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This nutrition scientist is on a mission to make ultra-processed foods healthier. Can he succeed?
INSIDER via Yahoo News· 5 days agoAlmost nothing in nature tastes that good to us — one of the only natural "hyper-palatable" foods is...
Gateway - Quartz
Quartz· 2 days agoWalmart is stepping up its grocery game with a new line of trendy, chef-inspired foods, in its largest private brand food launch in two decades. Bettergoods, a line of 300 new grocery items ...
Blueberry Crumble Bars
Washington Post· 6 days agoThese blueberry bars bring the delight of a classic jam-filled, crumble fruit bar but in a more healthful way.
Tarragon Chicken Salad
Washington Post· 6 days agoChicken salad is timeless; chicken salad flavored with tarragon — or sometimes dill — and studded with nuts and fruit was a 1980s special.
Which Antidepressants Cause Weight Loss?
Verywell Health via Yahoo News· 2 days agoOpt for healthy protein sources, such as lean meats, seafood, eggs, beans, peas, nuts, and soy products. Minimize foods with added sugars, salt,...
9 Iconic Foods (and Drinks!) That Were Created by Total Accident
Cheapism via AOL· 1 day agoIn response, Crum, in a fit of frustration, sliced the potatoes as thin as possible, fried them...
7-Day High-Protein Plant-Based Meal Plan, Created By a Dietitian
Eating Well via Yahoo News· 3 days agoThinking about going plant-based but worrying about getting enough protein? We’ve got you covered....
66 Kitchen Gifts All Cooks Will Use Immediately
House Beautiful via AOL· 6 days agoThese kitchen gifts are great for holidays, housewarmings, weddings, and more. Find everything from cooking tools and small appliances to kitchen...
‘A stay at this £1,000-a-night London hotel is a pleasurable way to burn money’
Daily Telegraph· 2 days agoYou’ll spend £25 on avocado and poached eggs on toast here, but it’s a pleasurable way to burn money...
Sunday supper: Pistachio Pasta Salad with Tomatoes, Olives and Red Onion
Tribune via AOL· 6 days agoPistachio Pasta Salad with Tomatoes, Olives and Red OnionServes 4 to 6. From "Flavor," by Sabrina Ghayour, who writes: "I have been making this salad for many years now, using both the pistachio ...
