Saffron is not only the most expensive spice in the world, it's also the most expensive ingredient. With prices that can climb to as much as $10,000 per pound, there's no wonder it's often referred to as "red gold."
This year, Americans will spend $9 billion on Halloween, which includes decorations, costumes, and of course, candy. Of that total, $2.6 billion will be spent on candy. That’s one heck of a sugar rush.
State by state, cannabis is becoming legal in one form or another. Whether it's full on legalization for rec or some variation of medical use, it seems like a green wave is sweeping America (and apparently our neighbors to the north).
Everyone loves to talk about checking items off their bucket lists, but what's so often underrated is adding things to the list. After all, those are the moments of creativity, when we imagine and put ourselves in hypothetical situations, when all the places and events in the world are attainable.
So I'm going to add another one to your list.
Every year, I leave Denver's Great American Beer Festival with a few important takeaways. Even if I seem to forget those tendencies over the course of the year, they always seem to be the same recurring concepts.
We'll say it. Pumpkin spice has gotten a bad rap. It's gotten so trendy that it's now trendy to hate it. It may even be what single-handedly coined the term 'basic.'
Every year in early fall, more than six million people enter a large field in Munich as part of Germany's official Oktoberfest celebration. The two week plus event is one of the most popular destinations and is said to be the largest fair in the world.
From savory to sweet, pickle flavors are popping up in your favorite foods, and we're here to dish on the latest.
It's happening all across the country. In Seattle, operators can be fined $250 for serving plastic straws. In places like New York City and Miami, efforts to ban plastic straws are also underway. Some restaurants are even making the switch to paper straws without the input of regulations.
But what's behind this movement away from plastic straws?
Meet the “Renegade Lunch Lady.”
Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. She also happens to be the Director of Food Services for the Boulder Valley School District here in Colorado, where my son is soon to be a first grader.
If you trace the history of lodging in America's great national parks back to its roots, you can literally see the beginnings of foodservice in the United States, and how those roots are closely linked with railroad expansion.
We've all been there. Whether we're the ones who were late or the ones doing the waiting, we've all contributed to or had to deal with one of the most controversial aspects of the restaurant business -- seating incomplete parties.
Hot dogs. Fireworks. Lemonade. Late summer nights. Fireflies. These are all the things you probably associate with the 4th of July or summer as a whole. But don't overlook that iconic red, white, and blue dessert -- the Bomb Pop.
Recently, I had the pleasure of dining at St. Elmo Steakhouse in Indianapolis. One of the items on their menu, even more popular than the steak, is the world famous shrimp cocktail. And sure, the shrimp are large and fresh, but it's the cocktail sauce that garners all the accolades.
The Negroni is truly one of the landmarks in cocktail history. Started in Florence in 1919, it was originally a variation of the Americano cocktail, but instead of soda water and a lemon peel, Count Camillo Negroni requested to substitute gin and orange instead.
Summer is the time of BBQ and roadtrips. So why not combine them both and hunt down America's best 'cue joints. From Kansas City to the Carolinas, here's a list to start checking off.
Hotel lobbies are one of my guilty pleasures. They rank right up there with airport bars and for similar reasons -- people coming and going to and from places all around the world, interesting conversations to be had, a feeling of connectivity.
That's my son up there. The one with the chef's hat, contemplating his bite of duck breast.