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Seven Tips for Surviving the Superbowl

By EDGE | Jan 30
Hot wings, chili, pigs in a blanket, and chips and dips and dips and dips! Superbowl Sunday is here, and we've got tips to help you survive the brutal hits -- to your waistline!

Investors Crave Shake Shack

Jan 29
Investors apparently have a craving for a better burger. Hamburger chain Shake Shack Inc. has priced its initial public stock offering at $21 per share, above its proposed range of $17 to $19 per share.

Mardi Gras Muffaletta

By Alison Ladman | Jan 28
We love pizza. We love muffaletta. We decided they probably would be easy to love together.

The Barefoot Contessa's Culinary Odyssey

Jan 28
Ina Garten, also known as "The Barefoot Contessa," didn't set out to be a celebrity chef. With her line of bestselling cookbooks, her own Food Network TV show, and millions of adoring fans, Garten is a culinary institution.

Whiskies of the World Expo Heads to California

By EDGE | Jan 27
Are you a fan of brown spirits? Then look no further than the Whiskies of the World Expo, heading to San Francisco and San Pedro this March.

KFC's Hot Dog in a Bun Made of Chicken

By EDGE | Jan 27
Kentucky Fried Chicken Philippines announced sales of the new "Double Down Dog" sandwich, a new menu item featuring a cheese covered hot dog in a bun made of fried chicken.

Mike's Hot Honey Creates Powerful Mix of Sweet and Spice

Jan 26
Sriracha isn't the only condiment that's delighting spicy food lovers. Michael Kurtz was working as a part-time pizza apprentice in Brooklyn when he realized his homemade hot honey might be the next thing to stick. Vladimir Duthiers reports.

What Does the Pope (and his Army) Eat?

By Daniela Berretta | Jan 26
A chef who serves in the Swiss Guards, David Geisser, is shedding light on the culinary tastes of the pope's army with a new cookbook,"Buon Appetito."

In the Spirit: Some Like it Hot!

By Kristen Siebecker | Jan 26
It's cold outside; so let's warm up with some hot cocktails! EDGE rounds up our favorite toasty beverages from cold weather destinations throughout the U.S.

No-Tip Restaurant Offers Food for Thought

By Kathy Matheson | Jan 23
Customers to Girard Brasserie and Bruncherie might be in for a surprise when they read the note attached to their bills: "Tipping is not necessary." Staff at the French-inspired restaurant earn about $13 an hour, and they get sick time, vacation days and

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