Cooking With Your iPad? CookEatShare.com Releases the Best Cooking Experience for the New iPad With the First HTML5 Enabled Recipe Cook View Optimized for the New iPad and Other Tablet Devices

SAN FRANCISCO, March 8, 2012 -- Today, CookEatShare.com, the leading social recipe website, today released an HTML5 Cook View for the new iPad. It also works on iPad2, the Kindle Fire, and all other tablet computers. The HTML Cook View, like all of the tools and content on CookEatShare.com, is available for free to all internet users.

The HTML Cook View is targeted specifically for people who want to cook while having a recipe open on their iPad or other mobile device. It places the ingredients and directions side by side in separate, scrolling boxes, so the user never has to scroll up and down the page itself. There is a slider to help keep track of what step you are on. When you touch any step in the recipe, the slider automatically moves to that step and highlights that step. With one touch, you can also increase or decrease the font size to make the recipe easy to read.

"During the holiday season, I found myself cooking most of the time with my iPad. I quickly realized that the experience could be much, much better," said busy mom and CookEatShare.com founder Nancy Miyasaki. "I hope the millions of users of CookEatShare around the world will enjoy the new iPad cooking experience as much as I do!"

The HTML Cook View is available for nearly all of the over 500,000 recipes found on CookEatShare.com. Just go to http://www.cookeatshare.com, find a recipe you like, and click on the "iPad Cook View" button or link just below the recipe summary.

About CookEatShare
CookEatShare.com provides a user-generated platform for sharing recipes, themes, guides and ideas for all things food related. Through connecting with friends, interacting with professional, award-winning chefs and starting or joining groups, foodies around the world can now tap into more the more than 500,000 recipes and 200,000 registered chefs that CookEatShare.com has to offer. CookEatShare is enjoyed around the world through its French, Italian, Spanish, Russian, and Japanese language editions.

SOURCE CookEatShare.com

Wilton Celebrates Punch. Cut. Decorate! With New Idea Book

WOODRIDGE, Ill., March 5, 2012 -- Wilton Enterprises, the leader in food crafting, has announced the release of its brand-new collection of cake and treat designs, Punch. Cut. Decorate! . The book is based on Wilton's cutting-edge system that combines the hands-on hobbies of scrapbooking and paper crafting with the tasty techniques of food crafting and cake decorating.

"This new way of decorating has piqued the interest of the full range of at-home bakers – from beginners to committed cake decorators," says Nancy Siler, vice president of consumer affairs at Wilton. "The book reveals more than 225 ideas and techniques using our breakthrough decorating system introduced in 2011."
Ideas include:

• Goodie Galleries! Quick takes on terrific treats including kids' cookie "self-portreats."
• Birthday Wishes! Knock-out cakes that look like princess castles, wacky robots or even golf courses.
• Major Moments! Cakes that rise to every special occasion – showers, graduations, even weddings.

Sugar Sheets™ ! Edible Decorating Paper and a complete line of punches and cutting tools make it easy for at-home bakers to mimic the cakes, cookies, cupcakes and more featured in the book.

New tools and materials for 2012 include:

• vibrant patterns such as wild stripes, streamers and stars as well as pre-cut borders and stickers
• mini punches, a tool just right for designs in borders and decorative strips
• themed stamp sets such as butterflies, animals, floral and flourishes made extra easy when used with Dab-N-Color™ Edible Color
• texture presses for impressive embossed designs.

The 128-page, full color Punch. Cut. Decorate! book also features step-by-step instructions, helpful hints and recipes, and pattern pages for precision results. It can be purchased for $14.99 at specialty, craft, discount and select department stores; online at www.wilton.com or by calling 1-800-794-5866.

About Wilton Enterprises
Wilton Enterprises, based in Woodridge, Illinois and founded in 1929, is the leading food crafting company in the industry, with the number one position in cake decorating and bakeware. Wilton classes, publications and products help millions of people create impressive party desserts. For the latest information on products and ideas for all occasions, visit www.wilton.com. To locate the closest Wilton® Method Cake Decorating class, call 800-942-8881.

SOURCE Wilton Enterprises

Vegas Uncork'd by Bon Appetit Sets Guinness World Record for Most Wine Bottles Uncorked Simultaneously; Announces New Chefs and Events to May 10-13 Lineup

More than 300 Chefs and Sommeliers from Bellagio, Caesars Palace, The Cosmopolitan of Las Vegas and Mandalay Bay Team Up to Shatter Record

Alain Ducasse, Bobby Flay and Nobu Matsuhisa Added to May Event

LAS VEGAS, March 1, 2012  -- Chefs, sommeliers, mixologists and others from Bellagio, Caesars Palace, The Cosmopolitan of Las Vegas and Mandalay Bay set a new Guinness World Record by uncorking 308 bottles of Louis Martini Cabernet Sauvignon simultaneously. Amidst flying corks and free flowing wine, the crowd shattered the previous record of 252 in celebration of Vegas Uncork'd by Bon Appetit.

"Today we're making history with some of the world's best chefs, sommeliers and mixologists," said Adam Rapoport, Bon Appetit's Editor-in-Chief. "Setting this Guinness World Record is just the beginning of all the great programming and truly memorable moments you'll see at Vegas Uncork'd by Bon Appetit in May."

In addition to setting a new Guinness World Record, Vegas Uncork'd by Bon Appetit revealed new chefs and new programming for the country's foremost culinary festival running May 10-13, 2012. This marks the first year that Jose Andres, Bruce and Eric Bromberg, David Myers, Costas Spiliadis, Scott Conant and Greg and Marc Sherry are participating.

Sampling of events:

• Master Series Dinner with Bobby Flay, Thursday, May 10: Caesars Palace adds another dynamic offering to its popular Master Series dinner line-up – Mesa Grill, helmed by critically acclaimed chef and restaurateur Bobby Flay.
• Follow That Food Truck, Thursday, May 10: Mingle with renowned chefs such as Jean-Georges Vongerichten, Todd English, Michal Mina and Julian Serrano and enjoy live music from restaurateur Joe Bastianich at this exciting Bellagio event. Confirmed Food Trucks include fukuburger, Red Neck Kitchen and Rusty Pickle.
• My Favorite Things, Friday, May 11: At Bellagio, Chef Michael Mina and Sommeliers Raj Parr and Jason Smith, MS, discuss their "favorites" and host a sampling of unique wines, extravagant cocktails and the most memorable fare ever tasted (and created).
• Celebrity Chef Poker Tournament, Friday, May 11: The pool at The Cosmopolitan of Las Vegas will be the hub for a world-class celebrity chef poker tournament with live performances, flavorful dishes and delightful drinks. A specialty menu of handrolls and more from Blue Ribbon Sushi and specialty cocktails from David Myers' 18A cocktail program will be featured.
• The Nature of A Good Party with Alain Ducasse, Saturday, May 12: Chef Alain Ducasse hosts a new eXperience at miX at Mandalay Bay that includes champagne with the Chef, a five-course special menu with wine pairing and a signed copy of the Chef's latest cookbook "Nature: Simple, Healthy, and Good" © Rizzoli.

For more information on Vegas Uncork'd by Bon Appetit, tickets and full programming details, visit www.VegasUncorked.com.

ABOUT Bon Appetit Magazine
Bon Appetit and bonappetit.com, the fastest-growing epicurean site, deliver not just recipes, tips and techniques, but a world of lush travel, high-gloss entertaining and up-to-the-minute restaurant coverage. It's a visually arresting publication, driven by excellent photography, clean graphics and headlines that pop. And notable faces, too: Each issue features of-the-moment tastemakers, from chefs and restaurateurs to fashion designers and celebrities. All of these elements combine to make Bon Appetit the largest epicurean magazine in America with the most affluent readership.

Bon Appetit is published by Conde Nast, a division of Advance Publications, which operates in 25 countries. In the United States, Conde Nast publishes 18 consumer magazines, two trade publications and 27 Web sites that garner international acclaim and unparalleled consumer engagement.

ABOUT THE LVCVA
The Las Vegas Convention and Visitors Authority (LVCVA) is charged with marketing Southern Nevada as a tourism and convention destination worldwide, and also with operating the Las Vegas Convention Center and Cashman Center. With approximately 150,000 hotel rooms in Las Vegas alone and more than 10 million square feet of meeting and exhibit space citywide, the LVCVA mission centers on attracting ever-increasing numbers of leisure and business visitors to the area. For more information, go to www.lvcva.com or www.VisitLasVegas.com.

SOURCE Vegas Uncork'd by Bon Appetit

Papa Murphy's Launches Bacon Cheeseburger Pizza

Take 'n' bake pizza chain tops newest creation with the savory flavors of a backyard barbeque

VANCOUVER, Wash., Feb. 28, 2012 -- Papa Murphy's has combined two consumer favorites into what could be the take and bake pizza chain's most unique creation to date – The Bacon Cheeseburger Pizza. It starts with Papa Murphy's freshly made Original Crust that is topped with Burger Sauce, a blend of ketchup and mustard. Piled on top are generous portions of 100% real mozzarella cheese, ground beef, crispy bacon, fresh onions and Roma tomatoes. And it isn't a cheeseburger without a layer of dill pickle chips. The finishing touch is a sprinkle of freshly grated cheddar.

"The testing phase of this pizza told us we'd have an instant fan favorite – people love the Bacon Cheeseburger," said Jenifer Anhorn, chief marketing officer at Papa Murphy's. "And the buzz has just continued to climb thanks to our passionate pizza fans on Facebook. A few customers have remarked about the pizza's uncanny resemblance to a traditional bacon cheeseburger and now our fan base can't wait to get their hands on it!"

The Bacon Cheeseburger is a premium-quality, budget-friendly pizza that bakes to perfection in a 425 degree oven for 12-18 minutes. Price and participation vary nationwide.

About Papa Murphy's
Papa Murphy's is the fifth-largest pizza chain in the country and a revolutionary of the take 'n' bake pizza segment. Papa Murphy's operates over 1,300 franchised and corporate-owned locations in 37 states and Canada. The Vancouver, Wash.-based company offers custom-made pizzas featuring high-quality, fresh toppings generously layered on pizza dough that is made fresh each morning in each store.

By baking Papa Murphy's pizzas at home, customers get to experience the home-baked aroma of a convenient, delicious meal that the brand is known for. In addition to handmade pizzas, the company offers other take 'n' bake items such as Cheesy Bread, Cinnamon Wheels, and chocolate chip cookie dough. Papa Murphy's was voted "#1 Rated Pizza Chain" by participants in Zagat Survey's 2010 & 2011 Fast Food Surveys and is a four-time recipient of Pizza Today's Chain of the Year award. For more information, visit www.papamurphys.com or go to Facebook at www.facebook.com/papamurphyspizza.

SOURCE Papa Murphy's

The Flying Fugu Defines New Syndrome: Travafoodaholism

Food/travel blog diagnoses thousands of eating-obsessed travelers with previously unknown condition.

SAN FRANCISCO, Feb. 28, 2012  -- Food/travel blog, The Flying Fugu has defined a new disorder: travafoodaholism . The condition is described as a passion for the food aspect of world travel to the point of obsession.

Signs that you may be a sufferer include conducting pilgrimages to iconic food destinations such as Feta, Dijon, Feta and Parma; dreaming of Belgian chocolate and crossing time zones to fit in more meals. The condition has struck a chord with food-obsessed travelers self-diagnosing themselves across the social media landscape.

Another test of food fanaticism lies in The Flying Fugu's name. Readers who even know what a fugu is fall within the blog's "extreme foodie" target readership. Naming the blog after the potentially lethal Japanese puffer fish may seem like a strange move, but a scroll through The Flying Fugu's recent articles sheds some light on the matter. Graphic descriptions of Tiet Canh (duck blood soup), Balut (chicken embryo boiled in its shell) and Hakarl (rotting shark meat) reveal that this blog is intent on educating its readers about some of the most daring meals the world has to offer.

The Flying Fugu CEO and Founder, Reuven Levitt comments:
"Food plays such a huge part in world travel and for many it's the thing that dominates every trip. Thousands of travelers set off in search of foodie adventures, often going to huge lengths to find extreme meals. But finding authentic, exciting food overseas can be a minefield. It was this that gave us the idea to start a blog dedicated to helping eating-obsessed travelers navigate the world's larder."

Following diagnosis travafoodaholics can find solace in the fact that help is at hand. Articles such as "101 Foodie Hacks: a Cheat-sheet on Finding the Best Meals Abroad" are designed to help them live with their addiction.

If you think you could be a travafoodaholic then sign up for blog updates at: www.theflyingfugu.com. Follow the fugu on Twitter @TheFlyingFugu.

About The Flying Fugu
Founded in February 2012, The Flying Fugu delivers a menu of delights to your inbox: daring delicacies from around the world, foodie travel tips to banish mediocre meals for good and easy recipes to re-create in your very own world kitchen. Sign up for blog updates at: www.theflyingfugu.com.

SOURCE The Flying Fugu

New Baskin-Robbins 3-Point Chocolate Flavor Is A Slam Dunk For Ice Cream Lovers

March Flavor of the Month is Sure to Attract Fans with its Delicious Sweet and Salty Flavor Combination

CANTON, Mass., Feb. 28, 2012 -- Baskin-Robbins, the world's largest chain of ice cream specialty shops, today announced 3-Point Chocolate as its March Flavor of the Month. A triple threat of chocolate flavored ice cream with a salty caramel ribbon and orange-colored caramel pretzel balls, this sweet indulgence is the newest addition to Baskin-Robbins' flavor library and will debut in Baskin-Robbins stores nationwide this March.

March is an exciting time for college basketball fans, and 3-Point Chocolate is a slam dunk flavor for ice cream lovers everywhere looking to celebrate the return of their favorite, annual athletic tournament. The 3-Point Chocolate Sundae is also available all month long as a decadent combination of 3-Point Chocolate ice cream, hot fudge, Reese's® Peanut Butter Sauce, crushed Reese's Peanut Butter Cups and whipped cream.

"We love creating innovative new ice cream flavors that build excitement among our guests, and 3-Point Chocolate is no exception," said Stan Frankenthaler, Baskin-Robbins Executive Chef and Vice President of Innovation at Dunkin' Brands. "3-Point Chocolate combines some of America's favorite flavors – chocolate and caramel with salty pretzel bites – and is a fun way for our guests to get into the college basketball spirit and celebrate one of America's favorite pastimes."

In participating Baskin-Robbins stores nationwide during the month of March, 3-Point Chocolate is available by the scoop – in a cup or cone – or as a sundae. Also available in fresh-packed pints and quarts, ice cream lovers can bring 3-Point Chocolate home to enjoy with family and friends or to create their own specialty ice cream desserts.*

In addition to celebrating college basketball season with 3-Point Chocolate, Baskin-Robbins stores are offering customizable ice cream cakes for select college basketball teams. Custom cakes can be ordered in advance at participating Baskin-Robbins shops.

*In California, Baskin-Robbins offers fresh-packed ice cream in two sizes: small (12 oz) and regular (1 lb., 8 oz).


About Baskin-Robbins
Named the top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine's 31st annual Franchise 500® ranking, Baskin-Robbins is the world's largest chain of ice cream specialty shops. Baskin-Robbins creates and markets innovative, premium ice cream, specialty frozen desserts and beverages, providing quality and value to consumers at more than 6,700 retail shops in nearly 50 countries.

Baskin-Robbins was founded in 1945 by two ice cream enthusiasts whose passion led to the creation of more than 1,000 ice cream flavors and a wide variety of delicious treats. Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin' Brands Group, Inc. (Nasdaq: DNKN) family of companies. For further information, visit www.BaskinRobbins.com.

SOURCE Baskin-Robbins

Skinnygirl Cocktails Redefines Cocktailing in 2012

Skinnygirl Stocks Ladies' Bars With An Exciting New Collection of Cocktails Including Skinnygirl, The Wine Collection - Skinnygirl Vodka - Skinnygirl Pina Colada

DEERFIELD, Ill., Feb. 28, 2012 -- Skinnygirl Cocktails, one of the fastest growing brands in the spirits industry, has changed the way women enjoy their cocktails. On the heels of its explosive success of Margarita, Sangria and White Cranberry Cosmo, Skinnygirl Cocktails is excited to introduce inventive new offerings for 2012. The brand redefines cocktailing this year by presenting a closetful of options that help women step up any social occasion.

 

 

Like its predecessors, each offering is purposefully created to be lower in calories yet always great-tasting. Skinnygirl Cocktails soars to the next level with the introduction of Skinnygirl, The Wine Collection; Skinnygirl Vodka with Natural Flavors; and Skinnygirl Pina Colada. Each innovation fills a specific need in the market and flawlessly caters to the Skinnygirl who wants (and gets) it all.

"We are changing the way women think about socializing by rewriting the rules of cocktailing," says Melanie Hellenga, Director, Skinnygirl Cocktails. "We are rolling out all of the innovations at once as we are committed to giving ladies everything they want and need to stock a low-calorie, guilt-free bar. We are excited to give more options to Skinnygirl fans around the world."

The groundbreaking, low-calorie cocktail line offers women a stress and guilt-free way to enjoy the drinks they have always loved. What started with the Skinnygirl Margarita from New York Times Bestselling Author Bethenny Frankel has turned into a cocktail phenomenon, offering innovative, low-calorie and great-tasting options for women who want it all.

SKINNYGIRL, THE WINE COLLECTION

Skinnygirl takes a brand that is trusted and loved by women and extends it to the largest beverage alcohol category and the one they consume most. The brand's first foray into wine offers California White Blend, California Red Blend and California Rose, three offerings that perfectly match the taste preference of the consumer. At 100 calories per 5 oz. serving, which is 15% lower than the other wines*, each blend is fruit-forward and pleasantly drinkable with a definitive wine profile. Skinnygirl Cocktails offers a modern, stress-free way to enjoy wine. Available May 2012 at a suggested retail price of $14.99.

SKINNYGIRL VODKA WITH NATURAL FLAVORS

Skinnygirl enters the largest category in the spirits industry with four lower-calorie, great-tasting flavors including Bare Naked, Tangerine, Island Coconut and Cucumber. Each is naturally flavored and provides a unique and exciting option for the Skinnygirl consumer. With at least 20% fewer calories than other vodka brands**, Skinnygirl provides a high-quality, low-calorie base that allows women to design their own cocktail for the first time. Available May 2012 at a suggested retail price of $21.99.

SKINNYGIRL PINA COLADA

Skinnygirl Cocktails is the first to offer consumers a cream-free, low-calorie version of a drink that can hit over 800 calories and is typically only consumed on vacation. At under 100 calories per 4 oz. serving, Skinnygirl achieves the impossible by presenting a guiltless pleasure that instantly provides that feel-good vacation vibe. Available May 2012 at a suggested retail price of $14.99.

Skinnygirl Cocktails is thrilled to present the new Skinnygirl family. From Ready To Serve (Margarita, Sangria, White Cranberry Cosmo and Pina Colada) to Ready To Mix (Vodka with Natural Flavors) to Ready To Enjoy (Wine), Skinnygirl continues to raise the bar by breaking the rules and redefining women's cocktailing needs.

ABOUT BEAM INC.

As one of the world's leading premium spirits companies, Beam is crafting the spirits that stir the world. Consumers from all corners of the globe call for the company's brands, including Jim Beam Bourbon, Maker's Mark Bourbon, Sauza Tequila, Canadian Club Whisky, Courvoisier Cognac, Teacher's Scotch Whisky, Kilbeggan Irish Whiskey, Laphroaig Scotch Whisky, Cruzan Rum, Hornitos Tequila, Knob Creek Bourbon, EFFEN Vodka, Pucker Flavored Vodka, Larios Gin, Whisky DYC, DeKuyper Cordials, and Skinnygirl Cocktails.

Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2011 sales of $2.8 billion, volume of 34 million 9-liter cases and some of the industry's fastest growing innovations. Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.

ABOUT SKINNYGIRL COCKTAILS

Skinnygirl Cocktails is the groundbreaking, low-calorie cocktail line that has redefined the way women cocktail. What started with the Skinnygirl Margarita from the mind of New York Times Bestselling Author and cocktail "fixologist" Bethenny Frankel has turned into a cocktail phenomenon, offering innovative, low-calorie options for women who want it all. Frankel's inspired concept did not go unnoticed and in March 2011, the brand was acquired by premium spirits powerhouse Beam Inc.

Beam has rapidly grown the brand into one of the fastest growing spirits brands in the market today. In 2011, Skinnygirl Cocktails' comparable net sales rose a staggering 486%. Skinnygirl Cocktails has created a new set of rules for the spirits industry as it flawlessly offers the options women need, without all the calories they don't. For more information on the new way to cocktail, please visit www.skinnygirlcocktails.com.

*Based on USDA's National Nutrient Database Standard reference for wine

**Based on USDA's National Nutrient Database Standard reference for vodkas

©2012 Skinnygirl Cocktails, Deerfield, IL; Avg. Analysis: All Products: Protein 0g, Fat 0g; Vodka with Natural Flavors (per 1.5 oz.): Calories 75.8, Carbs 0g; Cocktails (per 1.5 oz.): Calories 34.9, Carbs 2g; Sangria (per 5 oz.): Calories 132, Carbs 22.5g; Wine (per 5 oz.): Calories 100, Carbs 5g

SOURCE Skinnygirl Cocktails