Last week saw the premiere of The Taste, ABC's food reality TV show starring judges Anthony Bourdain, Nigella Lawson, Ludo Lefebvre, and Brian Malarkey. What sets the new show, being billed as "a cooking competition unlike any other," apart from other food reality TV shows? PopSugar's Michelle Manning sat down with judges (and executive producers) Bourdain and Lawson to find out.
When Anthony Bourdain and Eric Ripert joined with Éclat Chocolate to create the Good & Evil 72 Percent Dark Chocolate Bar ($18), the question on everyone's mind was this: what could possibly cause such a skinny chocolate bar to have such an astronomical price tag? Is it embellished in gold? Do half the proceeds go toward a respectable charity? Does the bar contain youth-restoring properties?
The high expense is due to the fact that the bars are made using pure Nacional, a single-origin Peruvian cacao bean, which the bar claims to be the rarest variety in existence. In addition, the chocolate travels to three different countries before it makes its way to your doorstep: the beans are hand-selected in Peru, then shipped to Switzerland, where they roast in a 135-year-old Swiss conching machine. The chocolate is blended with cacao nibs made from the same Peruvian beans, then molded into Good & Evil chocolate bars in the United States. While it's more common to dole out more dollars for a Premier Cru wine, splurging on chocolate is a lesser-known phenomenon. We sought to find out if the chocolate bar is worth its steep price tag. Our conclusion, when you keep reading.
Talk about starting off with a bang: last night, the 2012 New York City Wine & Food Festival kicked off with a comedic roast of Anthony Bourdain by celebrity chefs and comedians, and it seemed like just about every star chef who's seen a camera was there to sling mud at the food personality who made his name slinging mud. As pal Sarah Silverman told Bourdain in a prerecorded video message: "There's gonna be a lot of great lines tonight, and you can't snort any of them."
Great lines indeed. It was a rare opportunity to see another side of the stars of Food Network, who puts on the yearly festival; everyone from the bubbly Rachael Ray to the modest Eric Ripert cracked a dirty sex joke (or 10). Although Bourdain was the subject of the roast, there were plenty of other subjects of interest, primarily Guy Fieri's douchiness, Mario Batali fat jokes, and Ray's inability to cook. Catch up with the best lines you missed from last night's shockingly irreverent, profanity-filled comedy roast of Anthony Bourdain.
- Anthony Bourdain has a new Travel Channel show, 24-Hour Layovers. — Eater
- How long does baking soda really last? — KitchenDaily
- Get acquainted with the kati roll, India's famous street wrap. — Food Republic
- National restaurant performance has sunk for the first time in six months. — Wall Street Journal
- Check out the dramatic trailer for upcoming restaurant reality drama Famous Food. — VH1
- Zucchini recipes to help you get creative with Summer squash. — The Daily Meal
- BBQ sauce 101: Find out the difference between South Carolina mustard and East Carolina mop. — TLC
- Grant Achatz will release the first of Next restaurant's pay-what-you-want e-books. — Grub Street CHI
- Would you eat PB&J sandwiches from a can?
- Would you eat PB&J sandwiches from a can? — Bites on Today
- Six things Anthony Bourdain vows he'll never do again. — Huffington Post Food
- What candy mogul Dylan Lauren eats to balance out all those sweets. — Grub Street NY
- Transform your wok into a popcorn popper. — Chow
- How to make patty melts on the grill. — A Hamburger Today
- On hating chocolate. — Gilt Taste
- BlackBoard Eats is free again, but paid subscribers won't lose out. — Daily Dish
- Tyler Florence now runs an estimated $50 million empire. — Eater
- The Rapture's almost here! Stock up for the end. — ShortList
- Anthony Bourdain admits he's a sellout and "part of the problem."
- Anthony Bourdain admits he's a sellout and "part of the problem." — Eater
- Just in time for 420: a nationwide Domino's Pizza deal. — Groupon
- Beer laced with Viagra is coming to the UK. — Café Society
- Inside the new Whole Foods Cooking launch, and its partnership with Food52. — Food52
- Royal wedding guests won't be sitting down to a nice meal. — Grub Street NY
- Why there weren't more Asian restaurants on the top 50 list. — Wall Street Journal
- Scandal! Major olive oil brands fail quality tests. — Huffington Post Food
- Jamie Oliver may get another chance with the LA school chief. — Daily Dish
- Gwyneth Paltrow is rumored to be starting up her own food magazine.
- Gwyneth Paltrow is rumored to be starting up her own food magazine. — New York Post
- A first look at Denny's seven-item Baconalia menu. — Serious Eats
- Create a lavish royal wedding party with these 22 canapés. — Daily Dish
- The Starbucks CEO's new memoir stinks with the "smell of self-congratulation." — Wall Street Journal
- Nothing's certain, but Eataly could expand to Los Angeles. — Grub Street LA
- Make your own strawberry milk. — The Kitchn
- Bizarre food, indeed: Andrew Zimmern won't eat walnuts. — Eater
- Ina Garten won't be visiting that child with cancer after all. — TMZ
- Macaron myths completely debunked.
- Macaron myths completely debunked. — The Kitchn
- A look at Alice Waters's Twitter press conference. — Inside Scoop SF
- What Food & Wine's Ray Isle eats over the course of one weekend. — Grub Street NY
- Putting Anthony Bourdain in his place. — Eatocracy
- The people behind the World's Best Restaurants list have named the best female chefs. — Eater
- Why it might become hard to buy your favorite beer. — The Atlantic
- 25 new uses for kitchen scissors. — The Bitten Word
- An in-depth profile of Sandra Lee. — New York Mag
Source: Flickr User Julien Haler
It's our favorite time of year: the holiday season! The festive six weeks are packed with food celebrations, crazy parties, and the annual unveiling of Simon Doonan's iconic and amazingly creative windows for Barneys! This November, Simon was inspired by the food industry to craft "A Foodie Holiday," a display that showcases how fashion and food collide. It features some of our favorite Food Network celebrity chefs — from Rachael Ray to Anthony Bourdain, no culinary personality was overlooked! Plus, we chatted with Jamie Oliver, Paula Deen, Emeril Lagasse and more at the unveiling.
To celebrate, we've teamed up with Barneys and our sister site, ShopStyle, to bring you an awesome giveaway worth $5,000 in prizes! We are giving away the following must haves: a Fornasetti Box of Chocolates Plates, an Editions de Parfums Coffee Society candle, a Jonathan Adler Fondue Set, an Armand Diradourian Out to Lunch Pillow, and an Illy Francis Francis X1 Iper Espresso Machine! That's not all — we're also giving away a grand prize to one very lucky winner: a gorgeous and extravagant Valextra travel bag, handpicked by Simon Doonan himself!
Entering is easy — all you have to do is click through the slideshow, add your email at the end, and you'll be entered to win. Check out the official rules here. Good luck!
Graduate schools are a great way to switch careers or advance the one you have. I talked about the most common reasons to get a grad degree, and my new school series will give you a quick glimpse of what options are out there.
Think you have what it takes to be the next Anthony Bourdain? Well, why not start off where he did, at the Culinary Institute of America, a cooking school that's based in New York. As a graduate, you'll be part of the school's elite alumni network, which boasts of Alinea's Grant Achatz, Chipotle CEO Steven Ells, Iron Chef's Cat Cora, and the list goes on. Jennifer Purcell, one of the associate deans at the CIA, told me more about the famous culinary school.
SavvySugar: What can a typical student expect to experience at the CIA?
Jennifer Purcell: A class day may start at 7 a.m. and end around 1:30 p.m., and that’s for a kitchen course. [Expect to] stand on your feet and cook, and kitchens are warm! They can be long days, but we also have sit-down lectures, courses and classes, but the bulk of our coursework is culinary. You’re in the kitchens, and repetition is key, because it’s how you build your skills. The classes are sequential so your building blocks of starting with basics and you build on those throughout the program until you end up in the CIA's four public restaurants. The whole experience is to synthesize all of your training and put it into action in a live restaurant.
To find out about the common misconceptions people have of cooking schools, read on!