By Larisa Epatko
Who knew people cared so much about what goes into their guacamole, to the point that the suggestion of adding an ingredient for “green” purposes would create such rancor?…
By PBS NewsHour
By Margaret Sessa-Hawkins
Chef Jamie DeRosa is no stranger to cooking in foreign places. He’s braised, seared and blanched everywhere from the U.S. to Canada, the U.K. and Beijing. But last month he was able to add a country with more personal significance…
Roughly 40 percent of food produced in America never makes it to the table. Whether it rots in the field, is trashed at the supermarket, or thrown out at home, NPR’s Allison Aubrey looks at why good food is being…
The FDA has ordered the complete removal of trans fats from foods within the next three years. Dr. Walter Willett the Chair of the Department of Nutrition at Harvard’s T.H. Chan School of Public Health discusses the effect this will…
By Mary Clare Jalonick, Associated Press
Scientists say there are no health benefits to trans fats, which are used in processing food and in restaurants, usually to improve texture, shelf life or flavor. They can raise levels of "bad" cholesterol and lower "good" cholesterol, increasing the…
By Joshua Barajas
New York City’s health department will push a plan Wednesday for new warning labels that singled out food products high in sodium on chain restaurant menus, the Associated Press reported. If the plan comes to fruition, New York will be…
By Corinne Segal
June 5 marks one of America's sweetest holidays: National Doughnut Day. The day, which was created in 1938, commemorates the volunteers who brought doughnuts to soldiers on the front lines of World War I. We dove into the doughnut's origins, its surprising role in…
By Margaret Myers
A list of the 50 best restaurants in the world was released this week. Before you make your reservations, take a quick tour of the Top 10 restaurants and see how much a typical tasting menu will set you back.
By Nsikan Akpan
Chimpanzees possess some of the mental skills needed for cooking.
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