Critics say the planned roll-out of .wine and .vin sites could create confusion for consumers. The new NapaValley.wine, for instance, could have as much to do with California's famous wine-growing region as the parody site WhiteHouse.net has to do with the actual Oval Office.
Chefs, food writers and other adventurous eaters — we live for things like fish heads; most Americans not so much. Hastened by the sustainability issue, U.S. restaurants are doing their part to broaden our tastes for seafood beyond the boring fillet. Will you bite? Dive in here.
More than $40 billion worth of "natural"-labeled food is sold each year — making it the most lucrative buzzword in food marketing outside of mentioning the fat content. Here's a video that puts this "natural" business in perspective.
The always shocking animal-rights group PETA is back in the news again, with another eye-catching campaign. We, the open-minded omnivores at Food Republic, simply wish the organization would go back to its colorful ways of illustrating the pros of a vegan diet, as opposed to hyping unproven evils. See what we mean here.
Britain stops rinsing raw chicken. We should, too.
Jun 17, 2014 9:00 am
In totally logical news: by rinsing raw chicken before cooking it, you are in fact effectively distributing infection around your kitchen in the form of chickeny water droplets. According to UK's Food Standards Agency, those droplets can travel up to three feet before landing on...well, what's within three feet of your kitchen?
In a move to which we can only respond "nooooo!" the FDA has moved to ban aging cheese on shelves made from wooden boards. As in, a ban on the following: Brie, Camembert, Beaufort, Raclette, Parmaggiano, Comte...uh, cheddar. Apparently, a lot of cheese we like is aged on wood.
New York Sen. Charles Schumer has called on the Food and Drug Administration to ban Palcohol, a brand of powdered alcohol, from coming to market, calling it a potential "Kool-Aid of teen binge drinking," according to an AP report. It's the latest volley in a growing debate.
Wouldn’t it be great if the answers to basic tipping questions were conveniently located on a single sheet of paper? Is there a reason why the hotel bellman is lingering around the room, even though you had no bags with you? And are you cheap if you don’t leave a tip for restaurant takeout? A helpful infographic with all the answers, after the jump.