So, You Think You Want to Go to a Food Festival?
Here's a warning: That food festival you're hell-bent on attending might be terrible. It might, on the other hand, be an utterly delicious frolic. All this really depends on you.
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Kale, kale, surely you've heard of kale. Anyone who's anyone is eating it. Any restaurant worth its pink Himalayan salt is selling it. When we speak of trendy foods, kale is it!
Here's a warning: That food festival you're hell-bent on attending might be terrible. It might, on the other hand, be an utterly delicious frolic. All this really depends on you.
As the world's third largest supplier of the plant, Bolivia's trying to shake itself free from coca's drug-addled past and turn the crop into nutritious food. There's only one problem: It tastes terrible.
How should we feel about the flavored new varietals that are coming down the pike, with which manufacturers hope to win over women and "novice drinkers"? Should flavored whisky exist? We discuss.
Cupcake haters, your day has come! The icing is coming off America's cupcake craze. Wring your hands in delirious pleasure and laugh, oh, laugh.
An ode to the best sandwich in the land, on its special day. It's grilled, it's cheese.
Ikea's having trouble with their meat products again. Months after pulling the product from their stores, the company admitting this weekend that a batch of its moose lasagna contained trace amounts of pork.
This Sunday is Easter, which brings up all sorts of important religious, metaphysical, emotional, whimsical, rhetorical, and candy-based questions to mind. For the purposes of this piece, we will focus on questions of Peeps.
Many of us are desk-eating experts, eating at our desks not once or twice or thrice a week, but every single day. Some of us even prefer it that way. But how do you desk-lunch better? Like so.
Remember the old aphorism that imitation is the sincerest form of flattery? It's not so pleasant when it happens to you! Or at least that seems to be the thinking of a lot of New York City chefs who've found themselves "ripped off," cuisine-wise.
What are you doing tonight? Will you be breaking bread at a table at a fine dining establishment with 16 of your closest friends? Are you—horror of horrors—invited to a group dinner? Get out of it now; call in sick; leave the country. Run, run, far, far away, as fast as you can. Group dinners are the worst.
Since August of 2012 we've been predicting that people were going to unleash a world of hate against Greek yogurt. Perhaps—and this pains me to say it, but maybe it's true—perhaps we were wrong.
A summary of the best reads found behind the paywall of The New York Times.
The first review of It's All Good has arrived, and it appears that Paltrow has settled in comfortably to her position as object of ridicule, forevermore. Indeed, Gwyneth may have finally out-Gwynethed herself.
Marilyn Hagerty, whose straightforward review of the chain restaurant inspired equal measures of mocking and praise, has returned to said chain restaurant to evaluate it one year later. And guess what? She's gotten more critical since going viral.
A summary of the best reads found behind the paywall of The New York Times.
A summary of the best reads found behind the paywall of The New York Times.
A summary of the best reads found behind the paywall of The New York Times.
Coca-Cola won't say how it makes its best-selling Simply Orange orange juice, but one thing is for sure: It's not so simple.
Today in viral videos: the slow jam that the news really deserves, the power of the jumbotron, and a wave that we won't be catching.
A summary of the best reads found behind the paywall of The New York Times.
Tesco, the United Kingdom's largest retailer, just pulled two frozen beef burger products, after Irish regulators found a large percentage of the patties contained horse meat.
It's the year 2013. Do we really need our store-bought food to be "made with love"? And can we believe it when it says it is?
A summary of the best reads found behind the paywall of The New York Times.
A summary of the best reads found behind the paywall of The New York Times.
In a wave of irony, it is O.K. to do things one otherwise wouldn't. Right? Because you're being ironic. Meet the newest foodie trend of ironic dining, as inspired by Pete Wells' review of Guy Fieri's restaurant, and find out how to dine ironically for yourself!
Discovered: Wormy discharge heals wounds by suppressing the immune system; drones will keep tabs on endangered animals; fish strike back against birds; memories back you hungry.
A summary of the best reads found behind the paywall of The New York Times.
Discovered: Mold-less bread could lower food waste; Grand Canyon is millions of years older than we previously thought; facial expressions are hard to parse without body language; superbugs can be reigned in through genetics.
So, it's Thanksgiving. What in the world are you going to talk about with your aunts, uncles, cousins, friends, parents, grandparents, and relative strangers? We've collected some of the most helpful packages, anecdotes, and news entries from around the Internet.
Mother Jones on fracking-related deaths, The New York Times on a fracking institute, Co.Exist on business' role in climate change, Grist on farmers, The Los Angeles Times on lessons from the Dust Bowl and Ken Burns.
We may have gorged down on high fructose corn syrup-enhanced baking treats for nothing. CNBC is reporting that Hostess and the Bakers Union have agreed to mediation and that (for now) a Twinkies shutdown has been avoided.
New York Times food critic Pete Wells published a review of Guy's American Bar and Grill, the latest concept from Food Network-famous walking hot rod Guy Fieri, that's composed entirely of questions. And it's awesome.
Remember "Très Brooklyn"? All that and those who dine upon it, it seems, may have been left in a lurch—like the rest of us—by Sandy.
A summary of the best reads found behind the paywall of The New York Times.
It was a time of much strife, we'll be telling our grandchildren many years hence of this moment in our New York City history. It was brunch. It was ice cream. It was chicken. And then it was breakfast.
The Roman police force is on the lookout for defiers of the law, the law being: Eating and drinking at historic sites. Thou shalt not do it, capisce?
Every day The Atlantic Wire highlights the video clips that truly earn your five minutes (or less) of attention.
A summary of the best reads found behind the paywall of The New York Times.
Slate Moneybox writer Matt Yglesias, we're on to you: Your economics ideas are coming to you on your lunch runs.
According to the New York Post's Dana Schuster, "Waiting up to three hours for a table—then bragging about it on social media—is NYC’s hot new dining trend." Oh, is it?
New York City Pizza divides offices, households, families and your choice of pie can even indicate that you might be a terrible person. That in mind, Bill and Hillary Clinton, showed another example of their good taste by venturing out all the way to Brooklyn for a slice of Roberta's.
President Obama keeps trying to test out the journalistic integrity of the White House pool reporters by offering to buy them food at all of the delicious diners, drive ins, and dives he stops at while travelling across the country. For whatever crazy reason, they keep saying no.
Was it really worth giving Yalies easy access to Shake Shack just across the New Haven Green if it meant we all had to learn just how fat Danny Meyer's tasty burgers are making us?
Candy corn is neither beast nor fowl, neither corn nor candy. And yet, it possesses such potent favorability, in fact, at least among the people of Nabisco and Kraft Foods, that they are offering a limited-edition Oreo with a candy-corn flavored-and-colored filling
There's much to learn about the way we dine from a piece in today's New York Times by Susanne Craig. It follows an awesome linguistic restaurant chart from Ben Schott that appeared in the paper in early August listing a variety of the terms and acronyms assorted restaurant waitstaff use to describe guests.
Would an apple by another name taste as sweet, or so free of antibiotics, so nutritious and healthful? Or would it taste exactly the same, but just cost more? Such were the concerns of Stanford University doctors who researched whether organic foods are actually better.
Earlier this month, an issue of Chicago Reader's Mike Sula proclaimed that the meat of the climbing, scurrying, nut-eating mammals that urbanites encounter daily was the "Chicken of the Trees." Well, New York City has squirrels, too.
In New York City this weekend, there will be a balut-eating contest where, among other things, we'll be introduced to shopworn shock stories about how Southeast Asians, Filipinos in particular, can stomach this fetal duck egg dish.
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