Prosecco might evoke warm summer evenings while prosciutto conjures scenes of generous platters at a casual weekend lunch. But would “sparkling wine” or “thinly sliced ham” have the same impact? Australian producers would argue they wouldn’t. They are fighting a push by the European Union to stop them from using these and other terms that indicate the geographical origin of numerous cheeses, wines and other foodstuffs now widely produced in Australia.

The most popular certification that many notice is the USDA Organic Seal, which indicates that 95% or more of the ingredients are certified organic with no GMOs. However, there is a new certification, Regenerative Organic Certified. This distinction goes beyond the traditional organic standards by emphasizing the regeneration of soil health, animal welfare and social fairness.

The Southern Hemisphere is no stranger to rugged adventure and off-the-grid exploring. The wines of Argentina and Chile represent the jaw-dropping topography of the Andes Mountains and the vast expanse of earth that journeys to the outermost stretches of humanity. Welcome to South America. Mendoza may have put Argentina on the world wine map, but it’s Luján de Cuyo — a subregion of Mendoza where the vines rest at altitudes close to 3,500 feet — that draws us in.

Indeed, out of everyone employed across the fragmented U.S. food system, consumers may have the least professional training in handling and preparing food. Adding to the mayhem, firms may not always want to help consumers get the most out of food purchases. That could reduce their sales – and if food that’s been stored longer degrades and becomes less appetizing or safe, producers’ reputations could suffer.

Whether you seek recipes with rich local history handed down from the Gullah community or crave fresh seafood, you can find it in Myrtle Beach. A revolution in cooking over the last inspired many professional chefs to create “Carolina Coastal Cuisine,” putting their modern spin on traditional Lowcountry dishes. Carolina Coastal derives from the wide array of regionally fished and grown foods. Chefs use local ingredients like Carolina rice, stone-ground grits, shrimp, blue crab, grouper, country ham, peaches and more in traditional recipes from the Gullah community.

My memories of Nana, my paternal grandmother, are vivid. She taught me the proper way to place a single slice of lox on top of a bagel smeared with cream cheese. The trick was to spread the lox out so thinly with the back of a fork that you could see the hole of the bagel and the white of the cheese through it. Lox was a true luxury food in the 1950s and not to be eaten lightly. Nana’s emphasis on frugality was, I now understand, the psychological residue of her experience of multiple life crises – immigration from Poland to San Francisco in the early 20th century, the 1906 earthquake, World War I, the Spanish flu, the Great Depression, and World War II.

One reason for the inconsistencies in the literature could stem from the fact that much of the previous research has traditionally treated alcohol as a single entity rather than separately measuring the effects of beer, cider, red wine, white wine, Champagne and spirits. Yet, even when broken down in this way, the research yields mixed messages. For example, one study has suggested that drinking more beer contributes to a higher waist-to-hip ratio.

Many people prefer to eat less meat and animal products but don't want to opt for a fully vegetarian or vegan diet. This is called a reducitarian diet: making the active choice to reduce consumption of these types of foods. When reducitarians do purchase or consume meat or other animal products, they opt for higher-quality options, such as organic dairy and grass-fed meats.

Published this year, for her 100th anniversary, the Betty Crocker Best 100 reprints all of Betty’s portraits and tells the story of her invention. Rather than using the logo that appears on contemporary products, the front cover returns to the quirkier script of the early Betty, and the “personal” note at the opening of the book reminds readers that “it’s always been about recognizing that the kitchen is at the heart of the home.”

The guests are back: 77 percent of U.S. consumers in Lightspeed’s poll are dining out at least once a month or more, with 40 percent dining out more than two to four times a week, and 30 percent saying they are dining out more than they were before COVID, taking advantage of what they’ve missed. QR codes, once seen as outdated tech, were one of the big winners of distanced dining.