• Trending Food

    The social media chefs demystifying the kitchen for a new generation

    If you’ve ever felt an urgent need to make confit potatoes or fold a tortilla wrap in a clockwise direction, then you have been influenced. It can creep in from anywhere, an overheard conversation on the bus about three-ingredient brownies (I was responsible for this one), or a quick chat at the start of a Zoom call about that feta pasta for dinner. Coronavirus wasn’t the only thing spreading virally in 2020. There were the dalgona coffee and banana bread recipes, then frozen honey. Many viral food trends originate from TikTok and Instagram. TikTok, once known mainly for lip-syncing videos  

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  • Fast Food Restaurant

    The 10 Best Iced Coffees In The Fast Food Universe, Ranked

    With the world regaining some sense of “normal” in recent months, a problem that didn’t really exist during the height of the pandemic is returning to our lives — the early morning coffee rush. Who amongst us hasn’t been twenty minutes late to work because we took a chance on a Starbucks drive-thru that deep down we knew we didn’t have time for? These days, it feels like there are even more drivers on the road than in pre-pandemic times. Couple that with many fast food chains’ inability to attract workers, and we’re experiencing the slowest drive-thru times we’ve had  

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  • Food Recipes

    Yotam Ottolenghi’s recipes for Christmas snacks and nibbles | Food

    There’s only one month to go now, until lots of us get around lots of tables to share lots of food. My plan this Christmas is to make up for how little travel has been possible with a feast of flavours from around the globe: Italian parmesan, Japanese sake, African cassava, Greek feta, Middle Eastern date syrup, French brie and a Creole turkey, all bringing into question the whole notion of there being just one “traditional” way of doing things. The chairs around the table will be equally various and many, and the toasts will be to the whole  

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  • International Food

    Reclaiming Rice in Taiwan – JSTOR Daily

    There are few things more deeply embedded in family and cultural traditions than the food we eat. But our diets are also subject to global forces far beyond our control. Sociologist Ding-Tzann Lii looks at these dynamics when it comes to Taiwan’s relationship with one of the most basic food staples of all: rice. After World War II, Lii writes, the United States ramped up international food aid. This was both a strategic move in the Cold War and a way to get rid of agricultural surpluses. In Taiwan, the U.S. didn’t just hand out flour. It also went to  

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  • Healthy Food

    Obesity is a social problem. Addressing it requires access to healthy food, not restrictions

    The path to a nanny state is paved with good intentions. According to local reports, the council in “the most obese area in Lancashire” is planning to place restrictions on takeaway food to control the health menace. While this isn’t a standalone measure — there is also talk of encouraging exercise and addressing mental health issues — it is of a piece with the notion that health and well-being stem primarily from the decisions individuals take — smokers get cancer, obese people diabetes and heart disease. Even sitting down — in sedentary jobs, people don’t have a choice — is  

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  • Fat Free Food

    Food For Thought with Kat | Fat follies: Nature gave fats a purpose | Arts And Culture

    Fat. The word has so many connotations and meanings and it was a main describing factor for me in fourth grade. Just ask Lucas Mahuta. Or Zac Grimes. As I was vilified in grade school, so too is fat, and it has been since the fat-free movement in the 1990s and before. Fat-free, low-fat, no-fat diets abounded, were basically proven to work, but not to achieve the long-term effects they set out to, and were subsequently widely discredited as far as their ultimate health benefits went. Fat is certainly not the weight-gaining catalyst it’s been deemed to be and since  

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  • Trending Food

    Agi’s Counter and Dacha Specialize in European Comfort Food

    Sweet, cheese-filled crepes with brown butter and pears from Agi’s Counter. Photo: Janice Chung A line of customers stretches out the door and onto Franklin Avenue in Crown Heights. It’s the first Sunday in business for the new café Agi’s Counter, where the food is inspired by Eastern Europe (and, more specifically, Hungary), and the space is packed. Maybe you stop into Agi’s for a cup of coffee, but you haven’t had breakfast yet and the pogača — a biscuit with fried egg and dill — looks too good to pass up, but you switch things up at the  

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