Taco Bell will add its Big Cheez-It Crunchwrap Supreme, Big Cheez-It Tostada to menus nationwide
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This 5-ingredient chicken dish has become my go-to on weeknights — and most weekends, too
When I was in high school and college, the bulk of my friends’ birthday and celebration dinners were practically all
Read moreWhat exactly is a value meal these days?
Over the past decade, a growing number of consumers have been curbing their cravings for fast food. Rampant fast-flation —
Read more“Top Chef” sputters with a ill-conceived challenge — but the LCK victory is a worthy contender
Spoilers abound, so shield your eyes if you didn’t see last week’s episode of “Top Chef” just yet! Another week,
Read moreDrinking unpasteurized raw milk containing bird flu viruses may be dangerous, new study finds
A new study published in the New England Journal of Medicine Friday found that drinking unpasteurized, or raw, milk containing
Read moreMajor restaurant chains are cutting menu prices due to high food costs, decrease in consumer demand
Fast food has long been regarded as a convenient and affordable meal option. But over the past decade, a classic
Read more“Top Chef” contestants had to put their spin on a classic Door County fish boil — but what is it?
While I wasn’t especially fond of this week’s “Top Chef” because of an unfortunate boot, some lackluster food, some odd alumni
Read moreThe new normal? How inflation has wrecked how we shop for groceries
Early in the pandemic, the phrase “the new normal” started to be deployed with great frequency, almost as if insisting
Read moreWhat Americans get wrong about French food
For many, French cuisine is typified by indulgence, richness and a certain nose-in-the-air type of stuffiness. Expensive bistros, hifalutin food and
Read more“Top Chef” shines as it highlights indigenous and Native approaches to cooking and eating
Savannah hive, rise up! It’s a good week to be a Savannah stan. Unfortunately, it’s not a good week to
Read moreI can’t afford olive oil. What else can I use?
If you buy your olive oil in bulk, you’ve likely been in for a shock in recent weeks. Major supermarkets
Read moreBottled water is full of microplastics. Is it still “natural”?
Is bottled water really “natural” if it’s contaminated with microplastics? A series of lawsuits recently filed against six bottled water
Read moreWhat is pasteurization? A dairy expert explains how it protects against foodborne illness
Recent reports that the H5N1 avian flu virus has been found in cow’s milk have raised questions about whether the
Read more“Top Chef” goes “back to the good land,” celebrating Native and indigenous ingredients
In the ninth episode of this Wisconsin-set season of “Top Chef,” aptly titled “The Good Land,” host Kristen Kish tasked
Read moreKorean cuisine embraces mayo, but is it true love?
H Marts abound across New York City and the surrounding suburbs, featuring Korean products like tteokbokki (rice cakes), chunjang (black
Read moreFrom truck to table: Soft serve takes a luxurious, fine dining turn
Soft serve is in. It never wasn’t, per se, but it is really in now — especially in high-end restaurant dining
Read moreCan electric woks produce great stir-fry?
“This story was originally published by Grist. Sign up for Grist’s weekly newsletter here.” The first thing you notice walking
Read moreAI won’t fix animal agriculture
Today’s factory farms are monuments to humanity’s unprecedented technological sophistication and our seemingly limitless capacity for cruelty. Over the past
Read more“Top Chef’s” latest “Restaurant Wars” doesn’t reach the highs of previous seasons
In most seasons of “Top Chef”, “Restaurant Wars” is one of the biggest conversation starters of the season, often sparking
Read moreHow big food companies can do more to create healthier food environments
Healthy eating is challenging in our current food environment in Canada. When delicious, attractive, unhealthy foods are promoted, priced, and
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