- Workout leggings that are anything but basic black
- Back to basics: knife skills to learn and master
- It's Breast Cancer Awareness Month — see the stars fighting for a cure
- The top beauty moments from the Miu Miu runway
- Books inspired by 50 Shades of Grey
- Bumperless bedding options for a safer night's sleep
- Feast your eyes on the best bags from Spring '13
- A sneak peek of Zara Home's US launch
- Watch Daniel Craig take on guns, Bond puns, and a montage in his SNL promos
- Video: Anna Kendrick and Brittany Snow on their "terrifying" musical boot camp
- Easy moneymaking tips that'll earn you income on the side
- CelebStyle: See Hollywood's new shoe obsession with Tom Ford's padlock pumps
- Essential election season apps
- Playful pets fall for Autumn leaves
- Cleanse with a recipe for Thai-infused noodle salad
Posts for October 3rd 2012
Utilizing a unique process to remove the gluten from the libation post-brew, Omission scored below the threshold for gluten content set forth by Codex, but the test that most intrigued me was whether or not the two brews, a lager and an American pale ale, could stand up to their traditional counterparts. Find out how Omission performed where it counts most: flavor.
- NYC's best dishes according to 2013 Restaurants Survey — Zagat
- A comprehensive guide to taking your parents to a hip restaurant — Grub Street NY
- From pasta to pop tarts: the newest pumpkin-flavored products — HuffPost Taste
- Food blogs you need to know — Delish
- 12 Fall food and drink events to look forward to — Eater
- Uncovering the other side of Guy Fieri — Food Republic
- The right way to pop sparkling wine corks — Bon Appétit
With only a month left before season 10 of Top Chef begins, host Padma Lakshmi is gearing up for the Nov. 7 premiere. She sat down with us to talk about the surprises of the season, her fascination with Seattle cuisine, and what she's eating and drinking this Fall.
YumSugar: Top Chef Seattle follows two blowout seasons (All-Stars and Texas), but does this season have the potential to surpass them both?
Padma Lakshmi: I hope it does. I can tell you it was a lot of fun and very exciting. I didn’t know what to expect, because I had never really spent any time in Seattle. I had a blast, so I hope that the audience will too.
YS: How would you describe season 10?
PL: Unexpected, in one word.
YS: What was the most challenging part of hosting this season?
PL: I think not gaining too much weight. Honestly, I think I ate more on this season of Top Chef than any time before and I’m not sure why that is. I think I didn’t expect for there to be such wonderful, abundant food in Seattle. It is a very serious food town, from the goat cheese to the crab to all of the salmon. I ate constantly. I think I must have gained 13 pounds.
From warm apple pies to gooey caramel apples, there are several ways — and tools — to prepare this crisp, seasonal fruit. For the moments you don't want to simply take a bite and would rather enjoy this fruit in a sweeter form, consider these seven kitchen essentials that make prepping apples easy as pie!
Pumpkin and cream cheese go together like peanut butter and jelly. Whipped shares this incredible recipe for a tasty Fall treat.
This is my new, absolute favorite pumpkin recipe. Fluffy pumpkin banana bars dripping in smooth, creamy cheese frosting . . . Mmm!
To read more, and for the full recipe, check out her 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.