Another in our Ask the Chef series: My food doesn’t bake right. It gets done outside and the inside isn’t done. Can you help?
Food Channel Chef Dennis Pitchford shows how simple it is to make a Ginger Cosmopolitan cocktail that’s delightful for a holiday party—or any festive gathering. It’s made with cranberry juice, vodka and a new French ginger liqueur.
You know how some wiseguy servers upon presenting the check will say something like “Well, here’s the damages”? The Nutricate is kind of like that.
Ever wonder if the “decaf” drink you’re sipping is truly free of caffeine? Well, Silver Lake Research Corporation of Monrovia, Calif., has come up with a device that makes it easy to check for yourself.
There’s no getting around it. Eating local sounds great from May to October, but if you live in the Midwest or Northeast, eating as a full-on locavore can be a daunting challenge during the dark, cold winter months.
A question in our Ask the Chef series: I really enjoy the flavor of garlic but I seem to miss the flavor in my cooking. At times I chop and others use a press but the flavor gets lost. Are there any tips in buying garlic, storing and preparation?
Is there a more classic comfort food than meat loaf? Well, there’s a new eatery in the Windy City that has built its business hopes in the shape of a loaf. The place is called The Meatloaf Bakery. Could this be a franchise-worthy concept?
The Green Hot movement continues to color the restaurant industry. Chipotle Mexican Grill is the latest restaurant chain to announce that it’s taking steps toward becoming more eco-friendly.
Each year since 2000, the flavor gurus at McCormick & Co. have issued their annual Flavor Forecast, a look ahead at emerging flavor pairings we can expect to taste in the year ahead. The selections are always imaginative, and sometimes a bit weird.
Beauty foods and drinks and anything that’s good for the planet are recurring themes in this year’s packaged goods forecast from Datamonitor’s Product Launch Analytics.
