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Vosges Unwraps Chocolate's Wild Side

Forget the Russell Stover this Valentine's Day--there's a delicious new world of innovative, artisanal chocolates out there. Katrina Markoff of luxury chocolate maker Vosges talks with Fast Company about the power of chocolate and her worldwide hunt for the perfect ingredients.READ»

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The Art And Science Of Advertisements' High-Flying Food

Flinging food isn't just for unruly kids--Ed Fountain proves that it takes some mechanics.READ»

Danny Meyer's Magic Touch: How To Create 4-Star Experiences And Lines Around The Block

"You can try to change the world based on philosophy, doctrine, and belief. But I think the thing that really drives the world is hedonism, the pleasure factor," says Danny Meyer. As CEO of Union Square Hospitality Group, Meyer has opened 28 restaurants, each of which dials up the pleasure factor to new heights, whether it's a four-star meal or a $7 burger (but, what a burger!). Here's how he does it. READ»

Phil Pinnell Is Putting Food From Scratch Onto Your Busy Table

"There's nothing better than receiving an email or phone call from someone saying their evening was better because of our meals," says the 26-year-old cofounder of Scratch.READ»

Zac Brown's "Eat & Greet" Tour Serves Fans Grits Before Hits

With the help of a kitchen on wheels named Cookie, one of country music's biggest stars and his chef friend Rusty Hamlin are on the promotional tour of a lifetime. Dinner is served--jams come later. And the secret sauce is BBQ-flavored.READ»

Infographic: All The Genetically Modified Food You're Eating

GMO crops have infiltrated 80% of all the packaged food in the United States, and no one has told you. Here's why.READ»

Cut The Carbs, Save Your Conference

Are you keeping your audience focused or putting them into a food-induced coma? A plea from the conference-goers of the world to event planners: Please, hold the carbs. READ»

Here's Why Nestle Chairman's Attacks On Organic Food Are Wrong

Responding to Peter Brabeck-Letmathe's critique of organic food--that it's too expensive and downright dangerous--author and educator Anna Lappé says that he's wrong, and scared of an organic future.READ»

How To Save Fish? It Takes A Village

To save our dwindling fish, no government intervention works nearly as well as getting the people who catch fish to understand that it's not in their interest to kill all of their food source.READ»

Ramen by HP? The Wild Possibilities Of Printing Food

The Cornell Creative Machines Lab wants to bring 3-D food printing technology to restaurants and home chefs. Top culinary talents believe this could lead to healthier diets, not just snazzier snacks.READ»