Andrew*, Flickr
Theft Common at Starbucks
Seth Smoot
Alien Invasion Cupcakes
These sweet treats are out of this world.
1derbread Media, Flickr
Pinkberry's Global Domination
A close relationship with Starbucks is helping the frozen yogurt chain expand internationally.
John Stillwell, AFP / Getty Images
The Royal Wedding Cake Revealed
The stunning cake has eight tiers and more than 900 sugar flowers.
YouTube
"Corn Sugar" Label Challenged
The sugar industry may sue to make high fructose corn syrup porducers surrender the "corn sugar" label.
Ray Kachatorian
A Grilled Vegetable Panini
Avocado, tomato, and mozzerella team up with bright pesto in this flavorful sandwich.
Jason Merritt / Getty Images
Does Paula Deen Have Diabetes?
The queen of butter-and-sugar filled recipes might be hiding the disease, alleges a tabloid.
Like_the_Grand_Canyon, Flickr
KFC May Countersue Over Beef Lawsuit
The company is fighting back after claims its beef mixture doesn't contain much actual beef.

Slashfood

Delivery Man Publicly Shames Bad Tippers On Blog

by Slashfood Editor, Posted May 2nd 2011 3:30PM

delivery guy in NYC Photo: Ed Yourdon, Flickr

Perhaps to prove that what's goes around really does come around, a Williamsburg, Brooklyn delivery man has taken to the blogosphere to broadcast all the bad tippers he comes in contact with. His blog, 15%, chronicles the tight purse strings tendencies of certain customers, in an effort to publicly shame their stinginess. Customer addresses have now been removed, due to Tumblr's request, reports Gawker.com.

The mastermind behind the blog is Larry Fox, a 20-year-old designer and developer. He told Gothamist that the reason for starting his blog was that he "just got tired of all these big companies, these TV shows and movie sets giving us two or three dollar tips on a $90 order." Fox is not only broadcasting bad tippers, but also answering readers' questions. Some highlights (also submitted by other delivery men):

"Went out into a Level Two Snow Emergency (We are not even supposed to be delivering, but dedication wins out over common sense) And got a whopping 0.50 tip from the guy."
"Lorimer St. tipped me one dollar to bring him a sandwich during a hail/rain/thunder storm....I hate you."
"Manhattan Ave. greenpoint took you 8 minutes exactly to come downstairs after two phonecalls (14 stairs in a standard american stairwell) because you don't have a functional buzzer like everyone else in brooklyn."
"corner of meserole ave. end of delivery zone - about 23 blocks from my restaurant for 4 slices of pie during prime dinnertime. two bucks for well over a mile. thanks for the two bucks to bust my ass because you didn't specify your cross-street as meserole ave from street bro. not on deck. i dropped your food a few times. whoops."

Filed under: On the Blogs, Food News

FDA Still Struggling to Define "Gluten-Free"

COMMENTS 4

by Slashfood Editor, Posted May 2nd 2011 2:00PM

gluten free cookies Photo: LizLemonCooks, Flickr

In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Three years after that deadline, we're still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Although the U.S. gluten-free product industry is booming (revenues were $2.6 billion last year, up from $100 million in 2003), they still have quite a bit of wiggle room. The Washington Post explains that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."

Other countries including Canada, Brazil and Australia have defined gluten-free foods as containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food. Though the FDA has no set definition, it does offer a FAQ page about gluten-free labeling.

On May 4, the world's largest gluten-free cake will be brought to Capitol Hill to call attention to the issue. Currently, at least three million Americans have celiac disease, and 18 million have gluten sensitivity.

Filed under: Health & Medical, Food News

Thieves Prey on Starbucks Customers

COMMENTS 18

by Jason Best, Posted May 2nd 2011 1:00PM

laptops temp thieves at starbucks Photo: Andrew*, Flickr

Starbucks has done just about everything it can to make you as comfortable as possible and to turn its ubiquitous coffee shops into your home away from home--but maybe it's made you too comfortable.

One important difference between your living room and your local Starbucks is (presumably) you don't have an army of strangers traipsing through your living room as your kick back with your iPad and your morning cup of coffee. It seems obvious enough, but apparently, according to the New York Times, it's a distinction that's increasingly lost on a number of people -- and they're losing their purses, wallets and laptops, too.

Filed under: Coffee Shops, Chain Stores / Restaurants

'Top Chef' to Become a Broadway Musical?

COMMENTS 1

by Slashfood Editor, Posted May 2nd 2011 12:00PM

Marcel Vigneron is ready for Broadway Photo: Valerie Macon / Getty Images

"Cats." "The Lion King." "Top Chef?"

While you might not be able to picture the Bravo reality show in marquee lights, restaurateur (and Top Chef judge) Tom Colicchio reportedly thinks the program is a natural fit for the Great White Way.

Bravo's program director, Andy Cohen, told New York magazine, "He thinks he has a great idea about doing something like that." Perhaps thinking about the hazards involved with fire and sharp knives onstage, Cohen wasn't initially sold. "I told him, 'I'm not so sure,' but he's trying to convince me!"

The magazine rounded up some reactions from former cast members, who were largely game for the idea of a Broadway production.

Marcel Vigneron had our favorite response: "Totally, of course, I'd love to do it. I'm a pretty decent dancer, I'm not gonna lie. Actually, I was cutting a rug for six hours last night. Yeah, I could definitely handle the freestyle hip-hop scenes."

Filed under: Television/Film, Chefs

How Much Sugar Do Americans Consume Daily? (Hint: Way Too Much)

COMMENTS 5

by Slashfood Editor, Posted May 2nd 2011 11:00AM

Americans eat way too much sugar Photo: NYC.gov

In a country where candy displays are perched next to cash registers at every retail outlet imaginable and drinking soda is a birthright, it can hardly be surprising that Americans consume a large amount of sugar. But 22 teaspoons a day? That's hard to swallow.

Yet the statistic is true. U.S. adults consume 22.2 teaspoons of sugar daily -- or 355 calories, reports UPI. That wildly exceeds the daily recommended amount, says Phil Lempert, a food industry analyst. He says average-sized women should be consuming no more than 6.25 teaspoons; men 9.4.

Not only is the sugar bad for your waistline, but diets high in the sweet stuff have been shown to contribute to high blood pressure, increased triglycerides and cardiovascular disease, the American Heart Association says.

As is usually the case with dietary matters, a little moderation goes a long way.

Filed under: Health & Medical, Food News

Alien Invasion Cupcakes: Recipe of the Day

COMMENTS 0

by Slashfood Editor, Posted May 2nd 2011 10:00AM

alien cupcakes recipe Photo: Seth Smoot

Whether your house is full of sci-fi lovers or you want to bake out-of-this-world desserts for a kids' birthday party, these Alien Invasion cupcakes are sure to be a hit. Encased in a 'spaceship' made out of cups, these aliens are ever ready for transport.

Get the recipe for Alien Invasion Cupcakes.

Filed under: Recipes

This Omelet Recipe Is Written On the Egg Itself

COMMENTS 19

by Slashfood Editor, Posted Apr 29th 2011 4:00PM

recipe written on an eggshell Photo: dnewman, Thingiverse.com

Yes, it's a gimmick. But it's a pretty cool one. Who wouldn't like an omelet recipe printed right on their egg? (Never mind that almost everyone knows how to make an omelet.) What's cool here is that artist Dnewman came up with a clever use for the Egg-Bot, a 3D printer that can "draw on spherical or egg-shaped objects from the size of a ping pong ball to that of a small grapefruit." But as one commenter over at Boing Boing points out: "Why print the recipe for two servings on one egg?"

Filed under: Food News, Online

Starbucks To Help Pinkberry Achieve Global Frozen Yogurt Domination

COMMENTS 4

by Slashfood Editor, Posted Apr 29th 2011 3:00PM

Pinkberry frozen yogurt Photo: 1derbread Media, Flickr

If you have plans to vacation in Britain, Turkey, Morocco, and the Philippines this year, you might just find a tart, cold reminder of home. By the end of 2011, Pinkberry is planning to to be in 17 different international markets, according to Nation's Restaurant News.

The chain currently has 122 outposts in eight countries, and hopes to gain 30 more international locations (this in addition to more U.S. outposts). Part of the success of Pinkberry's growth is attributed to Starbucks, as many of its international franchisees also operate Starbucks locations. Moreover, Starbucks' president and CEO Howard Schultz sits on Pinkberry's board.

"Consumer brands have to look at the landscape through a global lens, as opposed to the domestic lens that Starbucks started from 40 years ago," Schultz told Business Week. Although Pinkberry has plenty of competition in the U.S. market--Cold Stone Creamery is adding froyo to its line this spring and Red Mango has plans to nearly double its domestic stores--there is less competition in the worldwide arena, explains Business Week. In fact, Pinkberry's highest-volume store is in Kuwait.

Filed under: Business, Chain Stores / Restaurants