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10 Foods That Are Actually American First We Feast

Details: Cobb Salad. What it is: A jack-of-all-trades salad that includes avocado, cheese, chicken, tomatoes, bacon, a hard-boiled egg, and French dressing. Invented by: Bob Cobb, owner of the Brown Derby, in 1937.The story goes that one night Cobb got hungry after work.Instead of cooking something new, he and friend Sid Grauman threw together the kitchen’s leftovers.

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Understanding the Science of Eating and Happiness First

Details: Food is in abundance, with the most “pleasurable” kinds readily available, easily digestible, and often very affordable. These ultra-pleasurable foods are the exactly the ones you might imagine: salty fries, greasy burgers, candy bars, et al.

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The Best Bar Snacks, Ranked First We Feast

Details: Classic bar food is designed as a companion to drinking. From potato skins to mozzarrella sticks, these beloved dishes succeed in fortifying a night hoisting pints (or sipping Pinot)—they are rarely the draw themselves, but that complete the picture perfectly.

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15 Delicious Things That Were Invented By Mistake First

Details: Unable to track down the chef and faced with ten hungry women, Anaya decided to improvise—he covered a plate of tostadas with grated cheese, passed it through a salamander (a broiling unit that heats food from above), and topped the whole thing off with jalapeños.

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The 30 Best Food Documentaries That You Can Watch Right

Details: A lot of perfectly edible food goes to waste when stores throw it out (think unsold bread at the end of the day and produce just past its expiration date). The director of this film hopes to convince you that while diving into your local dumpster is a viable source of food…

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The 20 Greatest Food Bloggers of All Time First We Feast

Details: The L.A. Restaurant Obsessive Blogs: kevinEats Prime era: Now. In a nutshell: This guy is a one-man powerhouse, covering the L.A. restaurant scene with the level of detail that few media companies can muster. He shares food adventures from the road as well, but it's on his home turf that he's truly made himself indispensable.

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The Most Iconic Food Paintings First We Feast

Details: In art, food helps convey status—certain dishes and ingredients connect to royalty, while others relay the plight of the populace. Through narrative and still life, and from Old World classics to Pop Art, food roots an image in time and place. History tells us the same. Ancient Greeks and Romans regularly depicted great banquets.

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11 Foods You Might Not Be Eating in the Near Future

Details: Procrastinate on your all-organic-food resolutions for a little longer and egg supply will be back on track. At the beginning of the new year, a ShopRite location in New Jersey reported that the supply of organic eggs was down as the result of a not-so-winning economic combo: high demand and low availability.

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The Problems With Food Media That Nobody Wants to Talk

Details: Food writers are too scared of losing access to be critical. For years, Eater NY has published its “Airing of the Grievances,” in which New York City food writers are given a very public forum to anonymously broadcast their dining frustrations.Depending on your tolerance for naval-gazing #FirstWorldProblems, it can be a fun diversion, featuring all sorts of curmudgeonly grumbling about

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20 Awesome Food Magazines You Should Be Reading (If You're

Details: What it is:Borne of a collaboration between Momofuku's David Chang, food writer Peter Meehan, and the McSweeney's team, Lucky Peach is without a doubt the hottest thing in food journalism today, leveraging its unique position to buck the trends of current journalism and embrace long-form writing and acid-trip design. Handing over the reigns to the chef as writers and commentators is a symbolic

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The 10 Dishes That Made My Career: Alice

Details: The 10 Dishes That Made My Career: Alice Waters. A look back at the storied career of Chez Panisse's founder and Food Revolution ringleader. On the eve of Chez Panisse’s 40th anniversary in 2011, Berkeley was buzzing. Around the Bay Area, an A-list crowd of chefs, activists, and artists had agreed to take part in several fundraiser dinners

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The 10 Dishes That Made My Career: Jeremiah Tower First

Details: In Tower—as with Norman Van Aken, the Florida chef who formalized "fusion cuisine" in the 1980s—Bourdain saw a seminal chef the food establishment had pretty much left for dead. “By all rights Tower was America’s first kitchen celebrity, when that meant more than having a signature look and the skills to bang out 30-minute chili on TV.”

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10 Dating Sites and Apps for Food and Drink Lovers First

Details: SamePlate. Good for: Breaking the ice between somewhat awkward food-obsessives What’s the deal: SamePlate is, more or less, your typical dating site, except that it’s aimed at foodies looking to talk grub and maybe even “share a meal, no big deal!” SamePlate seems to be best suited for those who take food—or Instagram food porn—seriously, since it suggests posting pics of both your

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The 50 Best Independent American Food Brands First We Feast

Details: Peter Potter Webber, a graduate of the University of Wisconsin with a degree in food science, didn't have to look far for a baking partner—mom Nancy is a former owner of New Glarus Bakery. They responded to the artisan-cheese craze in the state with the perfect accompaniment, and they've expanded to bring their product to northern California.

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The 10 Dishes That Made My Career: Roy Choi First We Feast

Details: The actual food itself is a tamale that's covered in this gloopy, gloopy chili, and it has cheese, onions, tomatoes, and pickles. There's a lot of shit that goes down [there]. A lot of energy. It's very blue collar. You order your tamale, wait in line, and walk over to the counter. They got the paper towels on the wall.

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The 20 Best Meals From Game of Thrones First We Feast

Details: The food isn't in the usual excess of royal feasts, but it's enough for Robert to get sufficiently black-out drunk and stuffed. It’s also enough for the Starks to worry that they might not fit in at King's Landing as Ned tries to decide whether he should become Robert's Number Two man in the capital city.

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The Ultimate Mall-Food Survival Guide First We Feast

Details: What it is: The mall’s closest offering to a New York slice joint. Massive slices range from plain to Supreme (pepperoni, Italian sausage, fresh peppers, mushrooms, onions), and sides include stacks on stacks of twisted garlic knots gleaming under a torrent of oil, parsley, and salt. Why it's a mall classic: The Sbarro slice, a staple of food

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About First We Feast

Details: Founded in 2012, First We Feast views food as an illuminating lens into pop culture, music, travel, and more through its innovative slate of food-driven video franchises. Part of Complex Networks, First We Feast is home to popular shows including Hot Ones, Food Grails, The Burger Show, Food Skills, and Feast Mansion. Hot Ones won the 2018

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4 of the Best Recipes From Prodigy's New Prison Cookbook

Details: On the inside, the food served during chow is notoriously low-quality, hopelessly bland, and served in meager, rationed portions. Cooking with commissary items like ramen noodles, canned tuna, and butter packets—as unappetizing as that may sound to some—allows inmates a small glimpse of the food …

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British Food Slang 101 First We Feast

Details: The knack for verbal gymnastics has become even more dynamic thanks to the ingenuity of i mmigrant communities, who have adopted and enriched both the the stiff English food and English language. Understanding these linguistic subtleties is crucial: In a city like London, where everything and everyone is packed tight, your ability to "code

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The Complete Guide to Wu Tang-Inspired Foods First We Feast

Details: The exquisite food artwork below is a testament to just how much Wu-Tang is loved and admired in both the food and art worlds. Wu Mango Sticky Rice. Instagram food artist Tisha Cherry tops a bed of sticky rice with a Wu-Tang mango slice. (Photo: Instagram/@tishacherry) Wu-Tang Ice Cream Cake

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25 Regional American Foods You Might Not Know (But Should

Details: Regional food pride is one thing that nearly every American connects with—at least one food staple will trigger memories from home or the place a person grew up. From childhood Nilla pudding served at cookouts to cod fish packed in lye on Christmas day, our palates and love for food are hugely defined by the places we have lived and what we

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The Best BBQ Foods, Ranked First We Feast

Details: 7. Cole slaw. Image via Liz Barclay. With its coarsely chopped green cabbage and freshly grated carrots, cole slaw may be the closest thing to health food at old-school barbecue joints, where pitmasters don’t call themselves “chefs” and don’t offer hummus and a kale Caesar.

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10 Essential Street Foods in South L.A. First We Feast

Details: Taco scholar and Mexico/Latin American food expert Bill Esparza says to go south of the 10 freeway for a treasure trove of underrated eats, including the best tortas, carnitas, and Nayarit-style seafood prepared by masters of their craft.

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8 Truths About American-Chinese Restaurants That Nobody

Details: Little did she know that dairy products are seldom used in Chinese food, and that most of the take-out dishes she grew up eating can't even be found in the mainland. For many like her, the Chinese-American restaurant was the first glimpse of Chinese culture—albeit one that promised a skewed representation of the rituals back home.

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Guy Fieri Slang 101: How to Talk Like the Mayor of

Details: This food is so delicious, that it will literally cause you to lose consciousness. You will black out, wake up somewhere near the Guatemalan border, probably naked and inexplicably covered in henna tattoos and nicotine patches. Fieri only uses this phrase for reality-bendingly dope food.

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17 Bucket-List Fried Chicken Restaurants To Try Before You

Details: “It was a special occasions food, typically eaten on Sundays during springtime using young chickens,” says Adrian Miller, author of the James Beard award-winning book Soul Food. With the rise of agricultural farming in the early 1900s, the status of chicken eventually transformed, too.

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8 Dirty Truths About Mexican Food (That Nobody Wants to

Details: No food is more contradictory to the American mind than Mexican cuisine. It’s a cuisine that’s simultaneously foreign yet completely at home; expected to be rich in flavor yet cheap in cost and presentation; perceived as best when inexpensive and terrible when elegant; considered “gourmet” when gabachos sling it out of food trucks but “roach coach” when Mexicans do it.

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The Craziest McDonald's Menu Items Around the World

Details: McDonald’s is everywhere. The company’s logo is the most recognized symbol in the world, likely due to the fact that there are locations in over 120 countries.McDonald’s is a fast-food institution, and even if you’re not on the fast-food bandwagon, you can’t help but recognize the Golden Arches’ vast popularity.

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The 10 Dishes That Made My Career: Ming Tsai First We Feast

Details: The 10 Dishes That Made My Career: Ming Tsai. The East Meets West host and award-winning chef dishes on reality television, celebrity chefdom, and his mom's untouchable dumpling-rolling skills. Sam Hiersteiner. Apparently, the most famous chefs in America—the ones from Food Network’s first wave, who became global culinary brands—give each

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Best Waffle House Dishes Ranked First We Feast

Details: The All-Star breakfast—consisting of a huge waffle, hash browns any style (or grits), two eggs, and a choice of breakfast meat, is the perfect Waffle House dish, as it serves two kinds of regulars: the drunk customer who desperately needs a mound of food, and the parent who orders it for his two kids to share in order to save money.

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The 10 Dishes That Made My Career: Bobby Flay First We Feast

Details: Here, the Food Network icon traces the road from My-T-Fine pudding to Gato through his most memorable meals, with a couple of classic NYC stops along the way. My-T-Fine chocolate pudding My-T-Fine Chocolate Pudding was the first thing I remember cooking, standing on a …

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A Definitive Ranking of the Best Cheesecake Factory Dishes

Details: Menu description: "Parmesan Crusted Chicken Served Over Pasta with Mushrooms, Peppers and Onions in a Spicy New Orleans Sauce" Price: $16.95 Go to any American chain or food-oriented to sports bar in the country and you'll find some version of "Cajun" chicken pasta. The iterations vary, but they general involve blackened chicken, pasta, diced

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11 Foods That Have an Uncanny Resemblance to Famous People

Details: Given the abundance of celebrity-food look-alikes, you’d think our food was trying to tell us something. Just remember to stare for a few seconds at that Cheeto or salmon steak before ingesting—if you do, you might just witness the second coming of Christ. Here are 11 foods that bear a striking resemblance to celebrities.

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19 Bucket-List Dive Bars to Try Before You die First We

Details: The only food they serve is a wall of potato chips, and that's just fine. The jukebox is full of rock 'n' roll classics that in any other place would seem cliché, but here it is nostalgic. Remeber: Ali sat on these bar stools, and rumor has it so did Tom Waits. The first time I went to Freddie's a woman in sweatpants yelled at me for ordering

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An Illustrated History of Pizza in America First We Feast

Details: Taking It National. With popularity inevitably comes industrialization, and pizza was no exception. The 1950s and 1960s saw the rise of fast food in America, and while the hamburger is typically considered the poster child of the standardization and rapid expansion embodied by restaurants like McDonald’s, pizza saw its own fledgling mega-chains in the form of Domino’s and Pizza Hut.

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How Chicken Conquered America First We Feast

Details: Emelyn Rude is a food writer and the author of the recently published book Tastes Like Chicken: a History of America's Favorite Bird.. The modern American chicken, Gallus gallus domesticus, has come a long way from the jungles of Southeast Asia from which its ancestors originated some eight- to ten-thousand years ago.Carried west over the centuries by Harappan merchants, Persian caravans, and

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6 Foods That Tell the Real Story of Hawaii First We Feast

Details: In The Food in Paradise, food historian Rachel Laudan gives us perspective on this cultural blending: “In some parts of the world it seems appropriate to look back nostalgically to the past, to an authentic food based on local ingredients, but such a search for past authenticity is moot in Hawaii. My encounters with Hawaii’s food are just

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The Best Dim Sum Items, Ranked First We Feast

Details: Welcome to the Chinese version of teatime, a meal laden with rituals and symbolic meaning. But unlike the dainty scones and delicate spreads of the West, the food here is designed to fill you up. That goal is easy to attain, for dim sum menus are vast and diverse in their offerings. And while part of the enjoyment means sifting through many

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How to Prep For and Recover From Eating Spicy Foods

Details: Eating spicy foods is a bit of an art form, a delicate dance in the beauty of the burn. Or is tempting fate with chile-laced snacks more of an athletic feat—a bravura display of willpower, strength, and determination in tackling the heat? (Or just plain ignorance.) Maybe it's an equal balance of both perspectives: An art form in knowing just how to hit the heat; an athletic maneuver in

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American Psycho 2014: Where Would Patrick Bateman Eat and

Details: The popularity of nouvelle cuisine and fusion. Some of the foodie tropes referenced in the book could easily pass in 2014—excitement over seasonal “fiddlehead ferns” at Pastels, for example, or Bateman’s irrational fixation on a hot new “Salvadorian bistro.”But the novel is also a time capsule of a culinary moment marked by head-scratching exoticism (“pilot fish with tulips and

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The 10 Dishes That Made My Career: Sean Brock of Husk

Details: The 10 Dishes That Made My Career: Sean Brock of Husk. The Pappy-swigging, James Beard Award-winning Charleston chef reflects on the foods that shaped his culinary mind. When it comes to bridging the gap between hard-drinking, balls-to-the-wall stereotypes of kitchen life and the new movement toward chefs as cultural thought leaders, few pull

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Are Viral Recipes Ruining Cooking

Details: In the early days of the Food Network, its headliners received a wave of skepticism from traditional food media: a 1998 story by Amanda Hesser in the New York Times inspected the “cult figure” of Emeril Lagasse, criticizing the way he “often dumbs recipes down so much that he removes all the intellectual effort that goes into creating subtle flavors in a dish.”

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The 10 Dishes That Made My Career: Nobu Matsuhisa First

Details: The 10 Dishes That Made My Career: Nobu Matsuhisa. The legendary Japanese chef runs through his all-time hits, from yellowtail with jalapeño to the iconic miso-marinated black cod. When Robert De Niro first ate at the Beverly Hills hotspot Matsuhisa, he was so taken by the inventive cooking that he made it his mission to strike up a friendship

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The 20 Most Instagrammed Dishes in Chicago First We Feast

Details: Deadspin journalist Drew Magary hit the nail on the head when he described the Windy City in a recent podcast: Chicago has all of the amenities of a cosmopolitan city like New York, but it’s way cheaper—especially when it comes to the grub. “Chicago’s food scene is approachable,” says Time Out Chicago‘s dining editor Amy Cavanaugh.. “The majority of great restaurants don’t ask

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Battle of the Coasts: L.A. versus NYC Dining First We Feast

Details: Chinese food. Angelenos say: It’s all about the 626, a.k.a. the San Gabriel Valley, a.k.a. the Chinese Beverly Hills.It is the promised land for all dumpling and noodle lovers across the SoCal. Not only in terms of scope, but also quality, no place surpasses L.A. Chinese food.California was the preferred destination for wealthier immigrant families, and additional spending power meant they

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Illustrated History of Fried Chicken First We Feast

Details: Once a luxury item feasted upon for special occasions, fried chicken has successfully nested itself in the cradle of U.S. food culture in ways that few others foods have, thanks largely to its adaptability. Fried chicken is comfort food, convenience food, immigrant food, and a cutting-edge trendsetter all at the same time. As is the case with

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