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15 votes
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A history of Moscow in thirteen dishes
9 votes -
Gala apple passes Red Delicious as America's favorite
9 votes -
Nestle says slavery reporting requirements could cost customers
8 votes -
Capilano, Australia's biggest honey producer, and supermarkets accused of selling 'fake' honey
8 votes -
Introducing Nuka Dark Rum. Made by Bethesda.
8 votes -
Breakfast stew, popcorn chicken and waffles make for hearty brunches
4 votes -
Fifty-four oenology students described white wine dyed red with descriptors strongly correlated with red wine
9 votes -
Haute pot: How high-end California chefs are cashing in on marijuana
5 votes -
Banana domestication began some 7,000 years ago, but researchers are only now piecing together the global journey of the beloved yellow fruit
11 votes -
The man who is fervent about feeding hungry kids, but hates food banks
9 votes -
Tacos | Basics with Babish
7 votes -
We can't grow enough food to feed the world according to the Food Guide
12 votes -
Claire Saffitz makes homemade ice cream sandwiches | From the Test Kitchen
6 votes -
Fighting the vanilla thieves of Madagascar
4 votes -
Paul Bocuse cooking poulet au gros sel
5 votes -
Garum, Rome's favorite condiment
6 votes -
Ancient Egypt: Cheese discovered in 3,200-year-old tomb
7 votes -
Reports of the death of mayonnaise have been greatly exaggerated
7 votes -
Chefs remember Joël Robuchon, the world’s most Michelin-starred chef
4 votes -
Spinach Puffs from The Emperor's New Groove | Binging with Babish
13 votes -
Tarantulas: Cambodia's disappearing delicacy
3 votes -
New Zealand is battling an avocado crime wave. Criminals are stripping trees of fruit under the cover of night as a shortage sends prices skyrocketing.
6 votes -
How millennials killed mayonnaise
16 votes -
The Fictional Foods We Wish Were Real
7 votes -
Twelve best crumble toppings
4 votes -
Dragons made of citrus: Every year, the town of Menton, France, turns lemons and oranges into giant sculptures depicting windmills, dragons, and more
6 votes -
'Parasites': Restaurants ask customers to shun services like Uber Eats
11 votes -
The home museum displaying over 10,000 beer steins
5 votes -
How yogurt fueled the rise of civilization
4 votes -
Why a Belgian sourdough librarian flew to Canada for yeast
9 votes -
What are y'all having for dinner tonight?
I'm either going to make a chicken stir fry or chicken pasta. I'm making a big pot of pinto beans right now but that's really just to have around for the next few days.
15 votes -
Science’s search for a super banana
9 votes -
Foodora announced on Thursday it would stop operating in Australia by the end of August
2 votes -
How much is "about two" really?
11 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Oreos | Gourmet Makes
7 votes -
A flower in the debris: The legacy of Benihana, Rocky Aoki's all-American empire
4 votes -
How Aussie flat whites and smashed avocado have taken New York
4 votes -
Yes, Hellmann’s has frozen over. Mayonnaise ice cream is here.
2 votes -
How to survive a twenty hour Basque breakfast
5 votes -
An illustrated compendium of Chinese baos
8 votes -
It's animal tissue grown in a vat. But is it meat?
15 votes -
Easy, homemade alternative to store-bought protein bars
Thought I would share this simple recipe for protein bars I've been making for the last year or so. I used to spend something like $50-$60 per/mo. on the store-bought kind so these have saved me a...
Thought I would share this simple recipe for protein bars I've been making for the last year or so. I used to spend something like $50-$60 per/mo. on the store-bought kind so these have saved me a good bit of $. Bonus points for taking, at most, 10 minutes to put together.
- 1 1/2 cups old fashioned oats
- 1 scoop vanilla whey protein powder (chocolate also tastes good)
- 3/4 cup natural peanut butter
- 1/4 cup mini chocolate chips
- 2 tbs. almond milk
Mix together and mold into bars or roll into balls, and refrigerate for 30-40 mins before eating. Each batch makes about 6 bars or 12 balls.
19 votes -
The Truth About Japanese Tempura
13 votes -
What is your favorite beer, does it differ by season or by what you're eating?
With the fourth of July tomorrow, I'd really like to hear what everyone's favorite beer is and hopefully learn a few new ones to try.
14 votes -
Curried chicken wings and a fat tire beer
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f)....
Frozen chicken wings, about $5 a pound at the local Winco. Defrosted half in the microwave for about 5 minutes. Rubbed on Olive oil, threw in the air fryer for about 30 minutes at 400 degrees (f). Sprinkled on Tumeric, Paprika, garlic powder, onion powder, salt, pepper.
Holy shit is this good.
5 votes -
Here's what fifty years of food supply data says about Canada's eating habits
9 votes -
World's oldest bread found at prehistoric site in Jordan
3 votes -
The making (and unmaking) of a Canadian brand: Tim Horton's
8 votes -
How pie-throwing became a comedy standard
4 votes