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This image from Bangladesh, taken by Shoeb Faruquee and entitled Food for God, has been named overall winner of the 2017 Pink Lady Food Photographer of the Year competition. The photo won the competition's Food for Celebration category.
Remember a few weeks ago, when I asked you all for your strangest, slightly-shameful, secret food habits? It turns out that you people are dirt bag geniuses, and were able to open my eyes to new and exciting ways to eat mac and cheese, instant ramen, and spam.
The most important meal of the day is increasingly eaten twice. After years of fretting that people had stopped eating breakfast, or simply nibbled on the go, food makers and restaurants are discovering that more of us actually want to eat more than once in the morning.
From Singapore to the USA and all around Europe, Edible Innovations profiles food makers that engage in improving the global food system at every stage, from production to distribution to eating and shopping. Join us as we explore the main trends in the industry from a maker perspective.
Once upon a time, the tips and tricks of weight loss were basically free: use smaller plates! Drink a glass of water before every meal! Use blue light bulbs in your fridge so your food looks moldy and less appetizing! But in the new era of “smart” everything, people have come up with a smart
Spicy food is the best food, but between the painful capsaicinoids, the bloating from drinking too much water, and the inevitable sweating, spicy food can also be uncomfortable to eat. Here are some tips to enjoy the spice without the bloating, sweat, and tears.
Ladybugs eat aphids. So if aphids are eating your potato plants, you might be tempted to mail-order a ton of ladybugs (yes, this is a thing you can do) to solve your garden woes. There’s a flaw in that plan, though: when you release ladybugs, they fly away.
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What’s the most efficient path to kitchen wisdom? It’s a shame that the standard way of learning how to cook is by following recipes. To be sure, they are a wonderfully effective way to approximate a dish as it appeared in a test kitchen, at a star chef’s restaurant, or on TV.
In February of 2015, Kathleen Purvis, the food editor of the Charlotte Observer, drove to Birmingham, Alabama, to attend Food Media South, an annual symposium. The keynote session, “Hey, You, Pitch Me Something,” was meant to be a friendly wind-down to a weekend of talks.
It is possible to lose 20 lbs. of bodyfat in 30 days by optimizing any of three factors: exercise, diet, or drug/supplement regimen. I’ve seen the elite implementation of all three in working with professional athletes. In this post, we’ll explore what I refer to as the “slow-carb diet”.
Growing up, I thought salt belonged in a shaker at the table, and nowhere else. I never added it to food, or saw Maman add it. When my aunt Ziba sprinkled it onto her saffron rice at the table each night, my brothers and I giggled. We thought it was the strangest, funniest thing in the world.
Apparently, even 70% of olive oil sold in the U.S. stores is fake, as they have been cut with cheaper, inferior oils like canola and sunflower oil! This is similar to the 2008 practice in Italy.
Sometimes, life seems upside-down. So, here goes, and I hope it helps at least a few of you.
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?
Nowadays, the term “dim sum” (點心 in written Chinese, and pronounced dian xin in Mandarin) is a meal—usually taken on a weekend morning—that encompasses a vast roster of small dishes selected from carts. In the beginning, dim sum was a verb that merely meant “to eat a little something.
But a blogger has revealed a clever new way of cooking them that shows we may have been making them wrong our whole lives. And the trick is to cut your potato in a very specific way.
What really makes whiskey taste like whiskey? If flavor truly just came down to a simple formula of distilling ratios of grains plus time spent in a barrel, then there wouldn’t be an infinite range of tastes, profiles and qualities.
For a city that has such clearly defined and cherished food forms as hot dogs, pizza, and steak, New York City does not have a single, dominant burger style. While some of the nation's oldest and most storied hamburgers are sold here — such as those at '21' Club, P.J.
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If David Tran were a more conventional CEO, he would be a fixture at conferences, a darling of magazine profiles, and a subject of case studies in the Harvard Business Review.
There were only about three or four ramen shops on Oahu when Hidehito Uki founded Sun Noodle in 1981. Ramen in America was pretty much just a cup of noodles you cooked in the microwave.
Wealthsimple is a whole new kind of investing service. This is the latest installment of our recurring series “Money Diaries,” in which interesting people tell the unvarnished truth about their financial lives.
Over the last several decades, Americans have been discovering that there's more to Chinese food than the Cantonese flavors, both traditional and bastardized, that were brought over by the first wave of Chinese immigrants. With 1.
In case I have not gasped about my new favorite dish enough, here, let me continue: It cooks in one pot and tastes like you worked all day on it. When you put the ingredients in, you will surely think, “This is too much onion!” because it looks that way.
Perhaps you've heard by now about the Instant Pot, a slow cooker, rice cooker, food warmer, pressure cooker, sauté pan, and yogurt maker all rolled into one slightly unwieldy programmable metal contraption. Over the last few months, this kitchen gadget has garnered a lot of attention.
While doing research for The 4-Hour Body back in 2009, I resorted to Twitter in search of elite athletes who performed well on a vegan diet. I was repeatedly referred to Rich Roll, whom Men’s Fitness Magazine dubbed one of the “25 Fittest Men in the World.
Two investors in Juicero were surprised to learn the startup’s juice packs could be squeezed by hand without using its high-tech machine. One of the most lavishly funded gadget startups in Silicon Valley last year was Juicero Inc. It makes a juice machine.
Brian Wansink didn’t mean to spark an investigative fury that revisited his entire life’s work. He meant to write a well-intentioned blog post encouraging PhD students to jump at research opportunities.
If a child is a fussy eater, there’s probably not one single reason why. It could be genes. It could be the subtle hints the child—or small baby—has learned by watching their family at the table.
This is it: the bread recipe so simple and good, it will get you baking bread every week—even if you’ve never made a loaf in your life. It’s the comforting, no-knead peasant bread that’s ready in as few as 2 hours, unlike other no-knead breads that are ready ... tomorrow.
When they started operating in the U.S. about five years ago, meal kit companies looked big, disruptor-sized, poised to transform the way people eat entirely. They were even seen as a potential thorn in the side of the massive U.S. grocery industry, which racks up about $650 billion in annual sales.
Eleven Madison Park in New York triumphed Wednesday in the World’s 50 Best Restaurants awards, becoming the first U.S. establishment to win the top spot since 2004.
One man's trash is another man's treasure. As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.
If you’re eating a mix of fruits, vegetables, whole grains, and lean proteins, then you’re probably pretty far ahead of the nutrition curve.
In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure. My tongue became a detective, searching for the source of different flavors and how they mingled together, whether they balanced each other out or dragged each other down.
When Hiroe Tanaka’s father died, he left behind something that would change her life: a recipe for fried meat on a stick. It was an act of love. His daughter adored the Japanese street food known as kushikatsu, and he’d spent endless hours working out how to make it just right.
You probably know you should be eating vitamin-rich kale, salmon and blueberries, but there are tons of other nutritional powerhouses on grocery-store shelves that you might not be aware of. Here are eight to try, in stores now.
“Umami,” also known as “the fifth taste,” is a flavor that is kind of hard to describe. It’s savory, but not salty, though it is usually accompanied by salt.
Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot.
Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla.
The menu's costliest choice is a fillet, at £28.75, and its prominent placement ensures that it will be one of the first prices diners read. People have an inexact sense of value but are acutely sensitive to contrasts. The £28.75 price makes the adjacent Rib Eye (£21.
While there's no such thing as a zero-calorie food, there are foods you can enjoy freely without having to worry about packing on the pounds. According to nutritionist Dr. Lisa Young, these foods generally fall into one of two categories: non-starchy fruits or vegetables.
How might we reduce our exposure to pesticide residues on fruits and vegetables? What about staying away from imported produce? Well, it turns out domestic produce may be even worse, dispelling the notion that imported fruits and vegetables pose greater potential health risks to consumers.
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Years later he told me that that characterization made him laugh.
Hundreds of people have asked me about Soylent, a controversial Silicon Valley team trying to replace food with a grayish liquid.
Richard H. Turner is serious about meat. The chef behind the popular British steakhouse chain Hawksmoor doesn’t mince his words. Grain-fed beef? Gives you an “instant slap round the chops, and then the fat explodes in your mouth like a pustule,” he says.
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir.
In this graph representing the top 100 ingredients in the global flavor network, nodes are ingredients, edges represent shared flavors, and node colors represent clusters of linked ingredients.
For nearly twenty-five years, Jonathan Gold, the high-low priest of the Los Angeles food scene, has been chronicling the city’s carts and stands and dives and holes-in-mini-malls; its Peruvian, Korean, Uzbek, Isaan Thai, and Islamic Chinese restaurants; the places that serve innards, insects, and
In 2002, when he was 25, the British chef and rising BBC cooking star Jamie Oliver put a recipe for chicken in milk into his cookbook “Happy Days With the Naked Chef.” He called it “a slightly odd but really fantastic combination that must be tried.
Last July, I took a weeklong trip to Japan. It was my first time there—a pretty big deal, given my obsession with the Japanese food I've eaten in the United States. But it was also a press trip hosted by a Japanese tourism board, which meant I was beholden to their itinerary.
Food trends will come and go, but there’s one thing that will never stop pleasing diners of all ages, and that’s the warm sandwich known as a classic hamburger. They’re easy to eat (no cutting, just lifting), affordable (ish), and filling, but more than that: they’re just damn good.
Robert Lustig is a paediatric endocrinologist at the University of California who specialises in the treatment of childhood obesity. A 90-minute talk he gave in 2009, titled Sugar: The Bitter Truth, has now been viewed more than six million times on YouTube.
The photo of calves in cramped pens will shock many, and with so many non-dairy alternatives now, consumers have a choice The photo of calves in cramped pens will shock many, and with so many non-dairy alternatives now, consumers have a choice Photographs of industrial rows of cramp
I’m a fisherman who dropped out of high school in 1986 at the age of 14. Over my lifetime, I’ve spent many nights in jail. I’m an epileptic. I’m asthmatic. I don’t even know how to swim. This is my story. It’s a story of ecological redemption.
We hate to tell you this, but you’re probably picking the wrong can of tuna. Buying a canned tuna isn’t just about deciding between water or oil packed, dark or light meat, expensive or cheap. There’s a lot more that goes into a can.
All too often, and to the dismay of everyone who knows better, Jewish food gets boiled down to bagels, matzo balls, and brisket.
If you drew up a list of people likely to hate home-delivered meal kits like Blue Apron, Sara Moulton would be on it.
Since we originally published this a few years ago, I've been surprised at the number of people who have written or commented to say they really love it. It's truly reliable!
So McDonald’s doesn’t make their money from selling burgers. ALSO READ: Can Water on Mars Help Water Wars on Earth?
Traditional roast lamb has its place, but try something new this Easter by looking to China, north Africa and Thailand for inspiration Traditional roast lamb has its place, but try something new this Easter by looking to China, north Africa and Thailand for inspiration L
Taco Bell is the best Mexican food I ever ate. I will say this to your face over a plate of enchiladas suiza. You will shake your head at such transparent provocation. What a shocking thing to say at a restaurant that has the best tacos in New York City! I won't even correct that assertion.
Last fall, the food writer Laurie Wolf invited me to a dinner party at her home. It promised to be a master class in rustic entertaining. Wolf lives in a floating house on the Willamette River, just south of Portland, Oregon. When she has people over, she told me, she has a few rules for herself.
Cloud computing pioneer Dave Asprey took a trip to Tibet in 2004 to learn how to meditate. But it was the yak-butter tea he tried there that ended up transforming his life. “I had so much more energy and I didn’t feel sick at the altitude at all. I realized: There’s something going on here.
These last few weeks I’ve been seeking refuge in umami-town. In my search for new ways to intensify the savoriness in my food, I’ve been chucking Parmesan rinds into my soup pot, dashing Vietnamese fish sauce into spaghetti bolognese, and sprinkling MSG onto any- and everything.
In the summer of 2000, I had an encounter with pasta that changed my perception of food. I was 16 and visiting family in a rural backwater in northeastern Italy. At a modest hotel restaurant, I ordered a plate of spaghetti with cherry tomatoes. The dish was revelatory.
When preparing a “square” meal—you know, the kind with a protein and at least two sides—I rarely struggle with the actual cooking.
Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp.