Articles

When you’re hosting the big Thanksgiving feast, the time leading up to T-Day can be overwhelming and downright crazy. Our Thanksgiving Planning Timeline takes our “Best Thanksgiving Ever” menu and plots a day-by-day schedule that will help keep you sane.

The annual national sales of matches has declined from around $200 million back in the ‘70s, to about $30 million today. But just lately, there seems to be a bit of a comeback going on, at least in the restaurant biz.

UNCLE BEN’S, the number-one selling rice brand in the country, recently held an opening event at the newest UNCLE BEN’S-sponsored Kids Cafe in Columbia, S.C. It’s one of 16 that the brand has opened around the country since September 2007.

Can you tell a Kellogg’s Corn Flake from a “fake flake”? Well, the Kellogg’s people are working on a way to make sure you can. The company has developed a laser that can burn its logo onto individual Corn Flakes.

The Food Channel recently had a chance to speak with several industry leaders about what they see for the coming year. The subject of social media—and how best to use it—came up a lot.

Once inside the new Northern California restaurant “Toast,” you’re surrounded by a lighter shade of brown particleboard that’s perforated by a multitude of random-shaped holes—kind of like homemade bread…lightly toasted. Everywhere.

If you’ve been watching TV lately—especially football games—you’ve probably seen the commercials for Bud Light featuring the irrationally exuberant Jimmy Football. What you might not realize is, you can actually buy the crazy stuff he’s hawking, online.

Wouldn’t it be great if we could get our daily recommended amount of vitamins from a slice of cinnamon toast…or spicy pizza?

Charlie’s L’etoile Verte. The name alone, which is French for “the green star,” is evocative. But let’s talk about the food at this Hilton Head landmark. Owner Charlie Golson and his family have operated the restaurant for more than 25 years.

Research shows that an increasing number of environmentally conscious consumers today are making food purchase decisions based on sustainability.