Watch the Trailer for Anthony Bourdain’s New Documentary on Food Waste — Food News

Food waste is a global problem. To spotlight the issue, Anthony Bourdain has a new documentary — Wasted!: The Story of Food Wastefocusing on the matter.

Slated to have a theatrical and video-on-demand release on October 13, the 90-minute film is directed by Anna Chai (The Mind of a Chef and The Layover) and Nari Kye (The Mind of a Chef and No Reservations), and produced by the team behind Bourdain’s popular CNN series Parts Unknown.


These Soothing Food Videos Want to Help You Relax — Food News

Experiencing food is a multi-sensory affair. It’s not just about taste and flavor profile, you know. Equally important are aroma, visual aesthetic, and the auditory experience. If you’re skeptical on the latter, then know that there’s an entire world for individuals with Autonomous Sensory Meridian Response (or ASMR) who enjoy specific food sounds, and there are tons of videos to prove it.


Trader Joe’s Is Now Selling Cauliflower Crust Cheese Pizza — Grocery News

(Image credit: Trader Joe’s)

Cauliflower crusts are all the rage these days. They’re made from vegetables, after all, and are a low-carb option for those looking to cut back or who can’t eat gluten. Trader Joe’s brought a pre-made cauliflower pizza crust to its supermarkets earlier this summer, which quickly gained cult-favorite status, and now they’re going the extra mile. The grocer is back with a ready-to-bake gluten-free cheese pizza featuring a cauliflower crust.


Twitter Is Not Happy About This “Low-Calorie” Avocado Mac & Cheese — Food Media

When the internet revolts against a “healthy” recipe, things can get ugly pretty fast. So when Glow by PopSugar created a video for a “low-cal” avocado mac and cheese recipe back in November 2016, it quickly went viral, but not necessarily for a good reason. You see, the brand suggested subbing in avocado for traditional cheese, but then added goat cheese to the mix and topped it with low-cal mozzarella. They also topped the mac and cheese with gluten-free bread crumbs (almonds!) but then failed to say they were using gluten-free pasta. So what was the point of this recipe?


This Is What Ina Garten Has for Breakfast Every Day — Kitchen Heroes

(Image credit: @inagarten)

Ina Garten is the author of 10 cookbooks (and counting) and has served up recipes for 15 years on the Food Network, so it might come as a surprise to you that the queen of cooking has the same thing for breakfast every day. Yes, the same thing! While she might like to change things up for her dinner parties, Ina says she starts her day the same way every morning.

On a recent interview on Vice’s podcast “Munchies,” Ina dives into her simple but satisfying breakfast with the editor-in-chief of Munchies, Helen Hollyman.


corn chowder with chile, lime and cotija

I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me with my gushing, Mexican-style corn either elote-style (on the the cob rolled in butter, mayo, lime juice and coated with salty crumbled cotija cheese and chile powder or a chile-lime seasoning blend) or esquites-style (all of the above, but in a cup). This corn chowder attempts to celebrate the best of both.

making a mess of the kitchencutting kernels from the cornassistantblended and whole corn kernels

I started with a classic corn chowder using whole and blended fresh kernels, onion, garlic, milk, and cream but added some jalapeño and chili powder for flavor and used cooked black and small red beans instead of potatoes for bulk. Then, right before you eat it, because I am fully of the conviction that finishes are what make a soup, you make a rich street corn-like dressing with mayo, sour cream, cheese, and lime and dollop it right into the center of the soup. Squeeze more lime all over, shake on some chili powder and finish it with fresh cilantro and, if you’re not sure you’ve gilded the lily enough (or, perhaps, have children still viewing this meal skeptically), bake some corn tortilla wedges into chips.

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