Food
Global customers crave texture, challenging companies to make crispier, gooier, chewier foods
Texture is having a crunchy, gooey moment in the food and beverage industry.
The simple shopping list change that cuts grocery bills: Start with what you already have
Most people write a grocery list by thinking about what they want to eat. That is the wrong end. The change worth making is small enough to feel trivial: before writing anything, open the refrigerator, the freezer and the pantry, and write down what is already in there.
Betty Liu’s Sesame-Cumin Chicken is double-fried for flavor and crispiness
Deep-fry (zha), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the "Frying" chapter in my cookbook "The Chinese Way."
DEA busts 2,000-pound meth shipment disguised as cabbage
A cabbage shipment intercepted in the Rio Grande Valley contained 2,000 pounds of methamphetamine, the Drug Enforcement Administration said.
FDA, CDC announce end of 21-state cyclospora outbreak linked to lettuce from Mexico
The Centers for Disease Control and Prevention and the Food and Drug Administration said Friday that the multi-state cyclospora outbreak is over.
When lunch is the main event, here’s a ‘Greek Out’ take on halibut and halloumi skewers
The chapter on main dishes in my cookbook, "Greek Out," starts with an explanation of what "main dish" means to me.
PB&J: Why the classic combo remains king of the lunchbox after 125 years
If there is a single sandwich associated with childhood and school lunches in the U.S.A, it has to be the PB&J.
Restaurant owners fed up: The no-show ‘epidemic’ is costing them big
Holding multiple reservations at three different hot spots while deciding where to eat at 7 p.m. has become second nature for modern diners. For the kitchens waiting on those empty tables, however, it is a devastating habit that treats a small business's livelihood as a free option.
How the apple pie became the symbolic food of a nation
Flaky, golden crust. Apple juices bubbling through its vents. The scent of cinnamon.
Farmers turn to perennial grains as one solution to extreme weather
Bryce Black kneels in a wheat field battered by intense drought. He holds two strands, remarking on how small the seed head is compared with what's normal.
The surprising truth about brown vs. white eggs: Why color really doesn’t matter
Stand in front of the egg case and the choice looks like it means something. White on one shelf, brown on the other, usually a dollar or two apart. The brown ones sit next to the organic labels and the pasture-raised cartons, which makes the message feel obvious. It isn't.
The strawberry mistake almost everyone makes: Experts say stop doing this before you store them
You bring home a box of strawberries, rinse them at the sink so they are ready to go, dry them off, and put them in the fridge. It feels like the responsible thing to do. It is also the single fastest way to lose half of them to mold by Wednesday.
Sweetener in gum, jam, toothpaste tied to higher stroke, heart attack risk, new study finds
STUDY: A sugar substitute found in everything from sugarless gum to toothpaste and jam is drawing fresh scrutiny after researchers presenting at Europe's largest cardiology conference this week reported that people with high blood levels of xylitol face a significantly greater risk of stroke, heart attack and death than those with the lowest levels.
Bahama Breeze shuttering final locations, converting others to sister chains
Bahama Breeze, the tropical-themed casual dining chain founded in Orlando three decades ago, is in its final stretch. Its last restaurants are set to either close for good or reopen under different names within Darden Restaurants' portfolio of brands.
Cookout cuisine: Survey reveals iconic grilled dishes from each state
Louisianans are the most likely to consider themselves grill masters (31%), according to new research.
Starbucks removes Blended Refreshers drink powder after employee complaints
Starbucks has removed a blending powder used in its Blended Refreshers line after baristas reported coughing, hives and other symptoms they tied to the ingredient.
For everything from troubled hearts to lost keys, Greeks bake cakes for a wish-granting saint
For the careless and despairing alike, there's a special day on the Orthodox Christian calendar to provide relief - with the help of some orange-flavored cake.
60 things to do in (and around) Washington, D.C. this weekend: August 28-30
Whether you are dining your way through DC Restaurant Week with exclusive multi-course menus, catching free outdoor Shakespeare under the stars, or taking in new landmark exhibitions across the National Mall, Washington offers endless ways to have fun this weekend.
Invasive green crabs are bad for the environment, so New Englanders are starting to eat more of them
As a morning fog lifted over Maine's York River, Mike Masi and his two interns stood on a dock sorting through a mound of one of the region's most despised crabs and hoped to find a few that would end up on a gastronome's plate somewhere in New England.
Butter me up: Paris gets its first boutique devoted to France’s favorite fat
The contradiction of the trim Parisian and the butter croissant now has a storefront.
