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Entries with keyword "food"
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Jay Kos: Fashion and Food
(02 February 2010) - While most fashion designers cite exotic locales, vintage films or style icons as inspiration behind their collection, Jay Kos often turns to the "amazing colors, texture and taste" of food to come up with his eponymous clothing line. Though Kos himself is a raw vegan, the former dental student regularly cooks for his family, often resulting in both a delicious meal and a new...
(02 February 2010) - While most fashion designers cite exotic locales, vintage films or style icons as inspiration behind their collection, Jay Kos often turns to the "amazing colors, texture and taste" of food to come up with his eponymous clothing line. Though Kos himself is a raw vegan, the former dental student regularly cooks for his family, often resulting in both a delicious meal and a new...
Link About It: This Week's Picks
(29 January 2010) - 1. Eight Bizarre Newly-Discovered Deep Sea Creatures From the white furry arms of the Yeti crab to the delicate pink body of the transparent sea cucumber, these beautiful otherworldly photos hint at the wonders of the world beneath.via @typefiend 2. Font Aid IV The Society of Typographic Aficionados (SOTA) called the creative community to task with Font Aid IV, asking designers to contribute to...
(29 January 2010) - 1. Eight Bizarre Newly-Discovered Deep Sea Creatures From the white furry arms of the Yeti crab to the delicate pink body of the transparent sea cucumber, these beautiful otherworldly photos hint at the wonders of the world beneath.via @typefiend 2. Font Aid IV The Society of Typographic Aficionados (SOTA) called the creative community to task with Font Aid IV, asking designers to contribute to...
Airscape Airtight Canisters
(28 January 2010) - An alternative to the fuss of vacuum sealers, Airscape—a patent-pending storage container—uses a plunger to purge the air from inside the container after sealing the lid. Oxygen is the enemy of fresh food so by hermetically sealing coffee (or whatever else needs preserving), these canisters allow the contents to remain fresh much longer than an ordinary container. The product comes from the company Planetary...
(28 January 2010) - An alternative to the fuss of vacuum sealers, Airscape—a patent-pending storage container—uses a plunger to purge the air from inside the container after sealing the lid. Oxygen is the enemy of fresh food so by hermetically sealing coffee (or whatever else needs preserving), these canisters allow the contents to remain fresh much longer than an ordinary container. The product comes from the company Planetary...
GreeNoodle
(25 January 2010) - GreeNoodle, a new instant noodle, gets a dose of added nutrition from moroheiya (aka mallow and mulukhiyah). First cultivated in Egypt and gaining popularity in Japan, the ancient vegetable's fiber gets spun into jute while its leaves are harvested as a vegetable. Moroheiya boasts more vitamins and minerals per serving than spinach, carrots or broccoli with a chewy texture that lends itself perfectly to...
(25 January 2010) - GreeNoodle, a new instant noodle, gets a dose of added nutrition from moroheiya (aka mallow and mulukhiyah). First cultivated in Egypt and gaining popularity in Japan, the ancient vegetable's fiber gets spun into jute while its leaves are harvested as a vegetable. Moroheiya boasts more vitamins and minerals per serving than spinach, carrots or broccoli with a chewy texture that lends itself perfectly to...
Eat Out: Restaurant Design and Food Experiences
(22 January 2010) - The upcoming book "Eat Out!" highlights restaurants that shine for their adeptness at creating the full culinary experience—from an impeccably designed interior to an equally well-planned menu, each location offers their guests a unique venture in both gastronomy and contemporary design. (Click on any image for expanded view.) Available February 2010, the book explores a full spectrum of current trends and future paradigms relating...
(22 January 2010) - The upcoming book "Eat Out!" highlights restaurants that shine for their adeptness at creating the full culinary experience—from an impeccably designed interior to an equally well-planned menu, each location offers their guests a unique venture in both gastronomy and contemporary design. (Click on any image for expanded view.) Available February 2010, the book explores a full spectrum of current trends and future paradigms relating...
Link About It: This Week's Picks
(15 January 2010) - 1. Haiti Before and AfterKeeping up to date with the aftermath in Haiti, The New York Times has an interactive satellite map displaying the terrain before and after the deadly earthquake, showing the tragic devastation of this disaster. 2. Food PrinterMarcelo Coelho and Amit Zoran of the Fluid Interfaces Group at MIT have devised an ingenious automated "food printer" that stores food and makes...
(15 January 2010) - 1. Haiti Before and AfterKeeping up to date with the aftermath in Haiti, The New York Times has an interactive satellite map displaying the terrain before and after the deadly earthquake, showing the tragic devastation of this disaster. 2. Food PrinterMarcelo Coelho and Amit Zoran of the Fluid Interfaces Group at MIT have devised an ingenious automated "food printer" that stores food and makes...
Salazon Chocolate
(11 January 2010) - A rich dark chocolate flecked with natural sea salt, Salazon's bars seize on the growing sweet-and-savory trend by introducing an organic line devoted to the concept. The first salt-infused chocolate brand offers three equally delicious flavors—dark chocolate, dark chocolate with organic turbinado cane sugar and dark chocolate with organic cracked black pepper. With a smooth texture and a dark chocolate that tastes slightly sweeter...
(11 January 2010) - A rich dark chocolate flecked with natural sea salt, Salazon's bars seize on the growing sweet-and-savory trend by introducing an organic line devoted to the concept. The first salt-infused chocolate brand offers three equally delicious flavors—dark chocolate, dark chocolate with organic turbinado cane sugar and dark chocolate with organic cracked black pepper. With a smooth texture and a dark chocolate that tastes slightly sweeter...
Seafood Watch Pocket and iPhone Guides
(07 January 2010) - California's Monterey Bay Aquarium created several simple ways to keep track of which fish are in short supply with their newly updated pocket guides and iPhone application. Ideal for chefs or anyone with a conscientious mind, the geographically-organized maps help users source local fish and provide great alternatives to fish that should be avoided. They've also included a useful sushi guide, which like the...
(07 January 2010) - California's Monterey Bay Aquarium created several simple ways to keep track of which fish are in short supply with their newly updated pocket guides and iPhone application. Ideal for chefs or anyone with a conscientious mind, the geographically-organized maps help users source local fish and provide great alternatives to fish that should be avoided. They've also included a useful sushi guide, which like the...
Best of CH 2009: Top Five Japanese Moments
(25 December 2009) - by Julie WolfsonA longstanding source of inspiration, our coverage of Japan this year benefited from a couple visits to the land of the rising sun. From hidden artisinal watering holes to a shining new Nike outpost, we've listed a few highlights here. Bar Rage At the discrete gem Bar Rage mixologists create drinks with the freshest ingredients, high-end spirits, and intense commitment to making deliciously...
(25 December 2009) - by Julie WolfsonA longstanding source of inspiration, our coverage of Japan this year benefited from a couple visits to the land of the rising sun. From hidden artisinal watering holes to a shining new Nike outpost, we've listed a few highlights here. Bar Rage At the discrete gem Bar Rage mixologists create drinks with the freshest ingredients, high-end spirits, and intense commitment to making deliciously...
The Liberty Hotel, Boston
(21 December 2009) - Housed in a landmarked former jail overlooking the Charles river near downtown Boston, the Liberty Hotel makes a refreshing alternative for business and leisure travelers alike. The stunning architectural adaptation of the Boston Granite School building focuses around a soaring central atrium that, as a lobby, reception area, bar and lounge, functions as the heart of the property. With a 90-foot high ceiling, exposed beams,...
(21 December 2009) - Housed in a landmarked former jail overlooking the Charles river near downtown Boston, the Liberty Hotel makes a refreshing alternative for business and leisure travelers alike. The stunning architectural adaptation of the Boston Granite School building focuses around a soaring central atrium that, as a lobby, reception area, bar and lounge, functions as the heart of the property. With a 90-foot high ceiling, exposed beams,...
Link About It: This Week's Picks
(11 December 2009) - The upshot of Internet wanderings by CH's editors and designers over this past week, our list ranges from a hybrid vacuum-boombox to sculptures that radically reimagine the concept of the bust. 1. Journey to Zero TED conference founder Richard Saul Wurman and automaker Nissan joined forces t produce Journey to Zero as a way for creative and inspirational thinkers to share their ideas on...
(11 December 2009) - The upshot of Internet wanderings by CH's editors and designers over this past week, our list ranges from a hybrid vacuum-boombox to sculptures that radically reimagine the concept of the bust. 1. Journey to Zero TED conference founder Richard Saul Wurman and automaker Nissan joined forces t produce Journey to Zero as a way for creative and inspirational thinkers to share their ideas on...
Foodpod
(10 December 2009) - A multi-purpose cooking tool, the new silicone Foodpod makes steaming, blanching and boiling more efficient, ensures even cooking and saves water by acting as a container and strainer. From green beans to clams, the sea urchin-shaped basket holds just under two quarts (about a dozen large eggs), protecting delicate foods and pot surfaces. Featuring a long stem, also made from food-safe silicone, it lifts...
(10 December 2009) - A multi-purpose cooking tool, the new silicone Foodpod makes steaming, blanching and boiling more efficient, ensures even cooking and saves water by acting as a container and strainer. From green beans to clams, the sea urchin-shaped basket holds just under two quarts (about a dozen large eggs), protecting delicate foods and pot surfaces. Featuring a long stem, also made from food-safe silicone, it lifts...
Compartes Chocolates Holiday Collection 2009
(07 December 2009) - by Julie Wolfson With creative flavor combos like smoked salt, blackberry sage, and spicy Mexican hot chocolate, Compartes makes their hand-dipped truffles with organic chocolate and other premium ingredients. Topping each piece with colorful graphic designs like elephants (with curry ganache), skulls (raspberry rose), and chandeliers (hazelnut gianduja). For a company that has been around for almost sixty years, Compartes approach to chocolate is definitely...
(07 December 2009) - by Julie Wolfson With creative flavor combos like smoked salt, blackberry sage, and spicy Mexican hot chocolate, Compartes makes their hand-dipped truffles with organic chocolate and other premium ingredients. Topping each piece with colorful graphic designs like elephants (with curry ganache), skulls (raspberry rose), and chandeliers (hazelnut gianduja). For a company that has been around for almost sixty years, Compartes approach to chocolate is definitely...
Hotchocspoon
(04 December 2009) - The "iPhone among hot chocolates," Hotchocspoon is made of a wooden spoon stuck into a large cube of solid drinking chocolate. To enjoy it, simply stir into a searing cup of whole milk for a deliciously rich treat. Available in over 46 exotic flavors, including Strawberry and Pink Pepper, Chili Orange, Sea Salt and Honey and even Seaweed, my personal favorite, Amaretto and Macaroons,...
(04 December 2009) - The "iPhone among hot chocolates," Hotchocspoon is made of a wooden spoon stuck into a large cube of solid drinking chocolate. To enjoy it, simply stir into a searing cup of whole milk for a deliciously rich treat. Available in over 46 exotic flavors, including Strawberry and Pink Pepper, Chili Orange, Sea Salt and Honey and even Seaweed, my personal favorite, Amaretto and Macaroons,...
Valerie Confections
(03 December 2009) - by Julie Wolfson In an L.A. neighborhood between Koreatown, Silverlake and just west of downtown, you'll find the tiny haven Valerie Confections where chocolatiers make some of the best artisanal chocolates in Southern California. What Valerie Gordon and her partner Stan Weightman Jr. began in 2004 as a few types of hand-crafted toffee since has blossomed into a full service confectioner. In addition to her...
(03 December 2009) - by Julie Wolfson In an L.A. neighborhood between Koreatown, Silverlake and just west of downtown, you'll find the tiny haven Valerie Confections where chocolatiers make some of the best artisanal chocolates in Southern California. What Valerie Gordon and her partner Stan Weightman Jr. began in 2004 as a few types of hand-crafted toffee since has blossomed into a full service confectioner. In addition to her...
Nudo Adopt-an-Olive-Tree Giveaway
(01 December 2009) - Making the farm-to-table connection all the more real, Nudo's "adopt-an-olive-tree" program delivers their delicious certified organic olive oil to your door along with the pride of ownership that comes from calling one of their trees yours. In addition to four 500mL tins of the tree's first cold press extra virgin oil in mid-April and three half-size tins of infused (lemon, chile and orange) oil...
(01 December 2009) - Making the farm-to-table connection all the more real, Nudo's "adopt-an-olive-tree" program delivers their delicious certified organic olive oil to your door along with the pride of ownership that comes from calling one of their trees yours. In addition to four 500mL tins of the tree's first cold press extra virgin oil in mid-April and three half-size tins of infused (lemon, chile and orange) oil...
Baking for Good
(30 November 2009) - Started by New Yorker Emily Dubner, the online bakery Baking for Good donates 15% of each purchase to a cause chosen by the customer. By tying charity to a guilty pleasure, Baking for Good allows customers to feel better about gifting or consuming scrumptious snacks and desserts and makes it easy to give back. With a list of nonprofits and community causes almost as...
(30 November 2009) - Started by New Yorker Emily Dubner, the online bakery Baking for Good donates 15% of each purchase to a cause chosen by the customer. By tying charity to a guilty pleasure, Baking for Good allows customers to feel better about gifting or consuming scrumptious snacks and desserts and makes it easy to give back. With a list of nonprofits and community causes almost as...
Brooklyn Brine Pickles
(30 November 2009) - The Brooklyn food renaissance recently welcomed another local producer to its ranks with the addition of Brooklyn Brine, a pickling operation based in the burgeoning neighborhood of Greenpoint. Founded in August by Josh Egnew and Shamus Jones, with the recent addition of vegan blogger Joya Carlton, critics are already singing the new brand's praises for its spirited approach to preserving. From early-spring delectables like...
(30 November 2009) - The Brooklyn food renaissance recently welcomed another local producer to its ranks with the addition of Brooklyn Brine, a pickling operation based in the burgeoning neighborhood of Greenpoint. Founded in August by Josh Egnew and Shamus Jones, with the recent addition of vegan blogger Joya Carlton, critics are already singing the new brand's praises for its spirited approach to preserving. From early-spring delectables like...
Coco: 10 World Leading Masters Choose 100 Contemporary Chefs
(17 November 2009) - A lesson on 100 of the most adept contemporary chefs from around the world and the food they prepare, Phaidon's new book "Coco:10 World Leading Masters Choose 100 Contemporary Chefs" assembles an in-depth list of who's who, affirmed by 10 renowned culinary luminaries such as Alain Ducasse, Ferran Adrià, Gordon Ramsay and Mario Batali. Beginning with chef Hugh Acheson of Five & Ten in...
(17 November 2009) - A lesson on 100 of the most adept contemporary chefs from around the world and the food they prepare, Phaidon's new book "Coco:10 World Leading Masters Choose 100 Contemporary Chefs" assembles an in-depth list of who's who, affirmed by 10 renowned culinary luminaries such as Alain Ducasse, Ferran Adrià, Gordon Ramsay and Mario Batali. Beginning with chef Hugh Acheson of Five & Ten in...
Root Fruit Vegetable Crisps
(17 November 2009) - A lightly fried alternative to the standard potato chip, Root Fruit crisps add beetroot, parsnip and sea salt into the mix. (Click above images for detail.) We scored a bag of the Scandinavian snacks with basic seasonings on a recent Stockholm visit, but they come in a variety of potato flavors including parmesan gingerbread, Stilton Blue-savory and almond, in addition to apple chips. Minimal...
(17 November 2009) - A lightly fried alternative to the standard potato chip, Root Fruit crisps add beetroot, parsnip and sea salt into the mix. (Click above images for detail.) We scored a bag of the Scandinavian snacks with basic seasonings on a recent Stockholm visit, but they come in a variety of potato flavors including parmesan gingerbread, Stilton Blue-savory and almond, in addition to apple chips. Minimal...
Justin’s Nut Butters
(16 November 2009) - by Maggie York-Worth Made from quality, organic ingredients, Justin's delicious almond and peanut butters come packaged in smaller jars and convenient squeeze packs, ensuring they stay as fresh as possible. The range includes classic peanut butter and flavors such as chocolate hazelnut (from a newly-introduced chocolate line), maple almond and cinnamon peanut butters—all comprised of locally sourced, sustainably harvested nuts. The assortment of flavors all...
(16 November 2009) - by Maggie York-Worth Made from quality, organic ingredients, Justin's delicious almond and peanut butters come packaged in smaller jars and convenient squeeze packs, ensuring they stay as fresh as possible. The range includes classic peanut butter and flavors such as chocolate hazelnut (from a newly-introduced chocolate line), maple almond and cinnamon peanut butters—all comprised of locally sourced, sustainably harvested nuts. The assortment of flavors all...
Perky Jerky
(09 November 2009) - Full of flavor and packed with a powerful caffeine punch, Perky Jerky caters to beef-lovers who want more than just protein to enhance performance. We had the chance to put it to the test last month when the brand co-sponsored Thrillist and JetBlue's latest JetMystery trip to Jamaica. The snack gets its kick from the Brazilian plant Guarana, which bears a fruit with twice...
(09 November 2009) - Full of flavor and packed with a powerful caffeine punch, Perky Jerky caters to beef-lovers who want more than just protein to enhance performance. We had the chance to put it to the test last month when the brand co-sponsored Thrillist and JetBlue's latest JetMystery trip to Jamaica. The snack gets its kick from the Brazilian plant Guarana, which bears a fruit with twice...
Jamie Oliver's 20 Minute Meals iPhone App
(15 October 2009) - Harnessing iPhone capabilities, Jamie Oliver's new cooking application solves some of the most common cookbook pitfalls with a clever interface that puts helpful images, instructions and videos literally at your fingertips. With 50 brand-new recipes that all have the kind of twists—a Mediterranean salad with avo, cauliflower cheese and chili risotto—that made us Jamie fans in the first place and geared towards beginners who...
(15 October 2009) - Harnessing iPhone capabilities, Jamie Oliver's new cooking application solves some of the most common cookbook pitfalls with a clever interface that puts helpful images, instructions and videos literally at your fingertips. With 50 brand-new recipes that all have the kind of twists—a Mediterranean salad with avo, cauliflower cheese and chili risotto—that made us Jamie fans in the first place and geared towards beginners who...
Dorado Tacos and Cemitas
(12 October 2009) - The joint effort of a former Californian and a Boston chef, the new taco spot Dorado brings authentically fine-tuned Mexican to Boston's Brookline area. When myself and two other former Californians (credit one of them, photographer-savant James Ryang, for these pics) were invited to visit recently, we left longing for a similarly well-priced and delicious restaurant in NYC—no small compliment coming from a group...
(12 October 2009) - The joint effort of a former Californian and a Boston chef, the new taco spot Dorado brings authentically fine-tuned Mexican to Boston's Brookline area. When myself and two other former Californians (credit one of them, photographer-savant James Ryang, for these pics) were invited to visit recently, we left longing for a similarly well-priced and delicious restaurant in NYC—no small compliment coming from a group...
Papila Food Design Exhibition
(08 October 2009) - During this year's Ideas y Pasión trade fair at the Feria Valencia, a new commercial show dedicated to kitchen design featured a wonderfully experimental exhibition entitled "Papila," curated by the Spanish designer Alberto Arza. A cultural initiative by the International Kitchen Design show, "Papila" featured two projects, "Food Design" and "The Nomadic Kitchen." The purpose was to explore the latest kitchen trends while stimulating...
(08 October 2009) - During this year's Ideas y Pasión trade fair at the Feria Valencia, a new commercial show dedicated to kitchen design featured a wonderfully experimental exhibition entitled "Papila," curated by the Spanish designer Alberto Arza. A cultural initiative by the International Kitchen Design show, "Papila" featured two projects, "Food Design" and "The Nomadic Kitchen." The purpose was to explore the latest kitchen trends while stimulating...
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