The rumor mill is buzzing about Zac, Isaac and Taylor. Sure, they grew up to be quite handsome Hansons, but that’s not it. Word is that now that they are old enough to drink, they’re launching Hanson Beer aptly named … Continue reading →

I have a thing for eggs. For me they are pretty much the perfect food. They are packed full of protein, only have 70-80 calories per and are cheap. I make them all the time in all sorts of ways. … Continue reading →

Philadelphia will always be the home to America’s most popular cheese steaks. But it isn’t only cheese steaks that are making waves in the city. Haute cuisine has infiltrated Philadelphia and in turn so have some pretty pricey restaurants. If … Continue reading →

Diligently reporting on issues surrounding food safety, Food Safety News reports that the World Trade Organization has struck down country-of-origin labeling (also known as COOL) for world food products in the U.S. In November, the World Trade Organization ruled that … Continue reading →

San Antonio’s culinary scene has blossomed into more than just simple Tex-Mex. Restaurants have re-branded themselves as haute cuisine. These places can be a little pricey, but at quite a few of them, the food is worth the money. Swooping … Continue reading →

In October, the Food and Drug Administration officially approved DNA barcoding that can identify a fish species to prevent the mislabeling of local and imported seafood in the United States. An expert in genetic identification claims restaurants around the world … Continue reading →

According to the Supplemental Nutrition Assistance Program (SNAP), a new all time record number of Americans, close to 46 million, or 15 percent of the population relies on food stamps to survive. NPR notes that Mississippi leads the U.S. in … Continue reading →

The love of chocolate is universal. While you can pick up chocolates almost anywhere, there are some that are rare and special.  The world’s best chocolatiers take pride in creating carefully crafted chocolate masterpieces. A great chocolatier has years of … Continue reading →

The antibiotic-resistant staph infection known as MRSA — methicillin-resistant Staphylococcus aureus — kills more Americans than AIDS, and is widespread in the U.S. pig herd. According to veteran food writer Tom Philpott, until the 1980s, MRSA infections were mainly limited … Continue reading →

Check Amazon for pricing changes and updates.

Check Amazon for pricing changes and updates.

Check Amazon for pricing changes and updates.

Imagine having a date with some of the most delicious food in the world. This date would take place in NYC and consist of you, your mouth and a Bahn mi (or maybe some Pho). What’s a Bánh mì ? A Vietnamese … Continue reading →

According to USAToday’s Natalie Ermann Russell, farmers involved in the Farm-to-Table or locavore movement — eating food that is locally produced — are progressively less inclined to become certified as “organic” growers because of over regulation by the US GOVT, … Continue reading →

If you are like me, you thought you had your fill of turkey yesterday. Then you awoke to remember that you still have leftovers to deal with. Sure; you can make turkey tacos, turkey salad and turkey sandwiches; but there’s … Continue reading →

Check Amazon for pricing changes and updates.

I made a return visit to the Lincoln this week. I was thoroughly impressed on my first visit and left feeling the same way the second time. This restaurant is a pleasure and I expect to see a Michelin star … Continue reading →

French cuisine is often associated with expensive restaurants, especially in New York. While some enjoy the pleasures of putting out hundreds of dollars for an amazing meal, most of us have to dine on a budget. No need to fret, … Continue reading →

Working on a beautiful Thanksgiving turkey can be quite tricky even for experts in the kitchen. More so, if you’re hosting Thanksgiving for the first time. It is the most significant dish on the table this holiday, and making sure … Continue reading →

If you’re a Middle Eastern food lover like me, you’re probably familiar with pita bread.  It is a simple leavened bread dough, rolled thin and baked in a brick oven (this adds unique characteristics). Pita became popular in the 80′s, … Continue reading →

Congressional legislators recently blocked a proposal by the USDA to improve the nutritional quality of the nation’s school lunches. The proposed changes included more fruits and vegetables, limiting sodium and starchy foods like potatoes, and an end to allowing tomato … Continue reading →

The American Farm Bureau Federation recently determined the cost for a Thanksgiving dinner this year, including turkey, stuffing, cranberries, pumpkin pie and all the basic trimmings, will increase by 13 percent. But New York Times writer Paul Sullivan claims that … Continue reading →

Most of you already know that I am completely in love with my Sous Vide Supreme. My love for the “Sous Vide” method started with my first meal at Per Se. I’ve become mildly obsessed with the technique. This past … Continue reading →

We’re looking for Local Businesses who are interested in claiming their business to give us some feedback on our new business claim system.  We are now offering a better way for restaurants to connect with the FriendsEAT community and we want all restaurants out … Continue reading →

Rumor has it that the world’s most popular coffee chain is now closing its rest rooms to the customers and the public in NYC. No need to fret Starbucks fans because this claim appears to be just a silly joke running … Continue reading →

McDonald’s egg supplier, Sparboe Farms, the country’s fifth largest egg producer, was the subject of an ABC News investigation that was broadcast last Friday on “20/20″. As a result, McDonald’s claims it will no longer accept eggs from Sparboe Farms. … Continue reading →

Last Friday, I found myself hungry and without a reservation in Midtown. It seemed that every restaurant on 52nd Street had a line (is this street the new culinary Mecca?). The only place without a wait was ChaPa’s. It became … Continue reading →

Wasabimon (a.k.a The Culinary Life) came in as one of the Top 50 Food Blogs of 2011. If you’ve ever perused this blog, you were probably not surprised. Stephanie Stiavetti, the mastermind behind Wasabimon, puts a lot of love into the … Continue reading →

When bottled water manufactures sought approval from the UK government to claim regular consumption of water can reduce the risk of dehydration as part of their advertising slogan, the European Food Standards Authority (EFSA) refused to approve the statement. The … Continue reading →

Today we are talking Spanish as in the country in Europe. Not the colloquial use of Spanish to refer to all things Latin. To be more precise, we’ll be chatting about Spanish food in the US. There is no need … Continue reading →

A new report, “BPA in Thanksgiving Canned Food,” released by the Breast Cancer Fund documents the presence of the toxic chemical bisphenol A (BPA) in canned foods used to prepare a typical Thanksgiving meal. BPA is used to make the … Continue reading →

The Massachusetts Office of Consumer Affairs and Business Regulation claims Starbucks has been secretly charging a $1.50 fee on bagged coffee nationwide when consumers purchased less than one pound. The state agency determined that when consumers bought a one-pound bag … Continue reading →

It is so exciting for me when I am invited to a press dinner and the food is outstanding. This is what happened last week when I was invited by GailPR to dine at Richard Sandoval’s Pampano on the Upper East … Continue reading →

Watch out America, Denny’s made plans for Christmas. They’ve created a menu called “Taste of the Holidays”, I think their goal is to make you fat AND unhealthy. America does not need another excuse to eat and eat, and eat, … Continue reading →

Rarely do we find young red wines being honored with a celebration upon their release. This makes Beaujolais Nouveau a special wine in the roster of French wines. Beujolais Nouveau is made of Gamay grapes, grown in the Beaujolais region of … Continue reading →

This time it’s no joke. What started off as an April Fool’s joke resulted in such demand that JD’s, the company whose motto is “Everything Should Taste Like Bacon”, decided to go into production. I am a little (very) disturbed … Continue reading →

The Farm-to-Table and locavore movements have rapidly gained momentum and popularity in recent years, as more American families strive to purchase all or most of their food locally from small local growers and Farmers’ Markets. In 2007, the word “locavore” … Continue reading →

We already published part one, but if you’re still looking for an amazing place to celebrate Thanksgiving (a.k.a. you don’t feel like cooking/cleaning/doing dishes), we think these restaurants would fit the bill. I suggest you make reservations asap. Palo Santo … Continue reading →

I have been friends with Malina Janakat since my sophomore year in high school. We met in art class and I immediately loved her. A smart, bubbly and funny woman (and when I say smart, I mean smart – as … Continue reading →

According to the American Farm Bureau Federation (AFBF), an independent, grassroots organization representing farm and ranch families, the cost for a Thanksgiving dinner this year, including turkey, stuffing, cranberries, pumpkin pie and all the basic trimmings, will increase by 13 … Continue reading →