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6 votes
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Seven cookbooks for getting started with a paleo diet
5 votes -
CDC food safety alert: Outbreak of E. coli infections linked to romaine lettuce in US and Canada
7 votes -
Roaches taste like blue cheese, and other bugsgiving revelations [Warning: graphic bug images]
9 votes -
Do you even bake, bro?
5 votes -
This man hosts a free Thanksgiving dinner for all who RSVP. It’s his 33rd year.
7 votes -
A day in the life of Lloyd Squires, founder of Myer's Bagels in Burlington, Vermont
6 votes -
Small farmers in Mexico keep corn’s genetic diversity alive
3 votes -
Thanks for my coffee… On the great gratitude trail
6 votes -
The rise and fall of turkey brining
8 votes -
I found the best burger place in America. And then I killed it.
20 votes -
When people panicked over pink peppercorns
6 votes -
Holy molé: A beginner's guide to Mexico’s heaven-sent sauce
10 votes -
Is it ever OK to steal from the breakfast buffet?
12 votes -
The world’s most expensive ham
7 votes -
In northern Japan, orchardists harness the power of the sun to sear images of good fortune—and the occasional face of a celebrity—onto apples
6 votes -
A history of Odessa in ten dishes
7 votes -
These men ate poison so you could have the FDA
14 votes -
Dan Barber: 'Twenty years from now you’ll be eating fast food crickets'
6 votes -
Should there be a tax on red meat?
23 votes -
Authentically what?
8 votes -
Tamales are a treat for Día De Los Muertos—and the other 364 days of the year
5 votes -
An eight-year-old Australian girl has brought Kellogg's to its knees, forcing the cereal giant to promise it will put girls on its boxes of Nutri-Grain starting from next year.
8 votes -
Brad makes black garlic | It's Alive
7 votes -
How were raisins made before seedless grapes?
6 votes -
Electric fences and armed patrols: on the frontline of New Zealand's avocado war
8 votes -
The science of good chocolate
9 votes -
What are your thoughts on Soylent and clones?
I've been using Jimmy Joy (used to be called Joylent) for a few years. I think it's a great meal replacement for when you don't have time or just don't feel like cooking. On the other hand, it's...
I've been using Jimmy Joy (used to be called Joylent) for a few years. I think it's a great meal replacement for when you don't have time or just don't feel like cooking. On the other hand, it's just a mix of oats, rapeseed, and vitamins. And it doesn't taste that great. So I wouldn't go 100%.
I would love to hear your thoughts? Also, which brands do you prefer? I'm in Europe, so unfortunately original Soylent is not available for me.
20 votes -
It's getting colder, so give me your best hot cocoa recipe!
I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a...
I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a nice drink.
Mine:
Start heating milk on low heat, then slowly add sugar and cocoa powder while mixing, 1 tbs each per 4oz of milk. I find this pushes the saturation limit of the milk a bit too close, so I add some more in to make sure everything dissolves. Add in some cinnamon, along with a pinch of nutmeg and salt. Once hot splash in a bit of cool cream and serve.
18 votes -
What is the worst food experience you've ever had?
Also, what is the best?
11 votes -
[Weekly] What'd You Munch This Week?
hey all! i see these kinds of posts in ~music where people talk all about what they're listening to that week, what they checked out for the first time, what they really enjoyed or hated. i...
hey all!
i see these kinds of posts in ~music where people talk all about what they're listening to that week, what they checked out for the first time, what they really enjoyed or hated. i thought it'd be cool to do a food version!
did you try a new recipe this week? how was it?
eat at a cool new restaurant?
try a new dish that you absolutely loved / hated?
grab a plate and dive on in!
7 votes -
The twenty-seven pizza spots that define New York slice culture
7 votes -
The country where unwanted food is selling out
7 votes -
How curry became a Japanese naval tradition
9 votes -
In Japan, the Kit Kat isn't just a chocolate. It's an obsession.
13 votes -
Spice expert guesses cheap vs expensive spices | Price Points
8 votes -
The Southern barbecue you’ve probably never heard of: In a narrow swath of Kentucky and Tennessee, the specialty is a pork-shoulder steak, grilled and dunked in a tongue-torturing hot sauce
5 votes -
Starbucks opens first US sign language store — with murals, tech pads and fingerspelling
7 votes -
New Tech to Predict When Food Spoils Could Slash Waste
4 votes -
What Food or Drink Would You Want People to Leave at Your Grave?
8 votes -
David R. Chan's love of lists and determination never to eat at the same place twice has seen him eat at over 7,300 Chinese restaurants and become an accidental expert on Chinese-American history
9 votes -
US school apologises after canteen serves dish with kangaroo meat
16 votes -
Edible cottonseed is now a thing — and it could have big implications for world hunger
8 votes -
The evolution of the New York City pizza slice shop
10 votes -
Brad forages for porcini mushrooms | It's Alive
5 votes -
Devoted fans pay thousands for this fermented tea, whose decades-old vintages are treated like wine
13 votes -
The weird world of secret menus
7 votes -
How to navigate all-you-can-eat buffet restaurants like a pro
8 votes -
Award-Winning Cuban Sandwich by El Cochinito
8 votes -
What is American cheese, anyway?
14 votes