“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 moreFood
I 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
Read moreLab-grown meat’s PR problem offers an opportunity for plant-based products
Slop. This is the four-letter word Democratic Pennsylvania Sen. John Fetterman used to describe lab-grown meat on social media, while
Read moreHow do we reduce pesticide use while empowering farmers? A more nuanced approach could help
But farmers are already pushed to their margins. Organic agriculture produces less food and requires more land. An immediate end
Read moreStudy: Americans’ budgets for eating out have dropped by 10%
A new study has found that American consumers now spend 30% of their monthly food budgets on restaurants — down
Read moreBird flu detected in Colorado dairy cattle − a vet explains the risks
Colorado has highly pathogenic avian influenza – also known as HPAI or bird flu – on a dairy farm, the
Read moreAs the American hunger crisis worsens, Republicans prepare to take a big bite out of SNAP
On Valentine’s Day, during a hearing of the House Agriculture Committee, Chairman Glenn “GT” Thompson, a Republican from Pennsylvania, proposed
Read moreCan you actually steal a recipe? The answer is legally (and ethically) complicated
Secret recipes have always held a certain allure in American culture. Their existence has helped mythologize companies, from Coca-Cola —
Read moreThis potato salad — with secret ingredients — is the ideal side dish for your upcoming summer BBQs
I am a potato aficionado and can live up to that brag any day of the week. First, I have
Read moreAre natural flavors better than artificial?
One year for my birthday, when I was a kid, my grandma gifted me a red velvet bag of deluxe
Read more“Sausage Race”: 9 of the biggest takeaways from this week’s baseball-themed “Top Chef”
I was rooting for Kevin in LCK, so I’m glad he’s advancing, but the Rasika “story” had such a flat,
Read more