News from the World of Food

NYC: Using Fries To Fuel A Food Truck

Eating fried food may be bad for your diet, but it doesn’t have to be bad for the environment. Zeph and Liz Courtney of the soon-to-launch Snap Food Truck in Brooklyn will take the leftover oil used to make their rave-worthy items, like panko-crusted avocado fries, and reuse it to power their truck. In other words, their food truck will literally run on fries.

Restaurant chains refocus on beverages

Several restaurant chains have recently reworked their beverage programs in an attempt to renew customer interest in their drinks. These high-margin thirst-quenchers can help boost check averages and reinforce a brand’s image

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How restaurants can succeed with Pinterest

In the fast-changing social-media world, new platform darlings appear at a regular clip. The latest,, seems to be pinning competitive hopes to the wall and drawing interest from restaurant marketers.

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Pepper Institute deems Trinidad Moruga Scorpion hottest chile

There are super-hot chile varieties. And then there's the sweat-inducing, tear-generating, mouth-on-fire Trinidad Moruga Scorpion.

With a name like that, it's not surprising that months of research by the experts at New Mexico State University's Chile Pepper Institute have identified the variety as the new hottest pepper on the planet.

Beer: The Times-Picayune covers 175 years of New Orleans history

New Orleans was once the brewing capital of the South. Swiss immigrant Louis Fasnacht opened the first brewery in New Orleans in 1852 where the Cotton Mill apartments now stand. It closed by 1876

Phil Vettel reviews the El Bulli menu at Next

Part museum exhibit, part history retrospective, Next's latest menu, El Bulli, is a culinary retrospective focused on its namesake, the most famous restaurant in the world, its dishes re-created, and in some instances reinterpreted, by Grant Achatz, Dave Beran and the rest of Next's kitchen-wizard team

Progress toward sustainable meat trots along with recent developments

If you’ve been hoping for an update on sustainable meat news, you're in luck because here it is:

In recent days and months an increasing number of food companies including Smithfield, McDonald’s, Bon Appetit Management and Hormel have pledged to stop sourcing their pork from farms who use gestation crates (cages too narrow for the animal to turn around) by various dates later in the decade

Strong Beer Fest 2012: Totally Worth the Wait

​By the looks of the lines, the fact that Tops Liquor went through 5000 bottles of water, and the throbbing pain in my forehead, I'd say the 2012 Strong Beer Fest was a success.

Check out our slideshow here, and read on for details of the best -- and not-so-best -- beers of the day.

Saturday's sold out event drew somewhere close to 4000 people out of their local bars and away from their TVs to enjoy a perfect 70 degree day while getting hammered on strong beer samples from about 75 breweries.

Ask Beerspotter: What Gives Beer Its Color?

What is a "black" lager? As in Guinness Black Lager or Samuel Adams Black Lager?

Good question, Andrew. And I'm not sure if you planned this, but in a way that's actually two questions: what makes a beer lager, and what makes a beer black?

The unheralded elements of English food

Editor’s note: Has England managed to overcome its reputation as a nation of historically underwhelming food? Considering the attention paid to the tables of “Downton Abbey,” the country’s record-breaking number of Michelin-starred restaurants, its beloved celebrity chefs and some of the most engaging food TV and magazines on the planet, we’d say so. As Clarissa Dickson Wright’ argues in “A History of English Food” (Random House, 2011), there were plenty of good bits in early eras — and ways in which English and American cooks have learned from each other.