Phil Rosenthal provided a sneak peek at Season 6 of "Somebody Feed Phil," including the favorite meals he got to eat and the place that surprised him most.
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Abe Vucekovich, Meadowlark's beverage director, created 16 cocktails for the bar's inaugural menu, which is called "Field Guide Vol. 1 – Birds of the Midwest."
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Suji aonori is a Japanese seaweed grown in a river, making it a novelty among others. Here's how you can enjoy its lush quality and flavor.
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Menus around the world are full of dishes or ingredients that don't look anything like the names they were christened with and 'cat's tongues' are no exception.
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Recent revamps, including last summer's Eat Fresh Refresh campaign and the Subway Series menu of 12 new sandwiches, have boosted Subway's sales.
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Although Fatima Ali's journey was cut short, her humble beginnings and subsequent accomplishments remain an inspiration.
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"Chefs vs. Wild" host Kiran Jethwa recalled the most surprising uses of foraged ingredients that he saw during the competition.
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There are some times when you're so hungry you feel like you could eat anything put in front of you, no matter how big it is. But nobody could eat this.
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Indian pudding is a dish that comes straight out of early American history. Though the dish is messy-looking, it is full of robust, down-home flavor.
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Some foods don't obviously contain meat, but that doesn't mean they're animal-free. Marshmallows are one of those sneaky snacks that usually aren't vegetarian.
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Rite Aid analyzed data on its candy sales from last October, shedding light on shoppers' Halloween candy favorites. Let's open this package of treats, shall we?
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If you've ever wondered what the initials in this sandwich stand for, there are a couple of theories for where the inspiration behind the name came from.
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Chicken is one of the most popular proteins used in many recipes from around the world. Here is the U.S. state that produces the most chicken for consumers.
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Rye and pumpernickel might look similar but, beneath the surface, they're actually quite different in terms of taste, color, and nutritional content.
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Jeff Mauro is excited to see the Italian beef sandwich having a moment. He explained why the Chicago staple is so popular and how long he's been promoting it.
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In response to many deaths, New York City is trying to stop overdoses from becoming fatal with a bill aimed at helping its bars and their patrons.
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Coquito is a thick and sweet holiday rum drink from Puerto Rico. The various ingredients it includes trace the long cultural history of the island.
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The most versatile and one of the easiest way to try peanut flavors in Angolan cuisine is to spice up your peanut butter by making kitaba.
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Most children are likely in agreement that candy is the number one priority on Halloween, so why would there ever be such a significant drop in sales?
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We've done the digging for you, uncovering incredible savings that are sure to impress on culinary items and equipment included in Amazon's Early Access Sale.
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While mangosteens are becoming more popular, they are difficult to find in the U.S. and a past ban on the fruit may be why they aren't common.
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We love funnel cakes and donuts, but there's another dessert that's almost a combination of the two. Enter the Utah scone, which isn't actually a scone at all.
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Filipino cookies of French origin may be a surprising addition to your dessert menu. Here's the connection between silvanas and dacquoise cake.
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Pepper soup is a warming, flavorful comfort food that's hugely popular in Nigeria. Here's what you need to know about this classic meal.
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Pumpkins are synonymous with the fall season. There are so many fun activities associated with the orange gourd, but where do all the pumpkins come from?
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Angela Lansbury had a connection to cooking that went far beyond her iconic character Jessica Fletcher's Cabot Cove kitchen.
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Have you ever wondered how the tradition of blowing out birthday candles came to be? Here are the birthday candle's beautiful, ancient origins.
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