A company called TerraVia is marketing an edible algae oil — Thrive Culinary Algae Oil — that may be the first of its kind. The forward-thinking cooking oil is said to be sustainable (made from a highly renewable food source) and healthy. According to the Thrive website, it is higher in monounsaturated fat than other cooking oils; about one tablespoon of it contains about as much of this “good” fat as does one whole avocado.
It’s hard to imagine that the world was clamoring for blue wine — what’s wrong with red, white and rose? — but the presumed dearth of demand hasn’t stopped someone from making it. A group of someones, that is.
As a rule, we Americans don’t get enough sleep. In fact, one in three of us are consistently stinting ourselves on the seven or more hours our bodies need each night, according to a recent Centers for Disease Control and Prevention study. We know who we are (though we may be too tired and cranky to admit it).
So how are we getting through the day, not to mention the five-day workweek? One word: caffeine.
Unfortunately, that cup of coffee or tea (or soda or whatever form of caffeine you generally enjoy) will get you only so far.
If you find yourself getting unexpectedly tipsy while enjoying a glass of wine or two, check the size of your glass. A new British study, led by researchers at the University of Cambridge, has shown that drinking wine from a large glass — even when the amount of wine in the glass is the same as usual — encourages you to drink more wine in a shorter amount of time.
The no-tip restaurant movement has not been without its setbacks. Several restaurants, such as New York City’s Fedora, San Francisco’s Bar Agricole and Trou Normand, and the seafood chain Joe’s Crab Shack, which tried out a tip-free policy at 18 Midwest restaurants, have ramped back their experiments and (to one degree or another) reinstated tipping, citing customer reluctance to embrace the trend.
If you thought the hot dog you bought at the ballpark, stadium or arena last time you went to a pro ball game was pricey, check this: A food truck in Australia is selling a $100 ($75 U.S.) frankfurter.
No, it’s not a sausage stuffed with gold. The “Haute Dog,” a hot item at Melbourne’s Good Food and Wine Show, a stop in the Maille Mustard Mobile’s yearlong journey across Australia, contains pure grass-fed Australian peppercorn beef.
Attention, trend watchers: Retro pastries a la France are currently very much a la mode in New York City.
New York magazine food writers Robin Raisfeld and Rob Patronite have detected a recent “proliferation of classic French desserts” in eateries throughout NYC, declaring, “This is a moment for meringue, for lush pastry cream, and for looming souffles.”
Many of us drink coffee for the taste (an iced latte sure does hit the spot) or the sense of coziness (yummy mornings with your mug and the paper) and conviviality (meeting a pal for a cup and a catch-up) as well as the hit of caffeine. But for those who want their caffeine buzz straight up, without the sippable frills, thrills and potential spills, there is now a new solution: chewable coffee.
Did you ever wonder why a food one person adores may be a dish another abhors — and why some people seem to be born adventurers when it comes to what’s on their plates, whereas others are super-picky eaters?
Jane Kauer, an anthropologist at the University of Pennsylvania whose work focuses on issues related to food, eating, body and culture, recently discussed the science of picky eating with NPR.
Among her insights: