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March 20, 2018

This year's most outrageous culinary inventions so far

Every year, dozens of new inventions emerge that aim to make our lives a little easier in the kitchen or at a restaurant. Here are some that we’ve noticed so far this year, from the potentially revolutionary to the completely absurd.

March 20, 2018

Top 10 barbecue products of 2013

A poor workman blames his tools, but a grillmaster appreciates his...or hers! It's time to dust off the barbecue and spend a few dollars on products that will help you make better steaks, burgers, dogs, veggies, kabobs and even pizza on the grill. We've compiled a list of the Top 10 Barbecue Products that are effective despite their low prices, which start at just six bucks.

March 20, 2018

Sneak peek at new American whiskey

Wild Turkey, Jack Daniels, Jim Beam – these old, dependable names in the American whiskey world might make you think more about boilermakers than haut-courant bourbon, but think again. With the rising popularity of -- and seemingly unending thirst for -- American whiskey, drinkers are demanding more interesting pours from the high-end of the quality scale.  Although truth be told, finding a bad bourbon isn’t really such an easy thing to do -- and personal perception of a label might have more to do with one’s opinion of a whiskey than its actual quality. Why? Both Bourbon and Tennessee whiskey have to follow strict U.S. production laws. First of all, a little myth-busting: Bourbon need not be made in Bourbon County, or in the great state of Kentucky at all (although an important reason for the brunt of bourbon production being centrally located there has to do in large part with the quality of the limestone-rich water).  In 1964, the United States Congress designated bourbon as a distinctive American product and created Federal Standards of Identity, which include stipulations like the mash bill must include at least 51 percent corn, that it can be distilled to no more that 80 percent ABV and must be matured in new, charred white oak barrels (nope, you can’t reuse ‘em – but you can sell them to other whiskey or beer makers) for at least two of years. To be designated as Tennessee Whiskey, the parameters for bourbon-making must be followed, plus a final step of filtering the whiskey through sugar-maple charcoal. But all that expense and time appears to be well worth it. Last year alone saw 17 million 9-liter cases of bourbon fly out the store door in the U.S., generating a whopping $2.2 billion in revenue for distillers, according to the Distilled Spirits Council of the United States. Not a bad day’s work at the still. And a lot of that appears to be focused on demand for the good stuff – single barrel projects or special releases and even a notable rise in demand for rye. So what’s new and coming to a glass near you?

March 20, 2018

Summer’s healthiest and unhealthiest coffee beverages

As summer approaches at a rapid rate, many of us are carefully watching what we eat, but what about what we're drinking? Everyone appreciates a nice morning caffeine buzz in the form of an icy coffee drink, but unfortunately, many of us are blind to the fat, sugar, and high caloric content of these drinks. Luckily, it doesn’t have to be this way. Most venues will promote their new sugary additions to the menu because they may be more summery or outlandish, but there are a few of rules of thumb that will help you avoid unwanted fat and sugar when ordering your iced coffee at your favorite restaurant or coffee joint. For one, we know whipped cream, flavored syrups, and crazy toppings like drizzles or cookie crumbles will add on calories and fat. Plus, they take away from the coffee’s flavor, and isn’t that the real reason you’re ordering your beverage anyway? Also, buzzwords like "chill," "lotta," "supreme," and "blast," can almost guarantee that your drink will contain more sugar and calories than you want to ingest. That iced drink isn’t going to be any colder by adding "frozen" into the name, but you can almost certainly bet it will be unhealthy. Not all hope is lost, though — you can still find plenty of cold coffee treats to satisfy your cravings without busting your diet. We did some research and found out everything you need to know about your favorite restaurants and the summery coffee drinks they offer. By taking a good look at the calories, grams of fat, and sugar content in each medium-sized beverage, we were able to find the best, the worst, and the downright craziest drinks for you to enjoy — or avoid — this summer.

March 20, 2018

7 grill tools you will never need

It's easy to get excited about grilling season, just don't get so excited you do something stupid like buy ridiculous grilling gear. Trust us, if you want to keep your credibility behind the grill, stick with the basic utensils. Here is a list of the top 10 tools you will never need. 

March 20, 2018

13 awesome ice cream sundaes

We hate to say it, but it’s become harder and harder to impress guests in recent years due to the huge surge of DIY and hosting tips available through sites like Pinterest. Entertaining has become a trend and, don't get us wrong, we’re all about it, but this summer we’re going to make an entertaining statement and it all starts with ice cream. Yes, you read right — we’re going to wow you with some gorgeous, drool-worthy, going-to-create-a-mess-but-its-so-worth-it sundaes from some stellar parlors and shops across the country. Whether they’re signature sundaes or creations built with a little help from customers, these sundaes are definitely more than OK in our mouths — er — books. Our list features everything from triple-chocolate-scoop concoctions of decadence to creations inspired by a certain former Knicks power player, but we’re keeping our lips sealed so you can take a look at them firsthand! For more on summer's favorite treat, ice cream, check out our go-to guide!

March 20, 2018

10 epic doughnuts to celebrate national doughnut day

It’s not like Americans needed an excuse to celebrate the joy of eating doughnuts, but just to be sure, there is a National Doughnut Day. This year it falls on Friday, June 7. The holiday began in 1938 when the Salvation Army decided to honor volunteers who passed out doughnuts to soldiers fighting in the front lines of WWI. In patriotic celebration, we’ve put together a list of some of the most unusual and delicious doughnuts across the nation. If you can't try these works of fried greatness, grab your free Krispy Kreme or Dunkin’ Donut and just bask in the glory of these epic pastries.

March 20, 2018

World’s largest pizzas commercially available

While many pizza restaurants max out with 20-inch pizzas, with a few outliers straying into the 30-inch territory, there are few in the world bold enough to make pizzas that rival the size of the people eating them. But even then, most of those pizzerias will only make them a few times a month for special food challenges. Only a select, crazy few pizza joints in the world will make humongous pizzas at the whims of their customers – although they may require 48 hours notice. Here are the top five biggest, commercially available pizzas in the world.

March 20, 2018

10 best ribs in America

There are few things in life more delicious and satisfying than a plate of barbecue. And more often than not, the centerpiece of that plate is a rack of ribs. A glistening, smoky, slow-cooked rib, whether pork or beef, has the potential to be one of the most groan-inducingly good foods in existence, especially when enjoyed with a cold, easy-drinking beer. But who makes the best ribs in America? And what exactly makes a perfect rib? We reached out to some of the country’s most renowned food writers and critics, and assembled a list not only of their favorites, but of ribs that are renowned far and wide for their smoky perfection. The only criterion that we provided these panelists was that their picks needed to be bone-in ribs best eaten with your hands and a pile of napkins.  So while we’re certainly fans of Italian-style braised short ribs (famed critic Gael Greene told us that her favorite ribs are the ones at New York City’s Il Buco Alimentari), those didn’t meet our criteria for this list. Renowned food writer and director of the Southern Foodways Alliance John T. Edge, The Washington Post’s Tim Carman, GQ’s Alan Richman, the Los Angeles Times’ Jonathan Gold, and Esquire’s John Mariani all submitted some of their favorites. A couple of panelists also gave us their answer to the question, "What makes the perfect rib?" So what does make for a perfect rib, according to some of the country’s leading experts? Tenderness, sauce-to-meat ratio, smokiness, and good charring. Tim Carman told us, "For me, barbecue spareribs should not fall off the bone like those ubiquitous braised short ribs you find on every chef-driven menu. Your teeth should be engaged in the eating process with spareribs, forced to lock onto the smoky flesh and gently pull it from the bone. The spareribs should also not arrive at your table smothered in tangy/sweet/spicy sauce. I want to taste the meat and smoke and whatever layer of seasonings the pitmaster has applied to the ribs. Sauces can hide defects in seasoning and smoking." And John Mariani said, "For me a great rib is never oversmoked, pink under the skin, with good charring on the outside. The sauce is down my list of virtues, preferring a dry rub to do most of the work. The meat may come off the bone easily but not 'fall off,' and there should be some definite chewiness to the meat." We wholeheartedly agree, so with those parameters in mind, we set off to find the country’s 20 best ribs, building on 2011's list and ranking them according to local renown, critical appraisal, and adherence to the criteria set forth by our panel of experts. A word of warning before reading on: You’ll be hungry by the time you make your way to number one. And if your favorite place isn’t on the list, we also agree with what Alan Richman told us: "In fact, they’re all great."

March 20, 2018

9 gut-busting treats to hit a store shelf near you

Just when you thought it was safe to start your summer diet, snack and candy makers are trying to tempt your taste buds with a slew of new sweet or savory or just plain strange new treats. Whether it's with unique chip flavors --such as blue cheese, dill pickle or barbecue ribs -- or the most mouthwatering chocolates, companies that specialize in munchies are competing for your appetite and your food budget. The hottest trends in palate pleasing goodies were recently on display at the Sweets and Snack Expo in Chicago, where buyers sampled the latest confections and product innovations. Here's a look at what's coming soon to a store shelf near you: