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Gourmet March 20, 2018

What you should know before buying olive oil

Olive oil fraud is probably one of the most concerning aspects of buying olive oil to consumers today, but armed with the right knowledge, you can make smart purchases.

Food Trends March 20, 2018

Restaurants that bet you can't eat it all

Challenging diners to take on enormous plates and flaming spicy dishes, these restaurant challenges take their 'wall of fame' seriously.

Food Trends March 20, 2018

Athletes who are changing the way we eat

Here's a nod to all the athletes who are champions on and off the court

Fast Food March 20, 2018

How to make Domino’s thin-crust pizza at home

For those too embarrassed to order it delivery, here’s how to make it at home.

Healthy Foods March 20, 2018

Everything you need to know about flour

All-purpose flour is called "all-purpose" for a reason — because it can be used to make everything from muffins to pizza, cakes to cookies, and quick breads to pie crust. Just because it’s all-purpose, though, doesn’t mean it’s the best choice for your baking. With lots of different varieties of flours out there, it’s no surprise that certain flours are best for certain types of baking projects. If you’re looking to fine-tune your baking skills, learning about other flours and which ones are best for certain types of baked goods can make your baking even better. When considering different types of flours, there is one very important factor that will greatly affect the outcome of your baking: the protein levels. Lower protein percentages give baked goods a more tender texture, and higher protein flours result in thicker, doughier consistencies. Most commercially available flour is made from hard winter wheat, which has a higher protein level, or soft winter wheat, which has lower levels of proteins. Understanding the wheat and protein levels of the flours you’re using to bake with will help you understand your baking better, too, and will help you get the results you desire. If you want to improve your baking, or just want to know why you should use something other than all-purpose, it’s time that you learn everything you need to know about flours. This guide will walk you through some of the most essential flours out there, and will help you to be more informed about your baking.

Food Trends March 20, 2018

Must-try ways to top your burger

We just can’t get enough of burgers. 

Gourmet March 20, 2018

Top 5 food processors

Once found solely in well-stocked kitchens, food processors are becoming cheaper, easier to use and more ubiquitous. The key to choosing the right food processor is to find one at your price point that boasts a mixture of efficiency, safety, versatility and aesthetics. GAYOT has assembled a list of the five best food processors available; coming up with the right ingredients is up to you. Let's get processing.

Gourmet March 20, 2018

10 steps to making gelato like a pro

There’s a question that all ice cream lovers must face sometime during their on-again, off-again relationship with the frozen confection. The question is one we are ashamed to ask, but eventually have to wonder, "What the heck is gelato?" Sure, we know it’s different. But what makes it that thick, creamy Italian delicacy we yearn for? For help solving the mystery, FoxNews.com went to one of New York City’s resident gelato experts. Michelle Catarata is a professional pastry chef, trained at the Institute of Culinary Education in the heart of New York City. Now her main focus is gelato. When Catarata shifted to making ice-based desserts, she took her background in baking with her.  At Sorella and sister gelato shop, Stellina, the former pastry chef uses everything in her arsenal for inspiration. Some of her gelato flavor highlights include Brown Sugar Strawberry, S'mores and A Bee Named Elvis, which is honey gelato, banana, caramel and peanut nougats. Catarata says she grew up watching her grandmother cook for her family in Queens, N.Y. Eventually, Catarata was allowed to help with the baking and from that moment on, she was hooked. "I have such a high sugar tolerance," Catarata said, laughing as she explained what she liked to bake. "I’m surprised I’m not dead yet." For now, Catarata has focused her sights on gelato. In the kitchen of a quaint, East Village restaurant, she concocts all kinds of drool-inducing creations. And even her grandmother has come to try Catarata’s inventions. "It was one of the proudest moments of my life," she said, recounting the day her grandmother visited the gelateria. "That sounds so corny, but it’s true." To help us crack the case behind what makes gelato, well, gelato, Catarata has chosen her signature mocha flavor. So pull out that magnifying glass, Watson, you’re about to solve one of greatest dessert mysteries ever.

Extreme Foods March 20, 2018

8 seriously creepy popsicles

With summer in full, sweltering swing, children and adults alike look to popsicles to take the edge off a hot day. But there is a sad and often overlooked fact about those joyous moments following a Good Humor truck flag-down. Those frozen icons your kids go crazy for look downright creepy most of the time. Whether it’s that their gumball eyes are positioned inside their mouths or their bizarre (and possibly toxic) blend of colors has morphed into a dripping, ice cream-based Pollock-like piece of art, these summer staples can be pretty unsettling. So here it is: a list of popsicles that taste great, but look a little creepy going down.

TECHNIQUES March 20, 2018

What to do with barbecue leftovers

For one reason or another, many of us end up with barbecue leftovers. No matter how many times you’ve thrown a barbecue in the past, you just can’t seem to get your shopping list right, and always end up with extra buns or hot dogs lying around the house. Believe it or not, those extra hamburger buns don’t have to go to waste, and that bowl of ketchup you put out doesn’t have to go in the trash. There are plenty of ways you can repurpose what’s left from your grilling party, and they don’t involve eating hot dogs and hamburgers for several days in a row. You’ll be happy to hear that hot dogs are a great addition to your breakfast, and broken chips can go further as a delicious party mix. And if there’s ever a case where you have extra beer on your hands, why not try that beer-battered recipe you’ve been eyeing? Barbecue staples are for more than just barbecues, and we’ll show you how to use the leftovers so that you don’t have to put up with the guilt of buying too much. So after the guests have gone home and the grill has been put away, try some of these fun and delicious ideas for your barbecue remnants.

Food Trends March 20, 2018

The coolest Frappuccino flavors you’ve never heard of

Ah, the Frappuccino. A Starbucks commodity. A word that wasn’t even on our tongues just 20 years ago. The Starbucks Frappuccino essentially ushered in the second wave of coffee in America, with sugary sweet, frothy concoctions that consumers flocked to. And to look back on the story of Frappuccinos — and the crazy flavors made across the globe — is pretty fun. It’s hard to believe there was a time when Starbucks wasn’t ruled by Frappuccinos, but as CEO Howard Schultz explains in his book Pour Your Heart Into It, he wasn’t always a believer. Schultz writes that he resisted Southern California’s granitas trend in the 1990s because he believed the sugary, frozen drinks diluted the integrity of Starbucks’ coffee. Still, three store managers in Southern California experimented with making Frappuccinos beginning in 1994, using a powdered base (that everyone hated), and eventually using freshly brewed coffee. Eventually, the beverage director handed over the new Frappuccino recipe to a team of food consultants, who came up with a Frap made with low-fat milk. Eventually, everyone, customers and Schultz alike, saw the light — or should we say, saw the drink. The name Frappuccino actually comes from the former coffee chain The Coffee Connection, which Starbucks acquired back in 1994. (In fact, the founder of The Coffee Connection made his own cold, slushy coffee for sale, but Schultz noted that Starbucks didn’t like the drink.) Despite the hurdle of introducing Frappuccinos (and blenders) to the 550 existing Starbucks stores, the Frappuccino was immediately a hit with customers. In 1996, Schultz notes in his book, the first full fiscal year the Frappuccino was sold, Starbucks sold more than $52 million worth of the drinks. It was even named one of the best products of the year by Businessweek. What’s crazy to think is just how Schultz and the Starbucks team brought the Frappuccino to existence (Schultz writes in the book, "I was wrong, and I was delighted about it"). He writes: "Perhaps the most remarkable thing about this story is that we didn’t do any heavy-duty financial analysis on Frappuccino beforehand… No corporate bureaucracy stood in the way of the Frappuccino. It was a totally entrepreneurial project, and it flourished with a Starbucks that was no longer a small company. Even when I doubted it, it went ahead." We now know who to thank for such a drink (even if they’re, well, making it harder to fit into our summer swimsuits). Today, there are 17 Frappuccino flavors on the menu — but that’s just in the U.S. While Americans love their Caramel Frappuccinos (the number one selling Frappuccino in America), Starbucks customers across the globe have very different flavors to choose from. Most use local flavors and ingredients combined with the traditional Frappuccino coffee base that’s a staple in the Starbucks drink — and we sort of wish we could get our hands on them in the U.S. Click ahead to find the world’s most popular Frappuccino flavors, the flavors you’ve never heard of.