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As Japan’s economic recovery falters, beef bowls have come to symbolize one of its most pressing woes: deflation.

They are meat cuts affluent New Zealanders feed only to their pets: lamb and mutton flaps laden with fat. Yet for decades, our sheep farmers have been free to maximise returns by selling these potentially harmful cuts to Pacific…

Black pepper used in salami is the possible cause of a salmonella outbreak that sickened people in 40 states.

Argentine President Cristina Kirchner has caused something of a stir by suggesting at an official event that eating pork would improve people's sex lives.”I've just been told something I didn't know; that eating pork improves…

Filed under: Ingredients, Coffee

Enjoy a little moo juice in your coffee? Yeah, so does much of the rest of the world. But when did we all start making that delicious black liquid brown?

According to the (amazing, and available for free download) 1922 volume “All About Coffee” by William H. Ukers, it was a Dutch ambassador in 1660 who first had the bright idea to mix nature’s liquid candy with the life-giving elixir we know as a cuppa joe. French doctors did one better 15 years later, when they started prescribing the following combination as medicinal: “Place on the fire a bowl of milk. When it begins to rise, throw in to it a bowl of powdered coffee, [and] a bowl of moist sugar, and let it boil for some time.”

Okay, that actually sounds kind of gross. But milk’s natural sweetness remains the obvious counterpart to coffee’s inherent (and, hopefully, pleasant) bitterness. Read on after the jump for some other international historical takes on the light-two-sugars revolution.

Continue reading Milk and Coffee: A Match Made in History

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The appointment of Mike Moore as New Zealand's ambassador to the United States is a positive move for our sheep and beef farming sector.The former head of the World Trade Organisation has been told by Foreign Affairs Minister…

A wintry supper does double duty at the breakfast table.

A charcoal-grilled meat patty called pljeskavica has become common in Queens neighborhoods where Bosnians and Croatians, Serbs and Montenegrins now live side by side.

Filed under: Ingredients, Coffee

There are some things in this world that were meant to taste like hazelnut. Actual hazelnuts, for instance, and also Aunt Sylvia’s famous holiday pralines. Maybe even a hot cocoa or a cookie batter that has a dash of extract in it.

But what about coffee beans?

Flavored coffee is and will likely always be a loaded topic; It’s often considered the final qualifier when separating the proverbial men from the boys of caffeinated beverages. “Is it really so bad?,” you might ask yourself. “What’s all the hubbub?”

Read on after the jump to find out.

Continue reading Flavored Coffee Imparts a Bad Flavor

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Filed under: Food News, Ingredients, Holidays

Happy National English Toffee Day!

For a simple base of butter and sugar, it’s incredible what a decadent dessert toffee forms, with its initial — but not cloying — sweetness followed by a pleasantly lingering buttery flavor. One could argue that the only thing this dulcet sweet has working against it is surely its pesky ability to cling to teeth…

But then again, we’re amazed at how simple it is to make your own tray of the buttery delicacy. Aside from a few ingredients, the main apparatus needed is just a candy thermometer. If you’re feeling ambitious on this National Toffee Day, try making some yourself — and who better to learn from than Paula Deen, the reigning culinary queen of butter? (Heck, in addition to heaping it copiously into the vast majority of her recipes, she’s even been known to drink it straight!)

So get cracking on her alluringly simple recipe — it’s divine, y’all.

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