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5 votes
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This land is meant only for saffron. Without it, it means nothing.
10 votes -
The Reese’s Piece: How a series of creative ads helped Reese’s peanut butter cups—and later, candy-coated peanut butter candies—conquer the world
9 votes -
The US government has redefined “pink slime” as ground beef
16 votes -
What tea are yall drinking today?
For my daily tea-drinkers: What are you drinking today? Where'd you get it? How would you rate it? For my non-tea drinkers: Feel free to ask any questions you might have about the most widely...
For my daily tea-drinkers: What are you drinking today? Where'd you get it? How would you rate it?
For my non-tea drinkers: Feel free to ask any questions you might have about the most widely consumed beverage in the world (next to water). Share a time you had a good experience or a bad experience.
35 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Ferrero Rocher | Gourmet Makes
12 votes -
Chuck E. Cheese’s swears it does not sell pizzas made of leftover slices
5 votes -
What's your favorite easy low-carb recipe?
I like to cook for myself but it's often time-consuming and requires a lot of ingredients which are hard to handle in my tiny kitchen. What quick and easy recipes do you like to make?
17 votes -
Bagels | Basics with Babish (feat. Dan Souza)
7 votes -
How a recipe goes viral on Instagram
5 votes -
Study shows that "beer before wine" makes no difference to a hangover
10 votes -
Pufferfish in China: diners lured by delicacy now that country has bred them poison-free
7 votes -
During WWII, Bletchley Park was home to codebreaking and tea shenanigans
5 votes -
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