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“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.
Mexico has 32 sovereign states - some like Baja California and Oaxaca you may recognize right away, but others like Quintana Roo and Jalisco are less talked about. While ingredients like chiles, chocolate, corn and pork are found in foods across the country, the flavors coming out of each region prove unique. After all, there are dozens of different chiles in Mexico alone, and more forms of salsas and mole than most people try in a lifetime. Click through the slide show below to educate yourself on regional Mexican fare.
Whether it's classic Mexican, Tex-Mex or California-style, the 1,902 people that took our Mexican Food Survey admit to eating a lot of the cuisine. A majority of respondents say they enjoy some sort of Mexican grub at least once a week, if not more.
We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home. Any self-respecting home bartender should have a mental Rolodex Excel spreadsheet of favorite classic cocktail recipes. Even if these aren't fully memorized, you should be able to find the recipe in your home library at quick notice to serve them to your friends.
Consistently measuring your activity on Pinterest can also help your business identify what types of content resonate best on this channel and with your specific audience.
If you eat processed food and you’re not a vegan, a decent portion of your diet probably comes from factory-farmed eggs. Sure, you may stick to cage-free eggs when you’re cooking omelets, but 95% of eggs in the U.S. come from battery-caged facilities where birds are packed body to body in impossibly small spaces. This is not entirely the reason behind the existence of Hampton Creek, a San Francisco startup that makes a plant-based egg substitute so believable that it’s about to sign two deals with Fortune 500 food companies that want to use the stuff in sauces and dressings.
More than forty percent of consumers say they are loyal to their favorite restaurants and will go there whether or not the establishment has a promotion, reports The NPD Group, a leading market research company. And although there are still over one-third of consumers looking for bargains when choosing a restaurant, this large group of “loyal” restaurant consumers defines value as more than price, according to a recently released NPD foodservice report.
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