Right down to the fraction of a cent, here’s the breakdown of where the money you spend on food goes. »
Hunger is a problem all around the world, but in some places,that problem is getting better, and in some places it isn’t. So what are the improvers doing differently than the rest of the world? There’s one big difference.
Even if you don’t enjoy lobster (and I don’t, particularly), more than perhaps any other food it’s synonymous with a certain kind of luxury. But it wasn’t always that way. In fact, for a long time it was just the opposite. »
You might think you’re buying from small food producers at the store, but you’d be surprised at what companies are really pulling the strings. This chart reveals the big time food processors that own 92 of the most popular organic food brands. »
We all love seafood — but the ocean can be a terrifying place. The ocean depths are home to some deadly and poisonous creatures... so of course, people always try to eat them. Here are the scariest fish dishes you could possibly eat. »
California grows a pretty significant part of our food supply, both in terms of sheer numbers and in terms of different varieties. But as the land out there gets drier and drier, not everything is going to make it.
For some eateries, it’s not enough to have good food and a reasonably attractive decor. They instead use odd gimmicks to attract drinkers and diners. While some of these places do look like a great deal of fun, others might encourage you to lose your lunch. »
“Eating bugs is a great idea!” shout future-minded gourmets, the kinds of people who eat waxworm tacos willingly and feed bug cookies to their coworkers. But are insects like crickets and grasshoppers really the solution to our environmental and food-security woes? Well... maybe not. Not entirely, at least. … »
I’ve avoided pine nuts since the first time I had them. That’s because a few hours after snacking on them, I noticed that my mouth tasted like I’d been eating old engine parts that had been soaked in ammonia. Everything, including my own breath, tasted metallic and bitter. I figured I was mildly allergic. I was wrong.
According to futurists of the 20th century, food of the future was supposed to be calorie-dense, inexpensive, and ready in a flash. And in many ways that future has arrived. But we're still waiting on one high-tech food prediction from the 1980s: The rehydrated pizza of the film Back to the Future: Part II. »
The phrase "edible foam" either conjures up images of overwrought and overplated kitchen chemistry experiments or the top layer of a freshly poured beer. But it also describes the most standard of foods: bread. Because bread is also a foam. »
Are you spending more or less money at the grocery store this year? The answer to that question depends on just what you're putting into your cart. »
Do you enjoy giving out candy to people and also freaking them out at the same time? Yes? Good! Then these are just for you. Look into that Thor's eyes and tell me you wouldn't say no to a dig around in his candy bowl. »
Wild salmon are pink (or pinkish-orange, depending on geography) for the same reason flamingos are pink: their diets, which are heavy in krill and shrimp. But farm-raised salmon are fed a diet that renders them gray... or it would, if they weren't carefully "pigmented" to transform into more appetizing hues. »
What will fine dining look like in the post-apocalypse? Photographer Henry Hargreaves has been photographing the "Armageddon menus" of various doomsday preppers — including those whose food choices are limited by their religions and medical conditions. Some look much more appetizing than others. »