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Scientists are learning to enhance our enjoyment of food by analysing exactly how we experience it. So how do they deconstruct the multisensory interplay involved?
Decanters may seem like superfluous (not to mention pricey) wine accessories that are more about pomp and ceremony than actual utility, but decanters do, in fact, serve a technical purpose that can alter a wine considerably and make your wine drinking experience more enjoyable.
Ever eat a whole alligator? Zagat editor James Mulcahy and a crew of diners did at Chicago's Frontier, which offers a number of whole animals as part of its large-format feast series. In this Bizarre Bites segment a crucial question gets answered: does it really taste like chicken?
Mobile is responsible for an increasing share of traffic to local search apps—like Citysearch, YellowPages.com and Yelp—as users turn to the app directories for on-the-go information. Research from the Local Search Association and comScore found that in December 2012, the share of traffic to these sites from mobile phones and tablets quadrupled over the previous year.
As restaurateurs are keenly aware, delivering an experience that makes customers want to return – and recommend to others – will determine their success.
Sure people who photograph everything they eat can be annoying, but are they also mentally ill? According to a Canadian mental health expert, taking lots of pictures of food can indicate health or mental problems.
“All Natural” has become one of the most used on-pack food and beverage claims, and many marketers covet it as one of the most valuable. The question before us: “Is it about to become invisible?” By invisible, we mean meaningless to shoppers.
We don't often call on white chocolate, but when we do, we've got our reasons. In this case, we use it with creamy ganache and sweetened matcha, or green-tea powder.
As a gastronomic delicacy, the five-ounce hamburger that Mark Post has painstakingly created here surely will not turn any heads. But Dr. Post is hoping that it will change some minds.
The michelada, one of the most popular drinks in Mexico, is a beer-based cocktail made with lime, hot sauce, Worcestershire, and often tomato (or Clamato) juice, all served over ice in a glass with a salted rim. There are dozens of riffs on this base, which depend not only on which part of the country you're in, but also who's serving it.
The James Beard Foundation Awards, aka the Oscars of Food, will be handed out on May 6 at Lincoln Center’s Avery Fisher Hall in New York City. We asked the nominees where they would take a visiting chef to eat in their own cities.
More than 1.8 million people submitted comments on April 26 objecting to the approval of genetically engineered salmon by the Food and Drug Administration (FDA).
Physical and emotional discomfort. Hospitalization. Asphyxiation that can lead to death. No, we’re not talking about the symptoms of some mysterious foodborne illness here, but rather the potential consequences of voluntarily eating some common, and often popular, foods. With these possible side effects widely documented, what is it exactly that causes people to not only include these foods in their diets but to go out of their ways to find them? Let’s take a look at some of the most dangerous foods thrill-seekers can't stay away from.
Bar None is one of the oldest mixed drink sites on the 'net. If you're looking for a cocktail or shooter, we probably have the drink recipe here. Other features that we're proud of include active bartending and barhopper forums, drink recipe tips, a home bar section, and a wide assortment of drinking games.
In a recent issue of The New York Times magazine, Mark Bittman argued that it's high time the U.S. had more "improved fast food" chains.
What’s the real cost of managing your hourly workforce? If you’re one of the three out of five U.S. businesses using multiple systems, the answer is “too much.”
Jim Van Eperen came prepared for his overnight shift last week as a volunteer "Sturgeon Guard" protecting the ancient fish from poachers during their frenzied annual spawning season.
Imbibe is the ultimate guide to liquid culture. In every issue of the magazine and on the website, you’ll find the best drink recipes, reviews, destinations and profiles—everything you need to know about the people, places, flavors and cultures of drinks. From wine, spirits and beer to coffee, tea and everything in between, Imbibe celebrates your world in a glass. Click here to see what the buzz is about.
Chipotle just launched a new line of custom-made margaritas that they'll be shaking up in stores around the country starting this week, and we got a look behind the curtain to see how these drinks were developed. We stopped by their NYC test kitchen to try out the new cocktail and see how it translates to the stores. Check it out to see the behind-the-scenes secrets, and subscribe to our YouTube page for more cool food and restaurant videos.
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