Tagged With food

0

The Svalbard Global Seed Vault in the Arctic Circle has received a major deposit of nearly 50,000 seed samples from around the world, bringing the total number of seeds stored at the remote facility to nearly one million. This latest deposit — one of the largest ever — is a critical step in ensuring global food security at a time when the world's climate and geopolitics seems precarious.

2

There could be a future where we eat incredible, sustainable, engineered foods — 3D-printed or lab-grown meals, chemically optimised to unleash the perfect combination of flavour and nutrients to fit our bodies and our tastes. Better tasting hot dogs with harmful fats removed! Healthier snacks with accurate expiration dates! Or, we can continue on our present path, and we will keep eating the same foods we always have, including foods that make us sick and obese. And if the United States would like a say in the future of food, the government and the people need to start paying attention to food scientists.

6

You don't go to a fast food restaurant expecting a healthy meal, but you generally don't expect potentially carcinogenic compounds, either. It turns out that a third of the time, that's what you're getting, and not in the food, but in the wrapper. Scientists aren't sure how concerning this new health revelation is just yet, but it appears that even fast food wrappers can be bad for you.

1

Burger fans recognise the power of the special sauce, whipping up their own custom batches to recreate the savoury, delectable bite they know and love from their favourite burger chains. Usually, those sloppy creations mirror thousand island dressing: tomato sauce and mayonnaise, tomato sauce, relish and mayonnaise, tomato sauce, relish, mustard and mayonnaise, et cetera. Except here's the thing: there's no tomato sauce in the most common burger au jus, the McDonald's Big Mac Sauce.

0

Video: The Jean-Yves Bordier Butter factory in France looks like a wonderful place to get lost in. Mind of a Chef toured the factory with chef Ludo Lefebvre, and just judging from Lefebvre's pure joy in seeing all that butter get made, it seems like it's Heaven on Earth. Hell, even from just watching the video of the process, I want to reach out and grab all those pale golden globs of goodness.

0

As the end-of-the-world-as-we-know-it approached last week and the entire internet devolved into a morass of Trump headlines, the Food and Drug Administration quietly put forth proposed regulations that could drastically impact whether genetically engineered food winds up on your dinner plate in the future.

0

For 15 years, pickle makers from across the US East Coast have gathered to celebrate brined vegetables at New York City's Lower East Side Pickle Day. Last year, 30 thousand people squeezed in lines beside white tents that stretched over 400m. A word appeared on some of the sauerkraut tents: "Probiotic." Several of the pickle makers were bragging about the bacteria in their salt-soaked spears. As it turns out, hundreds of web pages tout the benefits of pickles as a source of probiotics. How did the ancient pickle somehow get tied to an emerging health food trend?

2

If you find your kitchen counters cluttered with food-specific gadgets and appliances, you finally have a good reason to get rid of them all. The culinary innovators at Nostalgia Electrics have created the only thing you'll ever need: The Bacon Express, a toaster that cooks delicious slices of pork instead of bread.

4

Some cooks pride themselves on their mastery of the grill and are happy to spend hours tending to meats. However, if you love barbecue but hate the idea of being stuck next to one all afternoon, Char-Broil's new SmartChef Gas Grill connects to a smartphone app so you can monitor your dinner while doing anything else.