Unilever — maker of blockbuster brands like Lipton, Knorr, Vaseline, Skippy, Dove, Klondike and Slimfast — is in a tizzy over a groundbreaking, data-driven maker of mayo. And the debate is only starting.
Launched in 2005, the catering and events operation of Danny Meyer’s Union Square Hospitality Group was conceived to offer a canapé platter at an intimate family holiday dinner, an elegant gala at the Park Avenue Armory and all events between.
Located seven miles south of Burlington on Lake Champlain, the farm’s beautiful formal gardens, turn-of-the-century furnishings and National Historic Landmark designation owe their existence to the fact that the inn began as the country home for a branch of the Vanderbilt family.
In 1977, Annemarie Colbin opened the Natural Gourmet Cookery School out of her Upper West Side apartment, where she could accommodate 12 students around her kitchen table.
‘Tis negroni season. Make your best with Empire State spirits.
In anticipation of the upcoming Food+Tech Connect hackathon, our publisher proposes three ways that foodservice sourcing might be optimized for sustainability.
This May, a who’s-who of the American food movement will be gathering at the New School for two days of discussions on the most important topics determining how we eat and drink. And you can be part of it.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
If you live by the Kinky Friedman maxim “Beauty is in the eye of the beer holder,” Hospoda is your place.
New York-made wine is having its latest moment of fame, just in time for New Year’s Eve drinking inspiration, with a 10-second trailer running on one of the big screens in Times Square.
What happens when you assemble eight of the Empire State’s top chefs to prepare an historic brunch? You get to taste what a food and drink powerhouse this great state is.
