A couple weeks ago I interviewed the chef-owners of Joe Beef, David McMillan and Fred Morin, at Books Are Magic in Brooklyn about their new book: Joe Beef: Surviving the Apocalypse.
A couple weeks ago I interviewed the chef-owners of Joe Beef, David McMillan and Fred Morin, at Books Are Magic in Brooklyn about their new book: Joe Beef: Surviving the Apocalypse.
There are obvious breakfast foods; there are obvious lunch foods; and there are obvious dinner foods. It’s a bit strange if you think about it for more than two seconds. Why is cereal consigned to hours before 10 a.m.? Why does it feel less appropriate to eat a sandwich outside the window of 11 a.
“If one were offered dinner for two at any price, to be eaten in any restaurant anywhere in the world, what would the choice be? And in these days of ever‐higher prices, what would the cost be?” the critic Craig Claiborne once asked in a restaurant review for the New York Times.
Cucumbers are my nemesis. I want to fight every food in the melon family and many melon-adjacent foods, but melons avoid my primary disdain because they usually take their rightful place as easily avoidable fruit-salad filler. Cucumbers, though. Cucumbers.
There’s no better feeling for the home cook than making a dish that comes out just like the version you fell in love with—the real-deal “oh, dang, that is exactly what I was shooting for” reaction.
Every fall, 25 international competitors pack into the community center in Carrbridge, a small town nestled up in the Scottish Highlands, to go head-to-head in a grueling competition that requires daily training, which in many cases they've undertaken for much of their lives.
When you think about going to culinary school, you might imagine students in chef toques carefully plating things with tweezers, or discussing the merits of one sauce over another.
If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written.
Bitter flavors are often dismissed as undesirable, but a little bitterness can bring delicious nuance to an otherwise one-note plate. Bitter greens are particularly welcome alongside rich, salty dishes, and the best way to make them pop is with a drizzle of honey.
France is making it illegal for large supermarkets to throw away edible food as part of a series of measures to cut down on waste.
If you’re interested in not just how to make food taste great but why certain techniques and ingredients work the way they do, check out Jeff Potter’s Cooking for Geeks. The book can help you start experimenting in the kitchen and delve into the science of food to become a better home cook.
After 9/11, my dad filled a duffel bag with some energy bars, a couple gallons of water, some penicillin, and a map. Amid scaremongering headlines about imminent anthrax and “dirty bomb” attacks in the city, he wanted to have some supplies on hand in case we needed to get out of Brooklyn fast.
Think you eat only healthy, unprocessed foods? Think again. Joanna Blythman went undercover and discovered that even your fruit salad is not what it seems
After my mother passed away and my brother went to study in New Zealand, the first thing that really felt different was the dinner table. My father and I began eating separately. We went out to dinners with our friends, ate sandwiches in front of our computers, delivery pizzas while watching movies.
We've all been there, tempted by morsels left out in the open for who knows how long. But when is a long time too long? When is exposed food no longer good to eat? The chefs at Stack Exchange are here to help.
We all tend to indulge our food cravings once in a while, which means added pounds and broken diets—especially on vacation. Try alternating healthy and unhealthy meals to avoid going on a binge.
Most dogs will happily chow down on human food, whether you give them a treat or they sneakily steal something off the counter. But some foods can be bad or even dangerous for your dog’s health. Here are common foods they can eat and ones you should be cautious letting about your dog ingest.
Health experts and chefs both often say you should eat "seasonally," or include foods in your diet that are grown at the same time of the year you eat them. For example, that means squash in the summer and fall, and artichokes in the spring.
The obsession with eating natural and artisanal is ahistorical. We should demand more high-quality industrial food. Modern, fast, processed food is a disaster. That, at least, is the message conveyed by newspapers and magazines, on television cooking programs, and in prizewinning cookbooks.
This story and its headline have been been updated, with "alarming" being changed to "striking." See below for more details. Critics of the fast-food industry have long warned about the perils of our addiction to processed food.
Even the most experienced grill master has trouble memorizing cooking times for everything. This chart tells you all you need to know for almost anything grill worthy. The graphic is comprehensive and includes beef, pork, seafood and veggies.
Reusing (@AndreaReusing) is the James Beard award-winning chef at Lantern in Chapel Hill, N.C. Novel and thrilling in earlier days, today's farm-to-table restaurant menus have scaled new heights of supposed transparency.
I love coconut water! When I’m traveling in the tropics, there is nothing better than drinking water straight from a coconut. Mother nature designed the perfect vessel for a drink that is so refreshing, slightly sweet, and keeps you hydrated in hot climates.
Taco Bell is the best Mexican food I ever ate. I will say this to your face over a plate of enchiladas suiza. You will shake your head at such transparent provocation. What a shocking thing to say at a restaurant that has the best tacos in New York City! I won't even correct that assertion.
As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases.
No one wants to serve spoiled food to their families. Conversely, consumers don’t want to throw food away unnecessarily–but we certainly do.
The answer was supposed to be milk. I said beer. Milk almost always came in cartons and plastic jugs, so I was right. But this isn’t about rehashing old grudges. I barely even think about it anymore! The point is that the test was a relic of a time before me, when milk did come in bottles.
WHY do poor children have poor diets? Some commentators contend that healthy diets are too expensive. Others argue that wholesome options are affordable and that junk foods that seem cheap are hardly a good deal. But both camps overlook what most parents know well: Children are picky.
There are plenty of superpowers that would make a nice addition to my current lifestyle. I would be delighted to wake up one morning with the ability to fly, to become invisible, or even to turn matter into gold, provided my Midas touch came with a reliable on-off switch.
It's tempting to order the wagyu beef burger topped with foie gras and duck-fat bacon, but hear us out. "There is no reason to ever pay $20+ for a hamburger," chef Briscione said. "If chefs are piling expensive ingredients on top of a hamburger, it's just so they can steal your money.
Most of us know that junk food is unhealthy. We know that poor nutrition is related to heart problems, high blood pressure, and a host of other health ailments. You might even know that studies show that eating junk food has been linked to increases in depression.
Among the many things New Yorkers pride ourselves on is food: making it, selling it and consuming only the best, from single-slice pizza to four-star sushi. We have fish markets, Shake Shacks and, as of this year, 74 Michelin-starred restaurants. Yet most everything we eat is fraudulent.
Expiration dates are usually misleading. They often refer to quality, not safety. Eat By Date is a giant database of food products that gives you true expiration dates, plus a lot of other useful information. Dear Lifehacker, I'm a little confused by all the expiration dates on my food.
What we eat is seen as more important than ever. And everywhere we are urged to go organic: we are told it is more nutritious, it improves animal welfare and helps the environment. In reality, that is mostly marketing hype.
Use-by dates are contributing to millions of pounds of wasted food each year. Most consumers mistakenly believe that expiration dates on food indicate how safe the food is to consume, when these dates actually aren’t related to the risk of food poisoning or foodborne illness.
Most of us don’t have a lot of time in the morning to cook a luxurious breakfast, but this technique from Epicurious delivers one of the most delicious-looking egg sandwiches I’ve seen in minutes, and all you need is an egg, a microwave, and some sandwich fixings (you know: bread, cheese, and a
So you wanna learn about the Paleo Diet, eh? If a caveperson didn’t eat it, neither should you.
Let’s talk about freezing produce for smoothies. When I was a little girl, I loved going to my Grandma Maxie’s house. There was always something yummy to eat, especially during the summer when her garden was brimming with strawberries, rhubarb, peaches, and all sorts of veggies.
You probably know that slicing meat against the grain makes sure it’s never chewy or difficult to eat. America’s Test Kitchen put that rule to the test, with some so-called “tough” and “tender” cuts of meat.
Yes, I eat bread. It’s time to address the many questions I get about one of most wonderful and satisfying foods on earth – Bread! I don’t want to live without it and you shouldn’t have to either. Bread is a really hot topic and is targeted as the root of many health problems.
People have been spreading misinformation and food and health for decades, from low-fat diets to how salt affects the boiling point of water. As part of Lifehacker’s 10th anniversary celebration, here are some of the best food myths we’ve debunked over the years.
EDITOR'S NOTE: After this article was published, reporting by Willamette Week revealed that Steve Stanich has a documented history of domestic abuse as well as other legal and financial issues.
One of my first jobs in photography involved shooting food, including doing shots for a cookbook. I learned a lot about food styling and choosing the right props.
MCDONALD’S restaurants stand among American capitalism’s greatest success stories. Starting out with just one burger stall in 1948, the fast-food chain’s emphasis on quick service and a standardised menu has helped it to grow to more than 35,000 outlets across the world.
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome.
If David Tran were a more conventional CEO, he would be a fixture at conferences, a darling of magazine profiles, and a subject of case studies in the Harvard Business Review.
Karla Peralta is surrounded by food. As a line cook in Facebook’s cafeteria, she spends her days preparing free meals for the tech firm’s staff. She’s worked in kitchens for most of her 30 years in the US, building a life in Silicon Valley as a single mother raising two daughters.
Avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet, according to the scientists behind the most comprehensive analysis to date of the damage farming does to the planet.
It has happened to all of us. You’re standing in the produce aisle, just trying to buy some zucchini, when you face the inevitable choice: Organic or regular?
At IHOP and Applebee's, menus are sales documents. And navigational guides. And explainers. This weekend I had lunch at an International House of Pancakes. The menus my companion and I were given to help us navigate this experience were large and laminated and, in their overall demeanor, perky.
According to the USDA, food prices have dropped 1.6% since last year. The USDA rounded up a few food items that are expected to continue to drop in price in 2016, but fair warning: these same items will probably be more expensive next year.
The Instant Pot is a table-top multi-cooker with a lot of functions, but its pressure cooking ability is what makes it indispensable for making flavor-packed soups, collagen-rich cuts of meat, and even custardy cheesecakes in super short order.
Many simple foods are not only easy to make at home, they'll likely be cheaper, healthier, and much tastier than the store-bought varieties. From cheese to peanut butter, here are a few DIY, delicious food projects.
A few weeks ago, I was approached by an official at the Department of the Environment Food and Rural Affairs. She told me the Secretary of State was holding a round table discussion for ‘innovative thinkers’ on July 25 to give him ‘food for thought in the early days of the new job’.
“If you make food that tastes really good, you win,” says Josh Tetrick, with a smile.
This is Eater Voices, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark.
Not long ago, I watched a woman set a carton of Land O’ Lakes Fat-Free Half-and-Half on the conveyor belt at a supermarket. “Can I ask you why you’re buying fat-free half-and-half?” I said. Half-and-half is defined by its fat content: about 10 percent, more than milk, less than cream.
When Eve Turow returned to her college campus for her five-year reunion, she realized that she’d changed: Back when she was in college, she was content subsisting on “gelatinous brown rice, pre-cooked mushy pinto beans, [and] blocks of bouncy tofu.
Even if you’ve got a major soft spot for the Olive Garden, no one goes to chain restaurants expecting a five-star dining experience. (And at this point you should expect things like frozen entrees and pre-made bags of soup as par for the course.
One common strategy for saving money on food that shows up in a lot of frugality books and on many frugality websites is the idea of a “meal prep day,” sometimes simply called “meal prep Sunday” because people often use a Sunday to do it. This post originally appeared on The Simple Dollar.
NUTLEY, N.J. — “We’ve come in the back door,” the writer Michael Ruhlman said as we entered the chill of the ShopRite supermarket here. “We should be over there, in produce.”
A few minutes into my encounter with the Angry Chef, I begin to wonder if his moniker might be ironic, like the big guy whose friends call him “Tiny”.
Every morning at a supermarket called Auchan in central Paris, Magdalena Dos Santos has a rendezvous with Ahmed "Doudou" Djerbrani, a driver from the French food bank. Dos Santos, who runs the deli section of the store, is in charge of supervising the store's food donations.
The oversimplified answer is to never eat fast food (even though it can be healthier than restaurant food sometimes), but if you ever do find yourself looking at a fast food menu, Reddit members have got your back.
Mrs. G. came to our offices for her first visit distraught. Her primary-care doctor had just diagnosed her with diabetes, and she was here for advice. She was shocked by the diagnosis. She had always been overweight and had relatives with diabetes, but she believed she lived a healthy lifestyle.
Advanced analytics opens vast untapped potential for farmers, investors, and emerging economies to reduce the cost of goods sold.
I firmly believe that vegetarians and vegans should never have to relegate themselves to ordering a meager salad when dining out.
If you want to wage a war, you have to have an enemy. By almost any measure—scientific reports, documentaries, government announcements, and nearly thirty million Google results—we have been waging a War on Obesity for many years. It is not going well.
When you eat the right kind of food at lunch, it'll help you stay full and alert throughout the afternoon. You won't be as tempted to snack, and you'll feel more energized. But healthy lunch can sometimes be a little hard to plan for and figure out.
When you purchase an independently reviewed book through our site, we earn an affiliate commission. A few years ago I sat with a friend and looked at a menu, and we wondered why everything seemed to be flavored like a taco. Or Caesar salad or maple syrup.
Ask the person to your left and the person to your right how to cook bacon, and you'll likely get two completely different answers. Type the very same into Google, and the search engine will proffer over 250 million results.
Plans to eat healthy can fly out the window when you step into a grocery store. Maybe you add junk food to your cart full of vegetables. Or maybe you believe the hype that a food is healthy, when it's really not the best choice. Here are some of the traps that food marketers use against you.
1. For making your own vinaigrette. 2. For making substitutions when you're missing an ingredient. 3. For cooking red meat exactly how you like it. 4. For spicing things up. 5. For making any soup from scratch. 6. For metric conversions. 7. For boiling eggs: 8. For volumetric conversions. 9.
"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for.
When you come home from the grocery store, you probably put away every single fruit and vegetable in the bins and drawers in your refrigerator. Any fifth grader knows that fridges work to preserve food, thus everything should go in there, right? Nope!
Mark Gardiner was a former VP of marketing and an advertising consultant before taking a job as a crew member at a Trader Joe’s store in Kansas City six years ago.
I’ve said before the first 3 hours of your day can dictate how your life turns out. And this often begins with the very first thing that you decide to put in your brain.
Observe majorities of the food processing factories are concentrated in the coastal states. Some filler significance points: food processing 1. Increases shelf life: milk vs butter 2. Increase value: milk vs butter moveing to….
Sometimes, a chart or infographic is the best way to communicate complex topics—like what the different types of cuts of beef are (and how to cook them) and how to fix common cooking mistakes. Here are some of the most save- or print-worthy food graphics we've shared on Lifehacker.