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You Wear What You Eat: 9 Cool Outfits Inspired by Food

Food is a basic human need, but as food obsessives, we aim to elevate our diets to an art beyond the consumption of basic nutrients.  We’ll take something very simple, like cheese and bread, and try to figure out ways to make grilled cheese taste more flavorful. The same can be said of fashion. We need to stay warm and sheltered from the elements, but we’ll try to do it in a way that makes us look stylish, fly, on point and/or fleek. There are several socioeconomic treatises that can be said on the subject, but the point is, there are people in this world doing very interesting things in both industries. Sometimes, those worlds collide. Here are 9 striking examples of the union of food and fashion.

Lettuce begin

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White BBQ Sauce: The Next Big Trend in Barbecue

White BBQ sauce is popping up on menus from Portland, Ore., to New York City, where Shake Shack’s Danny Meyer is dousing wings with it at Blue Smoke, to fine-dining restaurants like Publican in Chicago, where Paul Kahan has served char-grilled carrots with white BBQ sauce. So what is it, and what makes it so special? Actually, the sauce has existed since the early 1920s, when “Big Bob” Gibson opened his eponymous restaurant in Decatur, Ala. Over 90 years later, a lot of people in Alabama believe BBQ sauce is white, because that’s what they grew up with. Outside of Alabama, people who have ever heard of such a thing have been few and far between. But with 93 (and counting) Shake Shacks around the world, Danny Meyer is as good a barometer as any for what you can expect to see on your plate in the coming years.

We caught up with the man who helms the pit at “Big Bob” Gibson Bar-B-Q these days, Chris Lilly, to find out why he thinks white BBQ sauce is the best.

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How Cooking Channel Chefs Get Kids to Eat Healthy

Kids. None of us would exist without them. Therefore, we hope the following impression isn’t too belittling (even if spot-on): “Wah. That food’s too brown. That food’s too green. Wah. That food’s too yellow. That food’s not yellow enough. I’m a kid. Wah.”

Fortunately, many of our chefs have kids of their own and have figured out ways to transmit their passion of food onto their offspring. We’ve compiled a few of their tenets here:

Last, but not least, new-as-of-this-week mom Haylie Duff (pictured) has several ways to disguise healthy foods as kid-approved treats — like pizza with secret veggies and apple cookies — and she’s sharing her recipes on The Real Girl’s Kitchen,  Saturday at 1pm ET.

More Healthy-Eating Tips

How to Have the Best Morning Ever

The first step to a great morning for Tia Mowry is sunrise yoga in a park by the beach. Not everyone can live in sunny Los Angeles, though, so you may have to skip to step two: her savory quinoa breakfast bowl.

This filling bowl is packed with fiber, protein and iron, so it’ll help you get energized for a busy day. It starts with Tia’s favorite grain, quinoa, cooked until tender and fluffy. She tops that with crispy baked kale; earthy and meaty Shitake mushrooms and a perfect fried egg (the trick is to cook is low and slow).

The result is as pretty as it is healthy.

To get more of Tia’s tips for the best morning ever, watch Tia Mowry at Home on Wednesday at 9pm ET.

Get the Recipe: Tia Mowry’s Quinoa Breakfast Bowl with Crispy Kale Chips

More Tia Mowry at Home

 

7 Cute Farm Animals to Improve Your Week

On this week’s Extra Virgin (Wednesday at 9pm ET), Gabriele Corcos will restore the old chicken coop on his land and finally fulfill his dream of living on a farm. Debi’s more of a city girl at heart, but who can resist looking at these snuggly sweethearts? Plus, she gets to make a farm-inspired feast to celebrate. Scroll through the rest of the cuties after the jump and get more of your farm fix on a new Extra Virgin, Wednesday at 9pm ET.

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How to Eat Like a Pizza Master

If you’ve watched Pizza Masters, you’ll agree that Fran Garcia and Sal Basille are Italian comfort food experts. They run Artichoke Pizza in New York which many claim to be the city’s best pizza (therefore, in turn, the world’s best pizza). They learned their craft the same way as many great Italian-American chefs, by generations and generations of nonna’s teaching them the way around a kitchen. They’ve taken this history (and great, funny stories) and turned them into quick and easy recipes in their new book (out today!) called Staten Italy: Nothin’ but the Best Italian-American Classics, from Our Block to Yours. You can expect authentic comforts that go way beyond pizza — like Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower Fritters and much more.

Get it here.

Review: Game of Thrones Three-Eyed Raven Beer

Game of Thrones’ fifth Season premieres April 12, and the latest Ommegang beer collaboration with the show comes out April 6 to help subdue your anticipatory nerves (without Jaime Lanister shoving you out a window). Here’s how the new Three-Eyed Raven-themed saison stacks up:

It’s thematically on the beak because it looks very dark and ominous — you’d expect it to taste thick and full, stout-like — but it turns out to be light with floral roots. That’s so three-eyed raven! The label art, an aspect of beer consumption that, for better or worse, never gets much recognition, uses concept art from the show and is worth checking out on its own. On the downside, everything we’ve heard speculates the three-eyed raven won’t play a part in any Season 5 storyline. But that’s not enough of a fault to keep this ale from taking flight.

The Kids in the Hall’s Bruce McCulloch on His Love of Sandwiches

Yesterday, Bruce McCulloch of the Kids in the Hall participated in an Ask Me Anything on Reddit. He answered a lot of fans’ questions about his creative process and future projects, but his most enlightening feedback came in response to whether or not he liked sandwiches:

“i love sandwiches. they are trustworthy. you tell a sandwich a secret – it will stay a secret. Some people think they taste good. I don’t know about that – i just keep them around as my ‘secret keepers'”

Get our best secret keepers like the ever-dependable sausage, pepper and onion and 33 other sandwiches.

Quiz: Antique Cooking Tool or Torture Device?

Every good chef needs a good set of tools. When Debi Mazar and Gabriele Corcos are in Tuscany, they try to cook with unique Tuscan tools whenever possible. And, like any chef, they’re always looking to add to their arsenal. On tonight’s Extra Virgin at 9pm ET, they’ll take the kids to a flea market go on the hunt for traditional cooking utensils. Debi and Gabriele are on the lookout for antiques with history, stories and soul to decorate their kitchen. It turns out, a lot of antique kitchen tools can look pretty sinister. For example, the above photo might look like a bludgeoning device, but it’s actually a molinillo, a tool used by Spaniard colonists in Mexico since the early 18th century to make hot chocolate. Browse through these photos of old tools after the jump and try to guess if they were used for cooking or for torture. Highlight below each photo with your mouse to reveal the answer (or check the comments below).

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Can We Guess Your Food Flavor Personality?

Take our quick quiz and we’ll tell you if you’re Sweet, Spicy, Salty or Tangy and why (plus get a recipe picked just for you). Let us know in the comments if we got it right.

Find your foodie flavor personality.

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