Top Stories
Stories in Feast that you'll love, handpicked by our team.
Hands-On Pasta in Rome. Top Story - November 2019.
What could be more blissful than an autumn week spent in Rome? I'll tell you what: learning to cook perfect Roman pasta on a sunny Roman afternoon. I'd come from London to Rome to stroll the ancient city's streets in the company of a dear friend and expert tour-guide, the writer Kate Nicholls, who lives in the Eternal City — Cucina Trastevere, opened just a couple of months before I arrived, happened to be right around the corner from her flat. If you are visiting this extraordinary city, this is an experience not to miss.
By Erica Wagner7 years ago in Feast
Sap! Review. Top Story - September 2019.
What do you know about sap? Before trying these drinks, I knew little to nothing about it. In my head, I always confused it with maple syrup. I’m aware that these two things are in fact, different, but I never had a reason to seek out any answers. I guess it was just one of those things I was comfortable in my confusion of. I knew it was sticky and came from trees. That’s as far as my knowledge went. So when I saw the Sap! variety pack of maple seltzer, maple soda and sparkling birch, I thought I could use this as a learning experience.
By Alyson Lewis7 years ago in Feast
I Gave Up Wheat and Got My Life Back. Top Story - September 2019.
It’s not so much that I decided to give up wheat, as I was just really sick of matzoh. Passover came along and I thought 'I just can't do the matzoh this year.' Well, I did try. The only way I can find those dry crackers palatable is by covering them in lots of butter and salt. I tried that for two days and was plagued by the stomach troubles that had dogged me all of my life due to "lactose intolerance.'
By Deborah Nelson7 years ago in Feast
9 Unusual Food Podcasts That Will Make You Want to Eat . Top Story - September 2019.
The only thing better than a good meal is a podcast about a good meal. But what if you want a podcast about a meal that is altogether strange, different, and beyond your expectations? Break those culinary molds, and come along with these intrepid hosts as they explore food so weird that you won't believe you've never heard about it. Prepare to crave some strange stuff!
By Anna Gooding-Call7 years ago in Feast
Quick, Healthy, and Delicious Food to Fuel Your Workday. Top Story - June 2019. Created with: Daily Harvest.
After a long search, I finally have a new job! With this new opportunity comes the challenge of figuring out a strategic way to get the right fuel I need every day. With a new schedule and always being on the move, I need easy, healthy food to nourish my body. That’s why I’m so excited to try Daily Harvest, a weekly or monthly plan that incorporates healthy and organic fruits and vegetables.
By The Bronx Vegan7 years ago in Feast
Sourdough Simplicity. Top Story - June 2019.
In my kitchen, Elvira is starting to stretch herself, expand herself, push herself up against the confines of her jar and reach toward the lid settled lightly above her. A few hours ago I took her out of the fridge, added rye flour and water, gave her a gentle stir, and set her on my counter. Now, I peek under her lid to see how she’s getting on. Hey, Elvira, I say. Looks like we’re nearly good to go.
By Erica Wagner7 years ago in Feast
Wave Soda. Top Story - May 2019.
Wave Soda boasts few ingredients, but the ones they use pack a punch. Before I read more about the flavors and beverage, I expected this one to be more like a natural soda (similar to Hansens), but it’s different, in a good way. For me, the definition of this drink sits between being a sparkling juice and being a soda. If I were to parallel it to another (excellent) brand on the market I’d say it’s closest to Spindrift. Sparkling juices don’t seem to have harnessed the right carbonation to juice ratio, and the fizz sparks a little more than the fruit juice does... sparkling juices haven’t been perfected yet. I’m willing to argue about this, but the facts (my opinions) remain. Across the board, in a universal sense, sparkling juices haven’t gotten the formula right. Soda has that perfect ratio, usually in part due to the devil ingredient high fructose corn syrup. High fructose corn syrup is probably one of the most controversial food ingredients, and concern about it has only increased over decades. While some soda brands (like Hansens and Wave) are proud not to use it, other beverage brands (like Snapple), sneakily put it in their beverages and include it under the tricky umbrella of “natural ingredients.” Though around 2013, Snapple claims to have removed high fructose corn syrup from its beverages, there’s no way to know for sure—because of that “natural ingredient” listing. I could talk about this more, and will in a later post, but for now I’ll stick to the matter at hand.
By Alyson Lewis7 years ago in Feast
Foods and Drinks that Came About by Accident. Top Story - May 2019.
It is amazing how many popular foods and drinks are available for consumption today that were created by accident. Little do most people know that many of those items were not invented by deliberate design but by an accident that caught the inventor by surprise.
By Margaret Minnicks7 years ago in Feast
How to Bake Away the Pain of Being a Bad Person: Brownies. Top Story - April 2019.
We all have those thoughts that make us feel a little bit guilty. Starting to realise you don't like your children as people? Confused as to why you daydream about tax evasion and why it turns you on? Contemplating arson as a hobby? I mean, who doesn't!
By Roc Travers8 years ago in Feast
Enjoying a Sip from Ugly Mug Coffee. Top Story - April 2019.
Ugly Mug Coffee is a sustainable company striving to make coffee both convenient and environmentally friendly. Since Keurig flooded the coffee market, countless homes and offices embraced the ease of enjoying single serve coffee. You need that caffeine fix and Kathy in HR wants decaf? No problem! No need to brew two pots, you can just make one little cup, each serving its own particular purpose.
By Trish Gilmore8 years ago in Feast
The Future of Sazon and Adobo Is Loisa. Top Story - April 2019.
Through all my memories of existing in a Puerto Rican household, there was one constant that was never questioned. It was always there in our pantries, in our foods, in every supermarket we’d set foot in. It was the secret to delicious meals that I desperately try to replicate today. The bright orange packaging of sazon and the yellow and blue bottle of adobo are as prevalent and loved in my life as for others, but how did this happen, what are we actually eating, and why?
By The Bronx Vegan8 years ago in Feast
