Big Ideas

Watch Fresh Honey Flow From A Tank Filled With Bees

Actual honey, fresh from the source, now on tap
Mar 2, 2015 12:30 pm

Imagine honey, fresh from the hive, straight from a tap — without bugging a single bee. Two Australian beekeepers have taken the legwork out of a process that used to take hours of intensive labor (and involve bee stings). The Flow Hive is astounding bee scientists and beekeepers alike. What are you going to do with your beekeeper garb? Well, it'll be Halloween eventually. You need to see this to believe it.

Dining Alone Is Not Sad! A Photo Blog Celebrates Dining Solo In America.

Table for One shows the joys of solitude
Feb 17, 2015 10:00 am

There are many advantages to eating meals alone. And yet it still gets a bad rap. It’s called sad or depressing by some and generally looked down upon in popular culture. At least one individual wants to change that perception. Check out this powerful photographic study of solitude in a society that increasingly highlights companionship.

Here Is A Map Of All The Kickstarter-Funded Restaurants Around The Country

Crowd-funded projects are on the rise nationwide
Feb 9, 2015 2:30 pm

Kickstarter has become an increasingly popular way for both chefs and owners to raise capital for new restaurants. Several Kickstarter-funded restaurants nationwide have already achieved acclaim. And as this handy map shows, the crowd-funding platform is hardly getting big in just large cities. While the Northeast has taken a lead in funding restaurant projects, there have been a number of openings throughout the South, Midwest, West Coast, Northwest and beyond. Get to giving, people!

Will Future Chefs Worry About Printer Jams? 3D Food Printing The Buzz At CES 2015.

Vegas gadget show offers window into foodie future
Jan 8, 2015 9:00 am

In an era of handmade artisanal everything, the International Consumer Electronics Show (CES) in Las Vegas, held annually each January, is a refreshing reminder of the ever-increasing number of things you can still do without investing a single drop of sweat equity. This year's show is no different.

Thanks To Science, Ketchup And Fries Have Never Been Closer

Brand-new hybrid TomTato plant hits the States
Jan 7, 2015 3:30 pm

Singing "Let's Call The Whole Thing Off" just got a whole lot easier. Thanks to the innovation of British gardening experts Thompson and Morgan, the song now just goes "you say Tomtato (several bars of silence)," because they've successfully grafted together tomatoes and potatoes in one spectacular, slightly hard to pronounce product. And for the record, according to the promo video the proper pronunciations are "to-MAH-to" and "po-TAH-to."

This Gadget Will Soon Revolutionize The Way You Boil Water

Heat only what you need. What a novel concept!
Nov 4, 2014 10:00 am

Did you know that the standard electric tea kettle usually wastes about half its energy heating up, especially for single-cup servings? With this clever new induction system, heat only the amount of liquid you need quickly and efficiently. That's right, all liquids, all amounts. No time at all.

Coffee Flour: Rich In Antioxidants And Makes A Pretty Good Cookie

Learn to bake with flour made from coffee berries
Oct 30, 2014 8:00 am

Coffee flour is an elegant solution to an ugly problem. Coffee cherry, the fruit that surrounds a coffee bean, has long been a major pollutant in coffee-producing areas. Some of the cherry can be used for fertilizer, but most of it – more than 10 billion pounds per year – ends up getting dumped in waterways. A new company, aptly named “Coffee Flour,” uses a proprietary method to transform coffee cherry into a gluten-free powder that can be swapped out for flour. 

Your Pasta Sauce Is A Dirty Lie: Puttanesca Unrelated To Prostitutes

Back off, carb freaks: the spicy sauce ain't yo ho
Oct 27, 2014 3:00 pm

Well this is embarrassing. Without further ado, we hereby apologize to puttanesca, that saucy Italian dish of pasta with tomatoes, garlic, anchovies, olives and capers, for the decades it was assumed to be named after the ladies of the evening who cooked it. Really, mia cara, on behalf of pasta lovers everywhere, scusarsi. Here's the real story behind that salty wench of the Italian menu. 

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