Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Tag: the salt
The color of food can affect how we perceive its taste, and food companies aren’t afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there’s a lot to learn from a memoir of obsessive label-reading and weird baking.
Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.
The country’s move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.
The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they’ve given their Passover seal of approval to the ancient “pseudo-cereal.”
Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they’ve found a way to produce fish on land with little pollution.
More and more city dwellers are trying their hand at urban gardening. Most know to be wary of lead in their soil, a report finds, but they’re clueless about how to avoid other types of contaminants.
Climate change will likely hurt food production, raise food prices and increase hunger. But those calamities may not be inevitable, according to a group of international agriculture researchers.
Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.
There’s new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn’t the demon we were once told to fear, especially compared with carbs.
A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That’s debatable.