Food

Finally, the most damning thing about McDonald's is in how incredibly boring it is even compares to their competitors. While McDonald's is ubiquitous, that ubiquity only makes their mediocrity all the more McShitty.

For generations, feeding a baby meant pureeing what you had at dinner, or if you were in a pinch opening a jar of Gerber,...

Japan is a country that builds 100-year companies; while 50 years ago Made In Japan implied an inferior mass-manufactured product, the quality of Japan...

You don’t have to languish in jail to make Jailhouse Booze. It’s an easy, fun project you can make in your own kitchen, with fruit juice. Old-time jailbirds used to call it Pruno. We also have another, no-waste, alternative wine recipe: Pea Pod Wine.

This light, creamy cheesecake fits into your green Shavuot, especially if you make it with organic cheese and eggs. It's also light on sugar.

If you’re anywhere near Sri Thanu on Koh Phangan, Thailand, around the yoga centers: Zen Beach, Haad Yao, or Salad Beach—make time for Street Vegan. It's vegan and so satisfying that one meal might convince you that eating plant-based is not a compromise. I suggest for any vegan restaurant owner or chef to come to this modestly-priced venue to learn from a master.

Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

April is National Garlic Month! We’re close to the end of April, but fear not: the North American garlic harvest lasts through July, and you can pick up the bulbs until Fall. Even after the green stalks wither and the bulbs are drier, your garlic will remain pungent for any months if you store it well.

“Forever chemicals” like the ones ejected by Lulelemon yoga pants into strategic areas don’t go away. They don’t break down in nature, and once they’re in water, soil, or our bodies, they tend to stick around. But scientists at Florida International University think they’ve found a smarter way to deal with them, and it uses something as simple as pH.

Reading nutrition advice from 50, 40, and even 20 years ago feels like stepping into an alternate universe. It’s hard to believe how close-minded and definitive those tips were when we look at them in relation to today’s actual scientific studies.

Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.

In the modern nutrition universe, that level of commitment deserves an applause. But for those who don’t live in a Nordic fishing village, the nutrition company Zinzino has built its omega-3 research and formulations around these principles, combining biomarker testing, antioxidant protection and traceable sourcing across both sustainably harvested small-fish oils and a vegan marine-microalgae alternative.

Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

This week, Israel’s precision-fermentation milk from Remilk is finally appearing on supermarket shelves. Staff members have been posting photos in Hebrew, smiling, tasting, and clearly enjoying the moment — not because it’s science fiction, but because it tastes like the real thing.

Researchers investigated whether carrot side streams, generated during the production of natural food colorants, could support edible fungi growth. After screening 106 fungal strains, they identified Pleurotus djamor (pink oyster mushroom) as the most efficient, producing strong biomass growth and high protein content when cultivated on carrot residues.