Food News - Digest This!

Check out food news that has been hand picked by our editors from a wide range of news and media outlets. From chefs and restaurants to politics and technology, food news is everywhere. Some of it is directly related to BBQ, and some is indirectly related.

For instance, most of the aluminum and tinplate steel used to make canned food and drinks is imported, and increased tariffs on imported aluminum causes food and drink prices to rise. Now you know why canned beer prices are going up. Find out what's going on in the wider world of food that may be affecting what you buy, cook, and eat today.

fish caught by big net
As ocean temperatures rise from climate change, seafood populations decline. Around the world, increasing demand for seafood has complicated the issue. Countries that rely on seafood, such as those in East Asia, have been hit hard. Increasing demand for fish in the US has also made high quality seafood harder to find. read more
credit card used at restaurant
Philadelphia is the country's first city to outlaw cashless restaurants. The new legislation goes in effect this July. Those in favor of cashless restaurants say it promotes fast transactions and reduces robberies. Those against say it marginalizes low-income and young customers who don't use credit or debit cards. read more
grapes emitting sparks in microwave oven
We love food science because it helps us make better barbecue. And it's cool. For example, did you know that microwaved grapes shoot out sparks or flames. Scientists studied the phenomenon to find out why, and it's not because of electricity. Check out this cool video and explanation to see what's really going on. read more
Hudson Yards Grill by Michael Lomonaco
New York City has a new dining hub on the West Side featuring restaurants from top chefs like Thomas Keller, David Chang, Michael Lomonaco, Costas Spiliadis and Jose Andres. A central 1 million-square-foot building will house most of the restaurants. The Shops & Restaurants at Hudson Yards opens on March 15. read more
burgers with impossible flags in them
Plant-based meat products have sold very well, but there's a new type of meat coming. Cultured meat is made by using the cellular building blocks of animal muscles to create meat in a lab. This innovation has left many meat consumers skeptical. A new asked "how many people would actually eat it?" Find out here. read more
shrimp fishing boat
Maine coast shrimp may soon become a thing of the past. The Atlantic States Marine Fisheries Commission has extended the shrimping moratorium until 2021 (it began in 2013). Will the industry will ever recover? If and when the moratorium is lifted, will the prized sweet pink shrimp retain its culinary cachet? read more
popcorn koji
Chefs are using koji, a type of fungus, to create the savory flavors of dry aged steaks in as little as 2 days. Mechanical engineer Rich Shih has been experimenting with koji (Aspergillus oryzae) for years. When applied to beef, the fungus tenderizes meat and improves its flavor quickly. Find out all about it here. read more
Placeholder
Operation Barbecue Relief (OBR) is a nonprofit organization of competition BBQ enthusiasts who feed communities affected by natural disasters. OBR just took home the top prize at this year's Houston Rodeo World Championship Bar-B-Que Contest, beating out 250 other teams from around the world. Get all the juicy details. read more
calfs brains on toast
Offal is moving to the center of the plate. These cuts are increasingly popular in fancy restaurants and local diners across America. Demand for lesser known cuts has grown so much that it's shrinking the price gap between them and once-desirable cuts like beef tenderloin and ribeye steaks. Get the full story here. read more
fried scrapple
The country sausage known as scrapple is a Pennsylvania Dutch staple. Made from pork scraps bound with cornmeal, it's standard diner breakfast fare. Now, fancy scrapples are showing up in hip restaurants from Philadelphia and New York to Chicago and Los Angeles. Find out how to make and use this "country charcuterie." read more

Pages

food news

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments