food

Stories 301 - 320 | << Prev   Next >>

Lea & Perrins Original Recipe Discovered

Find sheds light on Worcestershire's long-secret flavors

(Newser) - What looks to be the original and long-secret recipe for Lea and Perrins legendary Worcestershire Sauce has been found. A woman in England discovered it among her late father's leather-bound notebooks. He worked as an accountant for Lea and Perrins and found the 19th-century document in the trash at the...

E. Coli Outbreak in Northeast Ground Beef Kills 2

NY company recalls more than 500K pounds

(Newser) - A person each from Maine and New York has died in what authorities believe may be an outbreak of E. coli in ground beef that is suspected of sickening dozens of consumers. The suspect beef was produced by New York company Fairbank Farms, which has recalled more than half a...

You Not Only Can Eat New Veal, You Should
 You Not Only Can 
 Eat New Veal, 
 You Should  
IT'S OK AGAIN DEPT.
Oct 28, 2009 11:07 AM CDT

You Not Only Can Eat New Veal, You Should

Pasture-raised version of other, other white meat draws new fans

(Newser) - Some conscientious objectors to eating veal are not only reconsidering their stance, they are doing an about-face. The new hot product at top restaurants is “humanely raised” veal—calves no longer wrenched from their mothers and raised in cages, but brought to slaughter after an idyllic, if short, life...

Worst Food Trends of the Decade
 Worst Food Trends 
 of the Decade 
check, please
Oct 22, 2009 2:40 PM CDT

Worst Food Trends of the Decade

From onion blossoms to overhyped chefs, these things need to go away

(Newser) - Asked to name the decade's worst dining trends, chefs and other food experts couldn't shut up. There were too many (including "mache, water sommeliers, organ-meat entrees, unisex bathrooms, bacon tattoos on chefs, over-flaunted kitchen burns, chefs tables") for Christopher Borrelli to list them all, but he...

Pollan's 'Rules to Eat By' Hard to Swallow
Pollan's 'Rules to Eat By' Hard to Swallow
OPINION
Oct 15, 2009 4:31 AM CDT

Pollan's 'Rules to Eat By' Hard to Swallow

'Wise ancestors' Pollan advises emulating would have loved a Whopper

(Newser) - Food industry critic Michael Pollan is compiling a book of "Rules to Eat By"—like "If you're not hungry enough to eat an apple, you're not hungry"—but his advice that you rely on your ancestors' wisdom for your eating decisions tastes a little off to...

Foods Most Likely to Make You Sick

(Newser) - From spinach to peanut butter, consumers have weathered plenty of food scares recently. So the Center for Science in the Public Interest combed through CDC data to identify the foods most likely to harbor foodborne illness. Starting with the most dangerous:
  1. Leafy greens: Your salad could easily be coated in
...

Ground Beef Rife With E. Coli Risk
 Ground Beef Rife 
 With E. Coli Risk 
INVESTIGATION
Oct 4, 2009 8:19 AM CDT

Ground Beef Rife With E. Coli Risk

NYT investigation shows industry practices that leave lots to be desired

(Newser) - A nausea-inducing feature in the New York Times tells you more than you wanted to know about what's actually in commercially produced hamburger, and why it's especially vulnerable, despite FDA regulation and several fatal outbreaks in recent years, to E. coli contamination. The Times follows the case of a 22-year-old...

10 Dirty Restaurant Tricks
 10 Dirty Restaurant Tricks 
Sep 23, 2009 12:09 PM CDT

10 Dirty Restaurant Tricks

Eateries cut corners and assume you won't notice

(Newser) - Restaurants are known to cut a few corners for the sake of their bottom lines. Slashfood sheds some light on dirty little industry secrets, including:
  • Using cabbage instead of seaweed: An ex-maître d’ at an upscale Chinese joint says the chef assumed his celebrity clientele wouldn’t know the
...

Chocoholics Spurn American Cadbury

Many see right through US bars, actually made by Hershey

(Newser) - Serious chocolate fans responded warily to the news of Kraft's bid for Cadbury—especially in the US, where aficionados reject the domestic brand anyway. It’s made by Hershey, not the British firm itself, and that just won’t cut it for hardcore devotees of the British brand, the Wall ...

Blueberry Smoothies Boost Brain Power

'Super food' can increase powers of concentration, ward off dementia

(Newser) - A blueberry smoothie in the morning is good for your brain in the afternoon—and in the long run, according to new research. Scientists at a British university found that one blueberry smoothie increased powers of concentration by as much as 20% in a single day. Consumption of blueberries can...

To Cut Health Costs, Fix the Food Industry

Obesity 'accounts for nearly a tenth' of health-care spending

(Newser) - There’s an “elephant in the room” when it comes to health care reform: American health care costs a bundle in large part because we’re so fat, writes Michael Pollan for the New York Times. President Obama has touched on the issue, but the country hasn’t, and...

Michelle Pushes for Farmers' Market Near White House

Shop would close roads; some fear heavy traffic

(Newser) - Michelle Obama is backing a push for a farmers' market near the White House, WTOP reports. The president said last month that he and his wife were interested in “a little farmers' market outside of the White House.” Now, with Michelle's support, a market hopes to move in...

Were Dogs Domesticated as Dinner?

A look into the origins of the human-canine connection

(Newser) - Today, they’re man’s best friend, but dogs may have originally come to humans as their best bet for dinner. Researchers in Sweden examined the DNA of dogs around the world and found that they all seemed to be of the same lineage, pointing to “a single domestication...

One Serving of Cotton, Please; Hold the Poison

Genetic engineering unlocks protein that could feed millions

(Newser) - Scientists have developed a novel genetic engineering technique that makes the protein-rich seeds of the cotton plant easily edible, Time reports. The entire plant, including the seeds, produces a toxic chemical called gossypol that protects it from insects and microbes. “People, pigs, chickens—none of us can stomach gossypol,...

'Big Gay Ice Cream Truck' Roams Streets of NYC

Truck fights homophobia with weird toppings

(Newser) - This summer, there’s a new kind of ice cream truck on the streets of New York: the big, gay kind. Doug Quint, owner of the Big Gay Ice Cream Truck, tells Gelf Magazine about his weirdest topping (wasabi pea dust), the definition of a choinkwich (“a freshly-made chocolate...

America's Top BBQ Joints
 America's Top BBQ Joints 
TRAVEL
Aug 26, 2009 2:20 PM CDT

America's Top BBQ Joints

(Newser) - Matt and Ted Lee had a mission. Determined to find the best barbecue in America, they set out on a 3,000-mile odyssey from Kansas City to North Carolina. They’d roll into town and ask the locals where the best barbecue was, making sure to try local favorites like...

Forget Comfort Food: We Shun It in Turmoil

Studies suggest we don't seek solace in the familiar

(Newser) - Conventional wisdom has it that when we face big changes, we look to the familiar to get us through—whether it’s comfort food or music we’ve loved for years. But new studies suggest the opposite is true, that “change begets change,” in the words of one...

'Functional Foods' Worry Health Experts

'Nutritious' junk food grabs growing US market share

(Newser) - Once dubbed junk, certain snacks are enjoying a second life as so-called “functional foods”—candy bars or sugary cereals spruced up with added nutrients, the AP reports. Despite warnings by health experts, functional foods now account for $27 billion in sales, or 5% of the US food market,...

Overweight? Try the Food Critic Diet

New York's most terrifying critic recalls his weight struggle

(Newser) - Frank Bruni endured a lifelong struggle with his weight, veering close to 300 pounds before getting a handle on it—and going on to a 5-year reign as New York City’s most feared food critic. Though his New York Times job required him to sample the city’s most...

Chef Brings Gourmet Food to Homeless

Rising culinary star left posh restaurant for rescue mission

(Newser) - At California’s Bay Area Rescue Mission, the homeless dine on grilled artichokes with garlic sherry vinaigrette or vegetable soup with creme fraiche, thanks to the culinary talents of Tim Hammack. The chef left a renowned French bistro to cook at the rescue mission. “I was cooking for very...

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