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Woman sues Texas restaurant after flaming queso burns her

A 27-year-old woman suffered second- and third-degree burns after the flaming queso she ordered in May at a Mexican restaurant in Cedar Park, Texas, blew up in her face, according to a lawsuit.

>> Read more trending news

The woman sued Dos Salsas and its manager, William Plata. Plata could not immediately be reached for comment on Wednesday.

The woman, an Austin resident, was eating at the restaurant on May 20 with her family when the incident happened, said her lawyer, Adam Loewy.

She ordered an appetizer called “Quesos Flameados,” the lawsuit said.

>> Related: Man dies after eating gas station nachos

The waitress serving the dish at the restaurant usually brings it to the table already on fire and sprays a chemical on it that makes the flames go straight up, Loewy said. That didn’t happen in this case, he said. A waitress brought it out and sprayed the chemical but instead of going up, the fire “went sideways and engulfed (the victim) in flames,” he said.

The woman who was burned dived to the ground and her family doused her with water, Loewy said. She was burned on her face, chest, neck and arms and was taken to a burn unit in San Antonio, he said.

The victim, who works in the insurance business, has been unable to return to work but has been released from the hospital, Loewy said. He said she will need plastic surgery.

The victim is suing the restaurant and its manager for more than $1 million.

“I think this is the height of negligence they would have a dish like this in which they have no fire training for the waitress,” said Loewy. “I think the evidence will show something like this was bound to happen.”

The lawsuit was filed Friday.

WATCH: Woman fights McDonald's employee over McChicken in viral video

Sometimes fast food just doesn’t come out fast enough for some people. That apparently was the case at a Des Moines, Iowa, McDonald’s on Saturday when a woman who couldn’t wait any longer for her McChicken reportedly became enraged and started a brawl at the restaurant.

KCCI reported that Valerie Anne Shepherd, 21, and Jesse James Downs, 24, were arrested on assault and disorderly conduct charges in connection with the incident.

Video of the altercation was captured by 34-year-old Amanda Gravely, who was waiting at the drive-through window, according to the Des Moines Register, Gravely described the impatient customer as an “extremely hangry [hungry and angry] woman." The video shows the woman shouting at the employee at the counter.

>> Watch a censored version of the video here (Viewer discretion advised)

In the video, the woman, who was accompanied by two men, screams, “Give me my [expletive]!” Then she’s heard screaming, “Give me my money, and I will leave! Give me my money, and I will leave!”

The woman then appears to hop on the counter while she continues to scream at the employees about getting her McChicken. Soon, the woman is behind the counter, appearing to flail her arms at the employees as they try to grab her and calm the situation.

One of the men with her can be heard saying, “Grab her hair" as the brawling continues behind the counter.

>> Read more trending news

The video then shows the McDonald’s manager handing over the McChicken sandwich to the woman, who throws it back over the counter and in the employee’s face.

Gravely, who recorded the incident, told the Register that the McDonald’s appeared to be short-staffed and that the drive-through line was packed.

Gravely, who was with her husband and kids in the car, said the woman in the video “screamed and yelled a lot more” before the recording began. Gravely thought the altercation was “crazy” and was worried about her kids hearing and witnessing it.

“[I] wanted to record in case it escalates,” Gravely told the newspaper.

Gravely received her McFlurry moments after the brawl concluded.

“Now we have to think twice: Just how important is that chicken sandwich?” Gravely said.

Tuna recalled over possible hepatitis A contamination

A Hawaii-based company is recalling frozen yellowfin tuna after samples tested positive for hepatitis A.

Restaurants in at least three states – California, Texas and Oklahoma – are believed to have received shipments of the fish, according to a Food and Drug Administration press release

>> Read the press release

According to the press release, Hilo Fish Co. "began recalling tuna sourced from Sustainable Seafood Co. and Santa Cruz Seafood” on May 18 after the tuna tested positive for the hepatitis A virus. In Texas, three Sysco locations received shipments of the tuna, which means that it could have gone out to any number of restaurants. While one shipment did go to New York, the New York State Department of Health stated that the product was not served. The Centers for Disease Control is not currently aware of any illnesses stemming from the tuna but noted that people who have been vaccinated for hepatitis A are not at risk of contracting the virus.

>> See a list of establishments that may have been affected

Specifically, the recalled products include vacuum packed 8-ounce tuna steaks with an expiration date of Oct. 1, 2018, and 15-pound cases of frozen tuna cubes dated April 1, 2019.

Hepatitis A is a liver disease that causes fatigue, jaundice, abdominal pain and a number of other symptoms. Individuals who are worried that they might have contracted the virus are advised to contact a health professional.

>> Read more trending news

The tuna apparently originated in Indonesia, and the Hawaii Department of Health notified the FDA on May 1 that one of the cubes tested positive for Hepatitis A. Another company, Tropic Fish Hawaii LLC, quickly recalled fish sent to customers in Oahu, but the FDA reported that “U.S. mainland and other Hawaiian islands were not affected by the recall.”

Read more here.

9 healthy-sounding foods that have more sugar than a Krispy Kreme doughnut

American Heart Association experts recommend men shouldn’t eat more than 36 grams of added sugar a day and women should limit their sugar consumption to 25 grams.

>> Read more trending stories  

So a single Krispy Kreme doughnut, which has 10 grams of sugar, takes up a good bulk of your recommended daily intake.

>> Shaquille O'Neal buys Krispy Kreme store

But healthy-sounding snack replacements like yogurt and raisins actually rack up more sugar than you might think. And several options even have more than double the sugar of a Krispy Kreme original glazed doughnut.

>> Related: National Doughnut Day 2017 deals and freebies 

Here are 11 foods and drinks with more sugar than a Krispy Kreme doughnut:

To learn more about added sugars and your recommended intake, visit heart.org.

Ben & Jerry’s celebrate Bob Marley with One Love flavor

Ben & Jerry’s is always making additions to its collection. But it’s latest creation is serving up a scoop of yummy ice cream while celebrating one of music’s most beloved artists.

>> Read more trending news

The company is paying homage to reggae icon Bob Marley with One Love, a banana-flavored ice cream with graham cracker swirls and fudge peace signs.

Partnering with the late singer’s son, Ziggy, the chain held an event to launch its newest frozen treat. The occasion featured performances from Ziggy Marley, a kid’s choir and samples of the dessert.

»Related: 15 Ben & Jerry's flavors inspired by celebs and pop culture 

“I’ve been a fan of Ben & Jerry’s for a long time before even this was happening,” Ziggy Marley told Forbes. “It’s a simple thing, but you don’t know how significant that can be. A child eating an ice cream can see that, ‘Oh, daddy, what’s this thing?’ ‘Oh, it’s a peace sign.’ Then discussions start, explanations, so these things can be more than a simple ice cream.”

>> Related: Ben & Jerry's co-founders arrested during protests at U.S. Capitol

The limited edition flavor won’t only satisfy taste buds, it will also benefit one of the legend’s foundations. Proceeds will go towards the Bob Marley One Love Youth Camp

>> Related: Ben & Jerry's says 'Black lives matter' 

>> Related: Police group boycotts Ben & Jerry's after company announces support for Black Lives Matter

FDA: Cashews, Kroger macadamia nuts recalled over listeria scare

The Food and Drug Administration has made two unrelated recalls of Simple Truth Dry Roasted Macadamia Nuts and Ava’s Organic Cashews Roasted & Salted for possible listeria contamination. No illnesses have been reported yet.

» Related: Nathan's, Curtis hot dogs recalled for possible metal contamination 

The macadamia nuts, which were packaged in clear 12-ounce plastic, were sold in Kroger, Bakers, Gerbes and Dillons stores in six states: Ohio, Kentucky, Kansas, Nebraska, Missouri and Indiana.

Kroger said it has removed the macadamia nuts from stores where the item was sold.

>> Read more trending news

The Simple Truth nuts have a May 2, 2018, expiration date and UPC of 1110-02478.

If you’ve purchased a package, either throw the item away or take it back to the store for a refund or replacement.

» Related: Banquet chicken nugget meals possibly contaminated with salmonella 

Less than 225 units of Ava’s Organic Cashews Roasted & Salted, packaged in 8-ounce plastic tubs, were sold in the U.S. (Connecticut, New Jersey, New York and Pennsylvania).

The cashews have a best-by date of April 28, 2018, UPC number of 8-10111-01035-1 and lot number of 11817-L2.

Test results for the cashews came out negative for listeria, but the FDA has chosen to recall the item “out of an abundance of caution” after an investigation at Hampton Farms, where the cashews came from, revealed a contaminated piece of equipment was used during production of other Hampton Farms products.

Like the macadamia nuts, the cashews can be returned to the place of purchase for a full refund.

» Related: Nearly 1 million pounds of chicken may be contaminated with metal 

According to Atlanta-based Centers for Disease Control and Prevention, an estimated 1,600 people get listeriosis each year and approximately 260 people die.

Those with weakened immune systems, pregnant women and their newborns and adults ages 65 and older are most at risk.

Here are some common listeria symptoms, according to the CDC:

  • Pregnant women: fever, flu-like symptoms (fatigue, muscle aches)
  • Others: headache, stiff neck, confusion, loss of balance, convulsions, fever, muscle aches

See more FDA recalls.

Atlanta girl wins ‘MasterChef Junior’

Jasmine Stewart of Milton is the new “MasterChef Junior” champion.

“This is the biggest moment of my entire life. Who would ever think a little girl from Milton, Georgia would ever win “MasterChef Junior?” said an elated Jasmine, moments after winning the final round of competition in “MasterChef Junior,” which aired Thursday evening on Fox in a two-hour-long finale. 

Jasmine,  who is 12, is a sixth-grader at the Ron Clark Academy in Atlanta. She is also the new MasterChef Junior, winning a trophy — and a $100,000 grand prize.

“Some of the highlights of the show was winning of course,” Jasmine told The Atlanta Journal-Constitution in an interview. “But I did love it when I got an apron. I never thought I would even make it on the show, let alone be getting an apron and get to wear it.” 

Also in the top two was another local contestant -- Justise Mayberry, 11, of Sugar Hill. Justise is a sixth-grader at Lanier Middle School in Gwinnett County.

During the first half of the show Thursday, Jasmine and Justise were in the final four in this culinary competition, now in its fifth season, and hosted by Gordon Ramsay, British star chef of “Hell’s Kitchen” and Christina Tosi, renowned pastry chef.  

 After winning a molten lava cake challenge and impressing the judges with a rack of lamb dish followed by three-course-meal which included a scallop and white fish appetizer with a green papaya salad, a lobster tail and coconut curry entree and for dessert, a sticky rum cake with pineapple chips, Jasmine was declared the winner. 

 “Whether she’s baking flawless French macaroons or putting together stunning sushi, Jasmine’s culinary skill and sophisticated palate make her talented well beyond her years,” said Tosi.  

After winning the first challenge — baking a flawless molten lava cake — Jasmine got to decide the choice of meat for contestants in the next challenge. Jasmine opted for a more challenging rack of lamb over beef and pork. She made a Mediterranean lamb dish with herb couscous, olive puree and pickled bell peppers. Ramsay called the lamb “breathtaking.” 

Meanwhile, Justise made a goat curry dish with cilantro-scented rice and crispy shallots. She also wowed the judges.

“You made this in an hour?” said Ramsay. “The meat is incredible. It is fragrant, spicy. . . It is absolutely phenomenal.”

The impressive meat dishes paved the way for the two contestants from metro Atlanta to land in the finale.

They were tasked with preparing a three-course meal.  

On Thursday, renowned chef Wolfgang Puck and Martha Stewart helped judge the dishes and gave high marks to both contestants.

While Jasmine’s made a scallop and white fish appetizer and lobster tail entree received high marks, it was her dessert -- the sticky rum cake with pineapple chips -- that helped secure her victory. Stewart said she wanted the recipe. Tosi said she could open a pastry shop and just sell the sticky rum cake, it was that good. 

Justise made grilled spot prawns with basil pesto, chili watermelon and avocado balls, cider-based pork belly with wilted greens, pickled peaches, grits and onion rings for the entree, and a buttermilk panna cotta with balsamic strawberries and strawberry meringue for dessert. She  called her menu. “Georgia-based with a healthy spin.” She also impressed the judges with her dessert.

RELATED: Meet the kid chef from Milton starring on ‘MasterChef Junior’

RELATED: Meet the kid chef from Gwinnett who’s starring on a national cooking show, ‘MasterChef Junior’

Last Thursday, Jasmine and Justise were part of a team that won a difficult cooking challenge, preparing a meal (pan-roasted scallops with polenta cakes and fried quail eggs for an appetizer, and pan-seared red snapper with purple potato gnocchi and chorizo-saffron lemon broth for the main dish) at a pop-up restaurant on the beach. Diners included food critics and magazine writers — all of whom were impressed by the dishes but had no idea their meals were prepared by kids — until after they finished the meal, and critiqued the dishes.

Throughout the competition, Ramsay and Tosi coached and encouraged the hopefuls to cook like pros and teach them the tricks of the trade along the way. Surprise guests and diners have included former first lady Michelle Obama and the Muppets.  

During a recent episode, Jasmine was eliminated, but she, along with five other contestants, were brought back for another chance. She ended up winning her cooking challenge (she broke down a whole chicken) and has remained in the competition ever since. The season premiered in February, and the episodes were filmed in Los Angeles last spring.

In a recent interview with the AJC, Jasmine said she draws inspiration from her parents.

“My mom loves to cook Southern food, and kind of homestyle cooking that makes you feel warm inside, and my dad loves to cook a lot of elaborate breakfast foods — things that wake you up in the morning and make you super-excited to start the day, like tomato pancakes or homemade French toast or crepes,” she said. “Another thing is our household is busy, but we can make quick, tasty and good food.”

In an interview, Jasmine and her mother, Deborah Stewart, said they plan to save the money for college. Jasmine added she would like to also use some of the winnings for a new car when she is old enough to drive. 

10,000 marshmallow-only Lucky Charms boxes up for grabs in giveaway

Fans of the marshmallows in Lucky Charms cereal could end up with a whole box full of them.

General Mills is launching a contest in which it is giving away 10,000 boxes of 

Lucky Charms marshmallows.

>> Read more trending news

According to The Huffington Post, the contest is in response to customer demand after General Mills gave away 10 boxes of the cereal during a social media sweepstakes.

“In 2015, 10 lucky people won a box of “Marshmallow Only” Lucky Charms through a social media sweepstakes. But according to the brand’s many marshmallow maniacs, 10 boxes just wasn’t enough,” the General Mills blog on the news said.

“Fans of Lucky Charms are obsessed with our marshmallows,” Priscilla Zee, senior General Mills marketing manager, said. “We were overwhelmed with calls, e-mails, and tweets last year, asking for a box of our Lucky Charms marshmallows. So this year we wanted to give them even more opportunities to win.”

More information can be found at the General Mills website.

Chick-fil-A adds new sandwich, lemonade to summer menu

Chick-fil-A is offering its customers the savory tastes of a backyard barbecue with two new summer menu items.

>> Read more trending news

The Atlanta-based fast food chain introduced its new Smokehouse BBQ Bacon Sandwich and Watermelon Mint Lemonade on Monday. The summer sandwich and beverage will be rolled out nationwide at all Chick-fil-A locations today through Aug. 19.

The barbecue sandwich includes up Chick-fil-A’s signature grilled chicken with bacon glazed in a brown sugar pepper blend and Colby Jack cheese on a Hawaiian-style bun, topped with a smokehouse barbecue sauce. The 500-calorie sandwich costs $5.59 before tax.

The new minty beverage, which Chick-fil-A suggests pairing with the Smokehouse BBQ Bacon Sandwich, adds watermelon and mint flavors to the chain’s beloved fresh-squeezed lemonade at 200 calories. A small drink costs $1.85 and is also available in a diet variety.

Chick-fil-A backs its new seasonal sandwich up with science, reporting more than 95 percent of U.S. consumers like barbecue.

“We know our customers love the flavors of our grilled menu, and we are excited to offer two items this season that will give them something new to try,” David Farmer, Chick-fil-A vice president of menu strategy and development, said in a news release.

The Smokehouse BBQ Bacon Sandwich “was incredibly popular in test markets. I hope our customers are as excited as I am to get this kind of high-quality sandwich at the drive-thru,” Farmer said. “We hope customers will enjoy the new ingredients and flavor combinations in our Smokehouse BBQ Bacon Sandwich and Watermelon Mint Lemonade all summer long.”

>> Four Atlanta restaurants are the 'best barbecue joints in America,' according to ranking

Chick-fil-A added another limited-time menu item in March when it introduced the Frosted Strawberry Lemonade, a spin on the Frosted Lemonade, which the company introduced in 2015. The Frosted Strawberry Lemonade, described by Chick-fil-A as a “seasonal twist on a customer favorite,” is a combination of Chick-fil-A’s signature lemonade, the vanilla Icedream and strawberry purée. It’s being offered nationwide through May 20.

Brianna Chambers contributed to this report. 

Chicago inmates can now get pizza delivered to their cells

It may not be a Chicago-style deep-dish, but inmates at the Cook County Jail in Chicago can now order a pizza to be delivered to their cell.

>> Read more trending news

The new initiative is in place primarily for medium-security Division 11 inmates who can purchase them using their commissary money, according to the Chicago Tribune.

The pizzas, which will be made by fellow inmates, are being sold for between $5-$7 each.

Revenue generated from this project will allow the jail to train inmates as cooks and chefs in order to help rehabilitate them for life after their sentence, according to WGNTV. The pizzas have been available for around 3 weeks now and come in a variety including margarita pizza and “four seasons” pizza topped with mushroom, salami, olive and egg.

Specifically, the money is going toward the jail’s “Recipe for Change” program which is run by chef Bruno Abate, according the the Chicago Tribune. Abate teaches the inmates skills they can use when they enter the workforce, but he told the Tribune his real goal is to help raise their self-esteem and love for food.

Going forward, the jail hopes to start a food truck that sells meals made by the inmates as a way to further support Abate’s initiative to help raise their esteem. Cara Smith, a sheriff’s spokeswoman, told the Tribune this is still in the developmental stage as the pizzas have only recently begun to be integrated as well.

Since the trial period began, 1,536 men have had the option to spend their commissary cash on the pizzas made by Abate’s students who are now offering 6 different styles of pie. As of Monday, a little over 200 pizzas had been sold, generating the jail a minimum of $1,000 to help these inmates prepare for a life after jail.

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