Ditching carbs can led to quick weight loss, but can you really stick with it? Here's the science on eating carbs smarter to keep you sated and healthy.
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While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
Home cooks who sell meals made in their own kitchens are technically breaking the law in most states, but in California, a new law may change that. However, counties have to get on board first.
The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one.
"Grain" has been limited by federal law to four crops: corn, wheat, rye and barley. But a broadened definition has been proposed, sparking more experimentation and creativity in the whiskey industry.
The Food and Drug Administration is inspecting less food these days, thanks to the shutdown. And while that has raised questions about food safety, the food business is largely carrying on as usual.
A new report documents how Coke penetrated the government and influenced efforts to bring down the growing obesity rate — but not by cutting back on calories.
Science | Environment | Food
A new study shows that when ads made hedonistic marketing claims, such as "exotic" or "delicious," rather than targeting environmental interests, more people were willing to try eating insects.
The industry-backed law was enacted after several investigations brought widespread criticism on Iowa's agricultural industry. A judge ruled the law violates the First Amendment.