The recent kerfuffle over Ragu’s latest campaign illustrates the power of a simple cliche in social media: listen. Rather than rehash the entire thing, I’ll point you to CC Chapman’s blog posts here, here, and here about it. So how would you, if you were a brand manager evaluating a campaign or looking for an
One of the best disaster prep foods I’ve always found to be reliable is good ol’ brown rice. It’s dense, full of nutrition, keeps reasonably well (not as good as white rice, but you sacrifice nutrition for longevity), and is relatively easy to make, especially with a rice cooker. In advance of Hurricane Irene, in
At every steakhouse I’ve ever been to, they tout how their dry aged steaks are the best thing since Moses brought tablets off a mountain. Most of the time, they are reasonably good, but not worth the price of admission. For those unfamiliar, dry aging a steak is effectively partially dehydrating it, on the premise
If you’re not familiar with the traditional Japanese dish onigiri, you’re missing out on one of the handiest portable foods there is. Onigiri date back at least to the 11th century, if not older, and were a food used by many Japanese, especially in the military, since they stored and traveled well. Onigiri are traditionally
We love the crispy crunch that fried foods have, don’t we? We also do not love all the calories, fat, and other unpleasant stuff that comes with fried foods, right? Here’s a crispy quesadilla secret that can transform nearly any sandwich into a crisp, golden, delicious wonder with virtually no extra fat, gobs of oil
The Great Grilling Debate: Settling the Lighter Fluid Argument With Data It’s a scene that plays out in backyards across the country every summer. The grill master, tongs in hand, reaches for the can of charcoal lighter fluid. Immediately, a self-proclaimed purist from the crowd cries out, “You can’t use that stuff! You’ll ruin the
As a marketer, half of our job is analytical – figuring out what works and optimizing our methods for better results. Half of our job is also creative – coming up with new ways to create demand for our ideas. No one would eat at a restaurant where the sole measure of its performance was
A recent tweet from CC Chapman at SxSW about his hotel room having no amenities for preparing food (fridge or microwave) got me thinking: what’s the best food you could prepare in such conditions, assuming you had access to a local grocery store but not much else, and you didn’t want to buy a ton
You’d think for a product that just requires boiling that pasta would be instant win for virtually nearly every cook. Not so. Here’s 5 easy things you can do to make better pasta. 1. Your iPhone/iPod Touch/Crackberry likely has a timer function. Use it. Read the pasta box. See where it says how long to
