Cutting Edge

You Can Now Get A Master's In Food Design

A one-year intensive taught in Milan, Italy
Mar 5, 2015 10:00 am

Now this is a master's program we can get down with. This month, Milan's esteemed design university, the Scuola Politecnica di Design, is launching its Master Course in Food Design program, a one-year multidisciplinary program developed to cover 11 different areas of design and culinary arts. Here are the details.

Cricket Bars? Plant-Based Fake Meat? Venture Capitalists Are Eating This Stuff Up.

Specialty food startups are luring big investors
Dec 1, 2014 1:00 am

If you happen to think that all the hype about eating crickets and other crawly things is just a bunch hippie-dippie pipe-dream stuff, well, your friends in finance seem to disagree with you. Food startups like Brooklyn-based Exo, which manufactures a cricket-flour-based energy bar, have attracted a record amount of investment monies from venture capital firms some $83.4 million in total, to be exact during the third quarter of 2014.

Do You Decarboxylate Your Weed Before You Cook With It? It Is Highly Recommended

New cookbook aims to debunk edible marijuana myths
Oct 29, 2014 4:20 pm

It's not enough to simply simmer your chopped marijuana buds in butter anymore. Today's more highly advanced experts on cooking with cannabis strongly suggest that, in order to reap the reefer's full benefits, you should prep your pot first, using a somewhat modernist-sounding technique. It's called decarboxylating. And, it's "an essential step," says Matt Grey, CEO of The Stoner's Cookbook. "But, it's something that most people have no idea about."

Manufacturer Has High Hopes For World's First Pot-Infused Pizza Sauce

Three slices and you're feeling good
Sep 23, 2014 11:00 am

It took "years of expertise from traditional sauce chefs and roasters," but someone has finally done it — jars of pot-infused pizza sauce are now on store shelves in certain legally kosher locations around the country. Los Angeles-based manufacturer Podey Pizza, though, envisions even bigger things beyond the initial limited rollout. Which celebrity is the company jonesing to partner up with?

Hey! Why Aren't They Making More Food Emojis?

Are we supposed to type out "salted caramel?"
Jun 20, 2014 1:00 pm

A wave of new emojis hits phones this month. Now, you can convey "chipmunk," "bellhop bell," and the infinitely more useful, "reversed hand with middle finger extended" with one tap. There's also a "dove of peace" if you end up offending someone. Much to our chagrin, however, vital additions to the food section seem to have been overlooked. After all that waiting...why?

Survival Rations Go Italian: This Pizza Has A 3-Year Life Span

Launching the MRE they've all been waiting for
Feb 21, 2014 11:00 am

Everyone wants pizza, and that's not a preparation that takes kindly to being stuffed in a foil sleeve and left indefinitely. There's the moisture in the cheese and sauce to worry about, and a crust to keep from getting soggy. Thankfully the urgency of the situation has been realized, as food chemists invent more ways to get soldiers the food they want. Here's how 3-year-old pizza works.

Eat This Now: Blue Hill Grass-Fed Savory Yogurts

Dan Barber works magic with new carrot, beet yogurt
Sep 20, 2013 9:00 am

Chef Dan Barber's  newest project tackles something new to the food world: savory Blue Hill Yogurt. It's about time someone produced savory flavors of something innately savory, not sweet. Put down that watery pastel-colored strawberry-banana Yoplait, and pick up the tomato, carrot, beet and butternut squash.

Portugal's "Soundwich" Serves Up Musical Lunchboxes

A soundtrack to go with your meal
Nov 8, 2012 11:01 am

This Porto-based eatery offers seven sandwich styles, each paired and packaged with its own musical accompaniment. Imagine: your supper sings for YOU! More after the jump.


Follow Food Republic

Check out our Ultimate Hot Dog Style Guide
The Eternal City is eternally hungry
Dining in Space City is out of this world
Vietnamese noodle soup, it’s what’s for breakfast
Seaweed, licorice and scotch reshape an old standby
Ceramic wall planters help brighten a small space
A Mexican twist with mezcal and hibiscus petals
From low-cost to the Cadillac model
A stylish rooftop arrives in Dupont Circle
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.