Some of the most repeated stories in food history are more legend than fact. From Marie Antoinette’s infamous quote to the true roots of the fortune cookie, the record is far messier than popular memory suggests. Continue Reading
Long before modern snack aisles exploded with options, a handful of quirky, heavily marketed treats defined after-school eating in America. These 10 vanished ’70s favorites once felt unstoppable, but most eventually slipped out of stores and into nostalgia. Continue Reading
A meta-analysis published September 22 found that each additional 100 grams of ultra-processed food a day was associated with a 3% higher risk of death from any cause. For U.S. households, that amount is roughly a small bag of corn chips, a small box of candy or a single-serve cup of mini cookies. Continue Reading
Olive Garden said consumer concern over a major cyclospora outbreak linked to recalled iceberg lettuce disrupted one of its biggest summer promotions, even though the chain was not tied to the contaminated product. The fallout showed up in weaker same-store sales and a marketing pivot during the quarter. Continue Reading
Buy now, pay later is spreading into grocery and delivery checkout, even as regulators and consumer researchers warn that added platform fees and financing costs can ripple through what shoppers pay. The biggest unanswered question is how much of those costs are being absorbed by companies and how much may already be showing up in higher prices for everyone else. Continue Reading
From food-contact packaging to common cleaners, several chemicals tied to health or safety concerns can show up in ordinary kitchens. Federal health and food agencies say the risks vary by product, dose, and use, but some of the most common sources are already in many homes. Continue Reading
Research suggests that subtle changes in memory, planning, language, mood and spatial skills can appear years before a formal dementia diagnosis. Health groups say those changes do not confirm dementia on their own, but they can help identify when a clinical evaluation is warranted. Continue Reading
As fall drink menus fill with cider and pumpkin flavors, Ina Garten’s long-stated favorite remains a whiskey sour. The choice stands out because the Barefoot Contessa has repeatedly tied her cocktail preference to whiskey rather than sweeter seasonal trends. Continue Reading
Farmed salmon still delivers omega-3 fats, but multiple recent studies show it contains less EPA and DHA than it did years ago as producers rely more heavily on plant-based feed ingredients. Researchers say the shift reflects aquaculture’s push to reduce pressure on wild fish stocks while keeping production growing. Continue Reading
Carla Hall’s advice on grits comes down to a simple technique: cook them until the grains fully open and absorb the liquid. Recent coverage of Hall’s recipes and older interviews point to patience, not a complicated ingredient list, as the key. Continue Reading