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.
When GMO-free cereals landed in supermarkets, some vitamins had mysteriously vanished from them. But these vitamins don’t necessarily come from genetically altered organisms.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.
Our primate ancestors were consuming alcohol 10 million years ago in the form of fermented fruit, researchers have discovered. The finding suggests our relationship with alcohol is ancient.
Restricting your calories for short periods of time may be one way to counter seasonal overeating. A few studies make a cautious but encouraging case for the health benefits of regular “mini-fasts.”
Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.
The American Beverage Association poured tons of cash into the effort to defeat the penny-per-ounce sugary-drink tax. But the effort to pass the tax also got cash infusions from some big-name donors.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn’t mean the product disappears from the market.
Pink slime? Eyeballs? Rumors about what goes into McD’s food have dogged it for years. As U.S. sales falter, the firm’s new ad campaign aims to tackle those concerns by inviting consumers’ questions.
There a big new pot of government money available for programs that boost the buying power of food stamps. But there’s a catch: The cash has to spent on local fruit and vegetables.
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.
“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.
The latest report in response to the horse meat scandal of 2013 reminds us that the potential for fraud in the food supply is high. But scientists are working to predict and prevent the next incident.
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.