Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
It’s tempting to seek out the mac and cheese or a pint of ice cream after a terrible, horrible, no good day. But fresh research suggests such comfort foods might not be mood boosters after all.
Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty?
Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren’t as sensitive eat about 200 more servings of vegetables per year.
Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now “chlorinated chickens” are a sticking point in a trans-Atlantic trade deal.
“There’s a social-action part of being a Jew, where you’re supposed to do something good in the world,” Dinberg explains. “Farming allows me to do that—care for the earth, be a partner with God, provide opportunities for people through good food.”
Investigators from the U.S. Department of Agriculture say they cannot figure out how genetically modified wheat got into an Oregon field. Now GM wheat has been found growing in Montana, too.
“Recipes are only as good as those using them,” says Rahul Baxi, an Oakland-based software engineer. With his new invention “SmartyPans,” he hopes to harness technology to get more people in the kitchen.
In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.
Guess what scientists found lurking inside a common-looking packet of supermarket porcini? Three entirely new species of fungi. That’s what happens when you sequence the DNA of your dinner.
What does it take to get chickens off antibiotics? According to Perdue Farms, an added dose of the “good bacteria” known as probiotics can help crowd out the harmful microbes that make a chicken sick.
Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it’s a win for consumers, trees and animals.