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Globe Cake: Love It or Hate It?

partysugar — Sat, 23 Aug 2008 04:00:19 -0700

This buttercream-frosted cake, a 14-inch replica of the globe, was created by celebrated cake designer Sylvia Weinstock. Made for Travel+Leisure's art auction, Project Globe, the cake costs $2,265 and feeds 100.

I think the cake is incredible and would love to know how it was made and how it retains the circular shape. While it's not something I can afford, I admire the amazing craftsmanship that obviously went into producing it.

What do you think?

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Food Section Sampler - Nov. 4, 2009

YumSugar — Wed, 04 Nov 2009 11:30:07 -0800

Isaac Mizrahi is now hawking plaid cheesecakes for QVC. - Women's Wear Daily
Did Gourmet magazine die by trying too hard to be all things to all people? - Los Angeles Times
One Brooklynite re-creates the famed St. Louis gooey butter cake. - New York Times
The economy hasn't quelled America's appetite for luxury foods. - San Francisco Chronicle
The science behind how gelatin works. - Boston Globe
Look forward to enjoying new cocktail classics. - Washington Post
Restaurants have a new way to cut back: Re-creating recipes to conserve on ingredients. - Wall Street Journal

Food Section Sampler - Sept. 30, 2009

YumSugar — Wed, 30 Sep 2009 12:50:50 -0700

Beer tries to earn a spot next to cheese plates. - Wall Street Journal
Reforming school lunches isn't easy - or cheap. - Washington Post
New green cookware lets you sauté without worry. - San Francisco Chronicle
In West Virginia, pepperoni rolls are an old-time favorite fast food. - New York Times
Should restaurants be allowed to ban diners from using laptops? - Boston Globe
How dinner parties are changing among cost-conscious foodies. - Chicago Tribune
One LA bakery's strawberry cake is a local legend. - Los Angeles Times

Source: Flickr User Samat Jain

Know Your Ingredients: Worcestershire Sauce

YumSugar — Mon, 06 Jul 2009 13:00:53 -0700

From crab cakes to Caesar salad to Bloody Marys, many of Summer's staples share one ingredient in common: Worcestershire sauce. But what exactly is it?

Originally bottled in Worcester, England, Worcestershire sauce - commonly referred to as "Worcester sauce" - is a fermented flavoring that contains many ingredients. Lea & Perrins, the original purveyor, keeps its recipe a well-kept secret, but it contains a plethora of items that are left to mature in oak barrels for several months, including malt vinegar, molasses, corn syrup, anchovies, onions, salt, garlic, tamarind, cloves, and chili pepper extract. Worcestershire sauce is frequently added to cocktails, salad dressings, and gravies.

It is used around the globe in dishes ranging from Cantonese dim sum to Welsh rarebit. For those of you who are well-versed in cooking with Worcestershire sauce, what do you use it for? Are you surprised to learn of its manifold ingredients?

Food Section Sampler - July 1, 2009

YumSugar — Wed, 01 Jul 2009 12:50:42 -0700

For this year's Fourth, forgo the fire and reach for all-American fried chicken instead. - Washington Post
Canadians are divided over the controversy of whether seal deserves a spot on the menu. - New York Times
Exactly how does one define American cuisine? - Chicago Tribune
What criteria to consider when seeking a wine enthusiast for a roommate. - San Francisco Chronicle
New York's leading lady restaurateur shares tips for eating out without spending too much. - Wall Street Journal
Do seasonal and local produce items surpass their organic counterparts in flavor? - Los Angeles Times
Upside-down cake isn't solely for pineapples; its design works well on in-season strawberries. - Boston Globe

All the News That's Fit to Eat - July 16, 2008

YumSugar — Wed, 16 Jul 2008 12:15:39 -0700

Can America's newest wave of high-tech chocolate makers create a better chocolate? - Los Angeles Times
How different regions of the country prefer their iced tea. - Boston Globe
The beloved American classic, the hamburger, is popping up on menus all over Paris. - New York Times
Do you know your hot dog etiquette? - Sacramento Bee
Ben & Jerry's whips up a limited-edition flavor in honor of Elton John's first performance in Vermont. - Seattle Times
Toss your s'mores aside and take camping cuisine to the next level. - The Oregonian
Put together a gelatin dessert that's worlds away from Jell-O. - Chicago Tribune
Get all the pie wisdom you need to make the perfect baked beauty. - Washington Post
Constructing a savory tart is really a piece of cake. - San Francisco Chronicle

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All the News That's Fit to Eat - May 7, 2008

partysugar — Wed, 07 May 2008 12:15:43 -0700

Meet the next generation of farmers who are taking over farmers' markets. - Los Angeles Times
This Mother's Day delight mom with whole-grain breakfast dishes. - San Francisco Chronicle
Wine's pleasures: do they exist or are they all in your head? - The New York Times
Don't judge a chef by his reality TV show: Gordon Ramsay gets real. - Chicago Tribune
Use herbs to jazz up ordinary dishes. - Sacramento Bee
Now you can safely send a birthday cake to your loved one at war overseas. - Boston Globe
Traci Des Jardins' teaches kids to love good food. - Press Democrat

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All The News That's Fit to Eat - April 23, 2008

YumSugar — Wed, 23 Apr 2008 11:11:11 -0700

Don't miss this exclusive interview with Ferran Adria. Would you believe El Bulli makes no money? - The Guardian (UK)
What happens when a foodie discovers she's allergic to gluten? - Boston Globe

Consumers get off the grid by skipping the grocery store and buying direct from the the farms. - The Oregonian
Learn the secret behind the 10-layer Smith Island cake. - Washington Post
Having a cooking conundrum? Discover what happens and learn exactly what went wrong. - Chicago Tribune
As drinkers' palates mature, they're swapping hype for more nuanced flavors. - Houston Chronicle
Go beyond the Great Wall with this new travelogue/cookbook. - Los Angeles Times
Discover four variations on chocolate pudding. - New York Times
With West Coast king salmon fishing halted this Summer, chefs are making do with alternatives to the local fish. - San Francisco Chronicle

All The News That's Fit To Eat - August 22, 2007

YumSugar — Wed, 22 Aug 2007 11:03:31 -0700

Herb gardens are coming to a lovely peak at the moment. Don't miss the know your herbs primer. Plus, in the market of frozen vanilla non-dairy desserts, Whole Soy is deemed queen. - San Francisco Chronicle
A pizzeria in Southern Italy is touting their new anti-wrinkle pizza - even the pope loves it. - BellaSugar
Tomato season is upon us! Here's a week's worth of recipes. Plus, read the review of 23 belgian summer beers. - New York Times
One of these days I'm going to finally make a blueberry pie from scratch. Especially since this step-by-step video makes it look rather manageable. - Boston Globe
Too hot to turn on the stove? Try one of these no-cook summer meals instead. - Dallas Morning News

Remember the non-edible wii cake Martha Stewart made for Wired? Well, someone has one-upped her by making a beautiful edible wii cake. - GeekSugar
Two of my favorite things about summer: simmering salsa and sinful sangria. - The News and Observer
Funny how the bill can turn a nice group of people into animals. Here's a funny breakdown of each type of group bill-paying personality. I'm so the calculator... - Seattle Times
Handmade paletas - Mexican ice pops - are a way to bring traditional flavors and style to your next party. - Los Angeles Times
Lunchbox ideas guaranteed to get you an A+ from your child. - Houston Chronicle

2007's Favorite Foodie Show Is . .

YumSugar — Wed, 19 Dec 2007 16:15:39 -0800

As part of our Best of 2007 coverage, we asked you to name your favorite (noncooking or nonreality) food TV show. The majority of you - 26 percent - felt that Duff and the gang over at Ace of Cakes should have walked away the victor. However I'm going to have to go with the second-place winner, No Reservations. Perhaps it's my I'll-eat-anything-once spirit, but I love the way Bourdain travels the globe in search of the best eats. Yes, he does have that snarky demeanor, but he manages to do it humbly and is always the most gracious guest. Whether he's drinking pints in Ireland or sharing meals with school children in Ghana, Bourdain offers a wonderful snapshot of the world, one meal at a time.

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