This blogger has produced, hosted, written, sold ad space, booked talent and secured sponsorships for many TV cooking shows and segments for nearly 20 years. I know the ins and outs on how it works and the content you see! The networks all have budgets per show. Most of the cooking shows you see on… Continue reading TV food shows, best this, greatest that….
It’s no secret that eating too much sugar can cause you to gain weight, leading to diabetes and a slew of un-fun health problems. Now, the FDA is recommending Americans limit their daily added-sugar intake to just 12.5 teaspoons (or 50 grams) a day. While this number may initially seem high, it is easier to… Continue reading Hidden sugars are everywhere!
By Kelly Magyarics What makes a spirit smoky, and how does that affect a spirit’s character? Those were the two main questions posed by moderators Dave Broom and Ryan Chetiyawardana at “For Peat’s Sake: A Study of Smoke,” a seminar held at New Orleans’ Hotel Monteleone during the annual Tales of the Cocktail in July.… Continue reading For Peat’s Sake, Smoky Libations….
From foraged food to hunted wild game, chefs continue to explore cooking by terroir. Far different from foraging, working with game meat requires a different set of rules. In fact, USDA regulations prohibit serving meat from a personal hunting expedition in restaurants. But sourcing wild game is getting easier. While truly hunted food can only… Continue reading The hunt for healthy dishes….
A fellow BBQ expert reveals the secrets of ordering procedure, lingo, and etiquette that will guide you in your quest for smoked-meat glory. This blogger agrees with these barbeque standards or so called rules…. Story courtesy of and written by Daniel Vaughn (@BBQSnob) who is the Barbecue Editor at Texas Monthly and author of The… Continue reading How to avoid looking like a newbie at a BBQ joint….
From this bloggers mixologist days Rob Roys, Manhattan and Dry Manhattan cocktails were very popular. They required either dry or sweet Vermouth. Extra dry Martini which is made from Gin or Extra dry Vodka Martini would use a minimal amount of dry Vermouth. Many times poured into a cocktail glass and then down the sink… Continue reading Vermouth – The Forgotten Booze in the Rack….
Last Thursday, chefs, industry trendsetters, and media representatives kicked off the day with a breakfast comprised in part of sardines and a boba tea cocktail. These out-of-the-box aperitifs started off a day filled with data-driven ideas executed by up-and-coming chefs at the inaugural Rich’s Trend to Table event in Rich Products Corporation’s cutting edge Innovation… Continue reading Rich’s Inaugural Trends to Table Event….