This time of year my husband is chomping at the bit to grill, grill, grill! He wants to grill everything—which is fine by me because not only is grilling a super-quick way to cook, but when it comes to lean proteins it guarantees flavorful, juicy results—without having to add a lot of fat or calories. (Or do extra dishes!)
Read more here: 5 tricks to grill your way to better health
When I go to the grocery store to buy bread, there are three things I look for on food labels.
1. I prefer breads made from whole grains rather than ones made from refined grains with added fiber. Whole grains (e.g., wheat, oats, rye) are rich in vitamins and minerals and contain at least as many antioxidants as some fruits and vegetables and are good for your heart.
Read more here: 3 ways to find the healthiest supermarket breads
We all know that pets aren’t supposed to have people food. But let’s face it, sometimes, it happens…something falls on the floor when you’re cooking dinner, and Buddy is quickly there, vacuuming up the crumbs, or Felix steels something off the plate when you aren’t looking…
Read more here: Foods poisonous to pets
We tried 22 traditional barbecue sauces, but only 2 had us singing, “I want my baby back, baby back…”
Barbecue sauce does for meat what butter does for mashed potatoes; one can’t be its best self without the other. This statement may be exaggerated, but oftentimes grilling isn’t right without barbecue sauce, and a bad one can really mess up your meal. You can always make your own, but for quick and hassle-free cooking, many Americans turn to bottled sauces. So we decided to taste the offerings and choose our favorites.
Read more here: The great American BBQ sauce taste test
The buttery taste found in packaged foods isn’t just butter flavor anymore. Increasingly, it is browned-butter flavor, formulated to taste deeper and more savory than plain butter, says International Flavors and Fragrances, one of the leading laboratories for developing flavors used by food companies.
Snack chips are spicier. Chewing gum is mintier. Energy drinks are fruitier. In short, American cuisine is adrenaline cuisine.
Read more here: A Taste for Hotter, Mintier, Fruitier
One of New York City’s most famous restaurants, Tavern on the Green, which shut down earlier this year, is now in negotiations to reopen . . . as a snack bar, visitor’s bureau and retail facility.
It’s an admittedly plebian chapter in the restaurant’s storied history, having been known throughout the world for its opulent dining areas and incandescent shrubbery. (Let it be said it was also famous for its inferior food, but patrons kept coming for its glitzy décor and Central Park location.)
Read more here: Tavern on the Green Gets Unlikely Resurrection
These rich bar cookies are moist and gooey from marshmallows and chocolate chips. Fast and easy to make because they begin with a cake mix. Tried and true recpe brings raves. These are as rich as a brownie and do not really need any embellishment on top. However, you may sprinkle with powdered sugar or drizzle on a simple white icing, if you wish. Feel free to experiment using other flavored cake mixes.
Read more here: Marshmallow Chocolate Cream Cheese Bars Recipe
The Canadian Food Inspection Agency has issued a warning to consumers not to purchase or eat certain brands of bagged lettuce.
The ready-to-eat products may be contaminated with salmonella.
A number of brands of Fresh Express Romaine-based salads are included in a recall issued by the manufacturer, Fresh Express Incorporated.
Read more here: Salads recalled over salmonella contamination concern
I remember the first time I ever tasted a radish. My mom was eating them raw with her sandwich and offered me a bite. With no warning! Being a culinary-curious child, I reasoned that as long as it wasn’t an internal organ, it was my human duty to try it. Oh my! After the initial shock, I was certain I would never repeat that experience.
Read more here: Rooting for Radishes
