Looks like we can chalk up the surge in online food photos to good ol' narcissism. Digital marketing agency 360i recently conducted a study of food pictures posted to Flickr and broke down the distribution of photo types as well as pervasive trends. The most common type of photo? "Food......
Who else could have moved in with New York Governor Andrew Cuomo but Sandra Lee? Whatever you thought of the food on her show Semi-Homemade Cooking, where she combined 30% fresh ingredients with 70% premade products, with her megawatt smile she looked the stuff of red carpet and governor's ball......
Burger King has decided that putting a creepy plastic mask on a robe-wearing human body isn't good for business. After declining sales, the world's second largest hamburger chain has decided to end its advertising campaign featuring the King mascot and instead focus its advertising on the food itself, beginning this......
Given recent allegations that a Ponzi scheme artist spent eight years secretly giving money to University of Miami players, it's fair to say improper player benefits is a big deal. But -- in Allen Iverson "Practice?!" voice -- cream cheese? Cream cheese?! Yahoo! Sports reports that the NCAA is proposing......
When Gourmet suddenly folded in 2009, one of the biggest surprises was that Ruth Reichl -- then editor-in-chief of the magazine and previously Los Angeles Times food editor and restaurant critic for The New York Times -- would be out of a job. These days she's as busy as ever,......
When talking about braised meat, phrases like "melt in your mouth" and "so tender I could cut it with my spoon" shouldn't mean anything. Because of course it does and of course you could. All that's needed to make tender, melting beef/chicken/pork/goat/lamb/octopus is to leave fat and connective tissue-laden meat......
It's hard to be tough on a guy who means so well. After crying his way to school lunch reform in West Virginia and Los Angeles, Jamie Oliver now invites us to Great Britain as part of the country's new "You're invited" tourism campaign . In the wake of newspaper......
In parts one and two of our interview with Pitfire Pizza's owners Paul Hibler and David Sanfield, we learned about the design and recipe decision-making that allowed a 14 year-old restaurant chain to become a $10 million pizza behemoth. They make their pies Calfornia style, so naturally this heirloom tomato......
"Radiohead!" "U2!" "Peter Frampton!" Owners Paul Hibler and David Sanfield are arguing about how to explain the difference between their Pitfire Artisan Pizza company and California Pizza Kitchen. In musical terms. Their idea, not ours. It's no surprise for a company they dub the "anti-chain" and compare to an indie......
"Nothing ever happens in North Hollywood"? The NoHo Taco Cook-Off is the third in a series of events -- the NoHo Food Truck festivals in March and June being the first and second -- that brings together local music, dance performances and food in an effort to show off this......
