Chef Iso was chosen as a winner in the eighth annual Saveur Blog Awards! We received the "Editors' Choice" award in Best Baking and Sweets. Saveur invited all of the finalists to Charleston, South Carolina for an opportunity to meet the people behind the blogs, Instagram accounts, podcasts, and videos shaping the way people think about food.
Out of 30,000 nominations, Chef Iso was selected by Saveur Magazine as a finalist in their annual Blog Awards! Each year, Saveur selects a handful of food-oriented bloggers to feature as the best the Web has to offer in food culture. These individuals, organizations, friends, and families drive the attitudes and culture around food at a grassroots level and it is an honor to be nominated with them.
A new type of chocolate will soon be making its way to our mouths and its color will knock your socks off. Chocolate comes in thousands of colors these days, but this one is unique. The Zurich-based high-end chocolate maker Barry Callebaut claims to have invented a fourth kind of chocolate. Dubbed "ruby chocolate" it has a vibrant pink color, which comes from the natural color of the beans and their processing.
You probably never thought to use snow as an ingredient in your desserts before, but you've been missing out. Snow ice cream is actually closer to shaved ice than traditional ice cream, but is still recognizable as a creamy, cold, sweet treat that even stalwart ice cream fans wouldn't turn down. It is surprisingly good for a 4-ingredient recipe, but you can certainly jazz it up with a few extra ingredients.