Love popcorn, but hate the bits that inevitably get stuck in your teeth? The latest snacking innovation is Pipcorn, which uses a specialized varietal of corn notable for its brittle husks. They break up into tiny bits when popped, unlike other kernels that stay intact and are harder to digest.
In a restaurant-rich city like New York, it can be easy to get the feeling that regional cuisine has explored every region, that modernist chefs have created every conceivable texture, and that every nation's fare has been fused and remixed with that of every other. Fortunately, we're noticing signs that cutting-edge gourmands have found a new vein of inspiration to mine -- the past.
The 5th annual NYC Food Film Festival, which begins tomorrow, is founded on the idea that seeing food up on a screen is no substitute for tasting it, smelling it, experiencing it.
At this year's Maker Faire, we had a few minutes to talk with some representatives from Fab@Home, a group that is helping to develop open-source standards for the world of rapid prototyping. They've created some remarkable innovations - and our favorite has to be the ability to print 3-D objects out of food. The possibilities seem endless! Check out the video to learn more and see a couple of their machines in action.
Every once in a while, the stars align and what was once a lowly foodstuff gets its moment in the sun. All signs point to the grilled cheese sandwich as the next food to shine.
According to conventional wisdom, Americans are becoming increasingly open to new tastes and spicier meal options. Now comes news that there may be reasons beyond added flavor for people to add an extra pinch of heat to their next meal.
There’s nothing quite like the state fair – and no one, arguably, has a better state fair than Iowa. From the livestock shows to the deep-fried food, to the yodeling contests, to the world-famous butter cow, the Iowa State Fair is a great American tradition. As citified New Yorkers, it’s a tradition we don’t often have an opportunity to take part in – but this year we decided to attend. We’ll be taking photos, tweeting and recording interviews with vendors, visitors, competitors and experts – and we’ll be passing all the insights on to you!
In boom times, foodies might not think twice about picking up a basketful of $4 heirloom tomatoes. But when the economy dips, how do discerning gourmands stretch their dollar? For some, slipping into a routine of microwave dinners and fast food - or even one of wilted greens shipped from far-flung locations - just isn't an option.
These days, celebrity chefs are everywhere – we watch their shows, eat at their restaurants (and all of their pop-ups, and spinoffs, and micro-chains), and buy their books and branded cookware. We crave the reassurance that we get from having a name and face attached to the food we eat, and it’s a trend that’s hardly fading away. In fact, it might be entering a new phase – that of the celebrity farmer. It’s great to know who made your meal, but it’s even better to know who made its ingredients.
When the news broke that El Bulli would be closing indefinitely, we imagine that more than a couple molecular gastronomes glanced over at the six-volume sets of Modernist Cuisine weighing down their bookshelves and wondered, “What’s next?”