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Campbell's Soup buys Wolfgang Puck's line of organic soups
Filed under: Business, Celebrities 
Right now, anything organic is hot in the food industry. That's one reason that soup making giant Campbell's Soup Company bought the Wolfgang Puck line of organic soups from Country Gourmet Foods. In addition to purchasing the soup line for an "undisclosed sum," Campbell's Soup had to negotiate a licensing agreement with Wolfgang Puck Worldwide to keep using Puck's image on the soup.
Campbell's Soup may have made forays into the organic or natural market with a few products, but according to Advertising Age the brand is really hoping that the Wolfgang...
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A wedding cake fit for historical stars
Filed under: Dessert, Food News, Summer 
Tonight, Ben Franklin and Betsy Ross are getting married. If that last sentence made you sit up a little straighter and blink with confusion at your computer screen, you're not the only one. You see, the actors who play Ben and Betsy all around Philadelphia are actually the ones getting married and it has become something of a public relations spectacle here in the City of Brotherly Love. So much so that their wedding has become a public event, at which the mayor is officiating and for which a gorgeous, 4th of July-themed cake has...
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Slashfood Ate (8): Red, white and booze
Filed under: Beer, Cocktails, Slashfood Ate, America, Spirits, Non-alcoholic, Holidays, Summer 
It's only July 3rd and my foodie forefathers have already dished out plenty of Independence Day eats in such posts as American Flag Cakes and Delicious Foods for July 4th. But let's be honest: There is no food or cake that can rival the great American tradition of getting rip-roaring drunk. Even Uncle Sam's cheeks wear a warm flush!
But tradition aside, I do not condone drinking to excess, so I have devised a list of patriotic cocktails that are too...
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What are you cooking this weekend?
Filed under: Holidays, Summer 
The 4th of July weekend is a time designed perfectly for picnics and cookouts. There's really no better way to celebrate the nation's independence than by firing up the grill and cooking up some burgers, dogs, chicken drumsticks or ribs. I personally don't have big plans to do much in the way of grilling (not having any outdoor space will do that to a person), I have been invited to a couple of picnics and will be throwing together a red potato salad with an olive oil and vinegar dressing, and a creamy coleslaw with purple and green cabbage.
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What's the deal with homemade veggie burgers with mushy middles?
Filed under: Lunch, Grilling, Vegetarian/Vegan 
Veggie burgers are a large part of my diet. Whether homemade or of the Morningstar/Amy's/Dr.Praeger's variety, I eat 'em plain, pile on sauteed veggies, or cut them up and throw them in a salad. They never get old.
As one would expect, I also tend to order them when I'm out to dinner (often, they're one of only a few vegetarian options available). Sometimes they're amazing - in fact, I find that, not surprisingly, tiny, out-of-the-way cafes and family-run kitchens have the best, crispiest, most satisfying veggie burgers. This includes a crispy outer shell, just the right amount of...
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An easier way season your cast iron + a handy tip!
Filed under: How To 
In January, Marisa alerted us to an article at Kitchn about seasoning your cast iron cookware. This is the technique I have always used -- lather pan in the oil/shortening and bake it upside down in your oven. Unfortunately, the last time I did this, I put a baking sheet underneath, rather than foil, and made a mess that ruined my pan.
But it looks like there is an easier way! Michael Ruhlman posted an ode to cast iron the other day, and listed a seasoning technique from The Elements of Cooking. It's the same idea, but easier. Just pour a half-inch layer of oil...
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Three days at the Fancy Food Show
Filed under: New Products, Food News 
For years now, I've been hearing about the Fancy Food Show. I'd see clips of it on the Food Network, or read about it in the New York Times, until this week, it had never been something I got to experience personally. And now that I've lived through my first one, I'm struggling to find a way to write about it.
You see, it's a big event. Thousands of people are there, selling, buying, tasting and sipping. I only sampled a fraction of the available goods and by the end of each day all I wanted...
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Baking with Agave Nectar, Cookbook of the Day
Filed under: Books, Cookbook of the Day  I first heard of agave nectar five years ago, when a friend of mine went off of wheat and sugar simultaneously. She struggled with the lack of wheat in her diet but thanks to agave nectar, didn't have much trouble staying away from sugar and sweets. She became something of an agave booster and talked it up to anyone who would listen. I became a slow adopter, and began to use agave nectar to sweeten my tea and morning bowls of oatmeal.
I've always wanted to to explore baking with agave nectar, but until now, I'd never...
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Why is Fleur de Sel so expensive?
Filed under: Spices, Artisan Foods 
Fleur de Sel is my favorite salt. Sprinkled over a chocolate mousse it incites intense gastronomical excitement. It tastes clean and fresh, like the ocean, and exudes an aroma of bright violets. Unfortunately, unlike most salt, it's not cheap. While you can spend as little as three dollars for three pounds of kosher salt, Fleur de Sel costs approximately 10 dollars for only 5 ounces. But, of course, there is no comparison when it comes to the enormous difference in taste.
The reason why Fleur de Sel is so expensive has to do with its superior quality. To understand...
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An airline snack like no other
Filed under: Baking, America  As airlines continue to go out of business and slash budgets at rapid rates, the free snack foods are often the first to get cut. And forget honey-roasted peanuts - now, with fears of peanut allergies, many airlines have switched to boring ol' pretzels, in fear of getting sued by the parents of allergic toddlers, or - gulp - nothing at all!
Over the weekend, I flew Midwest Airlines, one I'd never ridden before. (I swear, Midwest didn't pay me to endorse them).
When I stepped on my first Midwest flight, I smelled the familiar smells - recirculated air, extra lemon-y bathroom deodorizer -...
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