Jamie Oliver in Saucy Controversy

Chef Jamie Oliver is in hot water in Scotland over news that sauces for the Glasgow outlet of his Jamie's Italian chain are made in a facility nearly 400 miles away.

Fight for Your Right to Haggis

Chef Evan Kleiman calls for an end to America's ban on haggis.

Introducing MeatWater

First there was Glaceau's Fruit Water. Now there's MeatWater, which comes in such delectable flavors as cheeseburger, barbecued chicken wings, and Italian sausage, as well as the more diet-friendly poached salmon salad, grilled chicken salad, beef salad, and shrimp salad.

French Cheese from the Himilayan Hillsides

Francois Driard is the "French cheese king of Katmandu."

Chef Jean-Georges Vongerichten on Gummy Bears

"A secret food I really love is gummy bears. I can eat a jar every day."

Bon Appétit Says "Bite Me"

To generate some buzz for its makeover under new Editor-in-Chief Adam Rapoport, Bon Appétit is launching "Bite Me," an "irreverent and unexpected ad campaign" starting January 31.

According to a PR email from the magazine, the campaign will run for four to six weeks in New York City, Los Angeles, San Francisco and Chicago. The campaign will also include an interactive website with URLs customized to each of the markets (BiteMeNY.com, BiteMeSanFran.com, BiteMeLOSANGELES.com, BiteMeCHI.com).

"With this campaign, we are having fun with a play on words, inviting the advertiser and consumer to take a bite out of Bon Appétit,” says William Wackermann, Executive Vice President, Publishing Director of Glamour, W, Details, Bon Appétit and the Gourmet brand. “If they haven’t tasted it lately, they will be in for a wonderful surprise, thus conveying a new energy and enthusiasm at Bon Appétit under the new Editor-in-Chief Adam Rapoport."

And, going for that crucial "Sex and the City" demographic, the campaign also includes a sweepstakes offering four prizes, including a "'Bite Me' 14k gold necklace created by noted Sex and the City stylist Patricia Field, a sitting with a tattoo artist, a beauty makeover and a grand prize food lovers’ getaway to The Cosmopolitan of Las Vegas."

Armed for Cherry Pitting

 
You could kick some serious ass with Chef'n's new QuickPit, as long as by serious ass you mean cherries and olives. Insert a cherry or olive into the device, pull the trigger, and the pit pops right out into the trash.
$9.99 at amazon.com.

Fried Rice Secrets

The secrets of a great fried rice, according to award-winning Hong Kong chef Hang-yuk Choy: egg yolks (no whites), dark soy sauce, and fish powder. Who knew?

Chicken Buzzwords: A Primer

Salon decodes "free range," "organic," "air-chilled," and other labels used to sell chicken.

Department of Teeny Tiny Restaurants

Bistro Ceirsier, a tiny French restaurant in Tokyo, seats just six customers.