Cutting Edge

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.

America’s Original ‘Breastaurant’ Gets A Facelift. Well, Augmentation.

Hooters 2.0. promises same wings, improved service?
Aug 3, 2012 12:01 pm

Yesterday, trade publication Nation Restaurant News reported that Hooters — the most well-endowed breastaurant with 430 locations worldwide — plans a refresh, both structurally and publicly. This is a good thing.

Are You Ready For Noisy Jelly?

You have to see (and hear) this to believe it
Jul 16, 2012 12:01 pm

A DIY noise-transmitting jelly kit? Wouldn't it be great if Wylie Dufresne got ahold of this and made like musical PB&J's? Video, photos and more after the jump.

Beta5 Easter Egg Chocolates

Admire first, then eat
Apr 8, 2012 1:34 pm

The chocolate filled Easter eggs from Vancouver's beta5 chocolates ride that fine line between food you want to display, and food you want to put in your mouth. From the egg carton packaging, to the metallic wrappers and no-frills labels, each layer is a cool take on the seasonal treat, right down to the realistic-looking orbs themselves.

Video: Bob Kramer's Knife Workshop

How a master knife maker hones his craft
Apr 4, 2012 11:57 am
Photo: Scott Heimendinger

We recently had the incredible opportunity to visit master bladesmith Bob Kramer’s knife making workshop in Olympia, WA. Bob’s culinary knives are the most coveted in the world, fetching thousands of dollars each. Although Bob’s lends his name to a production line of Shun knives sold by Sur La Table, this workshop is where he crafts his one-of-a-kind masterpieces that are sought after by chefs and steel fetishists everywhere.

Giving New Meaning To Designer Chocolate

Shipley & Halmos collaborate on some cool bars
Dec 12, 2011 1:46 pm

A few months back, we introduced you to designers Sam Shipley and Jeff Halmos, whose Shipley & Halmos menswear line is among the best on the racks. In that interview, Halmos admitted to a sweet tooth craving for Marlow & Sons' chocolate, caramel and sea salt tart. So perhaps it's no surprise that the duo's first foray into foodstuffs is to team with Chocolate Editions on a limited set of 25 chocolate bars. 


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