All articles tagged with #food
A cultural-history essay traces picky eating back to 1915, showing how doctors attributed children’s food refusals to stomach trouble while parents eagerly chased evolving dietary advice. It argues that parental beliefs and prevailing cultural norms — not just kids’ tastes — shape what children end up eating, revealing how attitudes toward parenting and food have shifted over time in the US and beyond.
At Augusta National, the Masters’ food culture is a highlight as storied as the tournament itself—affordable on-course bites like $1.50 pimento-cheese sandwiches sit alongside exclusive private-chef dinners, with ESPN’s Marty Smith illustrating the ritual of oatmeal mornings and post-work beers that frame the week.
The Independent reports Americans already get two-thirds of daily protein from meat, but health experts say the best protein sources aren’t limited to red meat. Lean meats and plenty of plant-based proteins—beans, lentils, nuts, and soy—can boost fiber, minerals, and heart health. Federal guidance emphasizes balancing protein with fiber-rich options, suggesting small swaps (not elimination of meat) to improve overall diet and nutrition.
A taste-tested ranking compares Burger King Big Fish, Popeyes classic flounder, McDonald's Filet-O-Fish, Wendy's crispy panko, and Popeyes spicy flounder, placing Popeyes’ spicy flounder first and Burger King’s Big Fish last while noting differences in texture, tartar sauce, buns, and toppings across the chains during Lent.
A taste-test of salted grocery-store butters ranks Cabot Creamery’s salted butter near the bottom due to overly salty flavor, with Walmart’s Great Value only slightly better; Kerrygold is the top pick and Plugra is a strong alternative. The piece suggests using Cabot in compound butters or baked goods with reduced salt, or mixing it with unsalted butter to balance flavor, and notes price variance (about $4.93 for 16 oz at Walmart in PA).
As March Madness runs through April 6, restaurants and delivery apps are rolling out a slate of promos: Applebee's offers 50-cent boneless wings online (Mar 17–22); Dave & Busters has College Hoops HQ deals like 20 wings for $20 and $5 drafts on select days; TGI Fridays features a busted bracket promo with free wings and a chance for free wings for a year for a perfect bracket; Grubhub and Uber Eats provide various discounts and freebies across Buffalo Wild Wings, KFC, Taco Bell, Wendy's, and Little Caesars; Insomnia Cookies also offers two free cookies on online orders.
Reddit threads and veteran chefs say swordfish is one of nine dishes restaurant workers avoid due to parasites like anisakis, sometimes visible during prep; while cooking to 145°F or freezing at -4°F for seven days kills the parasites, many diners and pros still skip it, a risk worsened by warming oceans.
McDonald’s is launching the All American Games Happy Meal in collaboration with Crocs, debuting March 10 and featuring one of six Crocs keychain toys with Jibbitz stickers, plus an All American Games–themed happy meal box (and jersey details). Each meal includes standard options, but only one keychain per meal and supplies are limited.
Days before Noma’s $1,500-a-seat Los Angeles residency opens, former staff detail years of physical and psychological abuse by chef René Redzepi. Redzepi apologizes and says the restaurant has reformed, while a protest organized by a former employee and wage-rights advocates targets the L.A. pop-up.
A Grub Street Diet entry by Padma Lakshmi offers a diary-like peek into a snow-day routine and a high-velocity life balancing TV hosting, family, and advocacy. The piece traces her morning elixirs and masala chai, ribollita lunches, indulgent snacks like bomboloni, late-night noodles, and on-set dressing-room treats, all while she steers America’s Culinary Cup, meets with ACLU and PEN America in Minneapolis, and weaves together work with motherhood and travel into a candid snapshot of her culinary and professional rhythm.
McDonald’s is rolling out the Big Arch burger in the U.S. for a limited time: a hefty two-Quarter Pounder sandwich built on a large sesame-poppy bun with white cheddar, crispy onions, raw onions, and a new Big Arch sauce. Priced around $10.19 in New York City and about 1,020 calories, the sauce is ketchup-forward with mustard and pickle notes, the cheddar adds sharpness, and the raw onions provide a strong bite. It’s tasty and satisfying but very filling—great for sharing or enjoying on a special occasion while it lasts.
Nearly 100 bakers and pasty makers competed at the inaugural Global Pasty Championships at the Lost Gardens of Heligan; Bristol bakers swept the top honours, with Vanessa Farr winning the Cornish pasty individual title, Max Baker taking the alternative pasty individual title, Finley winning the alternative pasty junior title, and entrant Yuriko Shigyo traveling from Tokyo.
Taste Table ranks seven Better Than Bouillon flavors, with the Seasoned Vegetable Base landing last due to heavy saltiness, even though it remains more flavorful than typical store-bought veggie broths; Organic Roasted Chicken Base is first, and the Reduced-Sodium Seasoned Vegetable Base sits fourth; cutting salt by about 25% on BTB’s beef and chicken bases can substantially improve the veggie option by letting the vegetable flavors—onion, carrot, celery and tomato—shine through.
Chefs say canned (tinned) fish is a premium, versatile ingredient worth using beyond the pantry basics: make a sea-cuterie board with oil-packed sardines, smoked trout and high-quality tuna; fold oil-packed tuna into pasta with garlic and lemon; top toast with chunky tuna and Calabrian chili oil; and assemble simple starters with preserved lemons and fennel to let the fish shine. For the best results, store leftovers submerged in their oil in an airtight container and use within a day or two. The article also notes the value of exploring a range of oily fish and shellfish varieties.
A Texas Roadhouse feature highlights five popular non-steak dishes—beef tips, pulled pork, the Smokehouse Burger, smothered chicken, and the steakhouse filet salad—each praised for flavor, value, and broad appeal as tasty alternatives to their signature steaks.