Joey "Jaws" Chestnut ate eight fewer hot dogs than last year, but that didn't prevent him from defending his title at Nathan's Famous hot dog eating contest in New York.
Chestnut of San Jose, Calif., devoured 61 hot dogs and buns in the allotted 10 minutes. He ate 69 last year. But that wasn't the only reason for Chestnut to celebrate: Just before the competition began on Coney Island, he proposed to his longtime girlfriend, Neslie Ricasa, also a competitive eater. She said yes.
Matt Stonie finished second. He ate 56 hot dogs and buns.
A company specializing in bytes is offering a special flavor for your Fourth of July: IBM's Watson barbecue sauce.
The supercomputer first showed off its intellectual process on Jeopardy, but Watson now seems ready for the Food Channel.
After analyzing massive numbers of recipes, Watson went gourmet. The condiment, called Bengali Butternut BBQ Sauce, contains a dozen ingredients, including butternut squash, white wine, dates, Thai chilies and tamarind. According to IBM, "it's got a slow, warm heat and a kick."
With the warmer weather, Here & Now resident chef Kathy Gunst‘s garden has been flourishing. As she tells host Robin Young, “seeing tender young greens come up in my garden, I’m like a little kid in a candy store, I am just so excited.”
When you unwrap it, break off a piece and stick it in your mouth, it doesn't remind you of the pyramids, a suspension bridge or a skyscraper; but chocolate, says materials scientist Mark Miodownik, "is one of our greatest engineering creations."
Popeye and our parents have been valiantly trying to persuade us to eat our veggies for decades now.
But Americans just don't eat as many fruits and vegetables as we should. And when we do, they're mainly potatoes and tomatoes — in the not-so-nutritious forms of french fries and pizza, according to a report from the U.S. Department of Agriculture.
Trevett Hooper was one of the first chefs in Pittsburgh to promote the local food movement. Now he and other chefs around the country are expanding their locally grown menus to include meat. But it's been a challenge to embrace this hot new ranch-to-table trend while still meeting customers' expectations for a fancy night out.
Hooper, the executive chef at Legume restaurant, is no stranger to sourcing meat locally. Just about every bite of meat he served in 2013 was raised in Pennsylvania.
When you eat out, you might think you are making a healthy choice by ordering vegetarian ravioli over that fillet mignon. However, according to the Center for Science in the Public Interest, you may be wrong.
The nonprofit health advocacy group releases its rankings today of the most healthful — and the most appalling — choices at popular Italian-American restaurant chains, including Olive Garden, Carrabba’s Italian Grill, Romano’s Macaroni Grill, and Maggiano’s.