For cooks and eaters alike, Fall is the season when our favorite foods take a turn for the better: pies become pumpkin, Starbucks gets sweet, and corn takes to candy. If you still aren't convinced why you should love this food-filled season (which kicked off yesterday!), these 16 reasons should certainly seal the deal.
The rumors are true. Cereals of yore Count Chocula, Franken Berry, and Boo Berry are back for the Halloween season, and they've brought some old friends to the breakfast party as well: Frute Brute and Fruity Yummy Mummy. Before you dig into an indulgent marshmallow-studded bowl of these spooky cereals (they're on shelves now), let's reminisce over their charmingly retro original commercials.
Count Chocula and Franken Berry
The original duo, Count Chocula and Franken Berry, debuted in 1971; ever since, fans have been devouring these chocolate- and berry-flavored cereals, "vitamin-charged" monster sweeties (aka marshmallows) and all. If you're anything like Count Chocula, then you'll vant to grab a box.
In honor of Freaky Friday (today's Friday the 13th!), I thought I'd pull together a list of 13 freaky foods. Even if you don't have triskaidekaphobia (the fear of the number 13), you may be afraid of some of the things on this list. I know there are a bunch of other freaky things out there (how about almost anything Andrew Zimmern eats on his show?), so if you think something's missing, we want to hear it.#13: Bubble Tea
I personally love this stuff; however, I've known quite a few folks who are freaked out by the tapioca inside the tea. Come to think of it, I know a lot of people freaked out by tapioca in general . . .
#12: Squid ink pasta
I don't have a problem with this lovely pasta dyed with squid ink, but some find eating black pasta to be just a bit too freaky.
Keep reading to see more freaky foods perfect for Friday the 13th.
Leaf though a copy of Big Appetites: Tiny People in a World of Big Food ($13) by Christopher Boffoli and you'll be hard-pressed not to devour the book's contents in full. The new photo book, which drops today, interjects humor into food by using miniature figurines to help set the scene — witty captions and commentary included. Keep reading to see a few of our favorite photos from the book. Just be warned: this tease will leave you hungry for more.
Chef Dominique Ansel, inventor of the phenomenon known as the Cronut, refuses to be a one-hit wonder. He recently said of his croissant-doughnut hybrid, "I don't want the creation to kill the creativity. It's not so much about making the next Cronut. It's about making something other than the Cronut." Frozen s'more popsicles and brioche-encased soufflés are just a few other brilliant creations produced by Dominique that deserve credit, too! Take a look these and other notable nibbles available at the bakery.
Many claim that any food is better if it's fried in a vat of oil — but when should you draw the line? State fairs across America have served up ridiculous items like fried butter and deep-fried bubble gum, and chefs are always looking for a new spin on classics. Check out these 12 bizarre fried foods, and decide whether or not you would try them.
While most are familiar with the characteristics of traditional cooking methods, molecular gastronomy is still making its way into restaurants and homes across the world. In 2005, Ferran Adrià and his team at El Bulli — the restaurant that spearheaded this movement — compiled 23 points called the Synthesis of El Bulli Cuisine. That synthesis can be seen at the museum exhibit El Bulli: Ferran Adrià and the Art of Food at the London Somerset House until Sept. 29. Without captivating imagery and examples, the commandments can make your head spin; that's why we've paraphrased the commandments for you. Read on to learn more: whether you're intrigued by his movement or know nothing about it, these tenets are shaping the food world as we know it.
We're bidding a sad adieu to Summer but before it goes, let's take a moment to remember the divine edibles it brought (Cronuts, Ramen Burgers, and Hostess Cupcakes) and the shocking stories that were uncovered (Nigella Lawson's divorce and Paula Deen's demise, anyone?). These are the top hottest headlines in food news this Summer in case you missed them or want to relive them.
Despite closing its doors in July 2011, famed Spanish restaurant El Bulli and its fearless leader, Ferran Adrià, continue to inspire the restaurant world. Though only a small fraction of people were able to gain entry to the sought-after dining room, El Bulli received plenty of buzz for its development of nouvelle cuisine and experimentation with molecular gastronomy. Chefs around the globe have sought to emulate, improve, and modernize the dining experience, using El Bulli as the prime example of success. As El Bulli gears up to reopen as a foundation, it's sharing history, artifacts, and key philosophies of the restaurant through a museum exhibit entitled El Bulli: Ferran Adrià and the Art of Food, at the London Somerset House until Sept. 29. Prepare to be astonished by some rich learnings about the restaurant and its chef.(Clockwise from left) A larger-than-life bulli made from meringue, a young Ferran Adrià in the center, and old El Bulli menus
- Mini golf course turned beach bar: Dr. Hans Schilling and his wife, Marketta, founded the restaurant in 1965. Schilling envisioned turning the property into a mini golf course, but instead, El Bulli became a beach bar that served drinks and sandwiches.
- Bulli equals bulldog: Marketta owned several French Bulldogs, and her nickname for them was "bullis," which inspired the restaurant's name.
- Chef at 25: It wasn't until 1984 that Ferran Adrià and Christian Lutaud became head chefs, but by 1987, Adrià had taken sole charge of the kitchen at the young age of 25. In 1990, the restaurant received its second Michelin star, and in 1997, El Bulli received its third star.
Drop everything because today, Aug. 24, marks a very
silly important holiday: National Waffle Day. That's right — there's a whole 24 hours dedicated to your favorite breakfast food from when you were a kid. Channel that nostalgia by taking a look at retro waffle ads that are almost too good to be true. (We bet you've never seen a flapper making waffles 'til now.) Go ahead — make yourself a waffle (or three) and click on to celebrate.