle of extravagantly priced Cabernet," all while cooking in a Versace apron, of course.
- What rare, medium, and well done actually mean — HuffPost Taste
- 10 women who should have made the "Gods of Food" cut — GrubStreet
- Roast chicken like a pro — Zagat
- Turkey ice cream . . . no, just no — Delish
- How hipster food ruined Paris — Eater
- The secret to silky-smooth sauces, gravy, and more — Food52
- Baking powder's rise to prominence — America's Test Kitchen Feed
- A stress-free dinner party plan — Yahoo! Shine
- How to celebrate Thanksgivukkah as a couple — POPSUGAR Love & Sex
Clocking in at about six feet tall with the best biceps you've ever seen and a raspy, louder-than-life voice, Eden Grinshpan commands awe when she enters the room. But this beauty queen is no pushover in the food department. The girl knows how to put away some serious food — the DKA, for example — and she's doing something no one else in the food TV world is. On her new Cooking Channel show, Log On and Eat With Eden Grinshpan, she travels around the country meeting talented YouTube stars and food bloggers and dining at their favorite local eateries. Eden took some time to talk to us about her show and the most memorable things she's eaten.
POPSUGAR Food: Who came up with the Log On and Eat concept?
Eden Grinshpan: It was a collaboration of so many different people, but the concept started because of my love for going online, reading reviews, and seeing what's hot in the cities that I'm traveling to. It started off as that, and then it kind of grew into this whole platform of meeting these YouTube and Twitter stars and bringing them to television.
PS: Who finds the YouTubers and bloggers?
EG: We have a whole team. All of our producers are on top of it. I'm also on top of it, because I'm very much online and connecting with different bloggers. It's a joint effort. Also, it's through connections we meet when we're out.
- Why are no female chefs "gods of food"? — Eater
- 10 Charlie Trotter alums — Zagat
- 4 things you need for a stress-free holiday — Food52
- The 12 worst truffle scams — Grub Street
- Easy does it! How to remove cake that's stuck to the pan — America's Test Kitchen
- This is what the first Thanksgiving feast really looked like — HuffPost Food
- "Natural" food labeling will soon be a thing of the past — Delish
It's a sign of the times that Alex Stupak, chef and owner of Empellón Cocina and Empellón Taqueria, became a Food & Wine Best New Chef this year for New York restaurants, which feature a modern twist on Mexican cuisine. A few years ago, a simple margarita and fresh salsa were scarcely found; now, thanks to Empellón, people can drink a killer, smoky agave old fashioned. The flight of seven salsas, made from various chili peppers and nuts, will make you wonder why you've ever pigged out on the classic red stuff instead.
But wait for dessert: the tart passion fruit curd with little, toasted marshmallow dollops and crumbled cookies is quite possibly the happiest ending to a meal you'll ever have. That's thanks to his wife, Lauren Resler, the pastry chef and coowner of their empire. "We are 50/50 partners of Empellón. I couldn't do it without her," he affirms. But the couple is not done yet: a third restaurant is in the works, and there are high hopes to write a cookbook. We spoke to chef Stupak about the importance of salsa, using seasonal produce, and why Mexican will be the next gourmet cuisine.
POPSUGAR Food: What will be the next big movement in Mexican cuisine?
If you've ever been puzzled by your capacity to devour a bag of chocolate-covered pretzels, then you're in good company. Sweet, salty, and oh-so-delightfully crunchable, this indulgent snack is pretty hard to beat when done right. But is Snyder's limited-edition line of Pretzel Dips ($4 each) up to snuff? Keep reading to find out.
- An in-depth look at Charlie Trotter's influence and achievements — Grub Street
- Good riddance, trans fats — Zagat
- A sweet and seasonal way to get your sriracha fix — Delish
- Behold: the Thanksgivukkah donut — Eater
- Upgrade your omelet game — America's Test Kitchen Feed
- Did your favorite fictional bar make this list? — HuffPost Taste
- A classic Thanksgiving dessert made raw and vegan — Food52
- Why sitting at the bar may be your best dining bet — Yahoo! Shine