When it comes to school lunches, America is the third world. — Bittman Paul Liebrandt believes he's too young for 3 Michelin Stars. — Feast The Italian secret for the best eggs ever. — The Atlantic Tips for making perfect savory souffles. — Serious Eats Meet Tasteologie, a new food porn website from NOTCOT. — The Kitchn How to avoid diluted iced coffee. — Chow Do you cook with Read more

Blue Bottle's New Orleans-style iced coffee might be the best iced coffee ever. — Serious Eats Should food writers out the names of restaurants that made them sick? — Grub Street NY The sad fate of Sandra Lee's memoir. — Eater Must make: chipotle corn soup. — Chow Why are food allergies on the rise? — CNN Top Chef Harold Dieterle's second restaurant will be Thai. — Feast NY The Read more

Starbucks isn't just hoping to wow customers with flavored coffee; it's also going after that longtime Summer favorite, iced coffee. Beginning June 29, the coffee giant will sell VIA Iced Coffee, a spinoff of the instant coffee it has been pushing heavily over the past year. I got an exclusive preview of the drink while in Seattle for Starbucks Coffee College. To learn what I thought of it, read Read more

Each morning my mother, like so many people, enjoys a mug of coffee. This Sunday, at a celebratory brunch in her honor, I want to serve a simple coffee (because she is a simple lady), but not her everyday ordinary coffee. It has to be special. With its sweetened condensed milk and cinnamon sticks, this spiced iced coffee recipe looks perfect. After we enjoy the coffee, we'll probably sip a Read more

Warmer weather means it's time for cool treats and our favorite frozen dessert is ice cream. It's such a versatile dish; it can be made in countless flavors and can be used in endless desserts — that's why we're screaming for ice cream this Summer! In our new series, we hope to provide you with the best ice cream ideas. Although you can purchase a pint at practically every gas station in Read more