Passionate food lovers!
Foodista is a passionate community of food lovers who want to share and exchange its collective knowledge about all things culinary. Our editorial content informs and entertains readers with a daily dose of food news, cooking tips and recipes, health and nutrition information, holidays and special events, and more. Additionally, we feature a wealth of encyclopedic content about foods, tools, and techniques, and house a growing database of user-added recipes.
We have been featured in Time, The New York Times, TechCrunch, Huffington Post, and a multitude of other publications and online media. In 2009, we organized the firstInternational Food Blogger Conference, which has since become the premier event for food bloggers, with an emphasis on food, writing, and technology. In 2010, with the help of food bloggers around the world, we released the Foodista Best of Food Blogs Cookbook, the first cookbook of its kind.
NoteStreams By Foodista
Scallops are a succulent food of the sea that have a somewhat mysterious story to tell.
Don't judge a book by its cover. Once you peel away its gnarly exterior you have, well, still not the most beautiful looking thing but when cooked, oh how the angels sing!
Paris, nous sommes arrivés! We landed in the City of Light exhausted, yet ready to pack in as much as we could in less than 48-hours. Who can sleep on a Trans-Atlantic flight knowing you get to tick off a box from your travel bucket list? Go on a river boat cruise through Europe: check!
Did you know that California accounts for 99% of walnut production in the United States? In fact, the Central Valley in California is home to more than 4,000 walnut growers and nearly 100 processors, who ship to more than 40 countries.
I was blindfolded, led into a room, and seated at a table. My “guide” gently took my hand and slowly mapped out what lay before me: 4 wine glasses, a water glass, and a cheese plate. I was there to explore how the aromas and flavors of wine are accentuated by depriving an important sense when tasting: our eyesight.
New York Times photographer Andrew Scrivani came to Seattle to lead two four-hour long workshops. The events were organized and hosted by Seattle Bon Vivant herself, Myra Kohn. Going in with only a camera, some basic light manipulation tools, and a fuzzy understanding of what makes food pictures evocative, I left the workshop confident and ready to take better photographs. Scrivani is one of those people with a passion for what they do that is palpable. It's inspiring. It's genuine.
Here are just 15 of the valuable tips he taught me: