Cool Hunting
Entries with keyword "food"
25 result(s) displayed (151 - 175 of 304)
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What to Drink with What You Eat
(19 September 2006) - For aspiring foodies there's finally a definitive guide to beverage and food pairings. Karen Page and Andrew Dornenburg, the award-winning co-authors of Becoming a Chef, Dining Out and The New American Chef have compiled expert advice from America's top sommeliers and other experts in What to Drink with What You Eat. Taking a holistic—almost philosophical—approach the book offers ways to increase enjoyment of food...
(19 September 2006) - For aspiring foodies there's finally a definitive guide to beverage and food pairings. Karen Page and Andrew Dornenburg, the award-winning co-authors of Becoming a Chef, Dining Out and The New American Chef have compiled expert advice from America's top sommeliers and other experts in What to Drink with What You Eat. Taking a holistic—almost philosophical—approach the book offers ways to increase enjoyment of food...
Sandwich Art
(15 September 2006) - After age six, few people take the art of making a sandwich much further than a smiley face here or there, but these over-the-top examples of food sculpture spotted recently on Neatorama are ridiculously imaginative. Who knew bologna could be folded so neatly into mice, monkeys, frogs, cell phones, and scooters? For some great wallpaper-style images check out blowing bubbles. Or if you're ambitious...
(15 September 2006) - After age six, few people take the art of making a sandwich much further than a smiley face here or there, but these over-the-top examples of food sculpture spotted recently on Neatorama are ridiculously imaginative. Who knew bologna could be folded so neatly into mice, monkeys, frogs, cell phones, and scooters? For some great wallpaper-style images check out blowing bubbles. Or if you're ambitious...
The Condiment Packet Museum
(14 September 2006) - As a design object, to-go condiment packaging's fussy "tear-here" notches and single-use wastefulness leave a lot to be desired—not to mention our general dislike of condiments themselves. But we do have a soft spot for the cheap pleasure of looking at obsessively-compiled and well-presented inventories of compact consumer goods, like the Condiment Packet Museum. Categorized by condiment and including over 900 different specimens, the...
(14 September 2006) - As a design object, to-go condiment packaging's fussy "tear-here" notches and single-use wastefulness leave a lot to be desired—not to mention our general dislike of condiments themselves. But we do have a soft spot for the cheap pleasure of looking at obsessively-compiled and well-presented inventories of compact consumer goods, like the Condiment Packet Museum. Categorized by condiment and including over 900 different specimens, the...
Madhouse Munchies
(13 September 2006) - Like other Vermont food products before them, Madhouse Munchies potato chips are naturally scrumptious, made with gourmet ingredients, and comparatively healthy. Made with mono-unsaturated canola oil, kettle-cooked and certified vegetarian, the snacks are trans fat-, hydrogenated oil-, and cholesterol-free, and significantly lower in saturated fat than their competitors. Their trademark slogan, “super crispy, really good,” is simple and true. We recommend the Mesquite BBQ,...
(13 September 2006) - Like other Vermont food products before them, Madhouse Munchies potato chips are naturally scrumptious, made with gourmet ingredients, and comparatively healthy. Made with mono-unsaturated canola oil, kettle-cooked and certified vegetarian, the snacks are trans fat-, hydrogenated oil-, and cholesterol-free, and significantly lower in saturated fat than their competitors. Their trademark slogan, “super crispy, really good,” is simple and true. We recommend the Mesquite BBQ,...
Three Options for Dining al Fresco
(23 August 2006) - Newly available from Flight 001, these clever designs make picnics in the park, or days when you're brown bagging it, easier and tastier. Swiss Spice Salt & Pepper Shaker gets rave reviews from CH colleagues for its water-resistant design that reportedly stays clog-free even in Himalayan-high altitudes. To scoop, spear or saw at your perfectly-seasoned meal, the Spork ($3) by Light My Fire updates...
(23 August 2006) - Newly available from Flight 001, these clever designs make picnics in the park, or days when you're brown bagging it, easier and tastier. Swiss Spice Salt & Pepper Shaker gets rave reviews from CH colleagues for its water-resistant design that reportedly stays clog-free even in Himalayan-high altitudes. To scoop, spear or saw at your perfectly-seasoned meal, the Spork ($3) by Light My Fire updates...
e4b Fruit Purées
(23 August 2006) - e4b was started by mother and son team Lucia and Niko Klansek as a way for active and busy people to eat fresh fruit while on the go. Using Japanese-made packages originally designed for NASA they are able to avoid using preservatives and additives of any kind. The screw-top packaging also maximizes the shelf life of the 100% pure fruit inside it. Currently available...
(23 August 2006) - e4b was started by mother and son team Lucia and Niko Klansek as a way for active and busy people to eat fresh fruit while on the go. Using Japanese-made packages originally designed for NASA they are able to avoid using preservatives and additives of any kind. The screw-top packaging also maximizes the shelf life of the 100% pure fruit inside it. Currently available...
Sonoma Pomegranate Syrups
(22 August 2006) - More than a passing fad, the tart flavor of pomegranate has gone from hot trend to an ingredient found in Sonoma Syrup takes pomegranate one step further with infused simple syrups in Pomegranate Chocolate and Pomegranate Orange. Either option makes for an effortless signature drink—just shake one ounce of syrup with three ounces of vodka with ice, strain and serve. The syrups are also...
(22 August 2006) - More than a passing fad, the tart flavor of pomegranate has gone from hot trend to an ingredient found in Sonoma Syrup takes pomegranate one step further with infused simple syrups in Pomegranate Chocolate and Pomegranate Orange. Either option makes for an effortless signature drink—just shake one ounce of syrup with three ounces of vodka with ice, strain and serve. The syrups are also...
Kyocera Ceramics
(18 August 2006) - Kyocera makes a razor sharp line of ceramic kitchen utensils and knives that, only second in hardness to diamonds, retain their sharpness up to ten times longer than stainless and high-carbon steel blades. They never corrode, rust or transfer metallic flavors to foods. If you're not ready to invest in a new set of knives, consider one of the new eye-popping utensils such as...
(18 August 2006) - Kyocera makes a razor sharp line of ceramic kitchen utensils and knives that, only second in hardness to diamonds, retain their sharpness up to ten times longer than stainless and high-carbon steel blades. They never corrode, rust or transfer metallic flavors to foods. If you're not ready to invest in a new set of knives, consider one of the new eye-popping utensils such as...
Monster Memos
(15 August 2006) - Culinary renegade Homaro Cantu maybe refining the art of edible paper with his cheesecake and mojito flavored ink-jet creations at Chicago's Moto restaurant, but German confectioner Hoch Fun-Food is making it accessible to the cubicle-confined. Available in tutti-frutti, raspberry, and orange, the flavors may be more mundane than Cantu's, but each 12-pack of Monster Memos comes complete with a food coloring ink pen for...
(15 August 2006) - Culinary renegade Homaro Cantu maybe refining the art of edible paper with his cheesecake and mojito flavored ink-jet creations at Chicago's Moto restaurant, but German confectioner Hoch Fun-Food is making it accessible to the cubicle-confined. Available in tutti-frutti, raspberry, and orange, the flavors may be more mundane than Cantu's, but each 12-pack of Monster Memos comes complete with a food coloring ink pen for...
Wine Cellar Sorbets
(14 August 2006) - Wine Cellar Sorbets are a novel option for dessert or a creative addition to a meal. Made by two childhood friends in Brooklyn, sorbets currently come in seven different vintages starring some familiar wines like Cabernet Sauvignon, Riesling, and Zinfandel. CH favorites include the Champagne, a subtle, less sweet choice with hints of lemon and fruit, and the Pinot Noir, which is dry with a...
(14 August 2006) - Wine Cellar Sorbets are a novel option for dessert or a creative addition to a meal. Made by two childhood friends in Brooklyn, sorbets currently come in seven different vintages starring some familiar wines like Cabernet Sauvignon, Riesling, and Zinfandel. CH favorites include the Champagne, a subtle, less sweet choice with hints of lemon and fruit, and the Pinot Noir, which is dry with a...
Spicy Caribbee Banana Ketchup
(09 August 2006) - Spicy Caribbee's Banana Ketchup is the perfect addition to your summer barbeque. I discovered this little gem in its native Puerto Rico, and said goodbye to my Heinz organic. Think yellow ketchup, made with bananas instead of tomatoes. A little vinegar, a little heat, and you're good to go; no sugar necessary to sweeten this tangy condiment. Tasty with burgers, hot dogs, or as...
(09 August 2006) - Spicy Caribbee's Banana Ketchup is the perfect addition to your summer barbeque. I discovered this little gem in its native Puerto Rico, and said goodbye to my Heinz organic. Think yellow ketchup, made with bananas instead of tomatoes. A little vinegar, a little heat, and you're good to go; no sugar necessary to sweeten this tangy condiment. Tasty with burgers, hot dogs, or as...
7 Frozen Treats to Beat the Heat
(03 August 2006) - If CH had an ice cream truck, we'd stock it with superlative frozen confections like the following. Made with premium ingredients and boasting unique flavors (like pomegranate and saffron) and inventive flavor combos (such as cucumber and chili), these win over soft-serve any day. Sheer Bliss is a new pioneer in the super premium ice cream segment, recognizable in the supermarket by their reusable tin...
(03 August 2006) - If CH had an ice cream truck, we'd stock it with superlative frozen confections like the following. Made with premium ingredients and boasting unique flavors (like pomegranate and saffron) and inventive flavor combos (such as cucumber and chili), these win over soft-serve any day. Sheer Bliss is a new pioneer in the super premium ice cream segment, recognizable in the supermarket by their reusable tin...
Max Brenner
(28 July 2006) - Max Brenner, the Isreali chocolatier behind a line of eponymous chocolates and a global chain of restaurants/boutiques, is on a mission to create a "new chocolate culture." Since the British invention of the chocolate bar by Frye and Sons in 1847, not much has changed about the way we eat chocolate. Sure, you'll find Green tea-infused fillings and single-origins so fine they're kept in...
(28 July 2006) - Max Brenner, the Isreali chocolatier behind a line of eponymous chocolates and a global chain of restaurants/boutiques, is on a mission to create a "new chocolate culture." Since the British invention of the chocolate bar by Frye and Sons in 1847, not much has changed about the way we eat chocolate. Sure, you'll find Green tea-infused fillings and single-origins so fine they're kept in...
Kshocolât
(26 July 2006) - We discovered Glasgow-based Kshocolât in London and have been grooving on it since. From the distinctive and original flavors—Milk chocolate with Honeycomb and Vanilla and White Chocolate with Pepper and Lemon are not to be missed (even if you don't usually eat either)—to their well-designed packaging, these Scots have created a unique line of treats. Check out Kshocolât's stores in Glasgow and Edinburgh, or...
(26 July 2006) - We discovered Glasgow-based Kshocolât in London and have been grooving on it since. From the distinctive and original flavors—Milk chocolate with Honeycomb and Vanilla and White Chocolate with Pepper and Lemon are not to be missed (even if you don't usually eat either)—to their well-designed packaging, these Scots have created a unique line of treats. Check out Kshocolât's stores in Glasgow and Edinburgh, or...
Crispy Green Freeze Dried Fruit
(26 July 2006) - The height of summer is not usually when you think about freeze dried fruits, but these tasty snacks from Crispy Green are great all year round. Crunchy, tangy and tasty, these are handy for snacking, lunchboxes, hiking, etc., contain only 100% fruit with no additives or preservatives and come in apple, peach and apricot. First the fresh fruit is frozen and placed in a...
(26 July 2006) - The height of summer is not usually when you think about freeze dried fruits, but these tasty snacks from Crispy Green are great all year round. Crunchy, tangy and tasty, these are handy for snacking, lunchboxes, hiking, etc., contain only 100% fruit with no additives or preservatives and come in apple, peach and apricot. First the fresh fruit is frozen and placed in a...
Farmer's Popcorn Cobs
(25 July 2006) - Remember the first time you took the lid off the popcorn too soon? There's something magical about corn kernels turning from inedible nuggets to fluffy puffs. While not as theatrical as popcorn exploding all over the kitchen, Farmer’s Popcorn Cobs cook in the microwave, and pop right off the cob. The Sunflower Food Company sells the Kansas-grown tiny little cobs, which produce about six...
(25 July 2006) - Remember the first time you took the lid off the popcorn too soon? There's something magical about corn kernels turning from inedible nuggets to fluffy puffs. While not as theatrical as popcorn exploding all over the kitchen, Farmer’s Popcorn Cobs cook in the microwave, and pop right off the cob. The Sunflower Food Company sells the Kansas-grown tiny little cobs, which produce about six...
Origen 99.9%
(18 July 2006) - On vacation you want to try the local cuisine, but what is the local cuisine? In Barcelona that problem is solved at Origen 99.9%, a restaurant and retail shop with three locations that specializes in “la cocina Catalana” or the Catalan cooking. Many of the dishes, such as the traditional "Little Octopuses With Chocolate" and a leek and almond soup made from a medieval...
(18 July 2006) - On vacation you want to try the local cuisine, but what is the local cuisine? In Barcelona that problem is solved at Origen 99.9%, a restaurant and retail shop with three locations that specializes in “la cocina Catalana” or the Catalan cooking. Many of the dishes, such as the traditional "Little Octopuses With Chocolate" and a leek and almond soup made from a medieval...
Anette's Chocolates: Beer and Chardonnay Brittle
(14 July 2006) - Anette and her brother Brent make all kinds of tasty treats in their Napa chocolate shop. Inspired by the great food and wine that surrounds them they've integrated local ingredients into their products and are well known for their wine truffles and chocolate and wine sauces. With temperatures in the 90s in NYC their brittles offer a better choice for summer. It started with...
(14 July 2006) - Anette and her brother Brent make all kinds of tasty treats in their Napa chocolate shop. Inspired by the great food and wine that surrounds them they've integrated local ingredients into their products and are well known for their wine truffles and chocolate and wine sauces. With temperatures in the 90s in NYC their brittles offer a better choice for summer. It started with...
Sweet Meats Plushies
(13 July 2006) - Looking for a gift for your favorite butcher? Sweet Meats makes plushies of meat, providing comfort to carnivores outside of meal times. Steaks, ribs, sausages and ham are all represented....
(13 July 2006) - Looking for a gift for your favorite butcher? Sweet Meats makes plushies of meat, providing comfort to carnivores outside of meal times. Steaks, ribs, sausages and ham are all represented....
Paul A. Young Fine Chocolates
(07 July 2006) - I've found the best chocolate brownie in London, and it's made by Paul A Young. After three years looking for the perfect space, Paul opened his boutique chocolaterie in Islington, North London in the Spring, and hasn't looked back. It helps that it's on Camden Passage - a street that's become a word-of-mouth favorite among North Londoners for of its eclectic vintage furniture shops,...
(07 July 2006) - I've found the best chocolate brownie in London, and it's made by Paul A Young. After three years looking for the perfect space, Paul opened his boutique chocolaterie in Islington, North London in the Spring, and hasn't looked back. It helps that it's on Camden Passage - a street that's become a word-of-mouth favorite among North Londoners for of its eclectic vintage furniture shops,...
Double Balloon Whisk
(06 July 2006) - While fancy electric mixers costing hundreds show up on many a bride-to-be's registry, cream whipped by hand has a more velvety texture and just tastes better. Any cook with an overdeveloped forearm will appreciate the ingenious design of these Kuhn Rikon whisks. By simply doubling the number of wires, the stainless steel beater cuts down whisking time by half. Available in 10" and 12"...
(06 July 2006) - While fancy electric mixers costing hundreds show up on many a bride-to-be's registry, cream whipped by hand has a more velvety texture and just tastes better. Any cook with an overdeveloped forearm will appreciate the ingenious design of these Kuhn Rikon whisks. By simply doubling the number of wires, the stainless steel beater cuts down whisking time by half. Available in 10" and 12"...
Monogrammed Steak Brand
(04 July 2006) - What better way to celebrate the 4th of July than with a branded meal? Hand forged in Texas, these personalized irons are for any cook whose cuisine is so good that it deserves a name of its own. Available with two or three initials, each 11-1/2" brander comes with its own mounting rack for display. Order one to celebrate Independence Day next year from...
(04 July 2006) - What better way to celebrate the 4th of July than with a branded meal? Hand forged in Texas, these personalized irons are for any cook whose cuisine is so good that it deserves a name of its own. Available with two or three initials, each 11-1/2" brander comes with its own mounting rack for display. Order one to celebrate Independence Day next year from...
Seasoned Skewers
(29 June 2006) - Callisons Inc. has developed Seasoned Skewers. Permeated with essential oils and natural flavors, these wooden skewers flavor food from the inside out. Soak the skewers in liquid (water, wine, beer, etc.) then skewer your food, fish, chicken, tofu, vegetables, fruit, you-name-it and cook on the grill or indoors if you prefer. The food will be infused with flavor after only a few minutes. Anything...
(29 June 2006) - Callisons Inc. has developed Seasoned Skewers. Permeated with essential oils and natural flavors, these wooden skewers flavor food from the inside out. Soak the skewers in liquid (water, wine, beer, etc.) then skewer your food, fish, chicken, tofu, vegetables, fruit, you-name-it and cook on the grill or indoors if you prefer. The food will be infused with flavor after only a few minutes. Anything...
The Chocolate Barn
(15 June 2006) - Lucinda Gregory started The Chocolate Barn nearly 30 years ago. This Vermont jewel is actually in a 19th century barn and features more than 50 kinds of hand-dipped chocolates and many flavors of fudge. But the real story here is her enormous collection of antique European chocolate molds. Big, small, simple, ornate—there are molds for every holiday, mood and occasion. There is a always...
(15 June 2006) - Lucinda Gregory started The Chocolate Barn nearly 30 years ago. This Vermont jewel is actually in a 19th century barn and features more than 50 kinds of hand-dipped chocolates and many flavors of fudge. But the real story here is her enormous collection of antique European chocolate molds. Big, small, simple, ornate—there are molds for every holiday, mood and occasion. There is a always...
Kettle Bakes Potato Chips
(15 June 2006) - This is probably a good time to remind readers that we maintain a strict editorial policy at CH. Products mentioned on the site are here because we like them. We never accept money for editorial consideration, and all of our paid ads/promotions are clearly labeled as such. Sometimes people send us samples for review, and what we don't eat, return or give away we...
(15 June 2006) - This is probably a good time to remind readers that we maintain a strict editorial policy at CH. Products mentioned on the site are here because we like them. We never accept money for editorial consideration, and all of our paid ads/promotions are clearly labeled as such. Sometimes people send us samples for review, and what we don't eat, return or give away we...
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