The human diet contains thousands of antioxidants–nutrients that may help do everything from preventing wrinkles to killing off cancerous cells. But while many foods from chocolate to popcorn promise these health benefits, your best bet for a long, vibrant future begins with produce. 


Continue reading: 7 Fruits and Vegetables that Reverse the Signs of Aging

There’s nothing better than a gooey grilled cheese sandwich. But now that it’s warming up, you’re probably craving less comfort food — and something that tastes a little lighter for spring.

Adam Schneider and Vanessa Palazio, co-owners of Little Muenster in Manhattan and Brooklyn, share their sandwich recipe with a twist (gruyere cheese! pickled onions!) with Yahoo! Shine.

Continue reading: Melt-y Grilled Cheese – with a Twist – for Spring

Seafood lovers concerned about sustainability may already be familiar with the popular Monterey Bay Aquarium Seafood Watch’s pocket and mobile guides, which divide up fish caught in the United States into easy-to-follow “Best Choices,” “Good Alternatives,” and “Avoid” lists based on the management of the fisheries for each species, population data, and fishing methods. While helpful, these lists leave out a component also worth considering when making seafood choices: toxin levels and omega-3 levels.

Continue reading: The Best Seafood to Eat

The latest weapon in the U.N.’s fight against hunger, global warming and pollution might be flying by you right now.

Edible insects are being promoted as a low-fat, high-protein food for people, pets and livestock. According to the U.N., they come with appetizing side benefits: Reducing greenhouse gas emissions and livestock pollution, creating jobs in developing countries and feeding the millions of hungry people in the world.

Read more: UN: Eat more insects; good for you, good for world

It occurred to me recently that I hadn’t written about anything breakfast-y in a while. And for whatever reason, I was reminded of a former brunch staple I used to whip up regularly: croissant french toast.

Yes, it’s rich. And for this I make no apologies. If you’re typically a breakfast purist who enjoys nothing more than a bowl of fat-free yogurt sprinkled with toasted wheat germ, this may not be the dish for you — then again, it just might be!

Read more: Croissant French Toast

My wife Becky and I experimented with radically cutting our food costs last week as part of a fundraising campaign created by a hunger charity.

Under the “Live Below The Line” campaign sponsored by the Global Poverty Project, an Australian charity, for five days we spent $1.50 per person per day on food, which is the extreme poverty line globally, according to the World Bank.

Living in New York, we typically spend about $140 a week on groceries for our family of four. What drew me to the campaign was seeing if we could shrink that amount drastically. It was like trying to solve a puzzle, and if we got it right, we could make a charitable donation.

Continue reading: Five Days Below the Poverty Line

Spring has sprung which means it’s a great time for spring cleaning. While you’re packing away sweaters and ditching too old makeup in preparation for a light and breezy season, why not do something else to help you look your best, which is to clean your diet to make way for skin-friendly foods?

Read more: 4 Key Ways to Change Your Diet for Clearer Skin

Many of us are mindless eaters. The office is especially bad for this, but do you realize just how many calories you’re consuming with one effortless grab? Perhaps more importantly, do you realize just how much exercise it takes to burn those things off? Here’s a metabolic chart using three popular forms of exercise: running, cycling and weightlifting, in order to determine how long it takes to burn off 15 snacks if you’re a 180-pound dude.

Continue reading: 15 Snacks You Eat At Work That Take You Way Too Long To Burn Off The Calories

Prodded by the largest U.S. hummus maker, farmers in the heart of tobacco country are trying to grow chickpeas, an improbable move that reflects booming demand for hummus.

Sabra Dipping Co., a joint venture of PepsiCo Inc. (PEP) and Israel’s Strauss Group Ltd., wants to cultivate a commercial crop in Virginia to reduce its dependence on the legume’s main U.S. growing region—the Pacific Northwest—and to identify new chickpea varieties for its dips and spreads.

Read more: Hummus Is Conquering America