“An apple a day keeps the doctor away” is one thing. We know that eating fruits and vegetables has long-term health benefits, including reducing our risk for cancer and heart disease. But a new study shows that increasing our fruit-and-veggie consumption may actually make us happier and that those positive psychological benefits may be felt fairly soon after our diet improves.
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It’s probably happened to everyone: You’re trying out a new recipe, and you get to the step that instructs you to add salt, but you realize you don’t have kosher salt on hand, only regular table salt — or maybe vice versa. So you figure: “What’s the difference, anyway? Salt is salt, right?”
Well, yes and no. And if you substitute one for the other, you may end up with something that is either way too salty or bland as can be. Why?
“We’re rolling out!”
To the Emmy Awards, that is.
The 2016 Primetime Emmy Award nominations were announced on Thursday, and for the fourth year in a row, Guy Fieri‘s Diners, Drive-Ins and Dives has earned a sought-after nomination in the Outstanding Structured Reality Program category. It’s no secret that you, Food Network fans, crave Guy’s coast-to-coast exploration of all manner of homemade meaty, cheesy and downright indulgent fare, and it appears the Television Academy is just as pleased with Guy’s adventures.
Is your favorite food-delivery app about to go all Uber on you and charge you a higher price for bringing dinner to your door when the weather is cruddy or there’s a big convention of hungry eaters in town? That is precisely what one industry insider, Michael DiBenedetto, co-founder and CEO of food-delivery search engine Bootler, is predicting.
“Brace yourself: Surge pricing is coming to on-demand food delivery,” DiBenedetto warns in an article on VentureBeat. “The delivery companies cannot afford their driver fleets without making this change. It’s sheer economics and a trend that will shape the future of online food ordering.”
Sometimes, on a hot summer day, when you’re in the mood to indulge yourself, you may find yourself debating whether to pour yourself a cool glass of wine or a brisk cocktail or to scoop up some ice cream. Nowadays, however, you really don’t need to choose.
Alcohol-infused frozen treats have been around for a few years (we told you about wine ice cream more than a year ago), but, Money magazine declares, boozy ice pops, sorbet and ice cream are “hitting their stride in 2016.”
When you think of competitive-eating contests, you probably think hot dogs and Coney Island, or maybe chicken wings and Philadelphia — but Buffalo is trying to stake its claim to be the home of competitive kale eating.
During the two-day Taste of Buffalo food festival, the Western New York burg hosted the “first-ever sanctioned kale-eating contest” on Saturday, July 9. Billed as the World’s Healthiest Eating Championship, the event took place on the steps of city hall.
Greetings, weary travelers. Here’s something to nourish your famished souls: Airport dining is undergoing a major transformation, upping its culinary game in a big way.
So reports Eater, pointing to the work of OTG Management, a New York company that oversees 200 restaurants and retail establishments in 10 U.S. airports, including United Airlines’ hub at Newark Liberty International Airport, in New Jersey, which is undergoing a $120 million overhaul. The company is also planning to boost the food and beverage offerings in the United terminal at George Bush Intercontinental Airport in Houston and in the American Airlines area of Philadelphia International Airport, and says it will add “up to seven” new terminals to its roster in 2017, Eater notes.
Bacon. Most of us probably take for granted that it’s an American breakfast staple, but it turns out that the popularity of those sizzling strips of pork was more than just happenstance.
As The Washington Post details in a new video, in the 1920s the Beech-Nut Packing Company wanted to boost Americans’ taste for bacon. They assigned that task to a public relations pioneer named Edward Bernays, who was a nephew of Sigmund Freud and used psychology to market products. Bacon — and big breakfasts in general — had been popular in rural America but had fallen out of favor in the early 20th century, when people migrated to cities and began eating things like processed cereals for breakfast.
Attention, fatphobic chocoholics: Researchers may have found a way to zap the fat content right out of chocolate — literally.
A group led by Rongjia Tao, a Temple University professor of physics who has expertise in fluid dynamics, has discovered that the flow of chocolate in liquid form (as it is during the manufacturing process) may be improved by running it through an electric field, thus lowering the level of fat needed to make it flow.