• Trending Food

    10 viral TikTok food and nutrition trends to avoid

    When it comes to food, TikTok videos can introduce consumers to kitchen hacks or interesting recipes to try, and even be educational. While some viral nutrition trends and “challenges” may be harmless, some promote severe restriction, disordered eating, nutrition misinformation or have the potential to waste your hard-earned money. Let’s explore 10 TikTok nutrition trends that aren’t worth the hype. Liquid chlorophyll: Chlorophyll is a green pigment that plants use to make food. Supplemental chlorophyll can be sourced from plants that undergo photosynthesis, like green leafy vegetables, wheatgrass, algae, alfalfa and green tea. It can also be made synthetically. Many  

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  • Vegetarian

    One of my kids has gone vegetarian. Now the rest of the family want meat with everything | Zoe Williams

    There’s a book by Nassim Nicholas Taleb called Skin in the Game. It’s wrong about many things, featuring an account of Prince Andrew’s place in UK culture that was hilariously misjudged even before we realised what his place truly was, but has a theory about families and their eating habits that used to sound right. When one person restricts their diet – goes vegan or keto or whatever – the whole unit defaults to that restriction. It’s just easier, when three people will eat anything, to build your menu around the one person who will only eat some  

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  • Appetizers

    3 of Giada De Laurentiis’ Most Irresistible Appetizers to Try This Holiday Season

    If you’re raring to get back to hosting holiday guests this season, here are three tantalizing appetizer recipes from Food Network chef Giada De Laurentiis. Easy to make, these starters will have your holiday crowd grazing in no time. Celebrity chef Giada De Laurentiis prepares food at a 2015 Food Network event | Manny Hernandez/Getty Images De Laurentiis’ Stuffed Mushrooms are a hit in more ways than one With almost 400 five-star reviews on Food Network’s site and only seven ingredients, the Rome-born chef’s Stuffed Mushrooms appy is a winner. Featuring Italian-style dried bread crumbs, grated Pecorino Romano cheese, minced  

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  • International Food

    BYU researchers breed hybrid quinoa to combat global food insecurity

    Quinoa, that nutty sweet seed we curiously refer to as a grain, has shot up the food chain from obscure California-hipster dish to an American culinary mainstay. Its popularity has now reached the level that the people who decide such things have officially ascribed a national day in January to institutionalize its consumption, which, unlike other arbitrary consumer days (looking at you, Slurpee Day), might actually be a good thing, considering the seed’s impressive profile of nutrition, with B vitamins, fiber, minerals and protein. Add to that its quick cook time and immense versatility. There’s a team of researchers at  

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  • Healthy Food

    Corner store partners with nonprofit, providing healthy food options in food desert

    BATON ROUGE – A local business owner has partnered with a south Louisiana nonprofit to offer healthy food options to his customers. When Khaliel Kinchen and his family opened Scenic Market in June, they were already invested in the community. “We’re from the neighborhood, we’re from the area, we knew what it needed,” said Kinchen. “This used to be a store before I was born and we just brought it back.” Everything on the shelves at the corner store along Scenic Highway was hand-selected. In addition to the snacks and drinks, Kinchen wanted to provide something else. His family has  

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  • Food Recipes

    Charred prawns and nutty pasta: Yotam Ottolenghi’s five-ingredient recipes | Food

    The task of cooking a dish that features just five ingredients is both a challenge and an opportunity for me. A challenge for obvious reasons – I’ve been known to reach for the herbs and spices, after all – and an opportunity to focus on just one or two delicious things. It also encourages a sort of mindfulness when cooking, and affords the space really to notice taste and texture. It feels like a good resolution generally for the year ahead, too. And, no: salt, pepper, oil and garlic (and possibly a lemon or lime) don’t count, OK? Charred  

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  • Coffee News

    Coffee Leaders Speak UpDaily Coffee News by Roast Magazine

    A photograph from the ongoing project We Belong, shot by Lucia Bawot, one of the “Three Questions” feature subjects. Producer in the photo: Ester Jaramillo. This year, Daily Coffee News reprised its “Three Questions” feature series, in which inspiring or progressive leaders in the coffee industry are asked to share some reflections on their respective coffee journeys. In the process, they’re also asked the same three questions: 1) What about coffee inspires you most?; 2) What about coffee troubles you most?; and 3) What would you be doing if it weren’t for coffee? We hope to expand this series in  

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