I love sweets. Obviously. As a pastry chef, I fully understand giving the people what they want. But I also believe in challenging the diner to try something new, expanding their taste buds and minds. See also: – Sugar Rush: Confessions of a Wild West Pastry Chef, and the Launch…
If you’ve ever forgotten your wallet, you’ve probably spent at least a few seconds wondering just what would happen if you ate at a restaurant but couldn’t pay. Would they really make you roll up your sleeve and clean some dishes to make up for the cost? Would they have…
This season, fishermen in the U.K. have been able to pull extremely high numbers of elver eels out of Britian’s River Severn. The baby eels, sometimes called glass eels, used to be a cheap regional treat but high demand boosted prices in the ’70s and ’80s, making the little worm-like…
Corporate America, like, totally sucks, man. And the worst part is it’s such an incestuous labyrinth of subsidiaries owned by billionaire industrialists that it’s hard to know which products are “safe” to buy and which might mean giving your money to a cause that’s completely against your principles. See also:…
The Spot: Ranch Market, Open daily from 6 a.m. until 11 p.m. See Also: – Singh Farms Farmer’s Market in Scottsdale: What We Bought, What We Skipped, and What We’re Still Lusting Over – 5 Recipes for DIY Agua Frescas – Ten Favorite International Markets in Phoenix…
Remember when BP dumped a crapload of oil into the Gulf? Well in a giant statement of “sorry ’bout it,” they created a sizeable fund to help boost tourism in the state of Louisiana over 18 months. And if you’re curious where all that money went at least part of…
The good news is we officially can stop stressing about the existence and safety of cloned meat. The bad news is that’s because scientists have moved onto bigger (and better?) things. Namely, in vitro meat. See also: – Insects Are an Untapped Source of Food and Could Help End Hunger,…
Pesticides, drought, and a dwindling food supply — just some of the possible reasons for the loss of nearly one-third of the country’s honeybee colonies last winter. Living in Arizona, where Africanized honeybees recently stung a man to death, we might be inclined to celebrate. See also: – Emily Brown,…
Eating bugs to solve world hunger? It might sound a little dramatic (can’t we just, like, grow more crops or something?!), but a new report by the Food and Agriculture Organization of the United Nations suggests just that. See also: – Five Freaky Fair Foods: Maggot Melt Sandwich, Deep-Fried Energy…
“It’s funny how raw a child’s reaction to something is. There’s no filter. It’s just really physical and that’s what I love about it,” said Matt Gilmour, creative director at marketing agency Saatchi & Saatchi. See also: – Chow Bella’s “First Tastes” The company, along with production company Heckler, made…
The Spot: Singh Family Farmer’s Market , open Saturday from 9 a.m. until 1 p.m. See Also: – Arcadia Farmer’s Market: What We Bought, What We Skipped and What We’re Still Lusting Over – Arizona Farmer+Chef Connection Conference on June 10 at Desert Botanical Garden – Six Spots to Get…
If you don’t think that taking and sharing photos of food is a big deal, open your eyes. It’s become a big enough issue that some restaurants have started to impose an unofficial ban on the practice, saying tabletop photogs are turning the dining floor into a circus. See also:…
There’s a legal battle brewing in California, where the San Francisco city attorney sued Monster Beverage earlier this week for marketing its drinks to children. This comes after Monster Beverage sued the city last week in federal court, accusing San Francisco City Attorney Dennis Herrera of overstepping his boundaries for…
You might know her from her incredible s’mores at Caramelpalooza, or from her blog, Croissant in the City. In any case, you’re about to learn a lot more about this pastry chef. Chow Bella is excited to welcome Rachel Miller to our fold. I am a pastry chef. When people…
Remember when we taste-tested the Lay’s Do Us a Flavor potato chips? Well, our vote went out for the Chicken and Waffles variety — and not just because the mastermind behind the flavor, Christina Abu-Judom, hails from Phoenix. See also: – Lay’s “Do Us a Flavor” Taste Test: Sriracha, Cheesy…
This isn’t the first time PETA has gotten sexy to try to persuade people to give up meat or fur or whatever else they want to deprive people of. But its newest ad, created for a PETA Europe campaign, isn’t even trying to be subtle with its graphic imagery of…
Presenting the right gift for at-home chefs who’ve mastered the art of the souffle and can turn out a perfect paella with one hand tied behind their backs: the Easy Kit, your guide to molecular gastronomy techniques including spherification, gelification and even suspension. See also: – Home Edition of Six-Volume…
The Spot: Arcadia Farmers Market at Scottsdale Unified School District, Open Sunday from 8 a.m. until 12 p.m. See Also: – Luci’s Healthy Marketplace in Phoenix: What We Bought, What We Skipped and What We’re Still Lusting Over – 3 Ways to Cook Eggplant – Revival of Arizona Watermelon Festival…
Not so long ago, it was perfectly legal to slaughter horses for meat in the U.S. Is it again? In 2006 lawmakers eliminated federal funding for the inspection of horse meat processing facilities (read: slaughterhouses), effectively making horse meat production illegal in the states. But then in 2011, Congress passed…
We’ve all heard the horror stories of people finding all sorts of scary stuff in their food. Well, chalk another one up to the list because, just this week, a family in Indiana found something in their dinner that had them green in the face. See also: – Japan Has…
Monday night on The Colbert Report, Stephen Colbert joined the chorus of people who like to hate on Yelp, the business-review site. Colbert called Yelp a social media site that combines the “critical palate of Zagat with not having anything better to do.” See also: – Is Yelp Fair to…
If you’ve noticed a rise in “house-cured meats” on restaurant menus lately, you’re not the only one. For a few years now, it seems every chef with a meat grinder has felt compelled to test his/her hand at charcuterie. See also: – The Best of the Cheese and Wine Worlds…
