• Food & Cooking

    It’s time for low-cal, high-flavor cooking | Food

    And now come the regrets. Did I really have to have that second piece of pecan pie? Couldn’t the mashed potatoes have had maybe a little less butter? Did I truly have to eat all of those mint chocolates that our friend brought from Chicago? Yes. Yes I did. Those things are great. But now I’m feeling it: every Christmas cookie, every potato pancake, every Frango mint. My belt is annoyed at me. My scale groans when it sees me approach. So in the spirit of resolutions made for the new year, I decided to make a bunch of dishes  

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  • Food & Cooking

    It’s time for low-cal, high-flavor cooking | Food and Cooking

    By Daniel Neman | St. Louis Post-Dispatch And now come the regrets. Did I really have to have that second piece of pecan pie? Couldn’t the mashed potatoes have had maybe a little less butter? Did I truly have to eat all of those mint chocolates that our friend brought from Chicago? Yes. Yes I did. Those things are great. But now I’m feeling it: every Christmas cookie, every potato pancake, every Frango mint. My belt is annoyed at me. My scale groans when it sees me approach. So in the spirit of resolutions made for the New Year, I  

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    How Food & Cooking Will Change in the Future

    Especially in light of the pandemic, the traditional dining-in model has drastically changed in recent years. More people are cooking at home, but they are cooking in different ways that cater to their specific diets, tastes, budgets and desires. Technology has made that easier. In a talk moderated by The Spoon’s Michael Wolf, panelists Robin List of Suvie, Khalid Aboujassoum of Else Labs, Dr. Dochui Choi of Samsung and Kai Schaeffner of Thermomix discussed what’s coming next for food technology. Why is it so hard for kitchen technology to catch on? The microwave was arguably the most revolutionary piece  

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    Rooted In Foods | Go for the green | Food & Cooking

    From slightly bitter collards to the more peppery mustard and turnip, dark leafy greens have long been a staple of Southern cuisine. Many additional varieties round out what we call “greens” including beet tops, chard, dandelion, kale, nettles, sorrel and spinach. These are just a smattering of what has been cooked in home kitchens for many generations. Greens have a rich and varied heritage across many cultures. According to late food historian Karen Hess, collard greens were once food of the poor in England. The greens were cooked with other scrap vegetables into a sort of potage thickened with barley.  

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    New Year’s culinary resolutions for the kitchen | Food & Cooking

    JON BENNION for Lee Montana Newspapers The ads start in November sometimes. They inundate us after Christmas. They are a constant reminder that many people want to make changes to how and what they eat. They are the diet advertisements. A change in your diet can be just the right thing you need for 2022. Maybe it’s cutting calories, zeroing out carbs, or adding more fruits and veggies into your daily routine. There is no shortage of options or pitches being made to you right now. But not all food goals for the New Year have to revolve around revolutionary  

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  • Food & Cooking

    5 Induction Cooktop Options For Eco-Friendly Cooking

    Modern technology is making our daily cooking chores quick and easy. Earlier, if we wanted to reheat cooked food, we would transfer food to cooking pans, place them on the stove and wait for them to heat, now we have a handy appliance like a microwave that shortens the process is to minutes! Hence, we are constantly looking for new kitchen appliances that would make our kitchen easier. Another useful appliance is the induction cooktop. This smart kitchen appliance has been designed to make cooking quick and easy. With presets and functions, the cooktop can offer eco-friendly cooking without putting  

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    Teaching Assistant, Foundations of Science and Science of Food and Cooking job with NEW YORK UNIVERSITY ABU DHABI

    Description The Division of Science at New York University Abu Dhabi seeks to appoint a NYU PhD candidate to assist in teaching ‘Foundations of Science and Science of Food & Cooking’ in the Spring of 2022. Foundations of Science Course Description: Energy & Matter Foundations of Science 1: Energy and Matter provides a comprehensive introduction to these two fundamental concepts that are so famously unified in the equality E=mc2. Following an introduction to the physical sciences, the course focuses on velocity, acceleration, forces, and energy, while simultaneously introducing students to atoms and molecules. Chemical reactions are examined, and the energy  

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    Irish survey shows gaps in turkey cooking knowledge

    More than three-quarters of Irish people don’t know the correct temperature to cook their turkey, according to a survey. Among respondents in the Republic of Ireland, 27 percent were concerned about undercooking the turkey and being sure it was safe to eat while 7 percent were worried about overcooking and serving it dry. The survey was commissioned by safefood with Empathy Research. It was done online in November across a nationally representative sample of 1,036 adults over the age of 18. Past safefood research has found people are unsure when asked what temperature turkey should be cooked to, with responses  

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    Smith: Food donations | Food and Cooking

    Jenna Smith There are many things to be thankful for this time of year, and one of them is having enough food to nourish our bodies and fill our appetites. However, the harsh reality is that nearly 20 million U.S. adults reported that in the last seven days, their household sometimes or often didn’t have enough to eat, and for those with children, nearly one in eight adults lacked sufficient food to feed their household. (Household Pulse Survey, September-October 2021). Many rely on food pantries to provide safe and healthy food, but these food pantries and food banks must rely  

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    Food And Cooking Things We Tried And Loved In 2021

    2021 was our second year of working from home and the year we really ramped up our home cooking efforts. How’d we do it? Ordering frozen soup dumplings by mail, fancy pizza ovens and grills, and an unassuming, but incredibly effective herb preserver.These items were independently selected by staff and except where noted, they spent their own money on it. Just so you know, BuzzFeed may collect a share of sales or other compensation from the links on this page if you decide to shop from them. Oh, and FYI — prices are accurate and items in stock as  

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