foodspin Page 14 - Sports News, Headlines & Highlights
How To Make Hummus For Yourself, Like A Real Friggin' Human Would
If you live on earth, your local supermarket has a lot of packaged hummus in it. Different brands and varieties, different accompanying flavors and garnishes—roasted red peppers! pine nuts! roasted garlic! spinach and artichoke hearts! XXXtreme Buffalo-Ranch Frito-Blast Flavor Dirt!—and so on. This...
TV Chef Fucks Up Grilled-Cheese Sandwich
Listen. Alton Brown is a goddamn hero. He's funny and smart and silly and endlessly curious, and he knows five trillion times as much about food as I ever will. He's turned bazillions of people onto cooking, and onto trying ingredients and techniques they otherwise wouldn't, and his commendable w...
Fuck Chipotle
Everyone's rightfully goofing on Chipotle today for unveiling a line of cups and bags featuring insta-literature from the likes of Toni Morrison and George Saunders. Now, I have no issue with restaurant chains scrawling stuff on their packaging. Cook Out could post entire passages from Leviticus o...
Fried Chicken Sandwich Smackdown: Wendy's Vs. KFC
Fried chicken is the best. The main reason I had to stop reading about death row inmates' last meals is that every single thing about this sentence so far is ghastly; I was also secondarily appalled by how many of them forgot to request fried chicken. I understand that if they were good decision-mak...
How To Cook And Eat Whole Shrimp (Yes, Even Their Heads)
Generally speaking, we like shrimp. Your local supermarket testifies to this: Multiple sizes of shrimp of various provenance on display at the seafood counter; shrimp prepared and flash-frozen in wild variety (OK, maybe not wild variety, but anyway Captain Gorton breads them at least a couple of di...
How To Make Chili Oil, AKA Liquid Fun
The problem with condiments is that even if they're theoretically intended to enhance or complement the flavors of a given dish, too often they just swamp those other flavors instead. Take, for example, ketchup, the iconic condiment: It doesn't taste bad (and anyone who tells you it does is more in...
Down With Runway Food
I was watching an episode of Anthony Bourdain: Parts Unknown recently, and he was in Vegas at a fancy José Andrés restaurant-within-a-restaurant that had roughly two and a half seats and likely charged hundreds upon hundreds of dollars for a single meal. Bourdain was presented with an "egg" that wa...
The Top 10 Items Worth Stealing From Publix
When news broke this morning that Heisman winner Jameis Winston may have been busted for lifting some crab legs from a Tallahassee-area Publix supermarket, we felt a bit sad. There are way better things to shoplift from the store Where Shopping Is A Pleasure™, after all. Here are ten of those things...
The Fast-Food Bacon Wars: McDonald's Goes High, Burger King Goes Low
Over the past decade, the American burgersphere has been shaped by three major forces: The first and most odious is the grind-your-own contingent's constant harping about how to flip a fucking hamburger. Having declared victory in their charcoal-fueled war against convenience (gas grills are still m...
How To Make Fish Tacos, Perfection Now And Forever
Hell no, I don't need to persuade you to make fish tacos. Pfft. No way. It's spring; the sun is shining in a blue sky; birds were singing outside your open window when you awoke this morning, because you left your window open overnight, because that is what you do in springtime, because you are n...
Homemade Tomato Soup Is Easier (And Better) Than You Think
Kraft Macaroni & Cheese. Totino's Pizza Rolls. Campbell's Tomato Soup. These are all delicious, if corporate and perhaps a touch neon, foodstuffs. No snobbism here: I love these things, and it's pretttty likely that you—yes, you there, you reading this—love them, too. They're comforting. They're eas...
Map: Over 200 Bars In NYC Worth Drinking At
The designers over at Pop Chart Lab have put together a sharp-looking, albeit somewhat arbitrary map of over 200 "distinguished" New York bars, broken down by category (click here for a larger version). If you have a lot of money and plan on living in the city for a couple years, you should check th...
How To Hard-Boil Eggs, For Godly Or Ungodly Purposes
Interestingly (or maybe not interestingly) (I mean, we are talking about boiled eggs, and we are gonna have to calibrate our "interesting" scale pretty generously here), hard-boiled eggs, when made properly, receive a much softer boiling than soft-boiled eggs. The "-boiled" is what confuses things: ...
Flatizza Vs. Waffle Taco: A Fast-Food Smackdown For The Ages
Fast-food outlets are often criticized by the discount burgeratti for overstating the innovation of their "new" offerings, and for good reason. Every chain has been guilty of twisting an existing menu item two degrees toward novelty by using the same few tired tricks. Maybe they flop another protein...
How To Grill A Flank Steak, The Steak For Socialists
We are Americans (no, not you, Canadians) (OK, you too, c'mon over here ya big galoots), and we like big hunks of steak*. To be precise, we like our own big hunks of steak: We like to saunter into Bob's House of Steak all bowlegged and gimlet-eyed like John Wayne and order for ourselves some great ...
Our Pimento Cheese Is Better Than Augusta National's
The Masters Tournament started yesterday (Go Tiger! ...oh, never mind.), and Bon Appétit's Adam Rapoport is chatting about Masters foods, and dammit, that's a perfectly good excuse to remind you that our pimento cheese karate-chops the shriveled, linen-suit-clad nards off the orange sludge they're ...
I'm <em>Bon Appétit</em>'s Adam Rapoport. Let's Talk About Masters Food.
Adam Rapoport is the editor-in-chief of Bon Appétit; before that, he was GQ's style editor, and before that he was the editor of the restaurant section at Time Out New York and worked as an editor and writer for the James Beard Foundation's Publications Office. He also happens to be a sports fan, a...
Sriracha Declared A Public Nuisance; Civilization To Collapse
Ask not for whom the bell tolls, motherfuckers: It tolls for sriracha. In a unanimous, bourgeois-food-world-rocking vote Wednesday evening, the City Council of Irwindale, California declared the noxious hot-sauce fumes emitting from the town's Huy Fong Foods factory a [dun dun dun] public nuisance....
Chart: Do You Know Your Whiskey?
Whiskey is delicious and fun to drink, but it's tough to keep track of the diverse offerings and industry nomenclature. Pop Chart Lab has your back: Similar to what they did with beer, they've put together a great graphic on the taxonomy of whiskey. They even managed to nail the geographic details o...