Update on the whole Cadbury Egg situation: No British chocolate will be imported into the United States anymore, after Hershey’s made a deal with the group Let’s Buy British Imports to cease the import of any British candies that have packaging that looks like Hershey’s packaging. Considering how many Hershey’s candies exist, that pretty much means that there will be no more British candies in America, period. Oh, and that Cadbury thing? Forget what anyone told you in the immediate aftermath of the news about it not affecting the United States. Hershey’s has a license to manufacture Cadbury Eggs with the licensed Cadbury name, but a new and inferior chocolate recipe. Keep reading »
My mom grew up in South Dakota and Nebraska. She was the second of seven children, and the first daughter, which meant that she was the child most tasked with helping to prepare meals. Those two facts factored largely into my fish-less childhood — my mom did all the cooking, and she had absolutely no experience with or desire for cooking fish. The closest she came was the kind of tuna casserole that has potato chips on top (Ruffles only, bitches). She’s a meat-and-potatoes Midwestern woman. To this day, it’s hard to get her to eat foods as exotic as fennel. Keep reading »
There are few things on this earth I love more than coffee and butter, but mixing them together seems nothing short of blasphemous. Bulletproof coffee, as this combo is so affectionately called, has seeped its way into the morning routines of seemingly sane people over the past few months and been beaten to death by the New York Times Style section, but I’m still not sure how to feel about it. Keep reading »
Ever since I stopped drinking as much cheap champagne and my sugar craving skyrocketed, I have become a bit of an ice cream junkie (okay, I also maybe get the munchies). I am pretty serious about stocking up on my fave flavors and Ben & Jerry’s makes a bunch of them — Mint Chocolate Cookie, Late Night Snack, What A Cluster, I could go on — so when the brand launched their CORE flavors last year, I was stoked. I am always down for more BITS OF STUFF in my ice cream and the CORE flavors pack all the bits of stuff into the center so you can dig out as much stuff as you want in each bite. BRILLIANT, really. However, I was disappointed that B&J failed to offer a CORE variety for what seemed like the most obvious flavor — COOKIE DOUGH. Until now. Keep reading »
STOP THE PRESSES. CADBURY IS CHANGING ITS CADBURY CREME EGG RECIPE.
A spokeswoman for Mondelez International, the company that makes the eggs, told the Mirror that they were switching from Cadbury’s dairy milk chocolate recipe to a “standard cocoa mix chocolate,” whatever the shit that means. And yes, I’m cussing-mad over this. I am serious as a Cadbury Creme Egg-induced heart attack. I’m not the only one. Keep reading »
David Tran’s Huy Fong sriracha sauce is so popular that it inspired counterfeit sriracha. It has inspired fanatic prints. JC Penney sells a sriracha shirt. I know that it’s getting trashed on food blogs as a trend that needs to die, but honestly, I feel like sriracha is the skinny jeans of condiments — it’s so good of its own merit that it seems like a fad, but years from now, we’ll still be using it as a staple of our cooking. Perhaps 2015 will indeed be the year of mustard, and I welcome that development, because I have room in my heart for all sorts of condiments. That doesn’t mean my rooster sauce will go to waste. Keep reading »