Up to now, research on getting packaged and processed food manufacturers to reduce the added salt in their products has focused on other ways to make the foods more tasty – alternative seasonings, boosted herbs and spices. Now Japanese inventors are thinking outside the food…Read More →
You’d assume that the City of Lights, hailed as the most fashionable of world capitals, and a place fairly busting with great food in the tradition inspired by Queen Catherine of France in the 16th century, would have a rich and delicious street food tradition that goes back at least 1,000 years…Read More →
The work is still in it’s earliest stages, but researchers at Yale University may have uncovered the basic, root mechanism behind obesity. And like so many other critical health functions, the key to controlling overweight appears to lie in the brain, in a protein that signals hunger…Read More →
It’s Easter Weekend – and Passover, and Ramadan – and we don’t have another big holiday to celebrate until early July… So we’re back in the regular swing of things: the eternal rotation of limited-time offerings of stuff you wish they’d put on the permanent menu… Read More →
I’ve mentioned this classic North African breakfast dish before, in passing. But I thought it was high time to give it the spotlight. If you like ‘spicy’ but not necessarily ‘hot’, you’ll love this ancient and venerable one-pan meal. Come to think of it, it’s kind of familiar…Read More →
We have plenty of evidence that humans are ‘hard-wired’ by evolution to crave salt, sugar and fat. But now it appears we may also be predisposed, through the same mechanisms, to crave alcohol. That would mean booze addiction is subtly different from drug addiction…Read More →