by Kelly Senyei, Epicurious
We get to taste a lot of inventive and enticing foods on any given day in the Epicurious office, so when a box of the new Lay's Potato Chips flavors arrived this week, my "I'll-try-anything-once" mantra encouraged me to start snacking.
The chips are part of Lay's "Do Us a Flavor" campaign, which asked consumers to submit their dream potato chip flavors. Out of 3.8 million submissions, Lay's narrowed it down to three finalists: Cheesy Garlic Bread, Chicken & Waffles, and Sriracha. The chips are available nationwide, and the creator of whichever flavor receives the most fan votes will win $1 million or 1 percent of their flavor's 2013 net sales (whichever is higher).
See more: Top 12 Cold-Weather Soups
My strategy was simple: Start with what I anticipated to be the most mild flavor, Cheesy Garlic Bread, work my way toward the Chicken and Waffles, and leave the seemingly potent Sriracha flavor as the finale. And so, without further ado, the results:
Blog Posts by Epicurious.com
by Kelly Senyei, EpicuriousRead More »from Taste Testing the New Lay's Potato Chip Flavors
- Epicurious.com | Shine Food – Thu, Feb 21, 2013 12:11 PM EST
by Kemp Minifie, EpicuriousRead More »from The Best and Fastest Way to Roast Chicken: Spatchcock It!
What's old is new again when it comes to cooking a whole chicken: It's called spatchcocking. Dictionaries differ as to the origin of the name, but from what I can gather, it dates way back--as far as the late 1700s--as a quick method to cook a fowl by splitting it open and grilling it flat, instead of stuffing it whole and turning it on a spit.
I've been spatchcocking my roast chicken for several months now--if I had a grill I'd use it--and I'm so enthusiastic about the results that I won't go back to the whole roast bird. The chicken cooks more quickly and evenly, and all the skin--not just the skin over the breast--gets golden and crisp. Plus it's much easier to serve; where to cut to separate the leg from the breast is completely obvious.
Flattening the bird is a cinch to do, but you will need poultry or kitchen shears. Turn the bird breast side down with the drumsticks closest to you. Using the shears, cut on either side of the backbone to remove it
- Epicurious.com | Shine Food – Tue, Feb 12, 2013 1:59 PM EST
by Megan O. Steintrager, EpicuriousRead More »from Tips for Cutting Down on Saturated Fat and Trans Fat (Plus Recipe Ideas!)
Try substituting vegetarian protein, such as tofu, for meat once a week. As we continue February's Doable Challenge to eat for heart health, this week I'd like to focus on fat (after all, today is Mardi Gras, aka Fat Tuesday). Dietary fats can be divided into broad good and bad categories, with the good including polyunsaturated and monounsaturated fats found in plants, including avocados and nuts, as well as some animal sources such as fish. The worst fat, trans fat, is found mostly in packaged foods and has been linked to a number of health problems, including heart disease. Fortunately, trans fat has gotten much easier to avoid since 2006, when the FDA began requiring food manufacturers to list it on labels. They can still include it in small amounts (less than .5 g per serving) without labeling for it, so it's best to also steer clear of foods with "partially hydrogenated oil" listed on the label. The other bad fat, saturated fat, is found mostly in animal products, including meat, butter, and cream, as well as in
Treat your Valentine to a sweet surprise with the most crave-worthy candies, biscotti, truffles, and more chocolate favorites
by Kelly Senyei, Epicurious
Whether you're in a romantic relationship or looking for love, the fastest way to win your Valentine's heart is to give the gift of chocolate. Homemade truffles are a swoon-inducing sweet, but if a store-bought shortcut is in order, there are plenty of stylish and delicious choices. Here's our pick of six can't-miss chocolate gifts, including classic bonbons, chocolate-dipped biscotti, and even a cocoa-infused liquor for the perfect after-dinner drink.
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Read More »from Valentine's Day Chocolate Gift Guide
by Kemp Minifie, EpicuriousRead More »from The Top 10 Most Frequently Mispronounced Foods
Stewed-Tomato BruschettaWhat are the most frequently mispronounced foods in restaurants? Not surprisingly, this is a popular topic online. Chefs and waiters must howl with laughter back in the kitchen over diners' garbled attempts at sounding out the unfamiliar words on menus. To be fair though, chefs and waiters aren't always poster kids for proper pronunciation either, especially if they're cooking a cuisine that's not native to their heritage.
Eat24, an online restaurant food delivery website that covers many cities across the country, prides itself on preventing the possible embarrassment of foreign language-challenged individuals with the mere click of a mouse, but it compiled its own list of mispronunciations anyway, as a service for those who do venture into a brick and mortar restaurant. The list confirms America's continuing love affair with Italian, and the increasing popularity of Mexican, Middle Eastern, Southeast Asian, and South American food. Counting down:
by Kelly Senyei, EpicuriousRead More »from The Rebirth of the Restaurant Breadbasket
Now that we're in the second month of the year, food predictions for what will be hot or not in 2013 are slowly being vetted. We predicted a declining interest in tasting menus, a sentiment that's proven true in recent weeks, and many correctly anticipated an increased focus on the first taste diners have at restaurants: the bread.
While cost-saving measures have forced some restaurants to cease serving complimentary carbs, the breadbasket has undoubtedly found new fame on the dinner table. This week, the Wall Street Journal highlighted several restaurants adding oomph to their bread portfolios, including U.S. restaurant chain LongHorn Steakhouse. They also reported that New York City restaurant Commerce spends about $116,000 a year on their famed breadbasket (labor included). I speak from experience when I say that every penny of that $116,000 is well-spent, from the salted pretzels to the poppy seed rolls to the pain d'epi -- all baked fresh and served
For American Heart Month, be kind to your heart with our delicious heart-healthy recipes and expert nutrition tipsRead More »from 10 Ways to Boost Your Omega-3s for Heart Health
by Megan O. Steintrager
Try pairing tuna and beans. From right: Tuscan Tuna-and-Bean Sandwiches; Tuna and White Bean SaladFebruary is American Heart Month, so now's the ideal time to think about prevention and take steps to reduce risk factors for heart disease, the leading cause of death in the United States, according to the Centers for Disease Control. To help control your blood pressure and cholesterol, lifestyle changes, which include exercising regularly and maintaining a healthy weight, are crucial to long-term success. Eating smart is also key, and for many of us, that includes cutting down on sodium, saturated fat, trans fats, and sugar. Yet for this month's Doable Challenge, we're focusing on adding something to our diets: more omega-3 fatty acids.
Omega-3s are a type of essential fatty acid--"essential" because our bodies need them to function properly--and since the body cannot produce enough of them, we must get them from our food. Plant sources such as
Astrologer Rebecca Gordon offers monthly readings--and recipes for resultsRead More »from February 2013 Horoscope for Food Lovers
(January 20-February 18)
February looks to be a "look good, feel good" kind of month as Venus, the planet of love and beauty, dances through. You're sure to be a magnetic attractor with that sparkle in your eye and extra kick in your step. Enhance what Mother Nature gave you: Eat vegetables high in antioxidants such as artichokes, potatoes, and kidney beans to keep your skin looking smoother and younger. As Venus stays with you throughout the month, take some other steps to beautify: Revamp your wardrobe, consider a daring haircut. Keep in mind, though, that the purpose of these external changes is to reveal and express a clearer image of who you really are. Don't be surprised if you find someone quite different looking back at you.
Recipe to try: Potato and Artichoke Gratin
(February 19-March 20)
It's essential that you take some time out this month for a little R&R. Remember
by Tanya Steel, EpicuriousRead More »from Dog Treats for the Big Bowl Game
courtesy of Puppy BowlIn my house, we are all gearing up for Sunday's big show. We will be watching every second, arguing over every bad play, groaning with every tackle, watching the ball go from one goal to the other. I am talking, of course, about the Puppy Bowl IX: The. Most. Awesome. Thing. On. TV.
Nine million of us will tune in to watch teams of adorable puppies cavort and chew, slurp up water from the bowl cam, and fight their furry friends for a "football." And just like the Super Bowl, the halftime show can be more interesting than the main event, so we will stay, glued, to watch the Kitty Halftime Show, featuring pig and porcupine cheerleaders. My sister's dog, Noodle, will have pride of place, watching intently, chewing on her homemade snack, a Gourmet dog biscuit. Yes, that's right, a recipe for a dog biscuit graced the pages of Gourmet.
It's amazing how many people cook for their dog. Pork chops, roast turkey, braised beef, leg of lamb, there is almost nothing
- Epicurious.com | Shine Food – Thu, Jan 31, 2013 4:07 PM EST
by Kemp Minifie, EpicuriousRead More »from Guacamole, Deconstructed: A New Way to Eat Avocados and Tortillas
Have you noticed that avocados are front and center in produce aisles right now? That's because Super Bowl Sunday is one of the two biggest days of the year for the consumption of this rich, creamy fruit (the other is Cinco de Mayo). Where would Super Bowl parties be without the requisite guacamole?
Shocking as this may sound, guacamole will be on hiatus in my home this weekend while I indulge in what I call deconstructed guacamole. Don't get me wrong; I love guac. But I'm currently enamored of the way Palo Santo, a wonderful Latino restaurant in Brooklyn, serves their avocado.
The menu simply lists tortillas and avocado, but they come to the table as a fetching pile of miniature warm corn tortillas and a plate of impossibly thin slices of avocado. What's so striking about it is that the slices are fanned so that they stand up in an undulating wall, which is then draped with sliced onion and chiles, and lubricated with a squeeze of lime and a drizzle of