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.
The 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.
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 It’s a seasoning originally made for rotisserie chicken — by an Adelaide-based spice company, Mitani, in the 1970s, according to Mashable — that became a hit on fries as well as potato chips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.
We’re a few weeks into January, which means that by we’ve all seen those Facebook posts with the shiny green smoothies, looking up at us expectantly, just daring us to start the year with a big swig of kale. But if you’re not quite ready to face the day with a glass of bitter greens, start with something a little softer, a lot sweeter and definitely more decadent. These are our favorite dessert-inspired smoothies — no kale in sight.
If you like berry pies, try these Frozen Fruit Smoothies (pictured above).
It’s up to you to choose among frozen strawberries, raspberries or cherries to make this top-rated smoothie. It’s blended with a frozen banana, orange juice and some yogurt, proving you can transform everyday items into a healthy treat.
Coffee lovers everywhere, I did a very dumb thing: I decided to cut out coffee from my life. It was time to be an independent woman who didn’t need no caffeine. And boy — was I wrong.
As some of you may know, caffeine is a stimulant (i.e., it enhances alertness, increases heart rate and increases blood pressure) and can cause a mild physical dependence if you drink more than two cups of coffee a day (me). Concerned that I may become a little too dependent on coffee, I decided to cut it out completely for as long as possible and see if I could be just as productive — if not more — without the liquid gold. After all, I really cannot afford to buy $5 lattes every single day as a recent college grad, so maybe cutting this out could be economical.
So, here are the rules: One shall not consume coffee in any form, and one shall not eat or drink anything that has caffeine (chocolate, tea, the list goes on).
That’s it — pretty simple. To give you a sample of my regular daily caffeine intake, I usually start my day with one cup of coffee. I have a second when I get to the office, and at about 2 p.m. or 3 p.m., I have my third. You could say I’m a frequent user, and I’ll deny it.
Let’s get to the good stuff.
Here at Food Network, sandwiches go well beyond your basic ham and cheese — and we bet the same goes for your kitchen. That’s why the editors of Food Network Magazine want to know how you build your ultimate sandwich. What’s your cheese of choice? How do you slice it? Do you pile it high with all the fixings? Answer these questions (and more) below, then see how your favorite sandwich stacks up against others’ in a future issue. Read more
Don’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.
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.
Beef dinners don’t have to be reserved for weekend decadence. You can have a protein-packed weeknight meal in no time with strategic prep work and the right ingredients. Check out these meaty recipes you can make tonight. Read more