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"Chopped," Food Network's reality series that pits four chefs against each other in a battle for supremacy, has always had a great gimmick: Each contestant has to create dishes using all of the ingredients provided in a "mystery basket." Squid, gummy bears, Nutella -- you name it, these chefs have seen it. But now the series has a new trick up its sleeve: Chopped All-Stars. For a limited five-episode run starting Sunday, March 13th, at 7 p.m. EST, the series will feature Food Network personalities competing head-to-head for a $50,000 cash prize for charity. Our own Sarah DeHeer caught up with host Ted Allen and judge Alex Guarnaschelli at the Food Network kitchens in Manhattan to find out more.

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]]>choppedfood networkFoodNetworkSarah De HeerFri, 11 Mar 2011 17:00:00 ESTGrilled Cheese and Wine: A Winning Comfort-Food Combohttp://www.slashfood.com/2011/03/09/grilled-cheese-and-wine-pairings/http://www.slashfood.com/2011/03/09/grilled-cheese-and-wine-pairings/http://www.slashfood.com/2011/03/09/grilled-cheese-and-wine-pairings/#comments

grilled cheese sandwichPhoto: Sarah De Heer, AOL


Several weeks ago, I attended a grilled cheese and wine pairing seminar hosted by Laura Werlin, the guru of grilled cheese. You know a person really has a passion about a subject when they've penned two books about it (her newest is Grilled Cheese, Please!).

First, we sat down to four glasses of wine and a cheese plate with six different cheeses (from soft to hard). Instead of digging straight into the sandwiches, Laura had everyone taste the wines, then taste the cheeses to understand the foundation of the sandwiches. All of the cheeses on our plates and in the sandwiches came from Wisconsin and ranged from Gouda to Gorgonzola. One of the most important tips Laura shared with us was about the color of cheese vs. the wine. According to Laura, "The whiter the cheese, the lighter the wine."

Each of the unique creations we tasted came from her two books. Below are three of the six creations we tried, along with the its paired wine.

Dutch Grilled Cheese made with Marieke's Gouda
This sandwich was just full of buttery goodness. The gouda, paired with caramelized onions, cumin and rye bread with caraway was a successful balance of sweet and savory. Sometimes caramelized onions overpower the other ingredients in a dish, they complemented this sandwich because they were combined with Gouda -- a strong, distinctive cheese. The Cotes du Rhote was complex but let all of the flavors of the sandwich come through.
Paired with: Jean Luc Columbo "La Redonne" 2007 Cotes de Rhone (Rhone, France)

Continue reading Grilled Cheese and Wine: A Winning Comfort-Food Combo

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]]>grilled cheesesandwichwineSarah De HeerWed, 09 Mar 2011 14:00:00 ESTJohn Besh: Your Questions Answeredhttp://www.slashfood.com/2011/03/01/john-besh-your-questions-answered/http://www.slashfood.com/2011/03/01/john-besh-your-questions-answered/http://www.slashfood.com/2011/03/01/john-besh-your-questions-answered/#commentsFiled under:

Chef John BeshPhoto: Sarah De Heer, AOL


Last week we caught up with New Orleans chef John Besh at Food Network's South Beach Food & Wine Festival. Since he's juggling so many projects -- a new cookbook coming out in the fall, a TV show starting in April, managing his six restaurants and focusing on his foundation -- we didn't know where to begin! So we reached out to our dedicated Slashfood Twitter followers and asked: "What would you like to know from John Besh?" The response was great, and we've got the answers to seven of his favorite questions.

@DrinkerX asked: What was his favorite dish to eat growing up as a kid?
JB: Speckled trout sautéed with brown butter -- I can still smell it. You could hear when mom squeezed the lemon over the fish and it sizzled. With toasted almonds -- [shakes his head] -- the whole thing is so good.

@kbGiltCity asked: I'm having my bachelor party in NoLA during Jazzfest. What's the BEST food at Jazzfest? I was told soft shell crab po boy?
JB: My favorite po' boys? That's a toss up between a fried oyster fully dressed or a fried soft shell crab fully dressed, both from Parkway Tavern.

@THeChefatSolago asked: Homegrown hot sauce or store-bought...and if store-bought what brand?
JB: Definitely Tabasco. It's my go-to hot sauce.

Continue reading John Besh: Your Questions Answered

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]]>john beshJohnBeshSarah De HeerTue, 01 Mar 2011 16:30:00 ESTThe Real Burger Bash: SoBe 2011http://www.slashfood.com/2011/02/28/the-real-burger-bash/http://www.slashfood.com/2011/02/28/the-real-burger-bash/http://www.slashfood.com/2011/02/28/the-real-burger-bash/#commentsFiled under:

Burger Bash, Michael's Genuine Food & DrinkPhoto: Sarah De Heer, AOL


There's a lot on offer at the annual SoBe Food and Wine Festival, but Food Network's South Beach Burger Bash is always the must-see event. Food writers, bloggers and burger enthusiasts travel from around the globe to be among the thousands of spectators who get to watch their favorite chefs vie for the title of Best Burger. (And sample the burgers, of course.)

However, not many people understand what it takes to pull off an event of this size. After flying into town from New York City on Thursday afternoon, I headed over to the Burger Bash's 35,000-square-foot tent to meet with Jackie Sayet, Chef Michael Schwartz's (Michael's Genuine Food & Drink) brand manager. One the way inside, I was stopped by several people asking me if I had a ticket for sale. Others were scalping tickets -- the bash really is the Super Bowl of food events.

At last year's Burger Bash, Michael took home the Judge's Award. This year, he was determined to capture the People's Choice Award with his Bacon, Quail Egg and Cheeseburger with Fried Cheese Grits. Before arriving in Miami, I asked Jackie if I could follow Michael's journey through the night as he prepped and served 2,600 burgers to a very hungry crowd.

Continue reading The Real Burger Bash: SoBe 2011

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]]>burger bashBurgerBashfeaturedsobesobe 2011Sobe2011Sarah De HeerMon, 28 Feb 2011 14:00:00 ESTLive Tweeting from SoBe Wine & Food 2011http://www.slashfood.com/2011/02/25/live-tweeting-from-sobe-wine-and-food-2011/http://www.slashfood.com/2011/02/25/live-tweeting-from-sobe-wine-and-food-2011/http://www.slashfood.com/2011/02/25/live-tweeting-from-sobe-wine-and-food-2011/#commentsFiled under:


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]]>sobesouth beach food and wine festivalSarah De HeerFri, 25 Feb 2011 17:00:00 ESTPepsi Skinny Can Back, This Time at Burger Bash 2011http://www.slashfood.com/2011/02/25/pepsi-skinny-can-burger-bash-2011/http://www.slashfood.com/2011/02/25/pepsi-skinny-can-burger-bash-2011/http://www.slashfood.com/2011/02/25/pepsi-skinny-can-burger-bash-2011/#commentsFiled under: ,

Diet Pepsi Skinny cansPhoto: Sarah De Heer, AOL


Diet Pepsi "Skinny" -- is the marketing around the new product smart or just plain old annoying?

During Fashion Week, a time when New York City is surrounded by beautiful and slender women, Pepsi debuted its pint-size can dubbed the "Skinny Can." Everyone had something to say about it. In fact, it might have been more controversial than J. Woww walking down the runway is almost nothing.

Fine, we get it Pepsi, go big or go home.

However, as I walked inside the Burger Bash tent yesterday afternoon, I found myself face-to-face with these cans once again. Are you serious? Out of all places to show up during Food Network's Wine and Food Festival, they chose the Burger Bash?

The Burger Bash tent is lined up with more than 25 different burger creations. Lets be real here -- drinking Diet Pepsi from their Skinny can isn't going to help you in the calorie department.

Continue reading Pepsi Skinny Can Back, This Time at Burger Bash 2011

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]]>burger bashpepsipepsi skinny cansobe 2011Sarah De HeerFri, 25 Feb 2011 14:30:00 ESTBehind the Scenes at Burger Bash 2011 [PHOTOS]http://www.slashfood.com/2011/02/25/behind-the-scenes-at-burger-bash-2011-photos/http://www.slashfood.com/2011/02/25/behind-the-scenes-at-burger-bash-2011-photos/http://www.slashfood.com/2011/02/25/behind-the-scenes-at-burger-bash-2011-photos/#commentsFiled under: ,

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Burger Bash 2011

Rachael Ray, Lee Schrager and Michael Schwartz at Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Inside the tent at Food Network's 5th Annual Burger Bash.

Burger Bash 2011

A "Thank You' poster presented to Rachael Ray for five successful years at Burger Bash and 110 Burgers.

Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Shack Shake at Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Morimoto Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Allen Brothers provided the beef for numerous contenders.

Food Network's 5th Annual Burger Bash.

Burger Bash 2011

B Spot at Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Michael Symon preparing his burgers at Food Network's 5th Annual Burger Bash.

Burger Bash 2011

Good Stuff Eatery aka Spike Mendelsohn at Food Network's 5th Annual Burger Bash

Burger Bash 2011

Food Network's 5th Annual Burger Bash.

Burger Bash 2011


Read more: Burger Bash 2011 Winner: Michael Symon

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]]>burger bashmichael schwartzmichael symonrachael raysobesobe 2011Sarah De HeerFri, 25 Feb 2011 01:00:00 ESTBurger Bash 2011 Winner: Michael Symonhttp://www.slashfood.com/2011/02/24/burger-bash-2011-winner-michael-symon/http://www.slashfood.com/2011/02/24/burger-bash-2011-winner-michael-symon/http://www.slashfood.com/2011/02/24/burger-bash-2011-winner-michael-symon/#commentsFiled under: ,

burger bash michael symonPhoto: Sarah De Heer, AOL

So who won the Food Network's 5th Annual SoBe Burger Bash 2011? Well, that depends on the category:

The People's Choice Award: Michael Symon (B Spot)
Burger with fried salami, provolone, shasha sauce and pickled onion.

Judges Favorite: Marc Murphy (Landmarc Restaurants)
All beef hamburger on a homemade black pepper and cheddar bun with spike ketchup and house made pickles.
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Heinz Best Dressed Burger Award: Michael Symon
Burger with fried salami, provolone, shasha sauce and pickled onion.

Best Side Dish: Burger & Beer Joint
Beer tempura battered fried pickles served with homemade buttermilk ranch & truffle baked potato salad.

Continue reading Burger Bash 2011 Winner: Michael Symon

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]]>burger bashmichael symonrachael raysobesobe 2011South Beach Wine Food FestivalSarah De HeerThu, 24 Feb 2011 22:30:00 ESTA White Castle Valentine's Dayhttp://www.slashfood.com/2011/02/15/white-castle-valentines-day/http://www.slashfood.com/2011/02/15/white-castle-valentines-day/http://www.slashfood.com/2011/02/15/white-castle-valentines-day/#commentsFiled under: ,



For five years, we've been reading about White Castle's most successful marketing campaign: Valentine's Day at White Castle. On this day, lovers walk into a transformed chain restaurant: red tablecloths, waiters, candles and roses. Well, enough reading; last night we went to see for ourselves.

Walking into a New Jersey-based location at around 7 p.m., we were greeted by a smiling manager who happily showed us to our seats. Sitting at our red-plastic-covered table, we couldn't help but laugh and smile. Our tea-candle was lit and the faux smell of roses filled the air as our waitress came over to hand us the menus. Yes, menus! She, too, had a huge smile on her face and was excited to tell us that this was her first Valentine's Day with the company. She explained the menu to us and even promoted the "Sweetheart Special," which consisted of 10 hamburgers, two fries and two regular drinks. Priced at just $12.49, it was a deal. However, I decided to go with three classic cheeseburgers and take a chance on the Surf & Turf burger with cheese, the fish sandwiched between two burger patties, served with tartar sauce.

After ordering, I took a moment to look around. Every seat was filled with happy people, enjoying their burgers and getting a kick out of the décor. More than half the room was dressed in their date-night best -- women in red sparkling sweaters and men in suits with Valentine's Day-themed ties. There was one group of eight that had been coming to the chain for five years during this special promotion and they were pros -- they even brought their own wine. Who knew White Castle was BYOB?

Continue reading A White Castle Valentine's Day

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]]>featuredvalentines dayvalentines+day+at+white+castleValentinesDayvalentinesdayatwhitecastlewhite castlewhite+castle+valentineswhite+castle+valentines+2011white+castle+valentines+daywhite+castle+valentines+day+2011WhiteCastlewhitecastlevalentineswhitecastlevalentines2011whitecastlevalentinesdaywhitecastlevalentinesday2011Sarah De HeerTue, 15 Feb 2011 14:00:00 ESTWhat Marc Forgione Gives - 12 Days of Christmashttp://www.slashfood.com/2010/12/24/what-marc-forgione-gives-12-days-of-christmas/http://www.slashfood.com/2010/12/24/what-marc-forgione-gives-12-days-of-christmas/http://www.slashfood.com/2010/12/24/what-marc-forgione-gives-12-days-of-christmas/#commentsFiled under: ,

Photos: Elizabeth Hait, AOL; Getty Images


On the twelfth day of Christmas, a winning Iron Chef gave to me . . .

Chef: Marc Forgione

Restaurant and Show: Marc Forgione and Iron Chef America

The Gift: "A mortar and pestle; it's impossible to create something like a pesto or aioli without one. A food processor just will not cut it. I also like to give a sharpening stone. There is nothing more important than a sharp knife in the kitchen. And I tend to find that people do not keep their knives as sharp as they could be."

Where to Find It: Williams Sonoma

Find out what Wolfgang Puck, Jose Andres Gail Simmons and more give for Christmas.

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]]>12 Days of Christmas Chef Giftsgift ideasmarc forgioneSarah De HeerFri, 24 Dec 2010 11:00:00 ESTWhat Richard Blais Gives - 12 Days of Christmashttp://www.slashfood.com/2010/12/22/what-richard-blais-gives-12-days-of-christmas/http://www.slashfood.com/2010/12/22/what-richard-blais-gives-12-days-of-christmas/http://www.slashfood.com/2010/12/22/what-richard-blais-gives-12-days-of-christmas/#commentsFiled under: ,

Photos: Alberto E. Rodriguez / Getty Images; Bill Hogan / MCT

Last Monday we kicked off our 12 days of chef-inspired gift giving. Stay tuned every morning through December 24th for ideas from the pros on the best gifts for cooks. And see the links at the bottom of the post to catch up on days you've missed.

On the tenth day of Christmas, a molecular gastronomist gave to me...

Chef: Richard Blais

Restaurants and Shows: Flip Burger, Top Chef: All-Stars, Blais Off

The Gift: I always give out Moleskins to my chefs. Great tiny little notebooks that they can carry in their pockets to keep recipes, etcetera. New this year, I'm also sending a few people "Fruit of the Month" from Frog Hollow Farms. It sounds tacky, but trust me, it's an under-promise and over-deliver gift -- their products are spot on!

Where to Find It: Moleskins and Frog Hollow Farms

Find out the other chefs' suggestions:
The First Day of Christmas: Carla Hall, The Second Day of Christmas: José Andrés, The Third Day of Christmas: Wolfgang Puck, The Fourth Day of Christmas: Lidia Bastianich, The Fifth Day of Christmas: Gail Simmons, The Sixth Day of Christmas: Alex Guarnaschell; The Seventh Day of Christmas: Candace Nelson;The Eighth Day of Christmas: Nigella Lawson; The Ninth Day of Christmas: Richard Sandoval

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]]>12 Days of Christmas Chef Giftschristmas giftsSarah De HeerWed, 22 Dec 2010 11:00:00 ESTZac Brown Can Actually Cook, and He Wants to Feed You, Too.http://www.slashfood.com/2010/12/08/zac-brown-band/http://www.slashfood.com/2010/12/08/zac-brown-band/http://www.slashfood.com/2010/12/08/zac-brown-band/#commentsFiled under:



Every year, some new musician or celebrity comes out with a cookbook or opens a restaurant that makes us cringe. Yes, even guitar players and actors love food, but that doesn't mean they should dabble in it.

That's not the case with Zac Brown, better known as the lead singer and guitar player in the eponymously named award-winning country band the Zac Brown Band. We first met Zac last Tuesday at CMT's Artists of the Year celebration, when he took a break from practice to poke around the event's kitchen where star chefs were preparing a three-course dinner. Zac, who's had a restaurant of his own, wanted to find out what they were up to. We caught the sparkle in his eye; he had a passion for food, good food. But we soon realized this passion was more knowing appreciation, even obsession -- he understands techniques and quality ingredients, and one of his great pleasures is sharing that passion with his crew and fans.

In our interview (hit the play button above), Zac talks to us about his kitchen on wheels -- a 53-foot tractor-trailer that feeds his crew five meals a day. It also provides the chow for ZBB's "Eat and Greet," when the crew feeds 200 lucky fans before each concert. Instead of being subjected to bland concession food, these fans are given a gourmet meal and a chance to interact with the band.

Zac Brown is no food imposter.

Continue reading Zac Brown Can Actually Cook, and He Wants to Feed You, Too.

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]]>cmtcmt artists of the yearzac brownzac brown bandSarah De HeerWed, 08 Dec 2010 17:00:00 ESTWhen Stars Collide: Culinary Meets Country Musichttp://www.slashfood.com/2010/12/03/cmt-artists-of-the-year-dinner/http://www.slashfood.com/2010/12/03/cmt-artists-of-the-year-dinner/http://www.slashfood.com/2010/12/03/cmt-artists-of-the-year-dinner/#commentsFiled under: ,


Some events are unforgettable. Then there are those rare events that are unforgettable and delicious - CMT's Artists of the Year celebration happened to be one of them. This past Tuesday, Slashfood attended CMT's taping of the Artists of the Year TV special (airs tonight, 8 p.m. EST) honoring Carrie Underwood, Jason Aldean, Lady Antebellum, Taylor Swift and the Zac Brown Band for their successes over the past year (see our red carpet coverage). To make this night a true over-the-top affair, three James Beard Award winning chefs flew in from Miami, Washington D.C. and Mississippi to create a three-course meal that honored local spirits and fare, and showed continued support for Gulf seafood.

While we were surrounded by plenty of impressive music and movie stars, we only had eyes for Chef RJ Cooper of Rogue 24 (opening spring 2011), Chef John Currence of City Grocery and Chef Michael Schwartz of Michael's Genuine Food & Drink.

Continue reading When Stars Collide: Culinary Meets Country Music

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]]>cmtcmt artists of the yearCmtArtistsOfTheYearjohn currencemichael schwartzrj cooperSarah De HeerFri, 03 Dec 2010 14:00:00 ESTOn the Red Carpet at CMT's Artists of the Year Celebrationhttp://www.slashfood.com/2010/12/02/cmt-artist-of-the-year-red-carpet/http://www.slashfood.com/2010/12/02/cmt-artist-of-the-year-red-carpet/http://www.slashfood.com/2010/12/02/cmt-artist-of-the-year-red-carpet/#commentsFiled under: ,


Tuesday night, Slashfood headed down to Nashville to go behind the scenes at CMT's Artists of the Year celebration (airing Friday, December 3). The event, featuring a pull-out-the stops dinner, was filled with award-winning musicians, celebrities and athletes, and three James Beard award-winning chefs, all there to honor Taylor Swift, Carrie Underwood, Zac Brown Band, Lady Antebellum, and Jason Aldean.

We caught up with these A-listers on the red carpet as the evening kicked off. Sure, there were questions about their latest songs, but we're all about food, so we just had to ask, "What do you eat on tour?"

Chefs R.J. Cooper, John Currence and Michael Schwartz flew in to cook up a meal fit for any country king or queen. Check back tomorrow on Slashfood as we go behind-the-scenes in the kitchens as they prepared for the big meal.

CMT Artists of the Year premieres Friday, December 3 at 8 p.m. ET.

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]]>carrie underwoodcmtcmt artist of the yearmaroon 5Sarah De HeerThu, 02 Dec 2010 14:00:00 ESTThe Cake to End All Cakes: The Pumpplehttp://www.slashfood.com/2010/11/02/the-cake-to-end-all-cakes-the-pumpple/http://www.slashfood.com/2010/11/02/the-cake-to-end-all-cakes-the-pumpple/http://www.slashfood.com/2010/11/02/the-cake-to-end-all-cakes-the-pumpple/#commentsFiled under: ,

Photo: Elizabeth Hait, AOL


Last week, our sister site Lemondrop.com wrote about the Pumpple Cake: half cake, half pie and all calories. The Pumpple, created by the Flying Monkey Patisserie, in Philadelphia, consists of apple and pumpkin pies baked inside vanilla and chocolate cakes covered, no, obliterated, with vanilla buttercream. It just so happens I was in the area this weekend, and picked up a Pumpple to bring back to AOL Headquarters.

Having made the trip back to New York in one piece, the cake was ready for the food team to dig in. By 10:00 a.m. we were slicing into this masterpiece. For a moment we all just stood there in awe, thinking, How did anyone even come up with this idea?

Eating a cake this large and indulgent doesn't come without repercussions. Here come the heartbreaking numbers: The Pumpple weighs 15 pounds and measures more than a foot tall. And make sure you have a crowd to share this cake with, because each slice packs 1,800 calories. No, that is not a typo.

Continue reading The Cake to End All Cakes: The Pumpple

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]]>flying monkey patisseriepumpplepumpple cakeSarah De HeerTue, 02 Nov 2010 17:00:00 ESTMarco Canora: What's Real and What Isn'thttp://www.slashfood.com/2010/10/25/marco-canora-the-next-iron-chef/http://www.slashfood.com/2010/10/25/marco-canora-the-next-iron-chef/http://www.slashfood.com/2010/10/25/marco-canora-the-next-iron-chef/#commentsFiled under: ,

Photo: Elizabeth Hait, AOL

It seems like Marco Canora is everywhere these days -- he's a cookbook author, restaurateur, an expert chef on KitchenDaily.com and most recently, a contestant on The Next Iron Chef. Last week we had the opportunity to sit down with Marc Forgione to talk about his experience on The Next Iron Chef; this week, chef Marco Canora let us into Hearth Restaurant in New York City and dished about his time on the show.

Joining The Next Iron Chef crew wasn't an easy decision for chef Canora, especially after seeing the first episode of last season. So was it worth it? After the jump, watch chef Canora tell Slashfood about TV trickery, what's real and what isn't and what he thinks about the judges, especially Donatella Arpaia.

Continue reading Marco Canora: What's Real and What Isn't

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]]>marco canorathe next iron chefSarah De HeerMon, 25 Oct 2010 14:00:00 ESTMarc Forgione on The Next Iron Chef [VIDEO]http://www.slashfood.com/2010/10/20/marc-forgione-on-the-next-iron-chef-video/http://www.slashfood.com/2010/10/20/marc-forgione-on-the-next-iron-chef-video/http://www.slashfood.com/2010/10/20/marc-forgione-on-the-next-iron-chef-video/#commentsFiled under: ,

Photo: Elizabeth Hait, AOL


Last week, Slashfood had a sit-down with Marc Forgione of Marc Forgione Restaurant, in New York City, and, most recently, a contestant on the Food Network's, The Next Iron Chef. As the son of American culinary legend, Larry Forgione, Marc launched his career at age 16 in dad's kitchen at An American Place. Before opening his own restaurant, the younger Forgione did stints with notable chefs such as Laurent Tourondel (who began, and then departed, the successful BLT Restaurants).

What does Chef Forgione think about foodie reality TV, and of Michael Symon as a judge? And what does Larry Forgione think about his son's TV appearance? Find out after the jump.

Continue reading Marc Forgione on The Next Iron Chef [VIDEO]

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]]>food networkmarc forgionethe next iron chefSarah De HeerWed, 20 Oct 2010 10:00:00 ESTThe 2010 Vendy Awards [VIDEO, PHOTOS]http://www.slashfood.com/2010/09/27/the-2010-vendy-awards-winners/http://www.slashfood.com/2010/09/27/the-2010-vendy-awards-winners/http://www.slashfood.com/2010/09/27/the-2010-vendy-awards-winners/#commentsFiled under:

Photo: Sarah De Heer, AOL


This past Saturday on Governors Island in New York City, the Vendy Awards took place, which is basically the equivalent of the Oscars for food trucks. Over 15 food trucks from New York and Philadelphia (more on that below) lined the grassy park, serving everything from schnitzel to slushies, tacos to bread pudding.

The Vendy Awards were created to help raise money for the Street Vendor Project of the Urban Justice League, a non-profit organization that provides vendors with legal representation and advocacy. If you were lucky enough to get in early, a tax-deductible $85 ticket bought you all-you-can-eat access to food from each of the finalists' carts and the opportunity to vote for the People's Choice Award, the Dessert Vendor of the Year and the Rookie Vendor of the Year.

This years judges included a prestigious panel of media and chef personalities: Leslie Koch, Molly O'Neill, Aaron Sanchez, Stephen Starr and Tanya Wenman Steel.

Continue reading The 2010 Vendy Awards [VIDEO, PHOTOS]

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]]>2010 vendy awardsvendy award winnersvendy awardsSarah De HeerMon, 27 Sep 2010 16:30:00 ESTBurger King Breakfast Menu: New Items Reviewedhttp://www.slashfood.com/2010/09/17/new-burger-king-breakfast-menu-taste-test/http://www.slashfood.com/2010/09/17/new-burger-king-breakfast-menu-taste-test/http://www.slashfood.com/2010/09/17/new-burger-king-breakfast-menu-taste-test/#commentsFiled under: , ,

new burger king breakfastPhoto: Elizabeth Hait, AOL


With all the buzz around the new Burger King breakfast menu, we couldn't resist an invitation to attend a press taste test of the new menu items. Walking into Burger King Thursday morning, we saw blue tablecloths, actual silverware and waiters -- were we in the right place? It was clear that Burger King meant business about their new menu and that we were in for a treat.

Burger King has added nine new items to the breakfast menu. Some of those include blueberry biscuits, the Sausage, Egg and Cheese Croissan'wich, the BK Breakfast Bowl, a pancake platter and the BK Breakfast Ciabatta Club Sandwich. They're also brewing Seattle's Best coffee and have launched an advertising campaign that's very product focused and, according to North America Chief Marketing Officer Michael Kappitt, "The largest campaign in my time, which is eight years."

Continue reading Burger King Breakfast Menu: New Items Reviewed

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]]>breakfastburger kingburger king breakfastSarah De HeerFri, 17 Sep 2010 13:00:00 ESTMario Batali's New iPhone App -- It's Everything You'll Ever Needhttp://www.slashfood.com/2010/09/16/mario-batalis-new-iphone-app-its-everything-youll-ever-nee/http://www.slashfood.com/2010/09/16/mario-batalis-new-iphone-app-its-everything-youll-ever-nee/http://www.slashfood.com/2010/09/16/mario-batalis-new-iphone-app-its-everything-youll-ever-nee/#commentsFiled under: ,

Mario Cooks! app from iTunesPhoto: iTunes

Mario Batali has sure been busy lately. Not only has Eataly been a huge success (Batali told Slashfood that 10,000 people were visiting the story every day in its first week), he's also launched the inaugural issue of his new magazine Viaggio and is working on a new online cookbook project with Julianne Moore and Barilla pasta. If that wasn't enough, Batali launched his new app for iPhone and iPod touch called MarioCooks! Wednesday.

His app, which draws from his cookbooks, just may be the most comprehensive Italian cooking application on the market to date. According to a press release, features include:
  • 85 video segments and 63 recipe demos
  • Browse recipes by region, course, prep-time, season, category of food or kid-friendliness
  • Still images that accompany every recipe step
  • Wine pairings with Mario's notes on varietals and a wine list describing each wine
  • One-click shopping lists that users can check off at the grocery store
  • Facebook integration so users can share cooking stories via the web


We spoke to Mario about his latest endeavor and what some of his favorite features are.

Continue reading Mario Batali's New iPhone App -- It's Everything You'll Ever Need

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]]>eatalyiphone appmario bataliMarioBatalimariocooksSarah De HeerThu, 16 Sep 2010 14:00:00 EST