We’ve all got a favorite snack. But it just so happens that the Nacho Dorito is the best! This little slice of heaven was featured in the New York Times by Michael Moss, who visited a scientist to discover the psychobiology behind what makes Nacho Cheese Doritos so alluring. The verdict? It’s a combination of […]
Two thousand newly digitized documents of Ernest Hemingway’s personal papers in Cuba (where he lived from 1939 to 1960) recently made their way to Boston’s John F. Kennedy Presidential Library and Museum — among which were ‘instructions to the household staff, including how to prepare his hamburgers: ground beef, onions, garlic, India relish, and capers, […]
Move over Cronut, there’s a new donut in town. Dunkin’ Donuts Thailand has released 27 special doughnuts that will be the new black (pun intended). The world has seen and tasted the black hamburger, the black ice cream, and the black curry, but feast your eyes on Dunkin’ Donuts’ black dooughnuts. Made from an edible […]
Craft beer. Cupcakes. We never thought we’d find any food that could contain both in this lifetime, but we were wrong. San Diego native and founder of PubCakes, Misty Birchall, has launched a Kickstarter appeal to cover the costs of shipping her boozy cake mix. The stretch goal is the dairy-free Coffee Stout Chocolate Sauce, […]
Our friends at PSSSST! recently featured a very interesting article relating to Living Food. Is this the future of culinary experiences after Molecular Gastronomy? This project explores new culinary experiences through developments in synthetic biology, and finds its lineage in haute cuisine and molecular gastronomy. The food behaves like a living creature, entertaining us through […]
There was the gummy bear chandelier and the gummy bear dress, which wowed us with their off-the-wall foodie WTF. Nothing, however, could prepare us for this latest gummy creation: a jelly replica of you. Now on offer in Japan, men can create spitting images of themselves in gummy form thanks to Tokyo’s FabCafe – the same café-cum-design-studio that […]
Sardine eaters of the world, you can come out of the closet now — and duck into your computer screen. Mouth Full of Sardines is possibly the biggest resource of sardines you will find anywhere. It comes with open tin mugshots, nutritional value, country of origin, descriptive taste profiles and reviews. All tins are not […]
If swine makes you swoon and carnivore is your middle name, this nose-to-tail, gastro-pub is calling. At The Breslin, the interior is dark, the ceilings high, and the tables covered with butcher paper. Start your meal with the Scotch Egg – a whole egg wrapped in sausage, breaded, and fried.
Situated in Glossop, on the edge of the UK’s Peak District, is a little gem of a cake shop filled with freshly baked cupcakes, cookies and cake pops. Plus, some fabulous gifts, locally made marmalades and aprons, and a vast range of sprinkles and cake stands. Recently the talented Alice Rose created this AMAZING pirate […]
Sushi? Burritos? If you’re living in California, working through this conundrum is probably engrained into your weekly routine. But thanks to one chef in San Francisco who just didn’t want to have to make that choice, now you don’t have to either. Sushiritto is the ultimate mash-up of burritos and sushi, where Latin flavors mingle with Asian ingredients.
Tacofino is a roving food truck that’s been winning over the hearts and stomachs of Vancouverites for years. With the success of their “fast slow” concept and Baja-inspired tacos – which have been called some of the best in British Columbia – Tacofino swung open the doors to a brick-and-mortar space last week. The menu and the interior are creative and hip, making Tacofino Commissary the newest hotspot in Vancouver.
Moonshine ice cream. Mojito popsicles. Pinot truffles. We’re always up for booze-infused collaborations. And the latest to catch our eye is a top-notch mash-up of craft beer and pickles: the Hop-Pickle. Brooklyn Brine, an independent artisan company that’s passionate about ‘damn fine pickles’, teamed up with Dogfish Head Brewery to create this all-natural, purportedly earthy, hopped-up pickle.
Designed by Venezuelan designer Enrique Luis Sardi with coffee company, Lavazza, the Cookie Cup is a handy cup-shaped pastry that is thoughtfully coated with icing sugar to waterproof the cup’s interiors, so you can savour your cuppa without all that goodness seeping through. Only bummer: this apparently first surfaced nearly a decade ago, in 2003. Where can we buy it today?
Is rap music ‘music’? Is pop art ‘art’? Here’s another insoluble: suppose a pastry chef uses flour, water, sugar, chocolate, frosting, and other yummy fixins to create a cake. When the cake is presented, is it a piece of art?