Food News
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There’s a Fruit That Tastes Like Chocolate Pudding
And to answer your first question: Yes, it’s good for you too. In case you’re not familiar with it, and we’re guessing you aren’t, this is the black sapote. It’s a member of the persimmon family and is often called simply the “chocolate pudding fruit.” Before you go hunting for this sweet treat at your farmers’ market, keep in mind that it only gets that rich, chocolate pudding flavor when it is really ripe.
Aug 20, 2014
10 Things Americans Have Stopped Buying (Starting with Cereal and Ending with Bread) just published a list of ten things that Americans have suddenly stopped buying, and foods make up most of the list (although guns also put in an appearance). Can you detect a theme? Out of this list of ten things, six are edibles: Bread, cupcakes, chewing gum (the decline of chewing gum is also something we’ve mentioned recently), soda, cereal, and Chef Boyardee.
Jul 30, 2014
Mayonnaise Is Hands-Down America’s Favorite Condiment
What’s America’s favorite condiment? It’s not ketchup, and definitely not mustard. Nope, it’s mayonnaise all the way. Does this surprise you? If pressed, I might have thought that ketchup would win the award for most-consumed condiment (think of all those fries). But when you consider that mayonnaise is not only slathered on sandwiches but used as an ingredient in many other dishes (like ranch dressing) it really isn’t so surprising.
Feb 3, 2014
Paula Wolfert: Fighting Dementia with Food & Cooking
When legendary cookbook author Paula Wolfert realized one afternoon last year that she had forgotten how to make an omelet, she knew something was very wrong. Doctors diagnosed her with either early-stage Alzheimer’s disease or mild cognitive impairment, a form of dementia. Neither has a cure, but The Washington Post tells the inspiring story of how she has turned to food and cooking for help.
Oct 31, 2013
K-Cup Soup: Best or Worst Idea Ever?
Have you heard the news? Campbell’s and Green Mountain Coffee Roasters are working together to come up with a line of “fresh-brewed soups” formulated for the Keurig coffee maker. That’s right, chicken noodle soup at the push of a button. Greatest invention ever? Or another sad sign of America’s culinary decline? The soups, which will hit shelves next year, will consist of a soup pod and a packet of dried noodles, vegetables or other whole ingredients.
Sep 10, 2013
Why Bagged Lettuce May Be a Bummer
Bagged lettuce is a lot of things. It’s convenient, it’s usually affordable, and it can make a quick lunch or dinner side salad in a cinch. But recent health scares and extensive media coverage have people chatting about the other not-so-great side of bagged lettuce. Modern Farmer recently explored the potential health risks that go along with bagged lettuce.
Jul 22, 2013
What Happens When Monsanto Buys the Patent to Your Favorite Tomato
July is just around the corner and for me that means just one thing: it’s the time when the local tomato production starts to get serious and the farmers’ markets starting running red (and yellow, and pink, and chocolate, and green stripe). Sure, there’s the occasional basket of cherry tomatoes the last few weeks of June and I guess they’re pretty good.  But when the dry-farmed Early Girls start showing up, that’s when then I know all is right in the world.
Jun 26, 2013
It’s Official: Caffeine Withdrawal Is a Mental Health Disorder
If you’ve ever tried to kick the coffee habit, you are familiar with the symptoms of caffeine withdrawal: headaches, fatigue, irritability, and difficulty concentrating. But the release of the newest version of the American Psychiatric Association’s Diagnostic and Statistical Manual of Mental Disorders (DSM-5) made official what us coffee addicts suspected all along. Caffeine withdrawal can be a mental health disorder.
Jun 13, 2013
The New Sriracha? 25 Condiments That Could Be the Next Must-Have Thing
We all know it to be true: sriracha is amazing, and everyone should have a bottle in their fridge. But as with most cool kids on the block, there comes a time when young upstarts show up and vie for people’s attention. So what’s the next ‘it’ condiment?
Jun 3, 2013
This Is 2013: JC Penney, Social Media & the Teakettle That Looks Like Hitler
If you wanted to encapsulate the strange new power of social media in one bizarre news story, the tale of JC Penney and an oddly-shaped teakettle would be the one to tell. Have you heard about this?This year has already been a rough one for JC Penney; earlier this month, the retailer issued an apology to consumers for its recent changes, such as the decision to stop offering discounts and sales.
May 30, 2013
Nutrients in Fruits and Vegetables: Why Choosing Specific Varieties Matters
Eating more fruits and vegetables is good for our health, right? We’ve all heard that for years, and it is true. But according to Jo Robinson, author of the forthcoming book Eating on the Wild Side: The Missing Link to Optimum Health, what really matters is choosing the right varieties of those fruits and vegetables.
May 29, 2013
What To Do With Whey: Greek Yogurt’s Popularity, and Its Acid Whey Problem
I read a very interesting article this morning in Modern Farmer. Apparently Greek yogurt’s ascendant popularity in recent years has created a not-so-insignificant problem: acid whey waste. Acid, or sour, whey — the liquid that runs off when you strain yogurt or cottage cheese — is a troublesome byproduct: it’s toxic to the natural environment, yet not easy to integrate back into the workings of a factory or farm. So what can big food companies do with the acid whey?
May 24, 2013
How Do You Know What Food Labels Mean and Whether They’re Trustworthy?
It may come as a surprise to some, but buying foods labeled cage-free or grass-fed does not necessarily mean that those items are what they say they are, or what we assume they mean.  This can be really frustrating if you are trying to do your best to purchase humane and sustainable food, not to mention that foods labeled with these claims are often more expensive.  Do you pay extra for organic, or non-GMO, or hormone-free foods?  Do you know which labels are reliable?
May 8, 2013
Nature Looks at the GMO Debate: What’s True, What’s False, What’s Still Unknown
You don’t have to be a farmer or a food scientist to know that genetically-modified food is a heated, divisive issue. Everyone has an opinion on whether it’s safe or dangerous, harmful or helpful. But as with most issues that elicit strong reactions on both sides, it can be difficult to cut through the drama and just look at the facts.
May 3, 2013
The Story of Sriracha
We’re no strangers to sriracha. In fact, we like it in our beer, our mayo, and sprinkled on everything from roasted vegetables to grilled meats. While it seems ubiquitous now, sriracha as we know it didn’t come around until 1980…A recent article in the Los Angeles Times delves into the hot sauce’s history. David Tran, 68, a former major in the South Vietnamese army, moved with his family to Los Angeles in the late 1970s.
Apr 30, 2013
The Next Big Thing? Cocktails Made With Kale, Spinach, and Arugula
There are cocktails. And there’s green juice. Ne’er the twain shall meet… or so we thought. From what we’re reading, the latest wave in cocktails could be a move to using greens in lieu of the traditional herbs.  Details magazine thinks so, anyway. Their interviews with a few prominent bartenders across the country prove that “it’s all about the vegetables.
Apr 25, 2013
Dying Honeybees: Scientists and Beekeepers Blame Pesticides
Why are all the honeybees dying? In the last year alone, a shocking 50 percent of of the hives needed to pollinate many of the country’s cropsThe Agricultural Department, according to a recent article in The New York Times, underscores the importance of bees to our country’s food supply: “A quarter of the American diet, from apples to cherries to watermelons to onions, depends on pollination by honeybees. Fewer bees means smaller harvests and higher food prices.
Mar 29, 2013
Hacking a SodaStream: Have You Ever Tried To Make Fruit Sodas & Cocktails?
If you own a soda maker, then you know the manufacturer rules: you must only use water! But as The New York Times recently wrote, a few adventurous drinkers are flouting those instructions and using home carbonators to concoct everything from sparkling wines to non-alcoholic fruit sodas. How do they do it, and what’s more, is it safe? In 2012 Americans bought roughly 1.2 million home carbonators, according to the Times.
Mar 1, 2013
First Clinical Trial On the Subject Affirms Mediterranean Diet Cuts Heart Disease
The results of a new study published just this morning on The New England Journal of Medicine‘s website found that switching to a Mediterranean diet rich in nuts, beans, fish, fruits, vegetables, and olive oil that can cut up to 30 percent of heart attacks, strokes and deaths from heart disease in high-risk patients.
Feb 25, 2013
Selling Food Made In Your Own Kitchen Is Now Legal in California
If you live in California and want to sell your own homemade goods, listen up! On January 1st the California Homemade Food Act went into law, and that means that producers of certain nonperishable foods are now allowed to prepare the food at home. No more paying for that commercial kitchen!A few of the non-perishable goods accepted in the new law include items like bread, granola, and jams.
Jan 16, 2013
Just In: Hot Chocolate Tastes Better In an Orange Mug
If you really want to experience hot chocolate in all its sweet, warming, chocolatey goodness, don’t add more sugar or milk or spices. Just drink it out of an orange mug. What? Yup. Apparently drinking hot chocolate out of an orange or cream cup makes people think it tastes better. Our eyes are playing tricks with our taste buds again!
Jan 4, 2013
Throw Away Expired Food? Not So Fast.
We’ve all seen those small “Sell by” dates printed on food products. With the holidays over, and the fridge clearing begun, you may find yourself with a few items supposedly past their prime. But how seriously should you take those expiration dates?According to The Salt, “sell by” dates are more about protecting the reputation of the food, and less about food safety.
Jan 2, 2013
Fifty Shades of Naughty Cooking Puns: Cookbook Riffs on the Popular Book
The rapid, feverish ascent of Fifty Shades of Grey has proven to be too much for PR persons and trend watchers. When there’s a bandwagon, one must jump on it. The two latest riffs on the erotic novella have come from the food world: Fifty Shades of Chicken (which includes recipes for “Dripping Thighs” and “Mustard Spanked Chicken”) and 50 Shades of Kale (“Thai’d Up Roughage”). Oh yes (yes, YES!) it’s true.
Nov 9, 2012
New Study Says the the Smell of Fresh Bread Makes People Nicer
A new study recently published in the Journal of Social Psychology says that the smell of freshly baked bread appears to make people act nicer to strangers. Apparently good aromas equal good deeds!To test this hypothesis that bread makes people act nicer to strangers, researchers from the University of Southern Brittany in France stationed volunteers in front of bakeries and clothing stores and instructed them to drop an item (a glove, handkerchief) to gauge stranger response.
Nov 5, 2012
How Rotisserie Chicken Became So Popular
Rotisserie chickens—skewered birds roasted in rotating rows and sold everywhere from grocery stores to member-only club stores—are immensely popular, if you didn’t already know. In 2010 six hundred million rotisserie chickens were sold in the U.S. What is the secret to this bird?A recent article in The Washington Post shared a few interesting tidbits into how the rotisserie chicken is made:1.
Nov 1, 2012
Fact or Fiction: Does Cooking Vegetables in the Microwave Destroy The Nutrients?
Have you ever been told that microwaving vegetables depletes their nutritional value? Anytime you cook a vegetable (regardless of the method) there is usually some nutrient loss, but the belief held by some is that microwaves destroy up to 90 percent of the nutrients in the food, whereas stovetop cooking can be as low as 10 percent. But is it true?
Oct 3, 2012
Does Putting Milk In Your Tea Negate Its Health Benefits?
You may choose to drink tea with a little bit of milk to make it taste better, but are you diminishing tea’s health benefits in the process? It turns out that, yes, that may be the case. Researchers at the Fifth International Scientific Symposium on Tea and Human Health say that milk proteins bind with the flavonols in tea, making it more difficult for the body to absorb them and reap the health benefits.
Oct 1, 2012
Why the Shape Of Your Beer Glass Matters
We know the shape of wine glasses matters, but does the shape really matter for beer glasses? Yes, it does, but not only for the reason you think.Much like wine, the aroma, color, and taste of beer is affected as soon as it hits a glass. (That’s why, at a bar, you’ll often be served beer in brand-specific glasses.) But there’s another reason the glass shape matters.
Sep 7, 2012
Why You Should Stop Worrying About Your Oven Temperature
“Preheat oven to 350 degrees.” This may be one of the most common phrases in the cooking universe…and also one of the most misleading. If you fret over the accuracy of your oven’s internal temperature reading, you’re working too hard. Here’s why:In a nutshell, it’s impossible to control your oven temperature, so you should stop worrying about it altogether—or so writes Slate writer Brian Palmer.
Aug 14, 2012
The Top Foods To Avoid in a Heat Wave
It’s been a stifling summer across most of the country, and it’s all one can do to try and stay cool. But according to Food Republic, some foods may only make the problem worse. Check out their list of foods to avoid in hot weather, and weigh in with your own experiences:1. Spicy foods: Capsaicin (found in spicy foods) consumption is correlated with a short-lived increase in body temperature, so when it’s really hot out, every effort should be made to keep that body temp low.
Jul 19, 2012
In Memory of Marion Cunningham
Food writer Marion Cunningham, author of such seminal cookbooks as The Fannie Farmer Cookbook and Learning to Cook died Wednesday at the age of 90. Ms. Cunningham was an unrelenting champion of home cooking and sharing food together around the table, which is evident in the following memorable quotes: Home cooking is a catalyst that brings people together.
Jul 13, 2012
Rogue Ales Developing Beer Made With Yeast Found in Brewmaster’s Beard
It reads like a headline from The Onion, but this bit of news isn’t fiction: Craft brewery Rogue Ales is working on a new beer made with a strain of wild yeast produced from the follicles of brewmaster John Maier’s beard.The brewery didn’t set out to make a beard-influenced beer. On a whim, nine follicles from Maier’s beard were sent into a lab for testing and, to everyone’s surprise, turned out to produce a yeast strain that was suitable for beer-brewing.
Jul 3, 2012
Solving a Mystery: Why Do Maple Syrup Containers Have Tiny Handles?
We’ve all seen them — those tiny handles on maple syrup jars. They’re too small to be functional, so what are they doing there? I know, I know … this question has been keeping you up at night, so I am about to put your mind to rest!
Jun 25, 2012
It’s No Joke: Bowser Beer = Beer for Dogs!
It’s hot and muggy outside, and you know how good it feels to throw back a beer or two with friends. Well, Man’s Best Friend wants to get in on the action, too. Say hello to Bowser beer, a non-alcoholic, non-carbonated “beer” for dogs!Unlike regular beer, Bowser Beer doesn’t have any hops in it, which are toxic to dogs; rather, it’s made of meat-broth, malt barley, and glucosamine, which is added for joint health.
Jun 22, 2012
The History of the Espresso Machine
What is espresso and how did it ever come about? These questions are at the heart of Smithsonian Magazine’s recent dive into the history of the espresso machine, which is a fascinating read for any coffee lover.Contrary to what you might think, espresso is not a roasting method, or bean or blend. Rather, it’s a method of preparation so precise and molecular that no discussion of espresso could exist without discussing the machines and how they changed the whole business.
Jun 21, 2012
Coconut Water After a Workout: Is It Really Better For You Than Water?
It may be refreshing and delicious, yes, but advocates (and PR companies) claim coconut water replenishes your body better than water after a strenuous workout. Nature’s Gatorade, if you will. But is that really true? The big deal with coconut water, according to Andrea Giancoli, registered dietitian and spokesperson for The Academy of Nutrition and Dietetics, is that it has a lot of potassium, which is important for heart health and regulating blood pressure and other body systems.
Jun 18, 2012
The Tomato Has More Genes Than Humans
The tomato genome has been decoded! Plant geneticists from 14 different countries spent the last nine years mapping the genetic makeup of the tomato, and have discovered that the tomato contains 31,760 genes – that’s 7,000 more genes than a human being! The tomato’s genome is actually closer to that of a potato. (The two plants share 92 percent of their DNA.) Why map the tomato genome at all?
Jun 1, 2012
Kobe Beef: Food’s Biggest Scam?
If you, like many Americans, think you’ve tasted Kobe beef, think again. Unless you’ve actually been to Japan and tasted it there, you haven’t had the real thing, because you cannot buy Kobe beef in this country. If you’ve ever specifically ordered something called “Kobe beef” on a menu, we hope it was delicious… but it wasn’t Kobe beef.
Apr 27, 2012
Most People Discover Food Using Social Media and Food Blogs, New Study Says
A new study finds that online media has dramatically changed the way consumers discover food. Instead of relying on family recipes, newspapers, or cookbooks, it’s estimated that 50 percent of consumers now use sites like Twitter and Facebook to learn about food…… while another 40 percent learn about food from websites, apps, or blogs.This is hardly groundbreaking news, as this shift has been evident for awhile. So what else can we learn from this?
Mar 5, 2012
How the Oreo Became the Biggest Selling Cookie in China
When Kraft Foods brought Oreo cookies to China in 1996, everyone expected the iconic black and white cookie to succeed, but sales were mediocre. So the company made a surprising decision, one that has made Oreos the number-one selling cookie in China today.Kraft started by playing around with the cookie’s design and flavor, releasing cookies shaped like wafers or straws, and filled with tea-flavored cream tinted green or bright orange-mango filling.
Jan 30, 2012
Fruits & Veggies Are Not as Nutritious as 60 Years Ago
Did you know tomatoes had 55 percent more calcium and 25 percent more iron in 1950 than they did in 1999?Grist wrote about a study that compared the nutrients found in fruits and vegetables grown in 1999 to those grown almost 50 years before. Breeding high-yielding crops, it seems, has led to a loss of nutrients in our produce.The loss is not just because of depleted nutrients in the soil.
Aug 9, 2011
The Best Tasting Food In The World According To CNN
If you had to rank all the foods in the entire world on how they tasted and put them all in order, what would make the top of your list? Peking duck? Lobster? Biscuits and gravy? Circus peanuts? The folks over at CNN have made their own list and we’re curious to see if you agree. Did we mention ketchup made the list?The list is quite diverse and although there are many tasty dishes on the planet, many of the ones chosen seem a bit odd.
Aug 3, 2011
Clean, Separate, Cook, Chill: The USDA’s New Food Safety Campaign
The USDA’s new food safety campaign reportedly cost $2 million and features eye-catching graphics and quirky TV ads. But in making food safety the responsibility of the public, does it miss the point?The graphic above illustrates the main points of the campaign:1. Clean: Clean kitchen surfaces, utensils, and hands with soap and water while preparing food.2. Separate: Separate raw meats from other foods by using different cutting boards.3.
Jul 5, 2011
D’oh! Homer Simpson’s Duff Beer Enters the Real World
In today’s food news, via our friends at Food News Journal: Duff beer is apparently doing quite well in Latin America. But is it licensed for distribution in the United States? Plus, China cracks down with the death penalty for food safety violators.Read on for more news of the day via Food News Journal.• E.
May 31, 2011
5 Reasons Why We Love Some Foods & Hate Others
Do you love eating super-spicy curry that no one else at the table can stomach? Or hate slimy okra even though the rest of your family loves it? According to scientists, there are five reasons why food tastes different to every individual, and not all of them involve our taste buds.We are all born with a love of sweet foods and a dislike of bitter flavors, but beyond that, the foods we love and the foods we hate can vary wildly.
Apr 29, 2011
Apps vs. Books: Is It the End of the Cookbook Era?
The New York Times recently took a look at a number of gadgets that may now be unnecessary, thanks to the multitasking capabilities of smartphones and other consumer technology. The verdict? Books are worth keeping — except for cookbooks.Is it time to move beyond cookbooks?The article points to an iPad app, Martha Stewart Makes Cookies, as the future of cookbooks.
Apr 1, 2011
Smarter Searching With Google’s New Recipe Feature
When you’re on the hunt for a new recipe, are you more likely to open a Google search window than a cookbook? If so, Google’s new recipe search feature just made it easier to find exactly what you’re looking for.The feature basically restricts your search results to only recipes, then allows you filter them by ingredient, cook time and calories.
Feb 28, 2011
It’s True! Yuengling Beer Is Coming To A State Near You
America’s oldest beer maker, D.G. Yuengling & Son Inc., announced plans to expand this week. Are you familiar with this sought-after beer? Remember the first beer you learned to order in a bar? You know, your go-to choice when you were too young to know much about beer except that you were happy to get it? Yuengling (pronounced ying-ling) was mine. It sounded a lot cooler than Bud or Miller and tasted better, too.
Oct 22, 2010
Trader Joe’s Is Carrying Proper Sugar at Last!
We do quite a bit of our shopping at Trader Joe’s. It’s nearby, relatively inexpensive, and well-stocked with many of the fun foods we enjoy (hello prosciutto!). We buy most of our grains and produce items at a local co-op or the farmers market, and a lot of our other food comes from TJ’s. We’ve always been annoyed, though, at the baking section.Trader Joe’s, at least in our part of the world, has never carried “proper” sugar, or sugar you can bake with.
Jan 15, 2010
Apartment Therapy’s Design Showcase 2009 Call for entries…
Designs Posted: 1Designs Received: 42Pageviews: 4137 Deadline: Monday, August 24th Want to launch your design career? Let us help you. Thank you so much for all your feedback to our survey post last month. This month we’re putting out the call for great, new designs by independent and student designers that promise to make our
Aug 13, 2009
Trader Joe’s Pasta Wins a Taste Test New York Magazine
May the cheapest pasta win! That’s what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ’s was the least expensive pasta of the bunch, and it beat out some very fancy brands. Which grocery store staple came in last?
May 11, 2009
Another Reason Not to Eat Tuna?
It keeps happening: discoveries like the one reported on the front page of today’s New York Times (High Mercury Levels Are Found in Tuna Sushi) keep telling us that eating tuna just isn’t a great idea.After being pregnant last year, I all but completely removed it from my diet. But lately, there are some interesting “lower” and “lowest” mercury options out there, which Burrows’s article neglects to discuss.
Jan 23, 2008