Image via Foodbeast
Prepare yourselves: the most massively complicated flow chart regarding a food item is here. Thanks to Pop Chart Labs (who else?), we now have a way of studying how coffee evolves from its plant-based origins to that ever-needed caffeine beverage – if you really, really want to. As Foodbeast explains, this chart is a doozie.
If we’re reading it correctly (which we may not be), there are four different ways to begin working with the beans, and another million ways thereafter. Begin at Steeping, and follow the lines to who knows where.
All we know is that the Café Mocha down on the right looks pretty damn delicious.
Image via CNET
Finally, a tablet meant specifically for the kitchen. Designed by Archos, the ChefPad is an Andriod-powered tablet that is built to, as cNet’s Amanda Kooser puts it, “handle the rigors of the cooking life.” On the surface, a silicone case protects it from those spills, overflows, and inevitable splashes that happen when using technology in the kitchen; even more, the tablet comes equipped with a whole bunch of apps designed for the eater in you.
This smart little gadget will not only provide you with top-notch recipes, pairings, culinary ideas, and inspirations, but it can also capture it all on dual cameras, so you can prove to your entire social media universe (read: next level Instagrams) that you’re actually cooking as well as you say you are.
Image via Grubstreet
Apparently, things are getting real in the world of ice cream vendor rivalries.
According to Grubstreet, two upstate New York ice cream vendors from the same company were charged with the harassment and stalking of their frozen treat competition, after being heard yelling things like, ”This is our town!” and trying to drive customers away with the strategic use of loud music. How very West Side Story of them.
To delve further into the world of ice cream battles and the inherent corruption, Grubstreet compiled a list of the most shocking ice cream behaviors, each crossing the line of legality. Our favorite? Albert Amaya’s Ice Cream-ing Under The Influence. But, if we’re going to be honest, there are too many great ones to count.
Image via CNET
Want a top-of-the-line kitchen but don’t have the space? No problem – Italian designer Massimo Facchineti has created a beautiful, sleek and functional kitchen for company Clei, designed to fit your available space, no matter how narrow or small.
According to CNET, this modular kitchen is designed with a push-pull mentality, letting you pull out certain features as needed for every day use, then replacing them for a clean, concise look.
And, continues Food Republic, the ECOOKING “station” will also help you save the planet – or at least keep energy costs down. Even beyond the included solar panels, the “internal energy retrieval system allows for the appliances to exchange excess heat and moisture, thus cutting down on the required amount of outside energy.” In layman’s terms? Thanks to the design’s ability to recharge itself from the inside out, your kitchen is not only functional, but environmentally friendly.Not a bad sell, if you ask us.
Image via Food Republic
That’s what we’d call our art if we were this guy. World, meet Ernie Button, the immensely creative and equally talented artist who has found a way to turn alcohol, err, alcohol residue, into awesome, almost interstellar works of art.
The gents over at Food Republic sat down with this aesthetic mastermind for a chat about his inspiration, his process and his perspective on the art he’s producing. The major takeaway? He stumbled upon something super cool, and super trippy. As Button explains in the interview, he realized that Scotch leaves behind a residue that, with the help of his artistic eye and colors, lights and illusions, becomes, well, freaking beautiful.
Image via CNET
The realistic climb to the ultimate Smart Kitchen (and beyond) is not a sprint—it’s a slow, marathon-like burn. And by that, we simply mean that no, you aren’t going to wake up tomorrow and have Rosie (the Jetson’s butler—we’ll pretend you didn’t know that instantly) in your kitchen creating those nutrition-flavor pills that have replaced food in the celestial revolution.
Rather, cool technology is going to come out slowly but surely, with innovative companies like Viante and GE pushing the envelope again and again. Two of our favorite appliances that these kitchen-creative powerhouses have recently designed, both profiled on CNET’s Appliances and Kitchen Gadgets blog, are:
Viante Intellisteam – This bad boy is built with a simple idea, and complex mechanics. It can cook an entire meal in one, compact machine, and is smart enough to actually coordinate the cook times so the meal is served all at once. Genius!
GE Café Series French Door Refrigerator with Hot Water – The fridge that now not only keeps things cold, but makes water hot. This GE fridge includes a water dispenser on its door – nothing new there – but this one can produce water hot enough for coffee or tea. Without a kettle, without turning on the stove, you have insta-hot. Pretty cool.
It’s the little things, right?
Image via Healthland
That’s right, our DNA. And we’re not talking a little ding here or there on the ol’ DNA strength scale. As Time Magazine’s Alexandra Sifferlin tells us, coffee, tea and “smoky flavoring” are beating our DNA down as much as chemotherapy potentially could. Sounds scary, right?
Yes and no. Of course, it’s something to be aware of, she explains, but not something to panic about. No need to go coffee-free yet – just read, note, and move on. For now, at least.
Image via NYTimes
Mark Bittman, beloved New York Times writer, has made an appeal to fast food big guns everywhere – make fast, healthy, delicious and real food, for love of American’s waist lines everywhere. In discussing the “healthy” menu options of a variety of fast food chains around the country, Bittman illustrates how healthy menu options are not always publicized or invested in with real, high-quality products. And even further, he continues, menu items that cater to certain dietary needs like vegetarian-centric are few and far between.
However, he promises the corporate chain moguls, if you produce it, they will eat it. “You think people won’t eat it?” he challenges. “There’s a lot of evidence that suggests otherwise.” We support that dare.
Read more about Bittman’s claims and arguments in Wednesday’s New York Times dining section.
Image via Uncrate
We have a quick gadget update to pass on, in case you’re in need of a new espresso machine, or a completely unnecessary – albeit awesome – car part in your kitchen. We now present to you an espresso machine that looks like it could fly around space. Or power a high-speed vehicle.
Introducing, thanks to Uncrate, the Espresso Veloce V12 Machine. What makes it so special, you ask? Well, nothing – except that it’s made from car parts. And it looks like a car part. That’s pretty special if you ask us… or that guy you know out in the garage tinkering with this or that, as we speak.
Image via Eater
There’s been a lot of talk lately about junk food and the science behind it; and by that we’re referring to our article discussing the New York Times piece about why it’s just so addictive a few weeks ago. And now, there’s more.
As Eater reports, that same New York Times journalist Michael Moss made an appearance on epically hilarious The Daily Show to discuss just how far this addictive conspiracy goes. In fact, he explains, most of the junk food executives he did his research with were actually on a diet themselves.
Hungry (get it?) for more? Watch the whole video here.