Originally published on Wed August 6, 2014 10:27 am
Have you ever heard a cheerleading squad do one of those call-and-response bits where they say, "Seniors yell it!", and then the seniors yell, "Fight! Fight", and then they say, "Juniors yell it!", and so forth? Top Chef brand extensions are kind of like that: All-Stars yell it! Dessert chefs yell it! Veterans yell it! Healthy chefs yell it! Former contestants yell it!
Originally published on Mon August 11, 2014 10:57 am
Have you ever wanted a ticket to see your favorite band so much that you could taste it?
You set the alarm, and start calling or clicking right when the tickets go on sale. You try again and again, until, finally, you snag a ticket. And even though the process is a pain, when you succeed, you feel like part of an exclusive group.
In the future, going out to eat could become a lot like going to a sold-out rock concert. In fact, some of the hottest restaurants now sell tickets instead of taking reservations.
Originally published on Tue August 5, 2014 1:12 pm
Think of it as a state dinner for an entire continent. Tuesday night, after the U.S.-Africa Leaders Summit sessions wrap up, the president and the first lady will host 50 heads of state and the chairman of the African Union for dinner. The 400 guests will be treated to a traditional American meal with an African twist in a gigantic tent on the South Lawn and enjoy a performance by Grammy-winning singer-songwriter Lionel Richie.
Originally published on Mon August 4, 2014 6:29 pm
What makes baseball great is that there's so little happening, it's a chance to really pay attention to what you're eating.
AT&T Park in San Francisco embraces this. There is a sushi bar right by our seats, but we made the long walk around the stadium in search of the famous Crazy Crab'z Sandwich. It's Dungeness crab and tomato on grilled sourdough β with butter, butter and a pinch of butter.
Originally published on Mon August 25, 2014 11:59 am
It sounds like something out of Dr. Seuss, but artist Sam Van Aken is developing a tree that blooms in pink, fuchsia, purple and red in the spring β and that is capable of bearing 40 different kinds of fruit.
Consider, for a moment, the misfortunes of winemakers in Moldova, a former Soviet republic in southeastern Europe, tucked in between Ukraine and Romania.
Their country is the poorest in Europe, with a per capita GDP about the same as Honduras. They'd love to sell their product β which has gotten approving nods from foreign critics -- in wealthier countries. But most of those customers don't even know that Moldova exists, let alone that its winemaking tradition goes back thousands of years.
There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon'sΒ Kitchen ConfidenceΒ is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette.Β
In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.
They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.
In Robillard, a tiny hamlet deep in the Haitian hinterland, Valmir Mamonvil is standing next to a would-be national hero: Maman Pye cacao, which in Haitian Creole means "mother cacao tree." His father planted it 30 years ago, but for Mamonvil, the tree is more than a family heirloom. It could be his kids' ticket to prosperity β and his country's chance to cash in on surging chocolate demand around the world.
Originally published on Mon August 4, 2014 12:01 pm
Three recent college graduates are getting paid to take a road trip. The one catch? They have to drive a giant peanut while they do it.
The giant Nutmobile is part of a brand campaign by Planters, the snack food company, which has hired the grads as brand ambassadors to drive it around the country. After all, it takes teamwork to maneuver a 27-foot-long, yellow peanut in shopping mall parking lots. But if you think handling the vehicle sounds tough, there's more.
Ever since we landed in San Francisco and refused to leave, we've heard people talking about the Korean steak sandwich at Rhea's Deli and Market. People say things like "It's amazing" and "Get away from me, I'm trying to eat" and "Did you just lick a drop of sauce off of my shirt? I'm calling the police."
While testing whether a dash of yeast could keep you from getting drunk, we discovered that it's pretty entertaining β and revealing β to track your blood alcohol while drinking.
Using a device to test blood-alcohol levels, we watched the alcohol in our bodies soar as we drank two beers on empty stomachs. And we noticed there's a place on the curve β about 0.04 or 0.05 BAC β when the buzz is the sweetest.
Even people who love to cook don't make everything from scratch. You might make a homemade graham cracker crust, but who makes graham crackers?
Chris Kimball, that's who.
The host of America's Test Kitchen on TV and radio says there are quite a few foods you'd never think of making for yourself that you actually can. But why would you go to the trouble of hacking things β balsamic vinegar, Greek yogurt, caramel, Nutella spread, dairy-free whipped cream β that are so easily bought in the store?