Best Food News on the Web: 2/8/2013
Sure, it's been a busy week. So you may have missed some of the great stories put out by The Daily Meal's talented editors and their fantastic special contributors. But you wouldn't want to head into the weekend having missed some of the best food stories on the Web. So here's a second serving of some of the great food and drink stories that you definitely shouldn't have missed.
Serious Questions on Cosmo's Food Sex Tips How does one ever look at a spatula the same way again?
What a Café Looks Like From the Barista's Point of View Watch this video from the point of view of a barista, juggling plenty of espresso orders.
How to Bring Mardi Gras Home The best of New Orleans, at your doorstep.
The Top 10 Most Memorable Fast-Food Commercials These commercials were part of more than just an ad campaign, they entered pop culture.
14 Lovable Last-Minute Valentine’s Day Getaways Where to look for love (or not) on the best February vacations.
Step-by-Step Guide to a Night at a N(ice) Hotel The Daily Meal spends a frigid night at an ice hotel during Québec Winter Carnival.
8 New Ways to Coat Your Cutlet We go beyond the breadcrumbs with breading.
Cooking with Vegetables of Every Color World-renowned chef Alain Passard shares his magic through recipes and art.
Black Sesame Fortune Cookie Recipe How about this: a black and gold fortune cookie that gets its eye-catching colors from black sesame powder and gold leaf.
Lemon Curd and Black Pepper Roasted Chicken Recipe A perfectly roasted chicken is what many cooks dream of as quite possibly their last meal, and many more before then.
Oscar Party Tips From a Celebrity Event Planner From best picture menu ideas to décor, serve up the 2013 Oscars in style with these tips from Mary Giuliani.
Richard Blais on 'Try This at Home' The 'Top Chef All-Stars' winner discusses his first cookbook.
A Look at Chicago's Ada Street We talk to chef Zoe Schor about the restaurant's concept and unique atmosphere.
The Home-Run Valentine's Day Pairing: Oysters and Scotch It's all about the spirit pairings now, so why not do it with an aphrodisiac?
How to Make Bacon-Infused Bourbon Your bourbon just got a whole lot meatier.
FROM THE DAILY MEAL'S CULINARY CONTENT NETWORK
Tyler Sullivan is the Assistant Editor at The Daily Meal. Follow her on Twitter @atylersullivan