Israel's Health Ministry isn't too keen on calling "Heinz" ketchup. In fact, thanks to the low tomato paste content, they're rejecting the brand as the tomato condiment altogether.
According to Time, the ministry says that the...
Foodbeast / Peter Pham
You know the Hawaiian Pizza format, typically consisting of cheese, tomato sauce, ham and...
The warm and crunchy taste of homemade chips & dip can be the star of your party and if you remix it with a little sweetness, even better. Cinnamon Roll Chips & Dip yo!
Inspired by food blogger Oh, Bite It's cinnamon roll chips recipe, we jumped in the kitchen and tried them for ourselves.
The step-by-step wasn't too crazy. We simply popped open some Pillsbury cinnamon rolls, floured them up, flattened them out with a rolling pin and cut them into triangle-ish slices.
Then the fun part came as we heated up some cooking oil and fried up these little suckers.
When they got nice and brown on both sides, we sprinkled some sugar and got ready to get our dip on.
For the frosting, we chopped up some bananas, topped them over some store-bought cream cheese frosting and had ourselves some dessert-friendly chips & dip.
Since it's fair season, it's safe to say we'll probably be seeing a bunch of deep-fried foods on social media in the months to come. However, what you won't find at any fair is a deep-fried Big Mac courtesy of PeepMySneaks.
McDonalds' iconic burger is made with...
By way of the Bacon-A-Fair booth at the San Diego Fair (and fairs up along the coast through the summer), the guys known for wrapping copious amounts of things in bacon have taken a new approach with their flagship fair product...
Chef Michael Voltaggio is known for a lot of things. He's been a winner on Bravo's Top Chef, he's referenced on other TV shows, he's a published author and his madly popular restaurant ink does most everything...
Beer Pong is a past time of many a young casual drinker. You know, the game that consists of two teams head-to-head shooting ping pong balls into a competitors triangle-stacked formation of beer-filled red cups.
I spotted the idea for Beer Pong Cake Pops at my friend Billy's birthday...
A "Food Baby" is what basic girls call their stomach pains after they eat a quarter of a Chipotle burrito. You're not pregnant and you have no idea what a food baby really is until you start following @FoodBabyNY on Instagram.
@FoodBabyNY is funny because it's a growing Instagram account which includes two things: copious amounts of food porn and the cutest, most hungry baby in all of New York:
After watching the Instagram account balloon from just a few curious followers to over 33,000 obsessed fans in just a few short months, we knew we had to visit Mike Chau, father of @FoodBabyNY and learn more about him. Is he fat? Is his wife fat? What does he do for a living? How can he afford to seemingly eat out 3+ meals a day in New York City?
After a few e-mails, I was able to connect with Mike on a recent trip to New York and he suggested we link up at Gotham West Market, a dope little food hall in the Hell's Kitchen part of NYC.
As we pulled up to the market, the first thing I noticed was Mike, @FoodBabyNY's father. He caught me at the door, "Elie?"
"Yeah, Mike? Foodbaby's dad?"
"Yeah, I'm Matthew's dad," he smiled. He even greeted us with a box of scrumptious donuts from his favorite joint in NY. This is how @FoodBabyNY's family rolls, they pregame lunch with donuts. I'm down with that.
The first time I stumbled upon @FoodBabyNY's Instagram account, I assumed this kid's father was a tubby middle-aged dude with a muffin top the size of a chicken pot pie.
Boy was I wrong.
Mike and his wife Alex shatter every expectation you'd expect from a couple that eats out 3+ meals a day. But there they were, a tall, handsome and active couple that loves to eat. Either that, or a slow metabolism hadn't yet caught up to the young couple.
After getting to know one another in typical we-know-each-other-from-the-Internet-but-not-in-real-life fashion I asked where his kid was. He pointed towards a photo booth, where baby Matthew stood fielding some love from a girl nearly twice his age.
Little Matthew had found himself cornered into a photo booth with some wandering girl who had also escaped her parents' grasps.
Amazing. Matthew was barely a year old, already pulling more chicks than me and my entire crew combined. His mom grabbed him from the booth and brought him to the table so we could hang and get our grub on:
During our lunch, which consisted of items from practically every stall in the market, we learned that Matthew's favorite food was noodles. He put down ramen like a champ, posed perfectly for every photo and the first two words he ever uttered were "apple" and "hot dog." The kid was a #foodbeast to the core.
We talked a bit about how Mike and Alex met (high school sweethearts), Mike's job (app developer) and life in the city (they're moving to a house to give their kid more room to run around).
Alex, Matthew's mom had some choice thoughts about their baby's mounting fame.
"People like to ask for selfies with him. I'm still trying to get used to that. Usually, they're like young girls." -- Alex, @FoodBabyNY's mom
We asked about the future of the @FoodBabyNY account as young Matthew grows older? Would the account grow with him? Would the name change to foodCHILD, then foodTEEN?
"He's gonna have siblings. @FoodBabyNY doesn't have to be just him [Matthew]." -- Mike
"We're just gonna switch out @FoodBabyNY and not tell anybody," Alex joked.
Written by Elie Ayrouth of
Filipinos love and support Manny Pacquiao in everything he does and this Filipino baker showed his support by making a giant Manny Pacquiao cake.
Well, it's giant by cake standards, as Manny Pacquiao only stands at 5 feet 6 inches tall in the first place.
We're pretty spoiled here in Southern California as we get to munch on amazing food from so many different cultures. Mexican food, in particular, can be found just as easily as a Starbucks can. You can enter any city and find a nice hole-in-the-wall taqueria, or taco truck. Trying to pick out the best taco spots can be pretty tough, though. I've been to some highly-praised shops that aren't bad, but aren't worth the hype.
If you're the type that settles for Chipotle and Taco Bell for your Mexican food fix, step out of your comfort zone and look for these signs, then you'll really know your search for bomb tacos is over:
If it looks like there's Mexicans in bunches, chances are there's something good about this taco spot. Through my experiences, growing up in a Mexican home and around Mexican people, I can tell you that we can be very particular about the Mexican food we eat. If you have a Mexican friend, you've probably heard this one at some point, "That's not Mexican food." So if you see a taqueria heavily populated by Mexicans, that's because they've made the decision that it's an acceptable, authentic, delicious spot. If there's anyone you should trust to like good Mexican food, it's Mexicans.
Drinks in glass bottles are an absolute a must. Fountain drinks are OK, but for whatever reason, Coke tastes better out of a glass bottle than it does in your run-of-the-mill paper cup. The Mexicoke, as it's called, adds to the experience, along with the bottles of Jarritos, non-alcoholic Sangria Senorial and even Fanta.
If there aren't older Mexicans manning the ship at a taco shop, that's a big red flag. Call it a stereotype if you want, but I don't want some hipster kid who works part-time while he pays for school taking my order. I want the no-nonsense Mexican who's going to yell out my order to the other Mexican preparing the food.
Soccer on TV
No matter what day it is, or what time it is, there seems to always be soccer on TV when you go to a taco shop. Correction, if it's Saturday night, they'll definitely be showing the popular Spanish TV show, Sabado Gigante. About 90 percent of the time, I guess, there's some soccer being played on the tube.
They Cut the Meat in Front of You
The sound of meat being chopped on a board is borderline therapeutic. If you order your tacos and immediately see the person in the back throw the meat on the grill and start cutting it for you, you're gold. Your meat wasn't just sitting there like it does at Chipotle and that little extra love makes a difference with every bite.
When you're not drinking your Mexicoke, it's because you're sipping on that refreshing horchata, agua de Jamaica, agua de pepino, or some kind of house-made agua. I won't completely knock the horchata served from a machine because it's easier for some places, but when you see it in a barrel and is home-made, you've got a special drink coming your way.
It seems like some of the best taco shops are in the darkest, scariest looking neighborhoods. We joked around with this in the newsroom, but there is some truth to it. A lot of amazing taco shops will have vagrants walking the streets, or have beat up, cracked pavement. It just happens to be the environment -- don't let it keep you from a good taco.
The salsa can make or break a good taco. This one might be the most critical point of all. Even the best crafted taco, with generous amounts of meat and the perfect amount of onions can be ruined by crappy salsa. A good taqueria knows this: That's why they make their salsas in-house and make sure it's a solid recipe.
So look for these signs and you'll know you're going to have a good taco experience. OMG, I know you love Chipotle, but if you think that's Mexican food, you're really missing out.
Written by Isai Rocha of
"What the hell is a colonic?" I asked our video director, Marc, as he continued to brief the team on the schedule for the day.
He turned to me with his answer, a smug look on his face, "You're gonna...
Wait until you sip something called a Green Tea Heineken. Imagine a little bit of beer, a sweet green tea and honey boba in one icey, frothy drink. That's the kind of amazingness you can expect at Boba 7, an unassuming speakeasy built out of a backroom of a Thai restaurant called Soi 7 in Downtown Los Angeles.
Green Tea Heineken
What do I mean by "back room" you ask? I mean, the back room. Boba 7 literally shares a hallway with the Thai restaurant you have to enter through to get there. The entire experience lends to some of the timidness you might have already associated with going to a speakeasy. You enter a Thai restaurant, you try avoiding eye contact with the wait-staff because you actually don't want to eat at the Thai restaurant (it's good, I've had it before) but you're more interested in Elton, the cool amateur magician boba king slanging boozy teas in the very back of the building.
Once you barrel roll past some of the wait staff and servers in the communal hallway, you'll be greeted by a moody Boba 7 branding and Elton's friends manning the registers. Get a load of this menu -- the left side is alcoholic stuff, the right are their specialty drinks:
All the alcoholic drinks get served in glass (can't take it outside with you), while all the others get served in a traditional plastic cup for sips on the go. Here's a look at some of the doper items off the menu:
Boba Beam -- Blue Curacao Cocktail with Lychee Popping Bobba.
Bobagasm -- Irish Cream, Kahlua, Honey Boba
MangoFett -- Blended Soju margarita, mango flavors and lychee jelly
This Saturday, March 28 marks the return of Knott's Berry Farm's Boysenberry Festival and the start of a limited, 16-day window for California residents and tourists alike to try dozens of limited-time boysenberry items. And for those unfamiliar with the theme-park backstory, the Knott family is famous for its fried chicken and its commercial harvesting of the boysenberry - a cross between a loganberry, raspberry and blackberry.
But it's about to be more famous for it's Funnel-Cake-Batter-Fried Cinnamon Roll Topped With Boysenberry Frosting, AKA The Fun Bun. You read that correctly. In addition to the custom berry dishes ideated by the Food and Beverage team, Knott's also found a way to work with ICEE, Coke and Starbucks to be able to serve Boysenberry ICEEs and Frappuccinos.
Some of the standouts outside of the ridiculousness that is the Fun Bun include the Boyseberry Dessert Flautas from Ghost Town Grub, Boysenberry Beer and Cider from Calico Saloon, Boysenberry BBQ Ribs at Fireman's BBQ, Deep Fried Alligator with Boysenberry Aioli at Calico Fry and the Boysenberry Wings from Sutters Grill Stand. And if you're still breathing after inhaling the Fun Bun and can fit something else sweet in your stomach, we recommend the Boysenberry Supreme from Sutters Grill: vanilla cake pieces, frozen boysenberries, vanilla soft serve and whipped cream. A majority of the BB items are scattered throughout Ghost Town and Calico Square, so go nuts.
The Boysenberry Festival will be inside Knotts Berry Farm from March 28-April 12 in Buena Park, CA.
Fun Bun / Funnel Cake Cinnamon Roll @ Ghost Town Grub
Boysenberry Frappuccino @ Gourmet Coffee Hut
Boysenberry Burger @ Spurs
Deep Fried Alligator with Boysenberry Aioli
Boysenberry ICEE Float @ Mixitup
Boysenberry Ice Cream Cookie Sandwich @ Mixitup
Boysenberry Ribs @ Fireman's BBQ
Boysenberry BBQ Glazed Wings @ Sutters Grill Stand
Boysenberry Mashed Potatoes @ Spurs
Fried Cheese Curds with Spicy Boysenberry Ketchup @ Calico Fry
Boysenberry Supreme with Vanilla Cake Pieces @ Sutters Grill Side Window
Spicy Sausage with Boysenberry Relish @ Calico Saloon Stand
Boysenberry Salmon @ Spurs
Boysenberry Meatballs @ Ghost Town Grill
Boysenberry ICEE @ Mixitup
Fish & Chips Sandwich with Boysenberry Tartar Sauce @ Sutters Grill
Boysenberry Cotton Candy @ Pemmican Pickle & Popcorn
Boysenberry Cheesecake @ Ghost Town Bakery
Boysenberry Cannoli @ Ghost Town Bakery
Chicken & Sausage Boysenberry BBQ Sandwich @ Spurs
Pecan Crusted Chicken Salad with Boysenberry Dressing @ Spurs
A little over a week ago we graced the site with these gems: Mimosa Macarons with Champagne Buttercream.
We're back with the same partner in crime, Ashley Khawsy of Smash Bakes, to once again prove your supreme baking reign to your loyal subjects. This time it's combining your favorite caffeinated vice (coffee), with your favorite alcoholic vice (whiskey) AND still finding a way to integrate a second alcohol with these Irish Coffee Macarons stuffed with a Bailey's Buttercream.
We seem to be semi-obsessed with alcoholic sweet treats (see Drunken Oreos), but can you really blame us? The full recipe instructions are in the video, and again you'll find measurements in grams because you'll need to be precise. AKA use a scale.
Irish Coffee Shells
-144g Egg Whites (no yolk!, room temperature, aged 1 day)
-115g Almond Meal
-230g Powdered Sugar
-72g Granulated Sugar
-15g Favorite Ground Coffee
-Pinch of Cream of Tartar
-1 Stick Unsalted Butter
-4 Cups Powdered Sugar
-4 Tbsp Bailey's Irish Cream (at least)
-Pinch of Salt
Clutch Equipment to Have
-Food Processor or Blender
Here's the lineup:
Chef Jason Quinn, The Playground, MTV2, Food Network
Daniel Shemtob (Shitcob), The Lime Truck, Food Network
Scott Afters Nghiem, Afters Ice Cream, Milky Bun Fame
Brunch. Such a positive word, emotion even. It implies waking at your leisure, meeting people you care about and gorging 50% more than a normal meal, because hey it counts as two right? And we all plan to actually burn the calories since we have the entire rest of our...
Taco Bell recently invited us over to their test kitchen to try a top-secret new dessert they plan to release. That said, here are our own photos of the new Cap'n Crunch Delights going into test immediately.
During the winter while many fruits are out-of-season and nowhere to be found, it happens to be the peak season for Florida grapefruit. The extreme weather conditions the fruit experience throughout the growing season, including heavy humidity and rain, actually help the fruit's sweetness despite causing minor exterior blemishes. OK,...
Like most bad/great ideas, the ramen pot pie came into fruition at a drive-thru.
While ordering a chicken pot pie from KFC, I was trying to figure out what to do with the last bit of sea urchin I had at home. I wanted to throw it into the chicken pot pie, but was heavily advised against it by my friends. Too rich, they said.
I did it anyways.
With the green light, it was simply a matter of figuring out how to execute such a heavy dish. Luckily, this wasn't my first rodeo.
What you need:
Written by Foodbeast.com's Peter...