By now we're sure you've heard of the latest Burger King marketing technique: the Whopper Virgins video. BK sent a crew to find people who have never seen a hamburger and have never heard of McDonald's or Burger King....
'Tis the season for lists of all kinds: Wish lists and shopping lists, pontificating top-10 lists and roundups, predictions, regrets, and resolutions to beat the band. Some look forward, some back, and some look sideways with a loud snicker....
A recent thread on Chowhound got us thinking about strategy. The post in question is from a couple who'll be visiting Chicago from Arizona, and the centerpiece of their trip is a dinner at Alinea. They're wondering where else to...
• Elderflower liqueur might sound a little twee, but it sure is delicious! [MP: Boston] • Mimosas: they're not just for drunk brunch anymore! [MP: Chicago] • We don't care if it's distilled from the poo of a civet cat...
See more Adam "Ghost Panther" McKay videos at Funny or Die These days, it's virtually impossible to escape economic downturn talk. On balance, this is a good thing: it would be foolhardy and shortsighted to ignore reality and pretend that...
It's the time of the year when food editors sit around and try to guess at what will be the hot new dining trends for the coming year, and the food blogs are currently abuzz with prognostications. Some are...
The New York Times is reporting that, in an interesting bit of interactive advertising, Kraft Foods is going to be promoting Stove Top Stuffing via bus shelters. But not just any old bus shelters: Bus shelters that are heated,...
It is the unbiased truth that there is nothing better for a hangover or a wait at the airport than a bloody Mary. Some may disagree, but they simply haven't come into the light yet. So it was with...
It's a scant 48 hours (give or take) until we all sit down for Thanksgiving dinner, and we for one are kind of tired of reading about it. Instead, we're thinking of spring. No, seriously. For a while now (like,...
We were only sort of half-interested in reading about Margaret Fulton's remarks at the release of Greenpeace's True Food Guide Canola Edition 2009 until right at the end of this article, when she compared genetically engineered food to Adolf...
• Cupcakes can provide a break in the Thanksgiving dessert monopoly held by pumpkin pie. [MP: Boston] • Lion and bear meat are available for purchase in this great country of ours. [MP: Chicago] • Pork on a spit that...
In the year 2200, when historians are looking back to the 2000s to figure out what made us tick, we sincerely hope that they think of doing a study of eBay. Actually, scratch that &mdash looking at eBay would only...
Frank Bruni had better watch out; he's got a middle-schooler vying for his job. Well, not really, and even the kid in question, David Fishman, would admit that he should probably finish school first. He only just turned 12, but...
It was fun to read this morning's post on MenuPages in Portfolio's Odd Numbers blog. Writer Zubin Jelveh seems to grasp, intuitively, the most effective technique by which MenuPages ratings can be ranked. But he doesn't explain it explicitly....
• Go ahead, get biblical. [MP: Boston] • Wanna know how to cook mussels? Think sex. [MP: Chicago] • Get crabs! [MP: Philadelphia] • Let us introduce you to The Game. [MP: San Francisco] • Hogfish just sort of sounds...
Curtis James Jackson III, probably better known to the world as 50 Cent, was on the Tyra Banks Show talking about, among other things, his Vitamin Water endorsement deal. Well, okay &mdash he didn't talk about the deal ,...
A review for Cowgirl in New York came in just this week that caught our eye. It was pretty lukewarm, but there was one interesting part: The potatoes were cold and the veggies very clearly came from a can...
It's getting close to that time again, folks. That weird occasion each year when a pretty good wine turns great through the use of some simple marketing hype and a dash of mystique. That's right, it's Beaujolais Nouveau season....
Do you remember back in April when we wondered, with guarded optimism, if restaurants that charged customers on a sliding scale or voluntary basis could succeed? Well, it turns out at least one of them can't, but amazingly, the...
The brunch scene at San Francisco's Palace Hotel A less-than-flattering history of brunch that ran today in Restaurant-ing Through History portrays the meal as having been invented by lazy students, popularized by drunks, and surviving today as a dumping...