Well Fed Network

Posted by Fumiko Sasaki on A Nice Cuppa.
For those who would prefer a little Giddy Crimson drama with their Asti or Champagne?

Just found this beautiful royal flower, for the likes of a near operatic entry of 2008’s Midsummer Nights velvet curtain stage! Or is it the shiny hibiscus delerium during Snow White’s sonambulist dreams? This […]

Posted by Andrew Barrow on The Spirit World.
Cointreau has recently introduced Cointreau Caviar, solid “pearls” of Cointreau liqueur created through a proprietary molecular mixology process that can be added to a cocktail, glass of champagne, or eaten alone. They also supply a glamorous aspect to the latest creation - the Cointreaupolitan cocktail, made simply with Cointreau, […]

Posted by Chris Arpante on Kids Cuisine
A few months ago, the National Mango Board held a kid’s cooking contest, Rising Mango Star. Of all the youngsters who submitted videos, three finalists were chosen travel to New York to compete against one another on August 8th. The prize? The chance to appear with Ingrid […]

Posted by Patsy Kreitman on Growers & Grocers
The Nature Conservancy understands how hard it is to continue to make green choices in our lives. What they have done is asked for everyday people to submit their ideas and tips on how to incorporate more eco-friendly choices into our everyday lifestyles.
Tips on how to be […]

Posted by Patsy Kreitman on Edible TV
Over the last few weeks, we’ve gotten to know the finalists in Season 4 of The Next Food Network Star. Our final interview was with Adam Gertler. We’ve seen Adam begin as the funny guy who can handle all the presentations, but just couldn’t seem to put […]

Posted by Sandy Smith on Kids Cuisine

We didn’t exactly set out to make pumpkin whoopie pies. It was about 95 degrees out, and pumpkin was the furthest thing from our minds. In fact, my daughter had a recipe for cream-filled lemon sandwich cookies picked out and, lemon lover that I am, I was definitely on […]

Posted by Patsy Kreitman on The Cook’s Kitchen
I recently had the opportunity to try gourmet olives by King Cuisine. This company has created a wide range of products from olives to hummus, tapenades, and salads to name a few. Everything is packaged in the Netherlands and has a rather long shelf-life for fresh olives - […]

Posted by Andrew Barrow on The Spirit World
As most whiskey aficionados know at least two per cent of each cask evaporates through the oak after the distilling process. This is known as ‘the angels share’.
If you envisage the financial amount this equates to across thousands of barrels and over the years you can see why […]

Posted by Sandy Smith on Growers & Grocers
There are mysteries in nature that are simply awe-inspiring: Penguin fathers braving the Antarctic superfreeze to incubate their eggs. Two-hundred-ton blue whales subsisting on microscopic krill (about 10,000 pounds a day). Bioluminescent jellyfish, fungi, insects, fairies. (Just kidding about that last one, folks.)
And then there’s that thing that […]

Posted by Patsy Kreitman on Edible TV
This week, the finalists had some interesting challenges ahead of them. First up, they each had to complete an on-camera promo for their potential shows. Lisa had what seemed to be the most difficult one due to the cables that she was on pulling her into the […]