Published November 26, 2013
Here are eight Cyber Monday steals that will have you packing your bags and hopping the next flight to Dealtown.
Published November 15, 2013
Photographer Jimmy Nelson spent three-and-a-half years documenting vanishing indigenous cultures all over the world.
Published September 10, 2013
The Son Doong is over 5.5 miles long and could fit a 40-story skyscraper within its walls.
Published July 26, 2013
In honor of National Ice Cream Month, FoxNews.com celebrated with an ice cream tour of Manhattan.
Published July 22, 2013
There’s a question that all ice cream lovers must face sometime during their on-again, off-again relationship with the frozen confection. The question is one we are ashamed to ask, but eventually have to wonder, "What the heck is gelato?"
Sure, we know it’s different. But what makes it that thick, creamy Italian delicacy we yearn for? For help solving the mystery, FoxNews.com went to one of New York City’s resident gelato experts.
Michelle Catarata is a professional pastry chef, trained at the Institute of Culinary Education in the heart of New York City. Now her main focus is gelato. When Catarata shifted to making ice-based desserts, she took her background in baking with her.
At Sorella and sister gelato shop, Stellina, the former pastry chef uses everything in her arsenal for inspiration. Some of her gelato flavor highlights include Brown Sugar Strawberry, S'mores and A Bee Named Elvis, which is honey gelato, banana, caramel and peanut nougats.
Catarata says she grew up watching her grandmother cook for her family in Queens, N.Y. Eventually, Catarata was allowed to help with the baking and from that moment on, she was hooked.
"I have such a high sugar tolerance," Catarata said, laughing as she explained what she liked to bake. "I’m surprised I’m not dead yet."
For now, Catarata has focused her sights on gelato. In the kitchen of a quaint, East Village restaurant, she concocts all kinds of drool-inducing creations. And even her grandmother has come to try Catarata’s inventions.
"It was one of the proudest moments of my life," she said, recounting the day her grandmother visited the gelateria. "That sounds so corny, but it’s true."
To help us crack the case behind what makes gelato, well, gelato, Catarata has chosen her signature mocha flavor. So pull out that magnifying glass, Watson, you’re about to solve one of greatest dessert mysteries ever.
Published April 18, 2013
If it takes a village to raise a child, it takes a galaxy to erase the childhood memories of creepy burger-slinging clowns and sketchy chip-peddling cheetahs. Anyone with a television set over the past 50 years has fond, and somewhat disturbing, memories of mascots gone-by. Well, in an effort to erase years of therapy, we’ve revived what we consider to be the creepiest mascots of all time. Without further ado, here’s our list of the top 10 mascots who seriously weird us out.
Published March 19, 2013
Ever have that odd food craving that hits you out of nowhere? Well, imagine having the same craving while orbiting 230 miles above Earth’s surface. For astronauts, no matter how taste buds change in flight, they will be eating off a set menu that was prepared months in advance. And when confined to tight quarters, food is more important than ever.
"In situations where there is little outside stimulation and we're somewhat lonely, food becomes more of a focus because it gives us sensual and chemical stimulation," said Emilce Vest, Food Services director and executive chef for The Space Food Systems Laboratory at Johnson Space Center. "We also crave the social payoff in 'breaking bread' with our companions."
So with the the next crew to launch toward the International Space Station set to launch in less than 10 days, here are some tips from NASA for consuming cosmic cuisine.
Published March 13, 2013
We’ve all thought about taking that dream luxury vacation, and then abruptly stopped ourselves midway through visions of a romantic trip to Bora Bora because frankly, it’s never going to be something we can afford. Well, a recent survey by travel management company Travel Leaders indulged 1,045 travelers in mapping out just where they would go if money were no object. From relaxing on the beaches of Fiji to cruising the rivers of Europe, these are the top 10 fantasy trips for travelers who weren’t allowed to vacation on a budget.
Published March 12, 2013
Every spring across the nation, sugar shacks begin the age-old process of getting delicious maple syrup from the tree to your breakfast plate. Each state has its own maple sugaring season, sap flows as early as January or as late as May, but generally the first weeks of warmer weather mark the start of the season for that sweet treat we call syrup. From Ohio to Maine, we've scoured the country to find the best places to make, watch and most importantly taste maple syrup as it journeys from tree to table.
Published May 25, 2012
Here are 10 easy tricks to make the most out of road trip and help you keep your sanity and your savings.