Blog Writing Samples
The Best Takeout in Durham
To say the food scene in the Bull City is hot is like saying Duke has had some decent men’s basketball teams or “Bull Durham” is a nice baseball movie. I mean, you’re not wrong, but you’re hardly right. Culinary Durham has been lauded by everyone from The Washington Post to The New York Post, while Southern Living dubbed it “the South’s tastiest town.”
Why You Should Limit Your Menu for Valentine’s
With plenty of cooks and supply chains that are the envy of most any independent eatery, chain restaurants can face the roughly 70 million Americans who will look to dine out for Valentine’s Day in stride. But how do mom-and-pop places keep up with the demand?
McDonald’s Eats Competition’s Lunch (of Breakfast)
In the months since our long national nightmare of not being able to satiate our 3 p.m. cravings for Egg McMuffins (or bacon, egg, and cheese biscuits in the south) came to an end, breakfast sales at the QSR giant have shot up 8 percent. That unsurprising news confirming what everyone expected to happen at the world’s largest fast-food chain comes from a study conducted by sales-tracking firm The NPD Group. What did turn a few heads in that same research was that average check size also increased, and that happened during the company’s busiest daypart – lunch.
Pork Cuts Get New Names Meant to Make Choosing and Cooking a Pork Chop Easier
For many years, one of the naming conventions for competitive barbecue cooking teams has been a play on the “other name” for the shoulder round of a pig. That succulent dark meat is typically part of any good barbecue cooker’s repertoire, mainly because it’s a beautiful cut with a huge portion of flavorful muscle and a fat cap that melts deliciously into the meat as it cooks slowly over coals. The portion, taken from the meaty area just above the front legs, typically contains a piece of the shoulder blade that absorbs heat and helps the inside of the meat cook.