I love bananas, but my sister loathes them. If you try to bring a banana into her car, she will make you eat it before and dispose of the peel on the sidewalk. To her horror, I put bananas in everything. Pancakes, smoothies, ice cream sundaes, you name it, it’s probably better with a banana. And today I’ve discovered 10 new recipes to torture her!
Hershey announced last week that its prices would increase due to a rise in the cost of chocolate ingredients. Very soon, those amazing Hershey’s Cookies ‘n’ Creme bars (or am I the only one who likes those?) will now cost eight percent more, and so will every other treat the company makes. Other candy companies will probably follow suit. The price increase is effective immediately, and it’s time to stock up on chocolate in case the price goes up even higher in the future.
By sales, Hershey is the top candy maker in the US, and it also sells 40 percent of dark chocolate in the country, so we’re pretty much at its mercy to cut us a deal on our chocolate fix. The rise in the price of ingredients can be attributed to a growing chocolate market in Asia, and chocolate consumption is still rising in the US, which makes the demand that much greater. Researchers have predicted that there could be a one million-ton international cocoa bean deficit by 2020. Halloween is going to be a struggle this year. [Quartz]
Last week, a man allegedly found a rusty nail in his to-go salad from a Manhattan restaurant named, appropriately, “Just Salad.” What is it about salads that attract this ickiness? It seems that every few weeks somebody finds some kind of critter or other not-so-salad-y item amid their lettuce, chickpeas and chopped tomatoes. Make sure you’re not eating while clicking through this gallery of the weirdest surprise ingredients people have found in their greens.
I’ve said before that I drink alcohol for the variety of tastes, but what I haven’t disclosed yet is that I am obsessed with putting booze into my cakes (also: I am obsessed with cake). Flavor matching is at the heart of mixing cocktails, and translating cocktail flavors into cake is basically the best party trick ever. This is some intermediate-level baking that we’re talking about, but I encourage you to try it because 1) practice makes perfect and 2) armed with this knowledge, you will be able to make the most spectacular cakes of your entire life. Keep reading »
After reading about Katy Perry, Neil Patrick-Harris and David Burtka‘s recent sushi meal at Park Restaurant in Montreal, I remain more fascinated by their fare than by the fact that Katy hangs with NPH and David. Why? Because their sushi was acupuncture-treated before it became their dinner. Keep reading »
Last month, a blogger named Jordan Younger announced in a blog post that she had eaten some fish. This wouldn’t have been noteworthy, except the blog was called The Blonde Vegan and Younger’s post was titled “Why I’m Transitioning Away From Veganism.”
Younger used to be a vegan for both health and ethical reasons. As she explained in her post, she felt “nourished and fueled” by her plant-based diet and she was satisfied in her commitment to being cruelty-free. (She also, it should be noted, called herself “addicted to juice cleanses.”)
For awhile, her healthful living seemed to be going well. But then, all of a sudden, her body changed. Younger explained that she no longer felt filled up after she ate, and began to have stomach aches and “wild and ravenous sugar cravings.” She also felt like she could no longer focus. Yet, she writes, “I spent the next several months ignoring my body’s internal cues. … [M]y body didn’t feel GOOD & I wasn’t listening to it.” Keep reading »