As Bagged Salad Kits Boom, Americans Eat More Greens
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good? If it gets you to eat more leafy greens, yes.
food
Crunch Time: Can A Hip New Cereal Bar Help Kellogg's Revive Soggy Sales?
Kellogg's has opened a cereal bar near New York City's Times Square. It's part of a strategy to energize a sagging cereal business by tapping into nostalgia while creating a refined dining experience.
At LA's MOCA, A Celebrated Chef Serves Up Dinner As Art Installation
Craig Thornton is behind some of the most coveted meal reservations in LA. For the past five months, he's been melding dining, sculpture and taxidermy at the city's Museum of Contemporary Art.
Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.
In Paris, Where Food Is King, Refugee Chefs Show What They Have To Offer
In a weeklong festival, refugee chefs teamed up with their French counterparts to serve up feasts that fuse their culinary traditions. It's an effort to recast refugees in a new, culinary light.
A Longing For Lentils, Or How I Learned To Find Home Where The Daal Is
Daal, yellow, red, brown or black, is a staple across India. It is often described, inadequately, as lentil soup. Except it's so much more. For a lifelong expat, it's an anchor in a shifting world.
Senate Passes A GMO Labeling Bill That The Food Industry Likes
The bill requires food companies to reveal whether their products contain GMOs. But those companies are pleased, because they won't have to print "GMO" on food packages.
Los Angeles Chef Pushes Boundaries Of Taste In Art Installation
Los Angeles's top cult chef has been pushing the boundaries of taste at the Museum of Contemporary Art with an art installation that combines dining, sculpture and taxidermy. It's also a way for a museum to connect with the city's vibrant food scene.
In Chile, 'Marraqueta' Is The Daily Bread
This crusty bread likely originated with French immigrants of centuries past, but it's become deeply entwined with Chilean identity, diet ... even language. Yet most people don't make it at home.
Want Kids To Eat More Veggies? Market Them With Cartoons
The food industry has long marketed highly processed products to kids with characters like Tony the Tiger. But similar tactics can also work to sway school kids to eat more vegetables, a study finds.