food

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Killer Appetizer? It May Have Ruined Your Main Course

People like their entrees better when preceded by a mediocre appetizer

(Newser) - We humans are so fickle. How much we like our main course can change based solely on the quality of the appetizer that immediately preceded it. So says a new study out of Drexel University published in the journal Food Quality and Preference . "It’s always worth remembering that... More »

31% of Land We Use to Grow Food Is Wasted

Survey: Most Americans think they're less to blame than others

(Newser) - A new study might make you think twice about how much food you throw away. Not only does 31% to 40% of American food go to waste, at a cost of $161.6 billion in 2010, but you're probably wasting more than you think—because almost 75% of Americans... More »

Pizza or Hot Dogs? The Hut Gives You Both

Hot Dog Bites Pizza soon available in US until July 11

(Newser) - How do you top pizza wrapped in bacon ? You whip up a pizza wrapped in pigs in a blanket, that's how. The totally serious creation comes to you from Pizza Hut, which has been testing what the Consumerist calls its "hot dog stuffed in a pizza crust"... More »

Open in Boston: Supermarket Selling Old Food

Non-profit Daily Table sells healthy but aging food at low prices

(Newser) - A non-profit grocery store opened in Boston yesterday with an interesting premise: Collect food that would otherwise go to waste because it was near its sell-by date and sell it to people at low prices. Daily Table, the brainchild of former Trader Joe’s chief Doug Rauch, opened its doors... More »

No More Big Macs for Gitmo Inmates in Lawyer Meetings

Food during Guantanamo legal consults forbidden for 'health,' 'safety' reasons

(Newser) - Guantanamo Bay inmates accustomed to snacking on falafel, hummus, and kebabs—as well as fare from the on-base Pizza Hut or Mickey D's—brought in by their legal teams during visits will now have to confer on an empty stomach. In a "procedural modification" to existing rules about... More »

Kraft Mac & Cheese Losing the Dyes

Move follows Change.org petition by food blogger Vani Hari

(Newser) - This is the last year that the original version of Kraft Mac & Cheese sold in the US will contain artificial preservatives or synthetic colors. In January, Kraft says its macaroni and cheese will be colored using paprika, annatto, and turmeric. There has been a huge shift away from processed... More »

Why We Crave Comfort Food When Sad

It reminds us of our parents' love: study

(Newser) - Americans love their comfort foods, from macaroni and cheese to chicken noodle soup. But a new study suggests it isn't actually the taste of the food that we crave, but rather a reminder of an emotional bond we shared with the person who made the dish for us in... More »

New Villain in Being Overweight? Your Personality

Extroverts, neurotic people linked to unhealthy eating habits

(Newser) - If you crave chocolate after a hard day at work or eat too much junk food when out with friends, your personality may be to blame, according to a new study in the journal Appetite . Researchers at Switzerland's Federal Institute of Technology compiled 1,000 Swiss responses to three... More »

Cooking Shows, Pinterest Making Us Fat

Women who cook recipes from TV, social media have higher BMI

(Newser) - It might be time to turn off the Food Network: A new study in Appetite suggests TV cooking shows actually make viewers fat. Cornell University researchers surveyed 501 random women between 20 and 35 about their cooking habits, then took height and weight measurements to discover each participant's body... More »

Archaeologists Uncover World's Oldest ... Pretzel

250-year-old treat among burnt breakfast found in Bavaria

(Newser) - Archaeologists digging in Germany's state of Bavaria probably weren't expecting to find a snack. But that's exactly what turned up last summer at a site in Regensburg on the Danube River, a location that had previously given up the remains of some gallows and a 1,200-year-old... More »

No. 1 Source of Salmonella Cases: Not Meat

In fact, seeded veggies are the worst culprit, feds find

(Newser) - Salmonella might be an illness you think about when you're tempted to eat cookie dough ; it's probably not something that worries you when picking out zucchini. But in fact, seeded vegetables were the top source of salmonella illnesses in a federal food study that focused on the years... More »

3 Meals a Day: Rooted in Bad Science, Racism

Skip breakfast? Who cares: meal times are 'metabolically unimportant'

(Newser) - Ever wonder why people bolt from their desks at noon and head for the local coffee shop or deli? Surely not everyone gets hungry at the same time, right? Well, the lunch tradition—in fact, the tradition of eating three meals a day—can be traced back as far as... More »

Science Unravels Secret of Indian Cuisine

Flavors don't overlap as they do in Western cuisine

(Newser) - The secret to why Indian cuisine has such a distinctive taste is a little more complicated than knowing how much curry or tamarind to drop in. It all has to do with flavor compounds—and how Indian dishes take the opposite approach from Western dishes toward them. In the West,... More »

Beaver Butts? 'Food Babe' Is Playing You

Vani Hari is a business, and not one based in science

(Newser) - Vani Hari, aka the "Food Babe," writes a lot of stomach-churning posts like "Do You Eat Beaver Butt?", promises in the title of her new book to make you Break Free from the Hidden Toxins in Your Food and Lose Weight, Look Years Younger, and Get Healthy ... More »

Actually, That Waiter Doesn't Want You to Order Dessert

The food may be rich, but the profits are slim

(Newser) - When your waiter asks if you'd like coffee or dessert, he's hoping for a yes, right? Perhaps not. It turns out that many restaurants are better off, from a financial perspective, if you get out of there and make room for the next customer, the Washington Post reports.... More »

At Meat Research Center, a Litany of Death, Suffering

'NY Times' investigation into center's activities yields disturbing results

(Newser) - For 50 years, a facility in Nebraska has focused on meat-industry improvements, from the eater's perspective: more meat, less fat, safer food. But at the same time, reports the New York Times in a lengthy investigation, the center has provided a site for minimally overseen and sometimes brutal experimentation... More »

Dinner Party's Goal: 194 Global Meals

Couple cooks meals from all the United Nations member states

(Newser) - How to combine passions for food, friends, and global aid? A Portland couple is cooking 194 dinner-party meals that recreate food from all the United Nations member states. Laura Hadden and her husband, Jesse Friedman, started the United Noshes project about three and a half years ago when they lived... More »

How Lasers Can Spot the Perfect Apple

The result could be tastier produce in stores

(Newser) - It can be tough to tell, without biting into an apple, whether it's unripe, just ripe enough, or its tastiest days are behind it. Fortunately, scientists in Lebanon and France are working on a new way to determine ripeness, and instead of using their teeth, they've opted for... More »

The Dangerous, Uncomfortable Effect of Too Much Nutmeg

Consuming too much can lead to hospitalizations

(Newser) - A dusting of nutmeg on your eggnog won't send you to the hospital—but a couple of tablespoons of the stuff might lead to a very unhappy experience. Nutmeg has long been known to have some dangerous effects. It was believed to be poisonous enough to induce abortions in... More »

FDA's New Calorie Rules Are a Bit of a Shock

They're more far-reaching than expected

(Newser) - Whether you're headed to Chili's or the movies, you'll soon be seeing a lot more calorie counts posted. The FDA is today announcing what a nutrition expert calls "one of the most important public health nutrition policies ever to be passed nationally," the New York ... More »

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