Food news antipasto

Condiments like chili crisp and chili crunch are having a moment right now. They add spiciness and texture to foods like dumplings, noodles, eggs, and even desserts. The ingredients are similar from brand to brand, with many calling their product chili crunch, but one brand wants to put an end to that. Momofuku, founded by David Chang, has issued cease-and-desist letters to several makers as it works to trademark the name chili crunch. Is the company just protecting its intellectual property or engaging in “trademark bullying” in an effort to push out competitors?

If you love pineapple but wish you could get a personal-size one instead of the regular size (i.e. large) ones available in the supermarket, your wish is Del Monte’s command. They have just introduced the Precious Honeyglow pineapple, which is half the size of the traditional fruit. It’s also sweeter, according to Del Monte, which also touts the compact fruit as a way to prevent food waste.

We’ve often linked to food critic Jay Rayner’s writings on the EYB blog, and we have learned that he is writing his first cookbook. Due to be released in September, Nights Out at Home: Recipes and Stories from 25 Years as a Restaurant Critic tells the stories of the places and the meals that have shaped Rayner’s career. He has the blessing of (and sometimes help from) the chefs whose dishes he attempts to recreate in the book. UK residents can preorder Nights Out at Home from various booksellers on Rayner’s website.

No one can deny that TikTok is shaping the way millions (perhaps billions) of people eat. Food videos make up a significant portion of the app’s traffic; the hashtag #foodtok has been viewed over 69 billion times. Most of the viral videos feature outlandish creations that aren’t exactly fine cuisine. They are so bad, says food writer Josh Barrie, that TikTok may be ruining recipes for us all. “Today’s young learners are more likely to put a Snickers bar inside a large pickle and call it dinner,” he says, noting that “This is not conducive to a functioning society.”

Alison Roman recently announced that her podcast Solicited Advice is returning for season 2 beginning this month. In this podcast, Roman offers advice to her fans that goes well beyond food. The premise is simple, she says: “you ask a question and I give you advice, along with a rotating guest who is equally qualified to give you advice (which is to say, qualified as two strangers could be– we’re doing our best).”

Tomorrow, Monday April 8th, 2024, Smitten Kitchen’s Limited Edition braiser with Staub goes on sale. Available on the Zwilling site.

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  • Fyretigger  on  April 8, 2024

    I’ll be interested to see how the chili crisp trademark case pans out. It seems dubious to me if “Chili Crunch” is distinct enough from the typical english name of the condiment “Chili Crisp” to constitute being trademark worthy. But even if it is (or was), when you come up with a unique name, you trademark it before, or at least contemporaneously with beginning to use it in the market, not 4 years after introducing the product and popularizing a name that simply replaces one word with a sound alike synonym.

    They saved money early on (trademark filing can be quite expensive) and now want to fix the barn door after the horse has come home. Instead, they get more bad press for their celebrity chef.

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