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5 votes
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Mustard, honey, hot sauce: Every gourmet food product is getting its own "sommeliers"
8 votes -
Can we ditch intensive farming - and still feed the world?
11 votes -
Now Your Groceries See You, Too
6 votes -
The patents behind pasta shapes
5 votes -
White gold: The unstoppable rise of alternative milks
9 votes -
Inside the great Italian-Australian Prosecco debate
Inside The Great Italian-Australian Prosecco Debate The EU and Australia fight over prosecco and parmesan naming rights In Vino Veritas? The Dubious Legality of the EU’s Claims to Exclusive Use of...
6 votes -
The cacao cult: Why chocolate is hot right now
9 votes -
Robern Menz seeks to bring back the Polly Waffle
3 votes -
How fortunes are being made and lost in Madagascar's vanilla boom
6 votes -
The status of vertical farming at the end of 2018 - a summary
13 votes -
World's coffee under threat, say experts
8 votes -
In home of original sriracha sauce, Thais Say Rooster brand is nothing to crow about
7 votes -
A German mint just released a coin commemorating seventy years of currywurst
6 votes -
Impossible Burger 2.0 tastes so real it made this vegetarian's stomach turn
17 votes -
The battle for the Boqueria
8 votes -
The mysterious, stubborn appeal of mass-produced fried chicken
10 votes -
City of Keene in dispute with local restaurant owner over 'Pho Keene Great' name
11 votes -
Andrew Zimmern in hot water after ‘horseshit’ Chinese food diss
5 votes -
The cult of Old Bay: 8.3 million blue-and-yellow cans and growing
4 votes -
Alternatives to Umeboshi?
So, I bought some umeboshi because I heard that they were supposedly really sour. Unfortunately, when I tasted one, it was not sour whatsoever. It literally tasted like salt with no other...
So, I bought some umeboshi because I heard that they were supposedly really sour. Unfortunately, when I tasted one, it was not sour whatsoever. It literally tasted like salt with no other flavoring. I get that they're pickled, but it was like eating pure salt. Does anyone know any good alternatives for umeboshi?
6 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Snickers | Gourmet Makes
9 votes -
Beer expert guesses cheap vs expensive beer | Price Points
6 votes -
How Domino's pizza lost its mascot
6 votes -
What is the biggest change you've ever made to your diet?
In mid-2012 I decided to become a vegetarian, both for health and ethical reasons. Before then I had mostly been on autopilot when it came to food - I just ate what what was the norm in my family....
In mid-2012 I decided to become a vegetarian, both for health and ethical reasons. Before then I had mostly been on autopilot when it came to food - I just ate what what was the norm in my family. My choice forced me to get out of my comfort zone, to try out new foods I had never considered before. For this reason, the change has been incredibly positive to me; I'm much more conscious of what I eat now. And by setting a precedent it later helped me make more changes, like cutting down sugar. I'm currently testing to see if the bloating and stomach aches I suffer daily are because I am lactose intolerant; if it is indeed the case, that will require another drastic change, although this particular one will be by necessity rather than choice.
What is the biggest change you've ever made to your diet? Was it by choice, or did you feel obligated to do so, for example because of health issues? What did you get out of it? How much thought do you put in your daily diet, in general?
22 votes -
A proposed overhaul of the federal government's contentious Health Star Rating system would see one in five products have their rating changed.
5 votes -
Thirty-three ways to use up a box of Phyllo Dough
4 votes -
America’s thirty-eight essential restaurants
4 votes -
The birthplace of the modern apple
6 votes -
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