Added 17 May, 2013
At home there's the backyard garden, the local co-op farmers market and the stash of homemade pickles, but on the road, what's a food-loving locavore to do? Track down a farm-to-hotel of course. It's not just specialty and boutique hotels that are taking on the trend. Hyatt Hotels Corporation started a food initiative last May that requires that...
Added 17 May, 2013
Modern coffee culture is becoming complex and arcane. Forget drip versus espresso. To appreciate the new bean scene fully, you have to know a caturra and from a maragogype – two of several natural heirloom descendents from the ancient typica and bourbon varietals of the original coffee Arabica species. Slow coffee is the new foodie fetish. It’s...
Added 16 May, 2013
The Oregon Public House, the nation's very first nonprofit pub, just opened for business Friday afternoon. The pub's motto is, "Have a pint, change the world." You can think of the pub as a fundraising department for local charities. All of the pub's profits go directly to eight local organizations listed on a board behind the bar. Drinkers help...
Added 16 May, 2013
In the Northern Hemisphere, the season of cooking al fresco is upon us and there are some summer food fads that have are emerging for the grill as identified by McCormick Kitchens. Flavors to watch include Sweet tea: It’s not just southern and not just for sipping. It’s being added to marinades and sauces to deepen flavors. Smoked tomato: As the...
Added 15 May, 2013
McDonald's is yet another fast food chain considering putting breakfast on the all-day menu. Breakfast accounts for 25% of McDonald's business and has been one of the biggest opportunities for the restaurant industry -- the only area of growth in the past decade, according to NPD. And consumer trends in food, including the desire for speed,...
Added 10 May, 2013
Hard cider’s popularity is accelerating, according to research firm GuestMetrics, which analyzes point-of-sale data at full-service restaurants. Cider sales in restaurants grew by 40 percent in 2012. But year-over-year sales in the first quarter of 2013 jumped by 70 percent, the company said. Several restaurant chains added cider this spring,...
Added 9 May, 2013
Modernist Cuisine: The Art and Science of Cooking is a six-volume, 2,400-page set that has ignited the cooking world by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Now the book's scientist-inventors are looking to reinvent the home kitchen with highly engineered tools...
Added 9 May, 2013
Over the last two decades, drinkers have developed a passion for fruity, aromatic wines with round, silky tannins, encouraged by high ratings from critics. But many wine drinkers now say the alcohol levels have gone too far. "Going from drinking two glasses of wine with 12-percent alcohol to a similar amount of wine that contains 14-percent...
Added 3 May, 2013
Customers are already sharing everything they think they know, so it makes sense for consumer brands to be part of the conversation and set the record straight with honest information. Domino's pizza chain is answer this trend toward transparency with a system it calls Domino's Live at one of its stores in Salt Lake City. The goal is to offer...
Added 2 May, 2013
We’ve seen bikes recycle e-waste, charge electronics and do laundry. Now, an new Californis business is using bikes for the most delicious reason of all: churning ice cream. Peddlers Creamery in LA produces high quality artisan bicycle-churned organic dairy and non-dairy ice cream and frozen desserts. The company started as (what else?) a...