A recent survey by Placed Insights, a location analytics company, detailed the eating habits of Americans and what they found is more than a little disturbing: We eat a lot of fast food. In fact, six of the 10 most-visited businesses in America during April 2013 were quick-service or fast-food…
The Spot: Schnepf Farms, Open Thursday through Sunday from 8 a.m. until 4 p.m. See Also: – Baiz Market in Phoenix: What We Bought, What We Skipped and What We’re Still Lusting Over – Peach Festival at Schnepf Farms 2013 – Heirloom Tomato Dinner at Binkley’s in Cave Creek June…
Is it a fad or here to stay? In the month since they debuted in a New York City bakery, cronuts have established their own black-market. The LA Times issued an open letter to their local pastry chefs to help relieve the city of “cronut fever envy.” See also: -…
Ok so it’s a little bit over the top but we’re all for bringing back some formality to dinner parties and get-togethers. What happened to the good old days when people pulled out the fine china with a group of close friends and drank real cocktails instead of cold brews…
A pretty surprising new trend is begining to appear not just in the states but all over the world. It’s not a new ingredient or cooking technique, but rather an interest in eating prison food. Up till now if you wanted to experience what food made with minimal money and…
Phoenicians can now open their homes and offices to the King without even having to get up, get in the car and drive to get that greasy bag full of deep-fried foods for yourself. The Burger King Corporation has announced that the Burger King delivery service, BK Delivers, is now…
Because deep fried Kool-Aid wasn’t enough, a southern California fry fanatic is now making a Krispy Kreme Sloppy Joe doughnut sandwich. That’s right, a glazed doughnut with Sloppy Joe meat and cheese in the middle. Gotta love America. See also: – Piggly’s at the Fair Opens in Mesa, Deep Fried…
Once upon a time, there was a New York baker who decided he wanted to combine two humble baked goods: the doughnut and the croissant. French chef Dominique Ansel, operating out of a storefront in SoHo, spent two months finding the perfect fusion of the two breakfast bakery treats and…
The Spot: Baiz Market, open daily from 9 a.m. until 8 p.m. See Also: – Falafel Fracas: Haji-Baba vs. Al-Hana at Baiz Market – Bodega in Scottsdale: What We Bought, What We Skipped and What We’re Still Lusting Over – Anatomy of Baklava with Rocio Gutierrez and Hussein Chahin of…
Today is National Doughnut Day. A day for everyone to celebrate the awesome-ness of deep fried dough and sugar. Want to join in on the celebration? Just head to the nearest Krispy Kreme location to pick up your free doughnut. See also: – Just Take Our Money Already: Krispy Kreme…
Because breast milk lollipops weren’t scary enough, now you can also purchase high-quality confections made to look just like someone’s anus. The world as we know it has officially crossed the line from slightly disturbed to just plain disgusting and we can never go back again. See also: Japan Has…
I have a pastry chef crush on Marisa Lown of Gertrude’s, the new(ish) cafe at the Desert Botanical Garden. Her pastry is straightforward, creative, and thoughtful. Marisa is bringing a unique touch and an expert hand to sweets here in the Valley, and I can’t wait to see what she…
For the last year the folks at Curalate, a photo/social media-centric marketing and analytic suite, have struggled with one of the great questions of the hipster generation: What is the perfect Pinterest photo? You might be inclined to argue that garnering hundreds of likes and repins has to do with…
You probably know that most packaged foods contain more than one serving size. But have you ever stopped to think about what a single serving size actually looks like? Here’s a hint: really, really small. Watch this video and, if you’re like us, you’ll quickly realize you’ve been eating enough…
For some reason we are, and aren’t, that surprised to learn that an M.F.A. student in Brooklyn has created her own DIY kit for high-fructose corn syrup. The artificial sweetener is found in nearly everything we eat and drink, from soda to bread, but is virtually impossible for consumers to…
The Spot: Bodega, Open Sunday, Tuesday and Wednesday 11 a.m. until 7 p.m. and Thursday through Saturday from 11 a.m. until 10:30 p.m. See also: – 11 Favorite Salads in Metro Phoenix – Ranch Market in Phoenix: What We Bought, What We Skipped, and What We’re Still Lusting Over -…
According to data from International Wine and Spirit Research, Chinese people drank over 11 billion liters of baijiu last year, making it the most consumed liquor in the world, Reutrers reports. Baiju, for those unfamiliar with the booze, is a distilled alcoholic beverage made (usually) from sorghum. It’s generally about…
Consider yourselves warned: Promise Taco Bell that you’ll tattoo a burrito on your body if they bring back your favorite menu item and they will take you up on the offer. See also: 10 Best/Worst Pizza Tattoos At least that’s what the company is saying went down recently with Beefy…
In Trondheim, Norway, Dr. Zakri Abdul Hamid, founding Chair at the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services, gave international officials a dire warning about the insecurity of the future of our food supply. “We are hurtling towards irreversible environmental tipping points that, once passed, would reduce the ability…
San Francisco chef Chris Cosetino — you might recognize the name from The Next Iron Chef — is well known for his offal obsession. But he might be making a name for himself for his obsession with creating some pretty awful (get it?) clothing designs. Case in point: the boxers…
You’ve probably already caught wind of the new technology called 3D printing by which someone (in the foreseeable future, you) could print off 3D items such as a gun (scary!), a piece of art (not so scary) or even . . . a pizza? See also: Scientists Created a $325,000…
If you’re a food nerd, you’ve probably heard of Modernist Cuisine, the six-volume “cookbook” from former Microsoft Chief Technology Officer Nathan Myhrvold. It’s a stunning set of books that gives perspective into molecular gastronomy techniques. See also: Home Edition of Six-Volume “Modernist Cuisine” Tome in the Works The crazy, science-driven…
