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22 votes
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Making a mocha mascarpone icebox cake
4 votes -
This is the beginning of the end of the beef industry
15 votes -
Colombia has declared a national state of emergency to try to contain the spread of a destructive banana fungus
9 votes -
Imported cheese prices are about to double due to proposed US tariffs
12 votes -
Scientists from the University of Borås are exploring the possibility of converting old pieces of glutinous waste into yarn
4 votes -
Minneapolis just banned drive-throughs
9 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Pop-Tarts | Gourmet Makes
9 votes -
Currently, slaughterhouses in the US are allowed to process a maximum of 1,106 hogs per hour. Pork producers want to do away with the speed limit and reduce the number of federal inspectors.
9 votes -
A conversation with the team that made bread with 4500-year-old yeast from ancient Egyptian pottery
13 votes -
Ahoy vegans; do you make yourself breakfast every morning? If so, what is it?
Lately I've been trying to be better about cooking a decent breakfast for myself every morning instead of grabbing sugary stuff at a coffee shop, blowing money for something fancier, or wolfing...
Lately I've been trying to be better about cooking a decent breakfast for myself every morning instead of grabbing sugary stuff at a coffee shop, blowing money for something fancier, or wolfing down a breakfast bar.
I'm also trying to be a boring adult and limit my sugar intake, avoid gluten on account I'm apparently at risk for celiac disease, and would like to try and be vegan whenever possible.... couple this with me being incredibly lazy and us not having a dishwasher in our apartment, and I've got what feels like very few options.
For the past two months, every weekday I've been crumbling firm tofu over a heated pan set to medium, throwing in some paprika, turmeric, salt, garlic & onion powder, nutritional yeast, stirring that up a bit for five minutes, and then ripping up a cup of pre-packaged kale/spinach leaves over it before taking it off the heat and tossing in a tablespoon of oat milk. I'll then eat half and leave the other for my wife.
It's been OK, but I'm trying to look into other options just to add some variety, and was curious if someone else has found something that works for them that I might be able to piggyback off of for inspiration.
10 votes -
How to make ice cream cones from scratch
6 votes -
What's the difference between... pickling, brining, marinating, and curing?
8 votes -
If we all ate enough fruits and vegetables, there'd be big shortages
12 votes -
How watermelon's reputation got tangled in racism
12 votes -
Fast-casual vegan restaurant proves plants are tasty
7 votes -
Drink up, stoners: Big Alcohol's pursuit to make weed beverages
8 votes -
Watergate Salad: A fluffy green bite of Washington, DC's past
4 votes -
Brad and Claire make doughnuts | It's Alive
12 votes -
Tildĩstas, what is your guilty pleasure food?
we need more casual questions in here (there are 4 topics specifically tagged casual on the first page rn), so let me cast the first stone to that lot. bonus style points if you link to what the...
we need more casual questions in here (there are 4 topics specifically tagged
casual
on the first page rn), so let me cast the first stone to that lot. bonus style points if you link to what the food is if it's country specific/kinda esoteric/something most people wouldn't know21 votes -
Coleslaw kissed by fire: Grill, smoke or ember-roast cabbage to make this traditional side dish the star of the barbecue
6 votes -
Food trucks have multiplied in Seattle — and with that come growing pains
8 votes -
Indigenous maize: Who owns the rights to Mexico’s ‘wonder’ plant?
5 votes -
Is fair trade finished? Fairtrade changed the way we shop. But major companies have started to abandon it and set up their own in-house imitations – threatening the very idea of fair trade
8 votes -
Beyond Meat is working on fake bacon and steak
11 votes -
Socialist People's Party wants a debate on whether it should be legal to produce and sell French delicacy foie gras in the EU
8 votes -
The man who’s going to save your neighborhood grocery store
7 votes -
It's six months until Christmas - perfect timing to start your aged eggnog
8 votes -
Eating someone: Farmed animals have personalities, smarts, even a sense of agency. Why then do we saddle them with lives of utter despair?
28 votes -
Why Sriracha Sauce Became So Popular
7 votes -
What's the difference between... cage-free, pasture-raised, free-range, organic, and other labels on eggs?
8 votes -
Alchemist, a restaurant serving a fifty-course menu, has opened in Copenhagen
5 votes -
Lean Cuisine doesn’t want to be part of diet culture anymore. Does it have a choice?
9 votes -
How the Goth pubs of Sweden transformed drinking in Scotland's industrial heartlands
8 votes -
Gordon Ramsay's new show "Uncharted" is a toothless attempt to follow in Anthony Bourdain's footsteps
11 votes -
The best pizza slices in New York City
6 votes -
How to grow your own alfalfa sprouts in a jar
9 votes -
Do cookbooks need nutrition facts?
11 votes -
How to feed the world without destroying the planet
8 votes -
Newcastle (in New South Wales) is set to become the "first city in the world" to have a drive-through only KFC, the restaurant chain said.
3 votes -
Kanat: Grilled Turkish-style chicken wings
10 votes -
Maggots are the answer to feeding a human population that's heading to nine billion people
6 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Pop Rocks | Gourmet Makes
8 votes -
The rise and fall of French cuisine
12 votes -
Sweden's Disgusting Food Museum gets a permanent home – now housed in the Caroli shopping centre in Malmö
7 votes -
Our taste for turtle soup nearly wiped out terrapins. Then Prohibition saved them.
4 votes -
I couldn’t tell this delicious lab-grown ice cream didn’t come from a cow
7 votes -
The FDA is allowing cranberry products to disclose "added sugars" differently, due to containing less natural sugar than other fruits
10 votes -
The history of Ivar's, Washington's beloved chowder chain
8 votes -
Would you eat a burger made out of CO2 captured from the air?
9 votes