Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Tag: the salt
Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.
Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.
Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.
The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here’s a guide to the science.
Many coastal communities that harvest shellfish could soon be hurt by ocean acidification, a study finds. The Pacific Northwest and New England are hot spots, as are estuaries along the East Coast.
Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.
Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can’t quite perceive the taste.
Melissa McSorley’s job is to make food look good — and last — on camera. Sometimes that means cooking 800 Cubano sandwiches, other times it means scooping butter instead of ice cream.
Where there’s pot, there’s often an insatiable hunger. Now researchers have a big clue why: Cannabinoids, the drug in marijuana, appear to flip a neural circuit that normally tells us we’re full.
In his new book, author Brian Abrams chronicles the drinking habits and debauchery of former presidents.
Jack White is a meticulous musician, so it’s no surprise that his homemade guacamole has to be well crafted, like his music. And Peruvian chef Martin Morales thinks White has a pretty good recipe.
Government regulators have approved the first genetically modified apples, which don’t turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.