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Chef’s Recipe: Adin Langille’s Lamb Boti

  • Blanca Valbuena
  • June 4, 2016

Junoon is one of my favorite restaurants in NYC, and I was thrilled when they received their well deserved Michelin star. It is a great value (check out their amazing lunch deal) and the food and service always over-deliver. I was thrilled to hear that Chef Langille would share one of his fall recip... Read More »

Do You Find These 3-D Printed Foods Appealing?

  • Spence Cooper
  • January 31, 2016

Although 3-D food printing technology is still in its infancy, two consumer products are expected to launch in the second half of this year using semi-liquified food substances that squirt through a 3D printer. With the Foodini countertop food printer made by Natural Machines, you can make a hamb... Read More »

Chef’s Winter Recipes: Sara Thomas’ Sweet Potato Cake and Ice Cream

  • Antonio Evans
  • December 30, 2015

Chef Sara Thomas earned her Associates Degree in Pastry Arts from Pennsylvania Culinary in Pittsburgh. Her work experience includes nationally-acclaimed luxury properties, like her most recent position as pastry chef at The Dunes Gold and Beach Club in Myrtle Beach. She also held pastry positions at... Read More »

14 Restaurant Workers Reveal the One Item You Should Never Order

  • Spence Cooper
  • December 12, 2015

In a previous article we featured warnings from restaurant employees on what items on the menu to absolutely avoid gleaned from Reddit. (source) After a recent similar question was posed on Reddit -- "Fast food workers of Reddit, what should we NOT order at your restaurant? Why not?"-- Foodbeast s... Read More »

No Knead Bread Baking Method

  • Spence Cooper
  • December 4, 2015

As anyone who has baked bread knows, kneading the dough is the most time consuming part of the bread making process. [caption id="attachment_145245" align="aligncenter" width="700"] No Knead Bread Making Technique by Breadtopia[/caption] (source) Eric, the founder of Breadtopia.com, a baking websit... Read More »

10 Vegetables and Herbs You Can Eat And Regrow In Your Kitchen

  • Spence Cooper
  • December 3, 2015

Some herbs and vegetables such as garlic, onions, and lettuce, are such basic ingredients in dishes and used so frequently that before you seem to notice, they've vanished from your refrigerator's crisper. [caption id="attachment_147208" align="aligncenter" width="700"] One man's garbage is the sam... Read More »

Look Out Waiters – You’re All About To Be Replaced

  • Spence Cooper
  • December 2, 2015

Since the beginning, the ultimate goal of computers and robots has been to replace human labor with artificial automation. [caption id="attachment_145002" align="aligncenter" width="700"] Robots can soon replace human waiters in restaurants.[/caption] Actually the impetus can be traced even furthe... Read More »

Why These Great Cheeses Are Unavailable in America

  • Spence Cooper
  • November 29, 2015

According to most cheese experts, there are roughly 1000 types of cheese, classified by type of milk, moisture, mold content, methods of processing, and added flavorings. [caption id="attachment_147048" align="aligncenter" width="700"] Check out the four amazing cheeses we're missing here in Americ... Read More »

Perfect Bacon-Cornbread Stuffing for Thanksgiving

  • Richard Wachtel
  • November 25, 2015

For this week's featured barbecue and grilling recipe, I wanted to highlight a recipe that I included in my recent article: Thanksgiving Bacon Recipes. Out of the all the great barbecue and grilling recipes for Thanksgiving, this seems something that I would enjoy and look forward to trying at my ow... Read More »

10 Little-Known Facts About Girl Scout Cookies

  • Spence Cooper
  • November 23, 2015

It's Girl Scout Cookie season and this year's season started off with a bang when Danielle, a 13-year-old Girl Scout, set up a table offering Girl Scout cookies outside a San Francisco marijuana dispensary where Danielle sold 117 boxes of cookies in only two hours. [caption id="attachment_148467" a... Read More »

Fall Recipes: Matt Johnston’s Spiced Caramel Apple

  • Blanca Valbuena
  • November 19, 2015

One of the loveliest places to see the foliage is Rhinebeck, NY in Dutchess County. It is calm, has gorgeous shops, plenty of places to see nature, and is really close to the CIA (not the governmental agency silly...the culinary school). This means that there are some amazing restaurants in the area... Read More »

Next Generation of Fast-Food: Burger-Flipping Robot

  • Spence Cooper
  • November 18, 2015

Last year, tens of thousands of fast-food workers rallied across 100 U.S. cities in support of a decent living wage. Workers demanded at least $15 an hour, in contrast to the hourly wage of $8.75 millions make at restaurants like McDonald's. [caption id="attachment_146707" align="aligncenter" width... Read More »

How Many Knives Do You Really Need In The Kitchen?

  • Spence Cooper
  • November 16, 2015

If you were contemplating buying a new set of kitchen knives but find yourself low on funds, you're in luck. Because unless you plan on chopping up your own lamb shanks, peeling lots of exotic fruits or deboning a whole fish such as red snapper, you can survive very well in your kitchen using thr... Read More »

Does It Really Cost More To Eat Healthy?

  • Spence Cooper
  • November 9, 2015

In 2007, a University of Washington study concluded that energy-dense food -- higher-calorie junk food -- is the least expensive, and most resistant to inflation, and explains why the highest rates of obesity continue to be observed among groups of limited economic means. [caption id="attachment_14... Read More »

Meet 6 Outstanding U.S. Oyster Bars

  • Spence Cooper
  • November 8, 2015

According to Jon Rowley, a Washington-based seafood consultant, in the early 1980s only one restaurant in Seattle was shucking and serving fresh oysters. "The rest were just washing and reusing shells over and over again, filling them with oysters from a jar," he explained [caption id="" align="al... Read More »

Phillips Distilling Co. Launches Sriracha-Flavored Vodka

  • Spence Cooper
  • November 3, 2015

Sriracha Hot Chili Sauce, a spicy Thai-style hot sauce produced by Huy Fong Foods in Irwindale, California, is used on everything by hot sauce lovers, and has been America's most famous sriracha since the 1980s, rivaling soy sauce as the nation's favorite Asian-influenced condiment. [caption id="at... Read More »

One of The Most Important Food People You Don’t Know

  • Spence Cooper
  • November 2, 2015

Besides being fun and easygoing, one of the pleasures of working with FriendsEAT co-founders Blanca Valbuena and Antonio Evans is being exposed, not only to their love and appreciation of all things food, but to their combined knowledge of food and various distinguished food personalities. [caption... Read More »

Chef’s Fall Recipe: Dominique Theval’s Mushroom Risotto

  • Antonio Evans
  • October 29, 2015

Parisian chef Dominique Theval delights the palates of the residents of Redondo Beach California at his namesake restaurant. He has quite an impressive and worldly culinary history. Chef Theval learned his craft at Ecole Hoteliere de Jean Ferrandi, where he earned the prestigious Certificat d'Apt... Read More »

McDonald’s Warns Employees Not to Eat Fast-Food

  • Spence Cooper
  • October 22, 2015

In what could be characterized as a huge corporate Freudian slip, McDonald's has warned its employees not to eat fast-food on its internal employee resource website known as "McResource Line." [caption id="attachment_146005" align="aligncenter" width="700"] McDonald's website for their employees "M... Read More »

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