If you are a person who avoids either bread or cheese, you may think that your days of experiencing melty, stretchy, grilled cheeses are behind you—but don’t be so sure.
Britain’s food production depends on seasonal migrant labour from the EU. What will happen to those workers after Brexit? And how will it change the industry? Britain’s food production depends on seasonal migrant labour from the EU.
The Farmer’s Dog wants to fill the bowls of canines everywhere with fresh food made especially for them. Based in New York City, the startup plans to expand its dog food delivery service after closing a $8.1 million Series A round led by Shasta Ventures.
They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ...
Last week, the second season of Alan Yang and Aziz Ansari’s hit Netflix show, Master of None, premiered, with an even stronger focus on food than the first. It’s no surprise, then, that Yang lives to eat.
Whether it’s a cup of tea at just the right moment or a special meal to show you care, food is a vocabulary for when words fail, and a vital weapon when trouble brews Whether it’s a cup of tea at just the right moment or a special meal to show you care, food is a vocabulary fo
Last week, The Washington Post reported that 36 million pounds of imported nonorganic soybeans suddenly obtained “organic” labels for domestic sale after entering California.
As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases.
We know that you know that guac is extra, but have you ever thought about what makes it so delicious? Well, it starts with sourcing the best whole ingredients possible, and ends with a quick mash in our restaurant. In fact, it’s so easy, we’re going to show you how to do it below. 1.
Americans throw away almost as much food as they eat because of a “cult of perfection”, deepening hunger and poverty, and inflicting a heavy toll on the environment.
Freezing food is an incredibly convenient way to save it, but thawing it is such a hassle. Here are the best (and quickest) ways to thaw just about any food. Before we get to thawing, you should know some of the best practices to freeze food.
When your favorite diet advice is the same as junk food peddlers’ favorite diet advice, maybe you should reconsider. “Everything in moderation” is attractive advice, but also a trap.
Solo folks face unique challenges for eating healthy, beyond a lack of cooking skills. It’s less fun to cook and eat alone, and very little food comes in packs of one. The trick is to muster up the will to cook once a week so you can enjoy healthy meals for the next few days.
That's right, you can eat banana peels. And not only are they edible — they're also good for you. If you live in the US, you're probably used to tossing banana peels in the trash.
The obsession with eating natural and artisanal is ahistorical. We should demand more high-quality industrial food. Modern, fast, processed food is a disaster. That, at least, is the message conveyed by newspapers and magazines, on television cooking programs, and in prizewinning cookbooks.
Our relationship with food has become disordered and obsessive. As the new year brings diet madness, it needn’t be such a struggle to learn good eating habits Our relationship with food has become disordered and obsessive.
Putting food in the freezer is like a pause button on its shelf life. Meat that will go bad in a week can instead last months. However, even frozen food can go bad. This chart shows how long different types of food can last in the freezer.
I love coconut water! When I’m traveling in the tropics, there is nothing better than drinking water straight from a coconut. Mother nature designed the perfect vessel for a drink that is so refreshing, slightly sweet, and keeps you hydrated in hot climates.
Pete Wells, the restaurant critic of the Times, who writes a review every week—and who occasionally writes one that creates a national hubbub about class, money, and soup—was waiting for a table not long ago at Momofuku Nishi, a modish new restaurant in Chelsea.
Not long ago, I watched a woman set a carton of Land O’ Lakes Fat-Free Half-and-Half on the conveyor belt at a supermarket. “Can I ask you why you’re buying fat-free half-and-half?” I said. Half-and-half is defined by its fat content: about 10 percent, more than milk, less than cream.
The average American family spends $151 a week on food, according to this Gallup poll. That’s actually quite a lot of money when you consider that the average week contains just 21 meals and that it’s relatively easy to eat a meal that costs less than $1.
France is making it illegal for large supermarkets to throw away edible food as part of a series of measures to cut down on waste.
Think you eat only healthy, unprocessed foods? Think again. Joanna Blythman went undercover and discovered that even your fruit salad is not what it seems
No one wants to serve spoiled food to their families. Conversely, consumers don’t want to throw food away unnecessarily–but we certainly do.
IT’S easy to make fun of people in big cities for their obsession with gluten, or chia seeds, or cleanses. But urbanites are not the only ones turning away from the products created by big food companies. Eating habits are changing across the country and food companies are struggling to keep up.
Every year, people waste tons of food—a serious and saddening issue. If you sometimes throw out food because they’ve spoiled, these printables can help.
Rather than letting yourself go hungry and zipping to the nearest drive-thru, protein smoothies make a more filling and nutritious on-the-go meal. This infographic helps you whip up quick and easy drinkable meals for times when you needed to roll out the door 15 minutes ago.
Get the FREE eBook! The Ultimate Beginner’s Guide to Paleo! Discover if Paleo is for you The one simple trick to know if your food is Paleo-friendly Easy Paleo recipes for beginners to get you started The Paleo Diet is an effort to eat like we used to eat back in the day…WAY back in the day.
Is genetically engineered food dangerous? Many people seem to think it is. In the past five years, companies have submitted more than 27,000 products to the Non-GMO Project, which certifies goods that are free of genetically modified organisms. Last year, sales of such products nearly tripled.
According to the USDA, food prices have dropped 1.6% since last year. The USDA rounded up a few food items that are expected to continue to drop in price in 2016, but fair warning: these same items will probably be more expensive next year.
Expiration dates are usually misleading. They often refer to quality, not safety. Eat By Date is a giant database of food products that gives you true expiration dates, plus a lot of other useful information. Dear Lifehacker, I'm a little confused by all the expiration dates on my food.
Sell by, best if used by, expires on, display until; the shelf life of food seems like it’s a well regulated, concrete affair, but it’s not: It differs by region and type of food. In the end, those labels mean almost nothing, which leads to both food waste and an assumption of safety.
Yes, I eat bread. It’s time to address the many questions I get about one of most wonderful and satisfying foods on earth – Bread! I don’t want to live without it and you shouldn’t have to either. Bread is a really hot topic and is targeted as the root of many health problems.
At first blush, apples might seem pretty boring (that’s the fruit that got mankind expelled from paradise?) but a perfectly crisp, sweet and tart apple, fresh from the tree, is a beautiful thing—but each variety has its strengths and uses.
The microwave is everyone’s go-to when it comes to reheating the previous night’s meatloaf, but you should take extra care to make sure those leftovers are safe enough to be today’s lunch. Here’s how.
MCDONALD’S restaurants stand among American capitalism’s greatest success stories. Starting out with just one burger stall in 1948, the fast-food chain’s emphasis on quick service and a standardised menu has helped it to grow to more than 35,000 outlets across the world.
This summer inspiration is brought to you by Target. Find more fun and surprises all season long on Target’s #SummerUp Pinterest board. Images and text by Lindsey Johnson for Design Mom.
It has happened to all of us. You’re standing in the produce aisle, just trying to buy some zucchini, when you face the inevitable choice: Organic or regular?
As motivated as you are now to turn over a new leaf, you won’t really transform your eating habits overnight. Eating healthy is both a skill and a habit that takes time to develop. To get you started, these are 14 of our no-frills, no-BS articles to set you straight on the path to better health.
Eight years ago this month, I published in these pages an open letter to the next president titled, “Farmer in Chief.
Sweetness was meant to be irresistible. We are born with a sweet tooth. Babies drink in sugar with their mother’s milk.
What we eat is seen as more important than ever. And everywhere we are urged to go organic: we are told it is more nutritious, it improves animal welfare and helps the environment. In reality, that is mostly marketing hype.
This is the most common way restaurants cook vegetables; it can be done to nearly any vegetable. Do not be scared by this. It is easy and awesome.
Intellectuals at a dinner party, doubtless after solving their own era’s trickiest problem. P.S. KrøyerMathematicians live out their days haunted by many questions. They may wake up some mornings already trying to prove the Hodge Conjecture.
Located on every block in urban areas (and every other block in rural ones), the Japanese convenience store is much more than a ubiquitous repository of junk food and cheap buzzes. It sells sushi and soba, manga and medicine, single-malt whisky and next-day hangover cures.
Even the most experienced grill master has trouble memorizing cooking times for everything. This chart tells you all you need to know for almost anything grill worthy. The graphic is comprehensive and includes beef, pork, seafood and veggies.
We all tend to indulge our food cravings once in a while, which means added pounds and broken diets—especially on vacation. Try alternating healthy and unhealthy meals to avoid going on a binge.
Plans to eat healthy can fly out the window when you step into a grocery store. Maybe you add junk food to your cart full of vegetables. Or maybe you believe the hype that a food is healthy, when it's really not the best choice. Here are some of the traps that food marketers use against you.
Is that chicken breast at the bottom of your freezer still safe to eat? How about the mustard that’s been in your cupboard for who knows how long? It’s sometimes hard to know when food needs to be tossed, or when it’s perfectly safe to salvage.
When my daughter was a teenager, about a dozen years ago, she went through a vegetarian phase. Back then, the payoff for orthodontist visits was a trip to Taco Bell, where the only thing we could eat were bean burritos and tacos.
The team of color scientists hovered in their white coats and hairnets, staring down at a clear plastic box full of strangely colored M&Ms. “They look like pebbles, ugly little pebbles,” said Rebecca Robbins, the color-chemistry manager for Mars Chocolate.
If you’re interested in not just how to make food taste great but why certain techniques and ingredients work the way they do, check out Jeff Potter’s Cooking for Geeks. The book can help you start experimenting in the kitchen and delve into the science of food to become a better home cook.
Health experts and chefs both often say you should eat "seasonally," or include foods in your diet that are grown at the same time of the year you eat them. For example, that means squash in the summer and fall, and artichokes in the spring.
We talk a lot these days about the impact Big Food has had on our collective waistline: too much salt, sugar, and fat.
WHY do poor children have poor diets? Some commentators contend that healthy diets are too expensive. Others argue that wholesome options are affordable and that junk foods that seem cheap are hardly a good deal. But both camps overlook what most parents know well: Children are picky.
Frozen dinners that you’ve cooked yourself always taste better than the store-bought freezer meals, and they’re just as convenient. Almost any soup works well here, and so do baked pastas (like ziti). You can also adapt Crock-Pot dump dinners to make enough for just a couple of nights.
Many of us firmly believe McDonald’s french fries are the best french fries. You don’t have to head to the fast food joint for a nearly identical version you can make at home. PopSugar takes the ingredients and process McDonald’s uses to reverse engineer their fries.
"What's for dinner?" might be the most dreaded question of everyday life. Even if you have a ton of ingredients at the ready, you have to figure out what to do with them and, more importantly, whether you can make something you're in the mood for.
Most pistachios are a snap to open, but every bag has a handful of holdouts: those nuts with just the tiniest opening in the shell, like an obnoxious smirk. No need to ruin your nails or teeth trying to get inside, though! We have two easy ways to crack a tough nut.
Dr. Vishal Rao, an oncologist and head and neck surgeon at the Bangalore-based HealthCare Global (HCG) Cancer Center, writes about the debate on food safety in India and how it is related to cancer. A 45-year-old man presented himself to an oncologist with the typical symptoms of stomach cancer.
This is a post from Team NF Member Staci. Think about walking into a gym and randomly doing a few sets here, a few sets there… a wandering sheep without a shepherd. We’ve all been there. Do we REALLY expect to make huge progress without knowing what we’re doing?
"We see our role as translating trends," she told me after ordering a kale salad. "We are putting ideas in front of consumers that are both appropriate and challenging. We're here to test that line.
Everybody wants to look and feel their best for summertime, which is why so many people took BuzzFeed Food's Clean Eating Challenge last year. So with the help of nutritionist Dana James, MS, CNS, CDN, of Food Coach NYC, we put together another challenge for 2015.
After seeing the Open Data Institute’s project on the changing British Diet, I couldn’t help but wonder how the American diet has changed over the years. The United States Department of Agriculture keeps track of these sort of things through the Food Availability Data System.
Just once in your life, cook a brisket, over smoky charcoal heat, on the grill. Do it for the solemn pride of having done so, and for the rime of authority it will lend to your future haughty pronouncements on the quality of others’ briskets.
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors.
When it comes to restaurants, the correlation between price and enjoyment can seem low to non-existent. For every great meal that justifies a splurge, how many other restaurants serve up food that can't beat a favorite deli or regular takeout place?
Sometimes, a chart or infographic is the best way to communicate complex topics—like what the different types of cuts of beef are (and how to cook them) and how to fix common cooking mistakes. Here are some of the most save- or print-worthy food graphics we've shared on Lifehacker.
Is your milk getting frosty? Are your eggs spoiling quickly? Your refrigerator probably isn't set right, and your food items may not be where they should be in your fridge. The kitchen fanatics at Stack Exchange offer a couple tips on ensuring your perishables don't perish.
Sweden has become the first Western nation to develop national dietary guidelines that reject the popular low-fat diet dogma in favor of low-carb high-fat nutrition advice.
Dan Buettner and I were off to a good start. He approved of coffee.