This incredible story involves 13-year-old Mallory Kievman, an eighth grader in Connecticut, who will lead a team of M.B.A. students from the University of Connecticut in building a company that will bring her invention of hiccup-stopping lollipops — called Hiccupops … Continue reading →

Joe Ray, a food and travel writer with Wired claims some of the nation’s top eateries are quietly embracing extreme data mining to maximize profits in a tough economy. Ray claims software systems like Compeat, Hotschedules and Eatec help restaurants … Continue reading →

French designer Philippe Starck and a Franco-American scientist, David Edwards, have invented a spray that will render you instantly drunk once it’s sprayed in your mouth. Edwards claims the blissful state of intoxication will only last for a few seconds, … Continue reading →

After the 2008 financial crash, Christopher Toole and Anya Pozdeeva, two former New York bankers disillusioned with the frantic pace perched among Manhattan skyscrapers, founded the Society for Aquaponic Values and Education (SAVE). “We wanted two feet on the ground,” … Continue reading →

Oceana, the organization that conducted DNA testing and uncovered the fish mislabeling scandal in California, is looking for volunteer sushi detectives to collect DNA samples, according to the website TakePart. “There’s a huge effort to get people to use their … Continue reading →

High fructose corn syrup (HFCS) is the most common sweetener used today, and is incorporated in virtually everything on grocery store shelves, including soft drinks, cereal, bread, ketchup, pancake syrups, unnatural fruit juices, fruit-flavored and frozen yogurts, and barbecue sauces. … Continue reading →

According to a growing number of scientific studies [pdf], artificial food dyes contain human carcinogens, and are linked to adverse behavior in children. And yet every year, manufacturers release 15 million pounds or more of synthetic dyes into U.S. foods. … Continue reading →

In Peter Smith’s recent column for The Smithsonian Magazine, Smith explores the relationship sound has on the flavor of food. Smith claims we’re all “synesthesiates” when we sit down to dinner. Richard E. Cytowic, an American neurologist and author, defines … Continue reading →

Food trucks have been on everyone’s lips for the past few years. It all started around 2009, with Kogi who led the way for every kind of truck imaginable: Pera’s Turkish Tacos, food trucks that cater to dogs, Star Wars … Continue reading →

The Handpresso Auto is a new portable, hand-held espresso machine that can be used in any vehicle with a cigarette lighter. To make espresso, the user plugs in the machine — shaped like a tumbler so it can fit into … Continue reading →

People say they love bacon to death. This has led to some insane products being developed: Bacon Milkshakes Bacon “Lotion” Bacon Cologne (because every girl wants a man that smells like bacon) Bacon Everything! Or so we thought. Now people can … Continue reading →

A restaurant, Red Tomato Pizza, in Dubai, the port city in the United Arab Emirates on the Persian Gulf, has designed a refrigerator magnet that when pressed, automatically orders pizza for delivery. Reporting for Digital Trends, Mike Flacy explains that … Continue reading →

There go my dreams of tacos delivered in the coolest way possible (I think only ninja delivery would be cooler). I had a feeling it was too good to be true. The news was leaked by wired just a bit ago. … Continue reading →

UPDATE: TACOCOPTER ONLY A CONCEPT. We love robots. Robots are cool. You know what’s cooler? Robots that function as helicopters that deliver tacos to you. Rumor is this service is now brought to you by Tacopter. Sadly, these guys are … Continue reading →

Slate reminds readers that for at least 10 years, organized crime groups from all parts of the world, especially Eastern Europe, have been refining skills to capture credit card and bank account numbers. Of particular concern to foodies is that … Continue reading →

If you are not familiar with Tim Ferriss, you should be. He is the Author of the 4 Hour Work Week (Read the book…I’m still working way more than 40 hours weekly), the 4-Hour Body and now the 4-Hour Chef. … Continue reading →

A huge problem for French wine sales in the US (and Sake…Sake producers…read this article and do as the French have done)  is verbage. The majority of Amercians are simply not familiarized with terms like Bordeaux or Burgundy. It’s really … Continue reading →

Some businesses in Central Florida plan to use facial recognition technology to increase sales. Billboards manufactured by Immersive Labs targets ads to match a subject’s age and demographic. Immersive Labs claims to provide adaptive advertising technology designed to optimize content … Continue reading →

Researchers at Cornell and University of Hawaii are accepting applications for qualified individuals to participate in a four month simulated trip to Mars. The social media news website Mashable explains that Cornell University and University of Hawaii-Manoa researchers want six … Continue reading →

A feature attraction at the Good Design Awards, an awards program organized by the Japan Institute of Design that evaluates and encourages unique design, was To-Genko’s proposed new method of tracking food expiration dates with the use of a visual … Continue reading →

The Cornucopia Institute, a non-profit advocate for the family-scale farming community, claims the USDA has approved Monsanto’s genetically engineered corn — Monsanto’s first commercial genetically altered and consumer-oriented vegetable product. The new GE sweet corn will be sold on the … Continue reading →

This may seem like common sense stuff to most people, but for newbies getting in the kitchen, these are essential pieces of knowledge. If there’s something I have missed; or tips you have learned throughout the years, please add them … Continue reading →

In Kuala Lumpur, the largest city in Malaysia, Wi-Fi is now a mandatory prerequisite for food operators when they apply for their license to open a new restaurant, or when existing operators renew their license. The Wi-Fi requirement will also … Continue reading →

Pizzas come in different flavors and characters, made unique by ingredients and techniques. Beyond ingredients, the equipment used in cooking the pizza can make all the difference. Choosing the right pizza oven is a key element in creating perfect pizza. … 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 →

Check Amazon for pricing changes and updates.

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 →

The complex process involved in discerning taste is accomplished with our tongues, and our tongues’ taste buds are uniquely divided into four zones: sweet, salty, sour and bitter. Taste buds that determine sweet and salty foods are located at the … Continue reading →

In the most unlikely of locations, the dry desert of North Las Vegas, Nevada, a company called “Blue Oasis Pure Shrimp” has built 44 ponds from recycled shipping containers to grow and harvest shrimp on a 30,000-square-foot shrimp farm. [see … Continue reading →

A few days ago, I was checking out a recipe in the kitchen, next to the kitchen sink. I know…not the smartest move; especially when I splashed water all over it. After panic wore off I kept thinking that there … Continue reading →

Massachusetts-based supermarket chain Big Y, which has 61 Massachusetts and Connecticut stores, is the latest supermarket chain to phase out its self-service checkout lanes, according to USAToday. The company says the self-serve lanes, opened in 2003 to speed up the … Continue reading →

Imagine being able to order and pay for a pizza by waving at your TV from the couch. That’s what MasterCard has planned for an upcoming prototype commercial product. This integration with Xbox Kinect is just one of several mobile … Continue reading →

The Cornell Creative Machines Lab (CCML) intends to market 3-D food printing technology to restaurants and home chefs. As part of their marketing strategy, CCML will stress that 3-D food printers can provide families with the incentive to eat healthier … Continue reading →

Let’s face it. The web has been the go-to place for cheaper and more convenient services, especially when it comes to learning about things like cooking. While a year at at CIA (Culinary Institute of America) costs $30,000, you can … Continue reading →

A popular Reddit thread recently caught our always roving eye. The thread was submitted by “IAmA”, who proclaims to be a behavioral analyst for a grocery store. “IAmA” offers readers a supposed inside look at how the grocery business uses … Continue reading →

Kindness has jumped over the fence of technology. Now, through a phone application, you can now buy a cup of coffee for yourself, a family member, a friend, or even a stranger. This application called Jonathan’s Card was offered to … Continue reading →

It does not matter where you are in the world or what you do, as long as you are enthusiastic about wines and a certified wine lover, you are in the circle. In order to have a wider approach into … Continue reading →

Great meals and good services are often great reasons for a customer to love a restaurant. But what is really surprising is when a restaurant goes beyond its confines and offers something extraordinary to its loyal customers. This brings us … Continue reading →

The world of the online surfing makes a cool ground for search engines and web surfers. And among the most popular topics that are being searched on the web, food-related articles are still rising to the occasion with flying colors. … Continue reading →

It must be impossible not to hear about Google’s latest networking site. It gave people headache and even a slight heart attack when it first came out, only allowing a limited number of people crashing into what is probably the … Continue reading →