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Think France Has Great Food? Think Again

Mark Bittman says nation's famous cooking has gone downhill

(Newser) - Quick, name a country renowned for its cuisine. If France comes to mind, Mark Bittman has a revelation for you: That might have been true decades ago, but "today, when I write about Parisian restaurants I have to eat in three to recommend one, and that’s with expert... More »

112-Year-Old Ham Still Edible: Museum

But it might not taste so good

(Newser) - Sure, according to the BBC , "it looks like a piece of old leather"—but if you ask at Smithfield, Virginia's Isle of Wight County Museum , you'll learn that a century-old ham is still, apparently, edible. It just celebrated its 112th birthday, and it's the oldest... More »

Next Big Superfood: Kelp?

Advocates like how it helps the body and the planet

(Newser) - Everyone's always on the hunt for the next superfood, and both Grist and Scientific American have articles making the case for ... seaweed. Or more specifically, kelp. One big reason: It's not only good for the body, it's good for the planet. Kelp is packed with vitamins, calcium,... More »

How Food Affects Your Stress Level

Sugars and white pastas don't help, but fish does

(Newser) - What did you eat last time you got stressed? Odds are it was packed with sugar or refined carbs, and apparently that's not good. "There can be a bit of a vicious cycle," Harvard professor David Ludwig tells NPR . People often remedy stress with comfort foods, he... More »

How Pilot Appeases Stuck Fliers: With Pizza

Pilot Gerhard Bradner buys 50 Dominos pizzas, with his own money

(Newser) - Airplane delays have been known to lead to bad situations . Enter pilot Gerhard Bradner, who bought all of his stranded passengers Dominos pizza on Monday night, forking over his own money for 50 pies. As KUSA-TV reports, Frontier Flight 719, which was headed to Denver from Reagan International Airport in... More »

3 Foods That the Experts Won't Touch

And other food-safety tips to keep your July 4th rolling

(Newser) - Nothing can put a damper on your July 4th barbecue like rain—except maybe food safety experts, some of whom give USA Today pointers on how to avoid celebrations that end with you running for the bathroom. Doug Powell of the aptly-named barfblog.com starts with a few foods he... More »

Fast Food's New Trend: 'Stealth Health'

Companies don't always tell us when our food gets healthier

(Newser) - In the minds of customers, healthy food often means less-tasty food. At the same time, however, many clamor for healthier options. All this puts restaurants and food makers in a bind—and the solution, the Wall Street Journal reports, is "stealth health." This refers to companies secretly improving... More »

Cereal Problem: Kids Are Getting Too Many Vitamins

Too much vitamin A, zinc, niacin can cause problems

(Newser) - We're told to get our vitamins—but there's a line when enough is enough, and when kids eat fortified breakfast cereal, they may be crossing that line, USA Today reports. "Millions of children are ingesting potentially unhealthy amounts" of three nutrients: vitamin A, zinc, and niacin, per... More »

Ominous First: Antibiotic-Resistant Bacteria in Food

In a single squid in a Chinese market in Saskatoon

(Newser) - We're growing accustomed to hearing about antibiotic-resistant bacteria in our hospitals; now the CDC says it's entering our markets. In a report out yesterday, the agency revealed that Canadian researchers have, as part of a pilot study, discovered such bacteria in a single raw squid found in a... More »

Is Imported Nutella Really Different?

A little, in terms of taste and texture, a Post reporter finds; maybe make your own?

(Newser) - If you ever visit gourmet grocers or Italian markets, you've probably seen it: Imported Nutella, straight from Italy, sold in a glass jar at multiple times the price of the Canadian-made stuff found in most US supermarkets. And perhaps you've wondered: Is it really any different? Many devotees... More »

Stat Team's New Goal: Find Best Burrito in US

Nate Silver and crew are on the case

(Newser) - Thanks to his work in sports and politics, Nate Silver has become something of a rock-star statistician. Now, he's applying his number-crunching skills to a new project: food. Specifically, burritos. Members of his team at fivethirtyeight.com are working to determine the best burrito in the United States, and... More »

'Comfort Food' May Be a Myth

Study suggests it's time, not food, that improves our mood

(Newser) - Feel better after that bowl of ice cream? It might not be the food itself that's responsible; instead, it could just be the passage of time that's lifting your mood, researchers say. They had study participants name their favorite comfort foods; the participants were also asked to identify... More »

We'll Have 'Big Plants but Nothing to Eat' by 2070

Grain crops to have less nutrients in 40 to 60 years: study

(Newser) - As more carbon dioxide enters the atmosphere compliments of global warming, crops will indeed grow faster, but Harvard scientists have stumbled upon a big downside, too. They placed "rings of carbon dioxide jets" amid rice, wheat, peas, and other crops around the world to study what happens when the... More »

Scientists Figure Out Why Fiber Fills You Up

And it could lead to an anti-hunger pill

(Newser) - Experts have long suggested that fiber keeps us feeling full because it takes a long time to digest, but new research challenges that notion—and may point the way to a new anti-hunger pill. The key is a short-chain fatty acid called acetate, which emerges as fiber is digested. Acetate... More »

How You're Cooking Your Eggs Wrong

Turn down that heat: Michael Ruhlman

(Newser) - Scrambling some eggs for breakfast? Be warned: They're "one of the most overcooked dishes in America," food writer Michael Ruhlman tells NPR . "We kill our eggs with heat." What we should really be doing, he says, is cooking them "very slowly over very gentle... More »

Welcome Back, Butter, We Missed You

Our misguided fat-is-evil thinking is finally going away: Mark Bittman

(Newser) - Go ahead, spread butter on your toast without guilt. And don't be so obsessed about removing every last bit of fat from that pork chop. At long last, the nation's misguided notion that all fat is evil is losing its credibility, writes Mark Bittman in the New York ... More »

India's Famine Solution: We'll Eat Bugs

FAO discusses farming insects for food

(Newser) - Hopefully people in India like munching on crickets and other, um, delicacies. As the country's Food and Agriculture Organization warns a global famine will strike in 50 years, scientists are experimenting with an interesting source of alternative protein: bugs. "We are now doing a lot of work on... More »

There's Some Science Behind the 5-Second Rule

You're safest if carpet was involved, says study

(Newser) - The five-second rule: old wives' tale or science? According to a professor of microbiology at Birmingham, England's Aston University , the answer is ... it depends on whether you're in your bedroom or kitchen. Anthony Hilton and his biology students looked at two types of bacteria (E. coli and Staphylococcus... More »

Why Americans Eat the Same Boring Meat Over and Over

Squirrel, rabbit, venison: It's what's never for dinner

(Newser) - Sure, Americans chow down on about 280 pounds of meat each per year, compared to the 181 pounds in your average developed country. But chances are those 280 pounds come from the same three or four meat-producing animals: Chicken, beef, pork, and maybe a little turkey. While North America has... More »

Top French Chefs: Let's Stop Food Porn

They ask diners to stop photographing, start eating

(Newser) - Food porn—the incessant taking and sharing of photos of meals—has been around for a while now, as have complaints against it, notes the Eater blog . But a story by Francetv info and AFP is catching some attention because it features two top chefs, from France no less, who... More »

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