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1 vote
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A guide to Norway's Trøndelag – this year's European Region of Gastronomy
4 votes -
Why food commercials cost hundreds of thousands of dollars | Big Business
2 votes -
Russia smuggling Ukrainian grain to help pay for Putin's war
5 votes -
The mysterious, stubborn appeal of mass-produced fried chicken (2019)
11 votes -
How mushrooms are turned into bacon and styrofoam | World Wide Waste
10 votes -
The inside scoop on ice cream innovation – a Tetra Pak product development centre where future recipes and technology are tested out
6 votes -
How Japanese grow and eat $46,500 melons
4 votes -
Extreme China heatwave could lead to global chaos and food shortages
19 votes -
Instead of a field, hundreds of Danish growers now share patches of the ocean, growing mussels, sea kelp and more
6 votes -
California first US state to offer free meals to all public school students
24 votes -
A history of tacos
3 votes -
How OXO conquered the American kitchen
18 votes -
Arcades, churches and laundromats: A trucker’s haven on the precipice of change
5 votes -
Lords complain of ‘poor wine’ and ‘too much salmon’ in the ‘disappointing’ taxpayer-subsidised food and drink served to Parliament
14 votes -
Researchers grew tiny plants in moon dirt collected decades ago
8 votes -
The hidden histories of To-Go container art
4 votes -
Why modern sandwich bread is different from 'real' bread
6 votes -
Can lab-grown dairy proteins give us a cow-free future? | Lab-Grown
6 votes -
From high-protein food to plastics and fuel, Swedish scientists are attempting to tap seaweed's huge potential
8 votes -
I tried RoboBurger, the world’s first burger vending machine
9 votes -
Solving the challenges of robotic pizza-making
6 votes -
Cody's algae panel
5 votes -
Book review of A Square Meal: A Culinary History of the Great Depression
7 votes -
The incredible logistics behind corn farming
9 votes -
What life is like when you're allergic to corn
7 votes -
Lab-grown lion, tiger and zebra meat could be set for tables at UK restaurants
5 votes -
Maine’s disaster from PFAS-contaminated produce is causing farms to close and farmers to face the loss of their livelihoods
6 votes -
What everyday foods are 10/10?
People eat a lot of food. So much, in fact, that we tend to overlook exactly how good our food is. In celebration of this (and to get our minds off of the scary stuff), I thought this was a good...
People eat a lot of food. So much, in fact, that we tend to overlook exactly how good our food is. In celebration of this (and to get our minds off of the scary stuff), I thought this was a good time to reflect on the good things in life. So I give you this question: what average, everyday supermarket food is secretly fantastic? So fantastic that you could eat it everyday - and probably actually do.
My vote is bread. Bread is so delicious you can practically make a complete meal out of it. But it's also versatile and with just a few more ingredients can be transformed into something even more delicious. Buttered toast is absolutely divine. Everyone has their favorite sandwich, and any of those would also be perfect for this list as well, but you can't have any of them without bread.
I'm also not above ultraprocessed garbage food, so as a bonus suggestion is (bread-adjacent!) premade frozen pizzas. While some people will prefer fresh made pizzas, I've never seen anyone hate frozen pizza altogether, and everyone has a favorite brand. I personally like Totino's; it has a strangely appealing artificial quality to it, and most importantly it's a filling meal that takes zero effort (it can be cooked in the toaster oven without even needing to dirty a pan) and costs only about a dollar.
23 votes -
Sri Lanka to pay $200m compensation for failed organic farm drive
4 votes -
Seed St. Louis to host free community agriculture conference - virtual and in-person
3 votes -
Kidney failure, emergency rooms and medical debt: The unseen costs of food poisoning
3 votes -
Is meat really that bad?
14 votes -
Rise of the (fast food) robots: How labor shortages are accelerating automation
10 votes -
The McDonald’s ice cream machine hacking saga has a new twist
22 votes -
Happy Thanksgiving All Y’all!
What is everyone thankful for today? What is y’all’s dinner setup for tonight?
20 votes -
Diners, Drive-ins, and Dives speaks to a homesick America
8 votes -
Megan Thee Stallion and fast food’s ongoing pursuit of Black buy-in
6 votes -
With climate change threatening traditional coffee farming, Finnish scientists have produced coffee from cell cultures with an aroma and taste resembling the real thing
9 votes -
Climate change food calculator: What's your diet's carbon footprint?
5 votes -
Amazon is reportedly working on a smart fridge that tracks what’s inside
3 votes -
Would you like this man as your personal physician?
3 votes -
World's coldest BBQ festival | Hokkaido, Japan
4 votes -
Nissin to sell a fork specially designed for its cup ramen
17 votes -
McDonald’s runs out of milkshakes amid ‘supply chain issues’ in UK
11 votes -
Smarter Every Day's 'Nuclear Submarine Deep Dive' completed playlist
10 votes -
Chick-fil-A’s profits are being used to push anti-trans state laws and kill the Equality Act
22 votes -
Shares in alt-milk maker Oatly surge on US stock market debut – Swedish firm valued at $13bn as investors bet on soaring demand
9 votes -
The evolution of the frozen pizza
2 votes -
How humanity has changed the food it eats
3 votes