Catching up on the waves of fun food news each week is just one of the perks of editing Food Dive. From new takes on classic treats, to one of the oddest dinner parties you’ll attend, below are some of the most delicious reads from the past five days.
Cake batter. In a can. Aka, heaven on earth
Finally, Harvard has given us something useful: Two students at the Ivy League school have invented what they are dubbing Spray Cake. Using a whipped cream-like can, the pre-mixed cake batter product can be dispensed into a baking dish (or, when no one’s looking, directly into your mouth) and produce a fully baked cake when microwaved for 30 to 60 seconds.
It’s the 9,000 calories-per-day diet
NPR’s the Salt blog detailed the grueling marathon of eating that occurs during the Tour de France. In order to maintain energy and muscle during the 2,200 mile ride, participating cyclists aim to consume 350 calories per hour, or 6,000 to 9,000 calories per day. But these aren’t glutinous calories of greasy chips and sugar: Meals include gluten-free coconut cake with sheep’s milk yogurt and baked salmon with avocado mousse.
Call it a fruit fiesta
Ever tried a chocolate pudding fruit? How about a banana/pineapple/strawberry flavored cherimoya? National Geographic food writer Mary Beth Albright highlights some of her favorite exotic fruits that, odds are, you’ve yet to try. Available at specialty stores or online, she suggests throwing your own exotic fruit party to share the wonder of these foods with friends. You bring the feijoa, I’ll bring the wine.
What will these kids come up with next?
Another sweet innovation to come out of the halls of academia: Frisson ice cream that can be stored…in the pantry. Developed by a team of 16 students from McGill University’s Food Science program, the vegan, dairy-free, and gluten-free treat can be kept at room temperature until the craving hits. Once it does, pop open the seal, place it in the freezer for a couple hours, and serve with cake fresh out of the microwave.
But, what about the green juice?
Health addicts and foodies might have been a little too ambitious with their consumption of the highly-praised superfood kale. Due to its soaring popularity, the world may encounter a shortage of the leafy green. So you best be savoring every last drop of that smoothie; soon you might have to resort to using (gasp) spinach to get that healthy green hue.