Posts tagged "food"

Olive Oil: You’re Doing It Wrong

I resent only being given the choice to put olive oil, and not butter, on my bread at restaurants. It’s not because I’m inherently opposed to olive oil because of my deep and abiding love for butter; it’s because restaurants don’t take care of their olive oil and it goes rancid. Olive oil (and all…
By: Rebecca Vipond Brink / December 4, 2014

Frisky Eats: 14 Semi-Healthy Holiday Treats

The holiday season is in full swing, which means dessert everywhere you turn! I really resent the phrase "guilt-free" when it comes to food, but I'm all about attempting to do our arteries a favor by opting for treats that are at least slightly healthier than other popular choices -- without too many unpronounceable fat-free chemicals that…
By: Claire Hannum / December 2, 2014

Frisky Eats: 20 Creative Thanksgiving Side Dishes

Remember that commercial where every guest walks through the door at Thanksgiving dinner saying "we brought the green bean casserole" and then that's all the family has to eat? None of us want to be that guy, right? This is why being asked to bring a dish to Thanksgiving dinner can be all kinds of stressful. Traditional…
By: Claire Hannum / November 25, 2014

18 Wildly Wonderful Recipes You Can Make With Frozen Waffles

Oh, you thought frozen waffles were reserved for rushed mornings, for tossing in the toaster and maybe drizzling with a bit of store-bought syrup, did you? Ha! Not so. While homemade waffles emanate that "made with love" vibe, sometimes you don't have to act in such grandiose ways to craft a culinary marvel.
By: Huffington Post Weird News / November 24, 2014

Frisky Eats: 10 Totally Tasty Toast Recipes

Toast! It's not just for breakfast! I am of the opinion that more often than not, toasting a piece of bread makes it better. And slathering on some sort of mix of toppings makes it a meal. The next time you're hungry but feeling too lazy to cook anything crazy, whip up one of these…
By: Amelia McDonell-Parry / November 21, 2014

Frisky Eats: Kristin Cavallari Helps Us Cook Up Some Delicious And Spicy Stuffed Jalapeno Poppers

Football season is in full swing, and all that time spent rejiggering your fantasy team, debating with your coworkers about who has better defense, and going hoarse screaming at the television screen every Thursday, Sunday and Monday works up quite an appetite. Who better to show us how to whip up some tasty tailgating snack…
By: Amelia McDonell-Parry / November 12, 2014

Believe It Or Not, The Most Tweeted-About Food In November Isn’t Turkey

Over the next several weeks, prepare to be completely inundated with social media photos of people's Thanksgiving meals. You'll see so many pictures of sweet potatoes that life will suddenly take on an orange hue, and obviously, you'll see turkeys en masse, because they're Thanksgiving's most important staple. Somehow, though, last year's most-tweeted about food…
By: Katie Oldenburg / November 12, 2014

Frisky Eats: Kristin Cavallari Shows Us How To Make Bacon-Wrapped Butternut Squash (Perfect For Tailgating!)

Football season is in full swing, and all that time spent rejiggering your fantasy team, debating with your coworkers about who has better defense, and going hoarse screaming at the television screen every Thursday, Sunday and Monday works up quite an appetite. Who better to show us how to whip up some tasty tailgating snack…
By: Amelia McDonell-Parry / November 10, 2014

Frisky Eats: 12 Cozy Crock Pot Soups

Autumn is in full swing, and that means the perfect excuse to eat rich, hearty crock pot soups for every meal. There's nothing better than walking through the door in the evening to the smell of a delicious dinner that's been slowly cooking for you while you toiled away at work. Even though you just…
By: Claire Hannum / November 8, 2014

This Insanely Realistic Cat Latte Art Gives Hip Baristas A Run For Their Money

I live in Brooklyn, a land where latte art skills are a highly coveted trade (for the record, I have zero ability), but mind blowing art like this would have baristas here shaking in their boots. This kickass caffeinated cat brilliance was created by Japanese Twitter user dongurinekobei, who shares all kinds of…
By: Claire Hannum / November 4, 2014

Frisky Eats: 10 Overnight Crock Pot Breakfasts

I have this problem: every weekend (and weekday — hell, who am I kidding?), I wake up wanting breakfast already made. Unfortunately, eggs and bacon won't make themselves, and I can't just roll out of bed at 8 a.m. expecting my meal to be hot and ready for consumption, right? WRONG. If you have a…
By: Katie Oldenburg / November 3, 2014

Frisky Eats: 12 Twists On Classic Comfort Foods

Every once in a while, we all just want to curl up with a big vat of mac and cheese or bowl of fried chicken and be left alone to binge. Especially as the colder months roll in, best friends and Friday nights become more likely to be replaced by a comfort food feast, and…
By: Katie Oldenburg / October 31, 2014

BRB, Going To Atlanta: Frozen Pints Offers Pumpkin Ale Ice Cream Made From Craft Beer

Pardon me while I peace out of this joint and hop a flight to Georgia. Just in time for the holidays, an Atlanta-based business called "Frozen Pints," which creates one-of-a-kind craft beer ice cream (complete with an alcohol content!), has whipped up their newest flavor: Pumpkin Ale Ice Cream. You know what this means, don't…
By: Katie Oldenburg / October 28, 2014

What’s Better For You, Butter Or Margarine?

ASAP Science asks one of the most important questions in nutrition: According to science, what’s better for you, butter or margarine? Not what’s better in general, obviously, because that’s a laughably easy question to answer. They break it down thusly: Butter has one or two ingredients and is minimally processed but is high…
By: Rebecca Vipond Brink / October 22, 2014

Things I Would Rather Eat Than A Burger-Stuffed Doughnut

What is wrong with Philadelphia? Philly burger restaurant PYT has introduced this monstrosity called the D’oh Nut Burger, which is a glazed yeast doughnut stuffed with burger and cheese and topped with bacon and I want to die. OK, OK, Philly cuisine isn’t all bad -- I never want to partake in a…
By: Rebecca Vipond Brink / October 22, 2014

Never, Ever, Ever Stop Eating

Last week was Body Confidence Week in the UK, a social media marketing campaign led by Dove (of course). I watched on Sunday as the UK body positivity organization Shape Your Culture got the hashtag #fatisnotafeeling to trend on Twitter in response to Facebook adding “fat” and “ugly” as emotio…
By: Rebecca Vipond Brink / October 22, 2014

When Breast Cancer Awareness Goes Wrong: Penis & Vagina Cookies

Happy Breast Cancer Awareness month! Would you care for a pink ribbon cookie? Or is that ... wait ... are those dicks? Or are they vaginas? Imagine one woman's surprise when she was perusing the baked goods in her University's cafeteria and she…
By: Katie Oldenburg / October 13, 2014

10 Types Of Customers You Meet While Working In The Whole Foods Bakery

There were a great many things that I enjoyed about working at Whole Foods, particularly in the bakery -- not least of all the enthusiastic parents and excited kids, the repeat customers who considered me and my coworkers a sort of tangential social circle, and anyone who was psyched as fuck to get a free…
By: Rebecca Vipond Brink / October 10, 2014

Here’s Your New Hobby: Cake Decorating!

I taught myself how to decorate cakes with YouTube videos during a year in which I had a job so boring and soul-draining that, had I not started decorating cakes, I surely would have gone insane. The following year, I got a job decorating cakes, and stuck with it for three years. My training wa…
By: Rebecca Vipond Brink / October 9, 2014

Now We Know How Much Butter Is In A Cronut

Dominique Ansel handed over his cronut recipe on "Good Morning America," and while Gothamist claims that 26 tablespoons of butter is a “whopping” amount for the entire recipe, I beg to differ. If you want croissants, you’re going to have to accept the fact that you’re eating more than two tablespoons of…
By: Rebecca Vipond Brink / October 8, 2014
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