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.
Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what’s the better gadget between a blender and juicer if you want to get more beneficial nutrients?
The government wants to make your chicken meat safer to handle. The USDA is proposing legal limits on the chicken parts that are contaminated with salmonella bacteria.
Wondering why your local Chipotle is no longer serving pork? It’s because a big supplier was housing pigs in confined quarters. But there’s debate about whether that’s really worse for the animals.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
Champagne and other booze flow freely on New Year’s Eve. But if you want to wake to a new year without the side effects of alcohol, don’t fret: Science offers some guidance.
Coca-Cola got a lot of attention in November when it announced it was going into the milk business. In fact, its extra-nutritious milk product was invented by some dairy farmers in Indiana.
Kale and Aubry Walch plan to open the country’s first vegan butcher shop. Their goal: to free vegans from enduring yet another tofurkey holiday.
A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.
The Cook’s Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn’t you pack your burgers too tight? Two America’s Test Kitchen editors explain.
Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn’t mean the product disappears from the market.
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.
If you don’t think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World’s Most Dangerous Flavor, is on a mission to change hearts and minds.