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Weekly Wrap Up- A Chip to Tell You When to Water & Drool Worthy Eclairs

In my WWU (Weekly Wrap Up), I compile some of the latest trends in the food industry, breaking news and cool things of interest. It’s all about the baking, cooking and general shenanigans brought to you live from the world wide web. Here’s this week’s lineup:

Ideas: How to Light Your Way to Better Culinary Adventures

Don't be left in the dark. Give your guests the ability to see what they're eating and you a chance to see what you're preparing. Photo: HGTV

Don’t be left in the dark. Give your guests the ability to see what they’re eating and you a chance to see what you’re preparing. Photo: HGTV

HGTV’s website is chock full of drool worthy kitchens and great tips, with this article and slideshow proving no different. Go through the slides as they offer advice on how to light your kitchen that provides optimal illumination for your culinary expeditions. Read more.  

 

Tips: Ice Cream Without the Fancy Machine

Creamy smooth ice cream can be possible even without fancy contraptions.

Creamy smooth ice cream can be possible even without fancy contraptions.

In the heat of summer nothing can quite satiate you like ice cream. But what if you don’t have one of those fancy, new fangled contraptions to make it? Never fear! Chow.com has compiled some pretty awesome tips on utilizing what you have in your kitchen to create creamy dreamy (and chilly) creations.  Read more.  

 

Shenanigans: Woman vs. Steak

If you’re a fan of eating competitions, or seeing just how much food a person can eat in one sitting, than you’re in luck. Molly Schuyler makes her way to Texas for a big eating challenge consisting of 72 ounces of beef along with the rest of the two meals she ate which consisted of a shrimp cocktail, baked potato, bread and butter, and a salad. Makes me want to throw up, and yet here she is eating it all under one hour. Watch the video.

 

Travel: The Most Decadent Eclairs

Visually and then physically ndulge in a variety of modern twists on the chic Parisian treat at Le Méridien hotels and resorts worldwide.

Visually indulge in a variety of modern twists on the chic Parisian treat thanks to Le Méridien hotels and resorts.

Le Méridien Hotels & Resorts is making some noise with their first-ever global éclair program. Partnering with award-winning pastry chef, Johnny Iuzzini, he will be creating eight seasonal éclair recipes for the hotels, inspired by his travels through various Le Méridien destinations. Each hotel will also offer modern takes on three signature éclair flavours – coffee, chocolate and vanilla – as well as one locally inspired flavor. The photos and descriptions are worth every minute you spend on this next page. Read more.  

 

Science: The Best Crop? Soil.

Beginning at the roots, soil could arguably be the key to sustainability and better food. Photo: USDA

Beginning at the roots, soil could arguably be the key to sustainability and better food. Photo: USDA

Without proper soil and nutrients, our food supply cannot thrive. It’s why some scientists are really pushing the issue of soil and why more of an emphasis needs to be put towards its understanding and survival. Read more.  

 

Product: Keeping the World Mustache and Mason Jar Crazed

On cue with hot trends right now, 7 Eleven rolls out summer's best accessory for Instagram.

On cue with hot trends right now, 7-Eleven rolls out summer’s best accessory for Instagram.

In an age where selfies and Snapchat have taken the younger generation by storm, a new accessory for summer fun just got added to the mix. And here you thought your Slurpees couldn’t get any cooler. Learn more.  

 

Technology: I’ll Tell You When to Water, A New Microchip Available to Farmers

Let this new microchip be the hero to grape farmers everywhere in producing the perfect grapes for winemaking.

Let this new microchip be the hero to grape farmers in producing the perfect grapes for winemaking.

In an industry such as that in winemaking, watering is everything. Too much, and your grapes become water logged losing a lot of their flavor and sweetness. Too little and you may be facing entirely too sweet grapes, or no grapes at all. That’s why these little chips of technology could mean a breakthrough for farmers worldwide.  Learn more.

Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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