In the smokehouse for decades, he's still obsessed
Feb 25, 2015 9:00 am
Since 1973, Allan Benton has been creating some of the most delicious cured hams and smoky bacon using the same basic method he learned during his mountain upbringing. Chris Chamberlain sits down with the esteemed yet ever-humble pork purveyor.
Want the city’s best fried chicken delivered from Brooklyn straight to your Manhattan doorstep as you lie in bed working off a vicious Saturday morning hangover? There’s an app for that. An increasing number of apps and websites are making it easier than ever to order in from some of the best restaurants in New York City. Many of these services are using the city as a test run of sorts, looking to eventually expand throughout the country and possibly even overseas. Here is a look at five of these existing services, their various features and where they currently operate.
How's this for "stunt food"? A restaurateur in Iowa claims to have created the world's hottest burger and has reportedly petitioned Guinness World Records to create a whole new category to fit this insane inferno of a beef patty. It's called the "Hellfire Burger," and Xtreme Smokehouse and Grill owner Loren Gingrich requires you to sign a waiver before you try it. Here's how it's made.
Your taste buds are still evolving. Help them out.
Feb 24, 2015 12:00 pm
The facts are in: According to TheAtlantic, you can learn to like spicy foods the same way you can learn to like bloomy-rind cheese or pickled shrimp. Give your taste buds a little training session by "forcing" yourself to chow down on these 15 hot-but-not-too-hot recipes.
Pizza Hut, everyone's favorite empty building, wants in on the nail-art craze. Paint your nails in vibrant shades named for sad excuses for pizza, like "Meat Me After Midnight," "Voracious Veggie" and "Poppin Pepperoni." Or, you know, don't.
All the big-name bourbon makers gathered in Louisville last weekend to discuss the issues impacting their industry — most notably the surging demand for barrel-aged booze and shortfalls on the supply side. Chris Chamberlain reports from the Bluegrass State.