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Food and Drink

Study finds 'time-restricted eating' may prompt weight loss

Study finds 'time-restricted eating' may prompt weight loss

A new study finds time-restricted eating helped overweight people who were at high risk of developing Type 2 diabetes to lose about 3 percent of their body weight, reduce belly fat and feel more energetic.
by Allison Aubrey

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Brewing beer, breaking boundaries: People of color tap into MN’s craft business

Brewing beer, breaking boundaries: People of color tap into MN’s craft business

Craft breweries and distilleries abound in Minnesota, but few are owned by people of color. The co-owner of a new Minneapolis taproom hopes his experience helps open the door wider to diversity — and great beer.
by Brandt Williams

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'Perfect storm' of fall weather - and falling numbers - hits wheat farmers hard

'Perfect storm' of fall weather - and falling numbers - hits wheat farmers hard

Wheat farmers thought they had a solid crop that might turn a profit in a bleak year for agriculture. Then they hauled the crop to the elevator and found out an unexpected problem sharply reduced the value of the crop. It’s a story about weather, chemistry — and bread.
by Dan Gunderson

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Eat like the ancient Babylonians: Researchers cook up nearly 4,000-year-old recipes

Eat like the ancient Babylonians: Researchers cook up nearly 4,000-year-old recipes

Written on four tablets, three of which date back no later than 1730 B.C., the recipes are considered to be the oldest known. And they taste pretty good, says a scholar who re-created them.
by Maria Godoy, Peter Breslow and Scott Simon

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A tiny Thai restaurant in remote Greenland serves up spice (and whale skin soup)

A tiny Thai restaurant in remote Greenland serves up spice (and whale skin soup)

When Suriya Paprajong arrived in Greenland in 2001, he didn't even have a coat. These days, his eatery in Qaqortoq, population 3,000, is a local favorite, melding Thai flavors with an Arctic twist.
by Jackie Northam

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What’s for dinner?

What’s for dinner?

Are you already thinking about what's in your fridge and what you need to make dinner tonight? You're not alone. Melissa Clark, a New York Times food writer and host of a new podcast about weeknight meals, will give tips, tricks and ideas to make dinner a breeze.
by Angela Davis and Karen Zamora

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Soup's on! And on! Thai beef noodle brew has been simmering for 45 years

Soup's on! And on! Thai beef noodle brew has been simmering for 45 years

The giant pot of dark soup brimming with beef, spices and herbs sits near the sidewalk on a busy street in Bangkok, where it is constantly stirred by a member of the family who have owned the restaurant for three generations.
by Michael Sullivan

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Your grocery list might be pressuring big food companies to take sustainability mainstream

Your grocery list might be pressuring big food companies to take sustainability mainstream

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.
by Tom Crann, Megan Burks and Nick Scheffler

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