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Adding citrus juice or vitamin C to green tea could increase the absorption of the tea’s antioxidants 13-fold, suggests new research published in this month’s issue of Molecular Nutrition and Food Research. Although the results are preliminary, those wishing to hedge their bets may want to squeeze some lemon or lime into that cup of…
Continue reading “NEWS: Citrus Boosts Antioxidant Power Of Tea”
Eat me—entirely—in 8 minutes or less. Photo courtesy of iGourmet.com. If you think you have some relatives who are big eaters, at the third annual MLE [Major League Eating] Chowdown: Turkey Bowl today, eight “professional eaters” will compete big-time, gobbling down entire 20-pound birds. The winner will eat his or her bird in eight…
Continue reading “NEWS: Turkey Eating Contest Today”
Alpine Ice, makers of all-natural sorbets, is now kosher-certified (by Kosher Technical Konsultants), vegan-certified and free of all major food allergens (no soy, egg, wheat, nuts or dairy). The company was included in our “Who’s Who In American Frozen Desserts,” published last year in THE NIBBLE online magazine. The products are an alternative for people…
Continue reading “PRODUCT WATCH: Nut-Free Frozen Desserts”
Infused water: Coming to a restaurant near you? Trying to be more environmentally friendly, some restaurants are creating a new trend by eschewing bottled waters, installing water filtration systems and creating their own flavor-infused waters. As reported by Nations Restaurant News, restaurateurs on both coasts are creating tempting water options for demanding patrons.…
Continue reading “TRENDS: House-Flavored Waters”
Still looking for something special to serve for Thanksgiving dessert that’s not the traditional pie? Do you like beer, ice cream and chocolate? Then here’s an option that requires absolutely no cooking, courtesy of The Chocolate Room of Brooklyn: a Chocolate Stout Float. All you need to do is purchase chocolate ice cream and chocolate…
Continue reading “RECIPE: Chocolate Stout Float Dessert”
