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NEWS
March 1, 2013 | By Matt Lindner @mattlindner and For RedEye
Companies have long been trying to take familiar flavors and translate them into snack foods. So how'd The Popcorn Factory do when it comes to translating some of Chicago's most iconic flavors to popcorn? As the old Meatloaf song goes, two out of three ain't bad. Here's what we found after sampling the three Chicago-style flavors set to roll out Monday, the city's 176th birthday. Deep-dish pizza If Chicago-style deep-dish pizza was heavy on cheese flavor, then its popcorn translation would be perfect.
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ENTERTAINMENT
January 24, 2014 | By Lisa Arnett, @redeyeeatdrink
Jelly Belly, the gourmet jelly bean maker known for funky flavors such as buttered popcorn and strawberry cheesecake, has rolled out its latest: A beer-flavored bean called Draft. Local sweets shop Candyality expects to receive its shipment of the Draft beans as early as this weekend. "Jelly Belly really had them under wraps," said Candyality owner Terese McDonald in an email to RedEye. "I'll try them when they arrive and I can't wait -- I like beer. " Candyality has a River North location inside The Shops at North Bridge (520 N. Michigan Ave. 312-527-1010)
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SPORTS
February 26, 2012 | RedEye
Linsanity continues, for better or for worse. And for Ben & Jerry's, it was for the worse. The ice cream-maker had to apologize to N.Y. Knicks star and cultural phenomenon Jeremy Lin for its "Taste the Lin-Sanity" yogurt offered in Cambridge, Mass., featuring fortune cookies. In case you've missed the link: Lin is of Asian descent. "We offer a heartfelt apology if anyone was offended by our handmade Lin-Sanity flavor," the store said on its Facebook page. "We are proud and honored to have Jeremy Lin hail from one of our fine, local universities and we are huge sports...
NEWS
December 2, 2013 | By Mick Swasko, @swasko and RedEye
Think of it as a means to drink away the sadness of the Sriracha plant partially shutting down.  Phillips Distilling Company, makers of UV Vodka, announced Monday Sriracha is joining their ranks of flavored liquor, which also includes cake, caramel and "blue. " According to a press release from the company, the vodka infuses a mix of "chili peppers, vinegar and garlic" in order to "create an authentic sriracha flavor that is the right balance of spice, tang and sweetness.
NEWS
October 23, 2013 | By Mick Swasko, @swasko and RedEye
Baxter, did you eat that entire tub of ice cream in the freezer? We're not even mad, that's amazing. In an ode to Ron Burgandy and the upcoming Anchorman sequel, Ben and Jerry's has announced the release of Scotchy, Scotch Scotch, a limited-edition butterscotch overload flavor set to hit store shelves in the coming weeks. The flavor is a mix of butterscotch ice cream with butterscotch swirls, an homage to the fictional San Diego news anchor's spirit of choice. It follows several other batches that honor pop-culture icons, including Stephen Colbert's Americone Dream...
NEWS
March 7, 2013 | By RedEye staff and RedEye
Today marked the official debut of Taco Bell's new Cool Ranch Doritos Locos tacos, the obvious and much-anticipated follow-up to last year's Nacho Cheesier version. We picked up several of the tacos from the Taco Bell in the Ogilvie Transportation Center downtown for $1.39 each. Here's what we thought. Brian Moore, web editor: I was expecting to bite into what would taste like a bag of Cool Ranch Doritos with some taco meat (no horse meat hopefully) and cheese thrown in for good measure.
ENTERTAINMENT
May 24, 2012 | Tips by Diageo
Cocktails and cuisine have always mingled. But lately these pairings have become much more popular in restaurants and the broader culinary community. Playing matchmaker can be a fun way to liven up your menu at your next dinner party or get-together, plus it's a good idea to serve food whenever you serve alcohol. And while there's nothing like for experimentation, the guidelines below are a good start. Match the mixer The prevailing flavor in most cocktails comes from the mixers, not the spirits.
NEWS
May 8, 2012 | By Leonor Vivanco, RedEye
Welcome to the real-life version of Candy Land. Over here sits a giant chocolate replica of the Bean, decorated with colorful jelly beans in the shape of the Chicago skyline. Over there, sour gummy worms. There's licorice in one corner, and rich Belgian chocolate in another. This is the international Sweets and Snacks Expo, where hundreds of vendors take over three football field's worth of space at McCormick Place to show off a wide range of snacks - from chips and suckers to pickled eggs and flavored tongue tattoos.
ENTERTAINMENT
April 24, 2013 | By Kate Bernot, RedEye
As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a vinegar-based ingredient that more bartenders are making in-house and pairing with diverse spirits from gin to shochu to bourbon. "Shrubs were used back in the day when fruits and vegetables were much more seasonal than they are now," said Paul McGee, head bartender at RPM Italian , Bub City and forthcoming tiki...
NEWS
February 20, 2013 | By Zach Stafford, @zachstafford and For RedEye
The Super Bowl, the Grammys, Valentine's Day, the Oscars. Yep, February is a busy month, but for me it's most notable as Black History Month. With only a week left, this seems to be the perfect time to reflect on some highlights - or lowlights? - from 2013. Here are three stories that caught my eye. Chicken and waffles became chips Yes, it's true: You can now eat the famous dish as a Lay's potato chip - at least for now. The Do Us a Flavor contest pits the soul food staple against Siracha and Cheesy Garlic Bread flavors in a battle to determine which flavor will remain on...
NEWS
October 23, 2013 | By Mick Swasko, @swasko and RedEye
Baxter, did you eat that entire tub of ice cream in the freezer? We're not even mad, that's amazing. In an ode to Ron Burgandy and the upcoming Anchorman sequel, Ben and Jerry's has announced the release of Scotchy, Scotch Scotch, a limited-edition butterscotch overload flavor set to hit store shelves in the coming weeks. The flavor is a mix of butterscotch ice cream with butterscotch swirls, an homage to the fictional San Diego news anchor's spirit of choice. It follows several other batches that honor pop-culture icons, including Stephen Colbert's Americone Dream...
ENTERTAINMENT
September 26, 2013 | By Kate Bernot, @redeyeeatdrink and RedEye
Review : Honey Butter Fried Chicken 3361 N. Elston Ave. 773-478-4000 Rating : 3 1/2 (out of four)   "You should know that I'm currently eating a bowl of chicken cracklings. " That's how Joshua Kulp, chef and co-owner of Honey Butter Fried Chicken, interrupts his business partner and fellow chef Christine Cikowski during our 10:30 a.m. phone call. This breakfast of champions isn't the first piece of evidence that the duo is chicken-obsessed. Kulp and Cikowski already had a successful, seven-year-old supper club...
NEWS
August 15, 2013 | RedEye
How would you like to try Taco Bell's tongue-scorching new Doritos Locos Tacos flavor, Fiery, before the rest of the country? Today, you can do just that. Thanks to one taco-obsessed fan (Hannah Reed @hannahreed13 ), Taco Bell decided to give the Chicago area the chance to try the Fiery tacos before their national debut on Aug. 22. All you have to do is go to the Taco Bell at 2225 S. Cicero Ave. in Cicero and ask to try the new taco any time today. But between 2 and 5 p.m., the tacos will be free (one per...
ENTERTAINMENT
May 2, 2013 | By Lisa Arnett, RedEye
Review: Kabocha Japanese Brasserie 952 W. Lake St. 312-666-6214 Rating:  !!! 1/2 (out of four) Heating up Chef Shin Thompson's former restaurant, Bonsoiree in Logan Square, was a darling of the foodie crowd. It also demanded a commitment, both in time and price, to sit down for a multi-course, multi-hour meal. When he teamed up with Ryan O'Donnell (Gemini Bistro, Rustic House) to open Kabocha in the West Loop, they decided to loosen up a bit. "I wanted to make it more fun for people," Thompson said.
ENTERTAINMENT
April 24, 2013 | By Kate Bernot, RedEye
As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a vinegar-based ingredient that more bartenders are making in-house and pairing with diverse spirits from gin to shochu to bourbon. "Shrubs were used back in the day when fruits and vegetables were much more seasonal than they are now," said Paul McGee, head bartender at RPM Italian , Bub City and forthcoming tiki...
NEWS
March 7, 2013 | By RedEye staff and RedEye
Today marked the official debut of Taco Bell's new Cool Ranch Doritos Locos tacos, the obvious and much-anticipated follow-up to last year's Nacho Cheesier version. We picked up several of the tacos from the Taco Bell in the Ogilvie Transportation Center downtown for $1.39 each. Here's what we thought. Brian Moore, web editor: I was expecting to bite into what would taste like a bag of Cool Ranch Doritos with some taco meat (no horse meat hopefully) and cheese thrown in for good measure.
ENTERTAINMENT
June 17, 2012 | By Julia Borcherts, For RedEye
EAT Thrilla in Manila Carnivale, 702 W. Fulton Market 312-850-5005 The Philippines arrive at your table this week only as chef David Dworshak introduces Eat Local, Think Global menu items including Kinilaw (ceviche, ginger, green mango, coconut, lime, $12); Kare-Kare (oxtail soup, eggplant, green beans, carrots, chilies, peanut broth, $7); and Sinigang (fish, snap peas, tomatoes, chilies, Swiss chard, tamarind-ginger sauce, $31). 5-10 p.m. RSVP required.
ENTERTAINMENT
September 26, 2013 | By Kate Bernot, @redeyeeatdrink and RedEye
Review : Honey Butter Fried Chicken 3361 N. Elston Ave. 773-478-4000 Rating : 3 1/2 (out of four)   "You should know that I'm currently eating a bowl of chicken cracklings. " That's how Joshua Kulp, chef and co-owner of Honey Butter Fried Chicken, interrupts his business partner and fellow chef Christine Cikowski during our 10:30 a.m. phone call. This breakfast of champions isn't the first piece of evidence that the duo is chicken-obsessed. Kulp and Cikowski already had a successful, seven-year-old supper club business, Sunday Dinner...
NEWS
March 1, 2013 | By Matt Lindner @mattlindner and For RedEye
Companies have long been trying to take familiar flavors and translate them into snack foods. So how'd The Popcorn Factory do when it comes to translating some of Chicago's most iconic flavors to popcorn? As the old Meatloaf song goes, two out of three ain't bad. Here's what we found after sampling the three Chicago-style flavors set to roll out Monday, the city's 176th birthday. Deep-dish pizza If Chicago-style deep-dish pizza was heavy on cheese flavor, then its popcorn translation would be perfect.
NEWS
February 20, 2013 | By Zach Stafford, @zachstafford and For RedEye
The Super Bowl, the Grammys, Valentine's Day, the Oscars. Yep, February is a busy month, but for me it's most notable as Black History Month. With only a week left, this seems to be the perfect time to reflect on some highlights - or lowlights? - from 2013. Here are three stories that caught my eye. Chicken and waffles became chips Yes, it's true: You can now eat the famous dish as a Lay's potato chip - at least for now. The Do Us a Flavor contest pits the soul food staple against Siracha and Cheesy Garlic Bread flavors in a battle to determine...
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