Big Ideas

How 'Bitch Pudding' Sweetly Symbolizes The Plight Of Female Chefs In America

Who doesn't want some gender politics for dessert?
Jul 14, 2014 10:00 am

In many ways, the story of Callie Speer's "Bitch Pudding" sums up so much about the current saga of women working in the male-dominated restaurant world. Though it was all in good fun, it’s telling that Speer conflates food and self, revealing an underlying conflict: how can female chefs — and women, in general — be both bitch and pudding? Join the discussion here.

Kickstart This: Pasta Flyer, A World-Class Gluten-Free Italian Joint

Let's make chef Mark Ladner's dream come true
Jun 12, 2014 1:00 pm

At this stage in the gluten-free game, plenty of restaurants offer wheat-free pasta and noodle options. You can get gummy brown rice penne to ruin your nice puttanesca or substitute rice noodles in your ramen because it's just as satisfying. Right? Wrong, says NYC chef Mark Ladner, a longtime master of the fine-dining Italian scene. Let's cheer on his fresh new concept, Pasta Flyer, hurtling towards a pop-up near you.

Kickstarted: Dutch Bacon Sprinkles. Don't Call Them Bacon Bits.

Bacon hagelslag is poised to hit the market hard
Jun 6, 2014 9:00 am

Bacon Hagelslag ends its Kickstarter campaign today well over the €9k they were shooting for, but there's still a few hours to go if you want to say you contributed to what could easily be the next totally acceptable way to incorporate bacon into your ice cream. Yup, bacon sprinkles.

The World's 8 Most Gourmet Vending Machines

Caviar, champagne, pies and more from machines
Jun 3, 2014 9:00 am

The newest breed of vending machines marries farm-fresh ingredients and haute cuisine with coin-operated convenience. The automated future is now. From an Australian banana farmer singlehandedly stocking downtown Brisbane to three Los Angeles caviar kiosks, these are the world’s most gourmet vending machines.

Is This The End Of New York City's Irish Pubs As We Know Them?

Irish watering holes are shutting down. Why?
May 19, 2014 1:00 pm

New York City has long been a friend to the Irish pub. Dedicated fans, a mix of office works, college kids and happy hour hounds, have enjoyed pints of Guinness and drams of Jameson for decades — just about as far back as anyone can remember. But is a new generation of barfly, coupled with rising rent costs and a shift in drinking preferences, putting these bars in jeopardy?

Kickstart This: HopBox Handcrafted Brewing Kits

A simple way to brew beer at home
May 16, 2014 11:00 am

An afternoon spent brewing homemade beer? Sounds like an ideal weekend plan to us. HopBox Brewing Kits are perfect for brewing cider, mead and beer – whether you’re a veteran brewer or brewing your first ever batch. It appears our excitement is shared — the project's Kickstarter campaign had received almost three times the necessary funding amount of $45,000. But there are more reasons to donate, and to check it out. Read on.

Read An Interview With The Man Who Wants To Make Eating Obsolete

Rob Rhinehart is the mind behind Soylent
Apr 30, 2014 9:00 am

It’s something so intertwined in our everyday lives; a necessity that society dictates we all must do multiple times each day. It is integral to absolutely everyone, regardless of any socio-economic factors. Many of our social rituals revolve around it, and it remains a lowest common denominator across countries and cultures. It’s the practice of eating, and one man wants to render it obsolete. Read on.

Masters Of Restaurant Hospitality Launch The Welcome Conference

Taking place in NYC
Apr 24, 2014 2:30 pm

Hospitality, no matter how fancy the restaurant, is neither effortless nor thoughtless — it's not a given at all, in fact. To the titans of excellent service, improving the guest's impression is their primary objective, particularly when it might seem that no detail has been overlooked. Enter: Will Guidara (Eleven Madison Mark, NoMad) and Anthony Rudolf (formerly of the Thomas Keller Group and Per Se) and their upcoming Welcome Conference.

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