Incredible build video of a goopy meal

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It starts with a simple ear of corn. Then, it is drenched in pools of viscous liquids, topped with layers of crumbled something, and sprinkled with spices. Over and over again.

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Inside a flavor laboratory where new tastes are invented

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Tom Vanderbilt, author of the classic book Traffic: Why We Drive the Way We Do, has just published You May Also Like: Taste in an Age of Endless Choice, about the science and business of personal preference. In a terrific excerpt on Wired, Tom visits a lab inside McCormick & Company, the global firm that creates "custom labor solutions" for their own seasonings along with myriad food brands and restaurants. From You May Also Like:

In a search for clarity, McCormick turns to what (McCormick VP of applied research Marianna) Gillette jokingly terms its “human chromatographs”: trained sensory panelists. I joined Jason Ridgway and Tess Aldredge, two of McCormick’s senior sensory analysts, in a small room that faces, via a two-way mirror, a dimly red-lit room with a round table, around which a number of people were slowly nibbling pretzels from small paper cups. “They taste under red lights,” Gillette had told me, “because if they taste two gravies and one is more brown than the other, our senses will say one is meatier and richer than the other.” The absence of light and color makes the tasters’ job harder, Aldredge said. “You don’t get the bias of ‘it’s red, it’s going to taste like strawberry.’ You have to think it through. It’s very taxing psychologically.”

Ridgway flipped a switch, and audio from the other room filtered in, like a transmission from a distant spaceship. The panel’s director was asking the panel about “persistence of crisp,” which Ridgway defined for me as the “time to change in total quality during chewdown.” A “persistence of crisp” scale was provided to the panelists, ranging from cornflakes all the way up to Pringles potato chips.

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Make: "Pie Another Day," a no-bake James Bond Oreo pie

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“Pie Another Day“: James Bond No-Bake Oreo Pie Recipe by Jessica Leigh Clark-Bojin (aka @ThePieous) (more geeky pie goodness) Read the rest

Watch a fake head of cabbage and other fake food being made

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Watch this talented guy make realistic food by pouring melted wax in a water bath. He's making the samples seen in Japanese restaurant windows.

Gujo town in Gifu prefecture of Japan is the place where technology of making these ultra-realistic food samples used to show menu in Japanese restaurants began. These samples are made out of plastic, wax and other materials, and then painted. It is also possible to try making some simple samples by yourself.

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How to bake a Pie-Ger: the HR Giger Pie

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"HR Pieger" Recipe by Jessica Leigh Clark-Bojin (aka @ThePieous) Read the rest

Taliban condemn Pakistan city's first McDonald's: "we don't even consider it as a food."

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The first McDonald's in Quetta, Pakistan has opened in Millennium Mall, in the militarized Police Lines neighborhood, prompting an official position from the Taliban. Read the rest

McDonalds testing new Chicken McNugget, with 32 ingredients presumably including chicken

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McDonalds is testing a "cleaner-label" version of its legendary Chicken McNugget, reports Peter Frost, with an eye to replacing the current model nationwide in time for the Summer Games.

If you're eating in Portland, Oregon, you may already have eaten the upgraded McNugget, which has 32 ingredients and a "simpler recipe," according to the restaurant chain. It declined to provide the full list while it's in beta, but one presumes it includes chicken.

The cleaner-label McNuggets come as McDonald's combats the perception that its food is overly processed and laden with preservatives. Other restaurants and packaged-food companies also are rushing to respond to changing consumer tastes. Last year, McDonald's unveiled ads on TV and in stores that played up the fact that its Egg McMuffin breakfast sandwiches are made with freshly cracked eggs. It also ran a marketing campaign in late 2014 called “Our food. Your questions,” in which it enlisted former “MythBusters” co-host Grant Imahara to debunk myths surrounding McDonald's food.

I suspect the reason McDonalds is testing a new Chicken McNugget is simply that they made the current ones in 1983 and have finally run out. Read the rest

Watch this young woman eat 50 Krispy Kreme donuts

"It honestly took every bit of strength in me to get through all 50 donuts as they were incredibly sweet but I'm so glad I did," said competitive eater Nela Zisser.

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Bake: An amazing space-themed Hubble cake

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Baker/cookbook author Heather Baird was so inspired by a book of photos from the Hubble space telescope that she created a "Black Velvet Nebula Cake" that is studded with edible white confetti sprinkles to create a starscape that shoots right through the whole cross-section, while the surface is intricately painted with gorgeous nebulae made from tinted edible gels. Read the rest

Do fries go with that home?

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This week on HOME: Stories From L.A.:

It looks like a Hopper painting plunked incongruously down on a busy commercial street in West Los Angeles — The Apple Pan, home to freshly-baked pies and what hamburger aficionado George Motz says may be the best burger in America. But the affection Angelenos have for The Apple Pan only starts with the food. It’s an oasis, a rock, a spot out of time, essentially unchanged since the day it opened in 1947. It may not be the kind of place where everybody knows your name, but if you’ve been going there for a long time, as it seems like most of its customers have, it is the kind of place where the countermen most likely know your order. Warmth, familiarity, stability in a rapidly-changing landscape… aren’t these some of the things that make a place a home?

With this episode HOME wraps up its second season. We'll be back in June with an all-new season; subscribe now and you won't miss a thing. 

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The chemical burn of Burger King's bizarre Angriest Whopper

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"It had a slightly antiseptic burn as if you spritzed the burger with some sort of acid spray," says Dustin "UPSO" Hostetler.

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Avocados should not exist

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“The avocado is highly regarded by many people as delicious and nutritious, but the most extraordinary thing about avocados may be their very existence.”

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This frozen yogurt store offers the best discounts around

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Mr Yogato, a DC frozen yogurt store, has a pretty rad set of discount offers for the discerning Seinfeld fan, Thriller zombie-dancer, and/or Scottish accent enthusiast. Read the rest

Eating from the trash of New York's finest grocers and restaurants

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Gothamist sent a video crew out with dumpster diving comedian Jeff Seal on a trip through NYC's nighttime streets, in which he raided the trashbags of the priciest, most upscale grocers and packaged-food restaurants in Manhattan. Read the rest

One man's passion for food-processing videos

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Shon Arieh-Lerer goes public with his love for the industrial food-processing videos on YouTube. (Slate)

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Bake: homemade Jabba the Hutt peeps

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The perfect accompaniment to your home-made poop emoji peeps: a marshmallow Jabba the Hutt. Read the rest

Bake: poop emoji "peeps"

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Just in time for Easter, an easy recipe for making your own marshmallow poop emojis! Read the rest

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