All Posts In News

Americans Are Scarfing Down a Record Amount of Cheese

by in News, January 27th, 2017

Americans Are Scarfing Down a Record Amount of CheeseOne thing that unites America? Our common love of cheese.

The consumption of cheese and butter in the United States is at an all-time high, Bloomberg reports, citing a December report from the U.S. Department of Agriculture. Cheese consumption has risen especially sharply in the last two years, now clocking in higher than it has since the government began keeping tabs on it, in 1975.

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Do Millennials Spend More on Coffee or Retirement?

by in News, January 25th, 2017

Do Millennials Spend More on Coffee or Retirement?We already know millennials love coffee. Now we know just how much they’re willing to stake on it: their future financial security, apparently.

A new report from Acorns, a “micro investing” app, suggests that a startling percentage of millennials cop to spending more money on coffee than they spend saving for retirement.

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Have You Heard About Ube? Here Are 7 Things to Know

by in News, January 24th, 2017

In the last few months, trend-watching bloggers have breathlessly declared ube, the sweet purple yam, to be “the new most Instagrammable food,” “the current flavor of the moment,” “Filipino America’s breakout food” and, reassuringly, “more than just a hipster trend.”

That’s not pure hyperbole. A search for “#ube” on Instagram yields almost 158,000 posts showing toothsome-looking images of just about everything you can imagine: cupcakes, cheesecakes, cookies, doughnuts, waffles, pancakes, lattes, rainbow-sprinkle-topped milkshakes and so much ice cream in shades of pale lavender, bruise-y plum, vivid violet and deep aubergine.

So what, aside from its lovely hue, should you know about ube? Here are a few things:

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The Two Types of Food Most Likely to Induce a ‘Food Coma’

by in News, January 23rd, 2017

The Two Types of Food Most Likely to Induce a 'Food Coma'You know that drowsy feeling you get after a big meal, like you might just pass out right there at the table? Call it a “food coma” or, more fancily, “postprandial somnolence,” but whatever you prefer to label it, researchers have now confirmed that the phenomenon is real — and may have determined the foods most likely to bring it on.

Neurobiologists at Scripps Research Institute, in Florida, and several other institutions say their research on the behavior of fruit flies indicate a connection between eating and sleeping. The researchers, led by Keith R. Murphy, devised a system for measuring the impact of food on sleepiness and found that, after consuming a great deal, fruit flies conk out for about 20 to 40 minutes, depending on how much they’ve eaten, before returning to their typical wakeful state.

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These Unicorn Macarons Are Catching On Like Magic

by in News, January 20th, 2017

These Unicorn Macarons Are Catching On Like MagicUnicorn macarons? It probably goes without saying that there’s nothing like them. And we probably also don’t have to tell you that, now that they exist, people are going crazy for them.

Introduced only a few weeks ago by Mac Lab Bakery & Cafe — a Duluth, Georgia, bake shop owned by spouses — the adorable golden-horned, rainbow-sprinkled goodies have become an instant Internet sensation, garnering thousands of likes on Instagram and generating breathless media coverage. They’ve been dubbed “the most magical of desserts,” “the most majestic of desserts,” “the most adorable dessert ever,” and a variety of other superlatives.

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How to Make Sure the Salmon You Eat Is Safe

by in News, January 19th, 2017

How to Make Sure the Salmon You Eat Is SafeThe news cycle has just brought word of a super-gross study about salmon that may be especially upsetting for sushi, sashimi and ceviche fans. Basically, according to the Centers for Disease Control and Prevention, if you eat fish that is either raw or undercooked, you open yourself up to the risk of being infected by a tapeworm, including the intestinally invasive Japanese broad tapeworm (aka Diphyllobothrium nihonkaiense).

While the Japanese broad tapeworm — which, according to the CDC, can grow to be as long as 30 feet (sorry, squeamish readers) — was previously believed to found only in fish in Asia, the new research indicates that may be found in salmon on the Pacific coast of North America, including in wild Alaskan salmon. Four Pacific salmon species — chum, masu, pink and sockeye — have been singled out as particular risks because they are transported without having been frozen all over the world, according to the CDC, which published the study in its journal Emerging Infectious Diseases.

So what can you do to make sure your salmon is safe? It’s actually kind of basic.

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Chicken Salt: Australia’s Favorite Fry Topper

by in News, January 18th, 2017

Some people like ketchup on their fries. Others prefer mayo or vinegar and salt. There are those who favor gravy and cheese curds. (Oh, Canada.) In Australia, people take their fries with chicken salt.

Chicken salt? There’s often no actual chicken in it. (Though — take note, vegetarians — sometimes it does.) It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips in the land down under.

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The Food Americans Have Gone Nuts for in the Last Decade

by in News, January 17th, 2017

The Food Americans Have Gone Nuts for in the Last DecadeDon’t look now, America, but the government has been tracking what you eat — which is probably more than a lot of us can say about our own diets.

The United States Department of Agriculture’s Economic Research Service has just released a report on the American diet, estimating where Americans get their daily calories based on the food supply available to them, adjusted for spoilage loss and other factors from farm to table.

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Taco Bell Will Launch Fried Chicken Shell Tacos Nationally This Month

by in News, January 16th, 2017

By Lauren Haslett

Okay, so, technically, Taco Bell’s newest menu item is called the Naked Chicken Chalupa — but if you ask us, that doesn’t quite describe the crispy fried chicken-taco hybrid accurately.

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Science Tells You the Best Way to Get Ketchup Out of the Bottle

by in News, January 13th, 2017

Science Tells You the Best Way to Get Ketchup Out of the BottleWe all have our talents. I will confess that one of my own few (maybe only) gifts is the ability to get ketchup out of a bottle when others have struggled to do so to no avail. I’ve sat across the table from fry-eating friends as they’ve shaken, tapped, struggled, sighed and sneaked delicate peeks inside to see if progress had been made, and, finally, in frustration, they’ve reached for their knives to try to move things along. At that point, if not before, I offer help, taking hold of the glass bottle and giving a confident tap just below where the neck of the bottle expands into the wider part. Voila! Ketchup. That’s the sweet spot, people. I am telling you, it works every time.

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