A field guide to sweet potato varieties (and the dirt on yams)
5
votes
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Peel, chop and stir for hours: How Appalachia’s beloved community apple-butter parties live on
7 votes -
In Greenland, Thai restaurants serve whale skin sushi and reindeer pad krapow
7 votes -
How Ireland's Kerrygold butter became a mainstay in US kitchens
9 votes -
The next big thing in dining: virtual restaurants
5 votes -
What makes gumbo gumbo? A guide to Louisiana's signature stew
6 votes -
Meal-kit delivery teardown: Blue Apron vs. HelloFresh
8 votes -
Things chefs do that you should not do: Just say no to lemon zest, “ripping hot” pans, and the ice bath
18 votes -
Are New Zealanders buying slave-picked tinned tomatoes?
7 votes -
Meat isn’t evil, it’s how we raise it, how it’s prepared, and what it’s eaten with
9 votes -
Every way to cook a steak (forty-three methods) | Bon Appétit
6 votes -
The schools where meat is off the menu for climate reasons
8 votes -
How Texas barbecue found a home in rural Sweden
7 votes -
You might not want to eat bugs. But would you eat meat that ate bugs?
15 votes -
American connoisseurs have traditionally stayed away from German wine. A new generation of producers — and global warming — is changing that
6 votes -
Blindfolded Tasting Challenge - Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken)
4 votes -
The tangled history of spaghetti bolognese
8 votes -
Inside the launch of the Cosmic Crisp apple, the “largest launch of a produce item in American history”
9 votes -
Making sense of all the choices in the yogurt aisle
6 votes -
Shalt thou eat an Impossible Burger? The definitions of "halal" and "kosher" are being challenged by new food technology
9 votes -
Inside the competitive oyster-shucking scene in China
8 votes -
Impossible at home
8 votes -
How to make alkaline, low-hydration ramen noodles at home
9 votes -
On Restaurant Day in Helsinki anyone can open an eatery anywhere
5 votes -
A taste test of meat-replacement burgers, including the Impossible burger, Beyond Burger, and others
12 votes -
How tax policy gave us White Claw hard seltzer
7 votes -
The infamous, vertically sliced St. Louis bagel is not an abomination—it’s a brand-new playing field
18 votes -
After bears kept coming to this man’s bee farm to steal honey, he decided to turn them into honey tasters
9 votes -
Stop mocking vegans
32 votes -
As a proposed ban of foie gras makes its way through the New York City Council, duck farmers and animal rights activists are scrambling to make their respective cases
9 votes -
Every year, Paris holds a Grand Prix to crown the city’s best baguette – and in recent years, the winners have been bakers whose ‘origins’ are far from France
6 votes -
A bad year for onions
4 votes -
Dan Souza and Andrew Rea make pancakes with a robot | What's Eating Dan
9 votes -
We put a “sin tax” on cigarettes and alcohol. Why not meat?
15 votes -
Crab rangoon: How a fusion of at least four cuisines created a beloved and misunderstood dish
7 votes -
Finland urges EU to consider banning Brazilian beef over Amazon fires
25 votes -
"Whipt Cream, Like Snow" (Cream Puffs) | 18th Century Cooking
4 votes -
An introduction to Korean barbecue
6 votes -
Lab-grown dairy: The next food frontier
9 votes -
Chicken Parmigiana (Good Eats: The Return)
12 votes -
What's the Difference between... heirloom, beefsteak, plum, grape, cherry, and cocktail tomatoes?
11 votes -
What are some healthy convenience foods/recipes?
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise. What are some foods and recipes I can have on hand that are...
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise.
What are some foods and recipes I can have on hand that are dead simple yet nutritious?
Below are some guidelines of what I'm looking for. I'm open to any ideas, but the main feature is that it has to be EASY:
- No prep or very low prep
- If prep is needed, can be made in a large batch and stored as individual servings
- Few ingredients
- Prepackaged foods are an option (so if there's a great protein bar out there or something I'm totally open to it)
- Instant pot is a cooking option (so if you've got any good pressure cooker dump recipes, let me have them!)
Any recommendations?
15 votes - No prep or very low prep
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If we want to save the world, we have to eat less meat
22 votes -
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