Why Artisanal Ice Cream Is So Pricey; Best Resto Jobs in NYC

Despite so many low-fat and dairy-free ice cream alternatives available, Americans still prefer plain vanilla ice cream. [Time]

Meanwhile, ever wonder how artisanal ice cream can be more expensive than prime rib eye? Vendors say it's the top-quality ingredients. [NY Times]

Taco Bell's new line of Cantina Tacos is inspired by street food, including beef carne asada and pork carnitas, served with chopped onion, cilantro, and a lime wedge. [Nation's Restaurant News]

For the first time ever, wheat bread sales have surpassed those of white bread, although white bread is still first in terms of volume. [NY Daily News]

Reflecting on Cheez Doodles: New Yorkers have more cheesy snack options than, say, Angelenos, some of whom have never even heard of Cheez Doodles. [NY Times]

Bouley, Craft, and Ditch Plains are some of the best restaurants in the city to work in for their benefits and opportunities for upward mobility. [Time Out]

It turns out that meat from the offspring of a cloned animal was indeed sold in Britain. Apparently, it came from embryos harvested from a cloned cow in the United States. [NY Times]

New York apple farmers are looking for the next big thing to rival the Honeycrisp. New apples blend existing varieties, like the SweeTango: part Honeycrisp, part Zestar. [Wall Street Journal]

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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