Let’s give it up for hummus for entrenching itself as a mainstream snack that’s a go to for a healthy and convenient munch. With its mainstream status comes different iterations, all of which have been pretty tasty so far, like this Nutella hummus we came across earlier this year. Which brings us to a new form of hummus on the block: a hummus shake.
On paper it sounds like an unlikely concoction, but if Nutella hummus has proved, never underestimate the power of the chickpea. Created by The Hummus & Pita Co. in New York City, the Chickpea Chiller is sure to raise some eyebrows.
Chickpeas, tahini, banana, dates and almond milk are the main ingredients in the Chickpea Chiller, which sounds easy enough to make at home. Thanks to The Hummus & Pita Co.’s latest partnership with Goldbelly, sipping on a hummus shake can be a reality, as they’ll be offering some of their most popular and creative menu items shipped nationwide.
Further proof that fast food items overseas are far superior than the offerings here stateside, McDonald’s Japan will be serving up this spring an OREO Cheesecake via McCafe by Barista. And as the visuals suggest, this is a cheesecake that’s got a bullseye on OREO lovers’ hearts.
This decadent OREO Cheesecake features a lavish layer of the cookie crumbs in the crust and on top, which crowns a lemon-infused cream cheese filling. Sheesh.
The OREO Cheesecake will be available for a limited time from March 24, though no specific end date has been announced.
Wolfgang Puck. I’ve been familiar with the name since the 90’s, where a kid like me would snack on his frozen pizzas and be wowed by the eclectic decor at his chain of cafes. But as the years added up, so did my understanding of Puck’s stature and importance to the culinary world. A vast restaurant empire with a transcendental brand. The father of Los Angeles fine dining. A food mogul in every sense. Puck’s accomplishments and contributions galvanize his reputation as one of the most iconic chefs ever.
As I sat down with Puck for this episode of Taste the Details, I was most curious about the longevity of his career, how his constant innovation buoys his brand and vision, and his thoughts on the metamorphosis of the Los Angeles dining scene. But what impressed me the most throughout my afternoon with the legend was his palpable joy. Through recalling the various milestones in his career and showcasing his signature dishes in the kitchen, his megawatt smile illuminated each moment — his love for food still evident every time he unsheathed a pearly grin.
It’s likely that this infectious joy has been the catalyst to Puck’s success and longevity, and honestly, I wouldn’t doubt it. Because the apparent zeal begets an approach to and philosophy on food that champions adaptation, hospitality, and modernism; a holy trinity to staying power in a fickle modern food landscape.
Travis Scott’s track record with successful brand partnerships speaks for itself. Lucrative deals with General Mills, McDonald’s, and Epic Games in the past year have yielded fantastic results, with corporations looking at the Sicko Mode star as the cultural icon to link with if they’re looking take their relevancy and influence with this generation to the moon. Now, Anheuser-Busch has followed suit by partnering with Scott on new spiked seltzer called CACTI.
CACTI is a new entrant in the burgeoning hard seltzer category that uses 100% premium blue agave from Mexico, cold fermented cane sugar, agave syrup, and a hint of lime juice. Available flavors are Lime, Pineapple and Strawberry and will come in 12oz cans sold in a 9 count Variety Pack as well as 16oz and 25oz singles.
This collaboration sounds like another timely win for Scott as the hard seltzer market has been booming with the likes of White Claw putting their stamp on cultural relevancy. And with the creative genius that the rap game Cactus Jack wields with savvy branding and taste, it’s only a matter of time before CACTI makes its way into personal fridges and coolers nationwide.
The plant-based meat wave is no longer just that and truly the green movement is here to stay, with the ebbs and flows of the notion mellowing out as a dietary constant. The popularity and mainstream appeal of Impossible and Beyond Meat are the banners for this declaration, with more plant-based innovations on the way. One of which happens to be a game changer courtesy of Juicy Marbles: plant-based filet mignon.
Co-founders of Juicy Marbles, Tilen Travnik, Luka Sincek and Maj Hrovat, managed to create a plant-based cut of filet mignon without any use of 3D printing, GMOs or laboratory alterations. The secret lies in how Juicy Marbles was able to use soy protein to mimic the muscle texture and marbling of real meat by arranging and layering the protein fibers from the bottom up using a patent-pending machine they call the Meat-o-matic Reverse Grinder™ 9000. Playful name aside, the reality of this applied technique is groundbreaking.
“The biggest challenge was getting the right fiber alignment and intramuscular fat structure – the marbling. The most expensive steaks in the world are known for their lush marbling. It takes a lot of energy and a rare breed of cow to attain that. With plant meat, we control it and, thus, over time, can scale up our steak production and bring down the price. Eventually, we’ll be able to make the most premium meats attainable for everyone,” explains Luka Sincek.
So thanks to Juicy Marbles, the world’s first plant-based steaks can be purchased on their website and ship to the 48 states and throughout Europe for a limited time only.
According to the Juicy Marbles website the cuts of meat have a firm texture “while the linear fibre placement results in juicy chunks tearing away softly, like real muscle.”
With the possibility of actual plant-based cuts of meat being available directly to consumers, it will only be a matter of time before the flood gates open for other proteins to get a fully plant-based treatment in the form of individual cuts of meat that have an uncanny resemblance to the real thing.
A burst of refreshing citrus is making its presence known this spring season in the form of Key Lime Pie-flavored Kit Kat bars. The newest flavor is a sweet ode to the zesty and tart pie that’s known for it’s fluffy merengue crown and lip-puckering appeal.
Candy shelves will be well-stocked with the new Key Lime Pie Kit Kat bars this spring, though only for a limited time. So if you’re itching to crunch into Kit Kat’s iconic wafer with a rush of sweet Key Lime citrus cream, act fast once winter melts away.
Look, we don’t have flying cars yet, but things like the smartest of smart phones, personal drone cameras, and 3D printing help in being a sign of the times. Polaroid’s taking 3D printing a step further in a tasty direction by creating a pen that 3d prints actual candy.
Shocking, sure. Imagine kids getting another form of sugar rush fit for a Jetson child. From out the box, the Polaroid Candy Play 3D Pen comes with six colors and flavors, is sugar free and vegan-friendly, and includes four free strawberry candy cartridges.
What you can create is up to your vast imagination, but the reality of some sweet, edible art at the literal stoke of a pen is possible now for $50.00 retail.
Foodbeast’s Kitchen League has been stirring things up and causing commotion in Twitch’s food and beverage segment. Through a one-of-a kind a cooking competition, a live audience is able to interact with savvy chefs by triggering sabotages that can land competing cooks in hot predicaments. Not to worry, viewers are also able to grant chefs protections that could save the competitors from such sabotages. Let’s just say, things get messy.
Kitchen League’s latest matchup was sponsored by Bounty, the Quicker Picker Upper. In addition to Bounty being a true necessity in every kitchen, the match was particularly noteworthy because of the reoccurring theme: Messy Meals, Cleaner Kitchens. Intrigued? Kitchen League judges, Chris Abouabdo and Reach Guinto, kept their discerning eyes on how conversely messy competitors’ dishes were and just how clean they could make their kitchens within the last minute of their designated cooking time. While Bounty can clean just about any mess in the nick of time, competing Kitchen League cooks were only able to earn sheets of Bounty via the protections granted to them by live viewers.
Competitors, Josh Elkin and Malika of Hyper RPG, fulfilled the highly anticipated match. The two formidable characters had devoted fans cheering them on in the comments, as this wasn’t the first time they went head-to-head. Josh and Malika met in the Hungerdome of Kitchen League about eight months ago. After a fierce competition, Josh Elkin, the highest-ranking Kitchen League chef, caught the L and Malika walked away with the delicious taste of victory on her lips.
Malika rolled into Bounty’s stream with confidence as she was a force to watch in the kitchen. The battle proved to be as fierce and messy as predicted, with both cooks throwing down useful Bounty hacks. Elkin used a sheet to pull off the back membrane off a rack of ribs, creating a fuss free experience for a chore that usually proves to be a thorn in many grill master’s sides. Beyond that, both Malika and Josh tried to impress judges with ambitious dishes within the 60-minute time limit: baby back ribs versus risotto/arancini balls.
When the dust settled, judges Reach and Chris declared Josh the Quicker Picker Upper Champion! Both judges took note of Josh’s energy to crank out a hefty barbecue plate, creating his own spin on an iconic fast food rib sandwich. Though Malika earned high marks on her unique Southeast fusion arancini recipe, she suffered in the visuals and theme category, thus sealing her fate as Josh’s runner-up. To check out all the kitchen antics and ruckus, check out the Bounty sponsored Kitchen League stream’s recap videos and tune into Kitchen League on Foodbeast’s Twitch channel.