Food

Six 21st Century Nutrition Fads Explained

Brandpoint

Only two strains of probiotics are shelf-stable, whereas different and diverse strains can be present in refrigerated probiotics. But shelf-stable probiotics have the advantage that they can be used in other food products, like granolas, butter, soups, etc. Just don’t mess with the packaging or open blister packs until you want to use them, as they are packed for preservation. Dead probiotics won’t harm you, but they don’t have any health benefits either. 

How to Age Gracefully Via a Healthy Diet

Brandpoint

"Try substituting fish into meals a few times a week," says Jackson Blatner. "Americans tend to eat less fish than people in other parts of the world, and they are missing out on great-tasting protein that's packed with omega-3s." Omega-3s support brain and heart health, two important considerations as you age. In fact, Mayo Clinic doctors believe that omega-3s reduce the risk of dying of heart disease.

Jenn Segal and the Art of Food

Tara Taghizadeh

A classically trained chef from the Washington D.C. area, who also lived and cooked in France and once worked at the renowned L’Auberge Chez Francois,  Segal’s philosophy centers around the easy access, culinary joy – and above all – diverse and delicious tastes of food. In her cookbook (also named Once Upon a Chef), published in April 2018 to much acclaim, foodies can discover 100 easy-to-follow, family-friendly recipes that won’t break the bank. 

‘New Filipino Kitchen’ Defines Authentic Filipino Cuisine and Traditions

Momar G. Visaya

More than just a cookbook, The New Filipino Kitchen, through the personal stories of the contributors, provides a more nuanced and deeper understanding of Philippine history, culture and tradition. Lauri now lives in the United Kingdom, her seventh country of residence. Prior to Manchester, she also lived in Croatia, Portugal and, before her move to the U.K., she lived in Norway, where she said two chefs of Filipino descent excel in the culinary industry 

A Taste of Beaujolais Nouveau for the New Year

Eve M. Ferguson

Considered a vin oridnaire, or local wine, which could only be sold after Dec. 15 by law, it gained popularity after the end of World War II, when the rules were relaxed on Nov. 13, 1951, and the Union Interprofessionnelle des Vins du Beaujolais (UIVB) formally set Nov. 15 as the release date for what would become known as Beaujolais Nouveau. Later, the date was relaxed further to be the third Thursday in November once the wine started to be imported to North America and Asia. 

Researching the Authenticity of Collectable Scotch

Elisabeth O'Leary

Investigators from the Scottish Universities Environmental Research Centre used carbon-dating to sample 55 bottles of Scotch bought through the secondary market, discovering that 21 were fakes or not distilled in the year declared, Rare Whisky 101, which commissioned the study, said. The sale of rare collectors’ whiskies is more and more popular, and this October a 60-year-old The Macallan Valerio Adami 1926 was sold for a record 848,750 pounds ($1.08 million) at auction.

The Mondavis’ Guide to Holiday Baking and Wine Pairings

Brandpoint

A classic holiday cookie, Snickerdoodles get their unmistakable soft, chewy texture and tangy flavor from cream of tartar. The cinnamon sugar topping adds sweetness and a little heat. Refreshing Sauvignon Blanc, with its subtle aromas of lemon and kiwi and notes of savory herbs, perfectly complements these sweet-tart cookies. Fruit flavors make jam thumbprints and Merlot a delicious pair. Merlot is plush, with hints of cherries, plums and oak.

How Favorite Thanksgiving Dinner Staples Are Changing

Rae Ann Varona

While Thanksgiving dishes have stayed the same at the core, it’s natural that they’ve picked up some changes and influences throughout the years. Think deep-fried or brined turkeys that became popular in the mid-1990s, truffled mashed potatoes and savory bread puddings during the transition to the 21st century, and the use of kale in almost all vegetable dishes in the more recent years.

Mexican Cheese Is the Hot Culinary Trend Right Now

Brandpoint

Cacique, the number-one brand of Hispanic cheeses, chorizos and cremas, wants to give quesos like Queso Fresco, Panela, Oaxaca and Cotija their day in the sun. Just like Mexican cuisine, Hispanic cheeses have great crossover appeal. James Beard-winning restaurateur, MasterChef judge, and proud Mexican-American Chef Aarón Sánchez agrees. "American cooks may not be as familiar with Hispanic cheeses as they are with others at the grocery store," Sánchez says.

The History of Hummus as a Peacemaker

Yamit Behar Wood

One can argue where hummus came from, but this is not something we argue about in Israel. Unsurprisingly, the oldest and most popular hummus places in Israel (such as Khalil in Ramle, Said and Issa in Acre, Lina in Jerusalem) are run by generations of Arab Israelis. In Israel, we smoke the peace pipe over hummus, and if you ask an Israeli where to find the best hummus, most will tell you it’s an Arab joint. 

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